Irresistible Cheesecake Stuffed Funfetti Cookies: Your Ultimate Guide to a Celebration in Every Bite!
Prepare for an extraordinary dessert experience with our Cheesecake Stuffed Funfetti Cookies – a delightful fusion of two beloved treats. Imagine sinking your teeth into a soft, sweet cookie, vibrant with rainbow sprinkles, only to discover a creamy, tangy cheesecake surprise at its heart. These aren’t just any Funfetti cookies; they’re an indulgent masterpiece crafted with a clever shortcut of pre-packaged cheesecake, combined with a luscious homemade cookie dough that guarantees pure bliss in every bite.
Our family has an undeniable love for cookies, but these unique cheesecake cookies have quickly risen to become a new, undisputed favorite. This extraordinary cheesecake cookie recipe promises a soft, tender, and uniquely delicious dessert that stands out from the crowd. Perfect for celebrations, potlucks, or simply satisfying a sweet craving, these cookies are a surefire way to impress and delight.
What Makes These Funfetti Cookies Stuffed with Cheesecake So Special?
These aren’t just cookies; they’re an experience. Each bite delivers a harmonious blend of textures and flavors that will captivate your senses. The exterior is a classic, soft-baked Funfetti cookie, bursting with vibrant rainbow sprinkles that evoke pure joy and celebration. But the true magic lies within: a decadent, creamy cheesecake center that perfectly complements the sweetness of the cookie. The smooth, cool cheesecake offers a delightful contrast to the warm, chewy cookie, creating an absolutely divine combination.
If you’re a fan of “chunky cookies” – those wonderfully substantial treats loaded with goodies – then you are going to absolutely adore these. The rich, buttery cookie dough, speckled with colorful sprinkles, provides the perfect casing for the tangy cheesecake filling. This recipe elevates the humble cookie to an unforgettable dessert, making it one of the best stuffed cookies you’ll ever create. Give this amazing recipe a try and discover for yourself just how incredibly delicious and addictive they are!
Essential Ingredients for Funfetti Cheesecake Stuffed Cookies
Crafting these extraordinary stuffed cheesecake cookies requires a thoughtful selection of ingredients. Here’s a detailed look at what you’ll need and why each component is crucial for achieving that perfect balance of flavor and texture:
- Cheesecake: To keep things delightfully simple and ensure success, you’ll need one 10-inch round, pre-packaged plain cheesecake. Opting for a plain variety ensures the tangy cheesecake flavor shines through without competing with other additions. This is your shortcut to an amazing filling!
- All-Purpose Flour: The foundation of our soft, chewy cookie dough is 3 cups (approximately 420 grams) of all-purpose flour. Accurate measurement is key here; too much flour can lead to dry, crumbly cookies, while too little might make them spread excessively.
- Cornstarch: A secret weapon for tender cookies! Adding 2 teaspoons of cornstarch to the dough helps create that wonderfully crumbly yet tender texture, giving your cookies a delightful melt-in-your-mouth quality.
- Baking Soda: Essential for a proper rise. Just 1 teaspoon of baking soda helps these cookies puff up beautifully as they bake, ensuring they’re thick and soft, not dense.
- Salt: Don’t underestimate the power of salt! A mere ½ teaspoon of salt is crucial for balancing the sweetness and enhancing all the delicious flavors in your cookie dough. It brings out the best in every other ingredient.
- Unsalted Butter: For a rich and luxurious taste, you’ll need ¾ cup (170 grams) of unsalted butter. We recommend it slightly melted – about 35 seconds in the microwave from cold – to achieve the ideal consistency for creaming with the sugars, resulting in a wonderfully tender crumb.
- Granulated Sugar: Providing the primary sweetness and contributing to the soft, chewy texture, 1 cup (200 grams) of granulated sugar is a must for these cookies.
- Light Brown Sugar: To add depth of flavor and a lovely chewiness, include ¼ cup (50 grams) of packed light brown sugar. Its molasses content makes the cookies wonderfully moist and flavorful.
- Large Eggs: Two large eggs, at room temperature, act as a crucial binding agent for the dough, providing structure and contributing significantly to the cookies’ amazing texture and richness. Room temperature eggs emulsify better with the butter and sugar, leading to a smoother dough.
- Vanilla Extract: Enhance all the incredible flavors with 2 teaspoons of pure vanilla extract. It adds a warm, aromatic note that is essential for any great cookie.
- Rainbow Jimmies Sprinkles: The signature element of Funfetti! You’ll need 1 cup of rainbow Jimmies sprinkles to create that vibrant, festive “confetti” look and add a playful crunch to the cookie dough.
Step-by-Step Guide: How to Make Cheesecake Stuffed Confetti Cookies
Creating these sensational cheesecake stuffed cookies might seem detailed, but each step is designed for perfection. Follow these instructions carefully, and you’ll be rewarded with truly fantastic results!
