Serve slightly warm to enjoy the gooey cheesecake center.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Cookies can also be frozen before baking; simply bake a few extra minutes if baking from frozen.
Variations
Chocolate Swirl: Mix mini chocolate chunks into the cheesecake filling for extra chocolatey goodness.
Fruit Twist: Add a teaspoon of raspberry or strawberry jam to the cheesecake center before wrapping with dough.
Nutty Delight: Fold chopped pecans or walnuts into the cookie dough for added crunch.
FAQ
Q: Can I use store-bought cookie dough?
A: Yes! Use about 2 tablespoons per cookie and follow the same cheesecake stuffing instructions.
Q: How do I prevent the cheesecake from leaking?
A: Make sure the cookie dough completely encloses the cheesecake filling, sealing all edges. Chilling the stuffed dough for 10 minutes before baking can help prevent leaks.
Q: Can I make these ahead of time?
A: Absolutely! Assemble the stuffed cookies and freeze them on a baking sheet. Once frozen, transfer to a freezer bag and bake from frozen, adding 2–3 minutes to the baking time.