Preparing the Cheesecake Filling
The secret to perfectly stuffed cookies begins with the cheesecake. Using a 2-inch circle cookie cutter, lightly sprayed with non-stick cooking spray to prevent sticking, carefully cut out 15 individual 2-inch round pieces of your pre-packaged plain cheesecake. It’s crucial that these cheesecake bites are no more than 1 inch tall; any larger, and they won’t comfortably fit within the cookie dough. Once you have all 15 pieces cut, arrange them on a small baking sheet and immediately place them into the freezer. Freezing them solid is a critical step that prevents them from melting out of the cookie during baking.
Crafting the Irresistible Cookie Dough
With your cheesecake bites chilling, it’s time to prepare the colorful Funfetti cookie dough. In a medium-sized bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, which is vital for a consistent cookie texture and rise. Set this dry mixture aside for the moment.
Next, in a separate large bowl, using an electric mixer on high speed, beat together the slightly melted unsalted butter, granulated sugar, and light brown sugar. Continue beating for about 2 minutes, or until the mixture is light, fluffy, and well combined. This creaming process incorporates air, which contributes to the cookies’ tender texture. Remember to use a spatula to scrape down the sides of the bowl periodically, ensuring all ingredients are fully incorporated.
Reduce the mixer speed to high again and beat in the room-temperature eggs and vanilla extract. Continue mixing for approximately 1 minute, until the mixture becomes visibly lighter and slightly fluffy. Again, scrape down the sides of the bowl with a spatula to ensure everything is thoroughly combined.
Now, gradually add the dry flour mixture to the wet butter-sugar mixture. Beat on low speed *just until combined*. It’s important to stop mixing as soon as you no longer see streaks of white flour. Overmixing the dough can develop the gluten too much, resulting in dry and tough cookies, which we definitely want to avoid for our soft cheesecake stuffed cookies. Use a spatula to scrape down the sides and bottom of the bowl one last time to ensure all ingredients are properly blended without overworking the dough.
Finally, with a spatula (not electric beaters, as they can break the sprinkles), gently fold in ¾ cup of the rainbow Jimmies sprinkles. Stir just enough to distribute them evenly throughout the dough. Set aside the remaining ¼ cup of sprinkles for decorating later.
Stuffing Your Delicious Cookies
Prepare a large baking sheet by lining it with parchment paper or a silicone mat. This prevents sticking and makes cleanup a breeze.
Using a 2-tablespoon sized cookie scoop, portion out the cookie dough onto the lined baking sheet. Each scoop should weigh approximately 35 grams, resulting in 30 uniform balls of cookie dough. Consistency in size helps ensure even baking.
Now, it’s time to stuff! Take one cookie dough scoop and, using your hands, roll it into a smooth ball, then gently flatten it into a disc. If the dough is a bit sticky, lightly spray your hands with non-stick baking spray. Crucially, work with one cookie at a time to keep the cheesecake cold. Avoid flattening all the dough balls at once.
Retrieve one frozen cheesecake bite from the freezer. Place this frozen cheesecake bite directly onto the center of your flattened cookie dough disc. Carefully use your hands to shape the dough around the bottom half of the cheesecake bite, effectively half-wrapping it. Remember to only take one cheesecake bite out of the freezer at a time; maintaining their frozen state is key to preventing them from melting prematurely.
Take a second cookie dough ball, flatten it, and place it over the partially wrapped cheesecake bite. This layering method ensures a complete and tight seal around the cheesecake. Gently use your hands to press and mold the two dough pieces together, forming one large, perfectly round stuffed cookie. Ensure the cheesecake is fully encased and facing upwards, with its crust at what will be the bottom of the cookie. Roll the cookie gently between your palms to smooth out any seams and ensure a tight seal. Repeat this stuffing process with the remaining cheesecake bites and cookie dough balls, working one by one.
Decorate & Freeze for Optimal Results
Once all 15 large stuffed cookies are formed, it’s time for a final flourish. Scatter the reserved ¼ cup of sprinkles onto the baking sheet. Gently press the tops of each raw cookie into these sprinkles to create a beautiful, festive coating. Arrange the cookies on the baking tray; they can be relatively close at this stage, but ensure they are not touching, as they will stick together when frozen.
Place the entire tray of unbaked, decorated cookies into the freezer for a minimum of 15 minutes. This crucial freezing step is vital for preventing the cookies from spreading too much during baking. If the cookies spread excessively, the cheesecake filling could become exposed, compromising the perfect “stuffed” effect. This also helps create those coveted thick, chewy cookies.
Baking to Golden Perfection
Preheat your oven to 350 degrees F (175 degrees C). While the oven heats, line a second baking sheet with parchment paper.
Retrieve some of the chilled cookie dough balls from the freezer and arrange them on the prepared baking sheet. It is essential to leave ample space between each cookie – at least 3 inches – to allow for a slight spread during baking. To ensure even heat distribution and consistent baking, bake only one tray of cookies at a time. Keep any remaining unbaked cookies in the freezer until you are ready to bake them.
Place one tray of cookies into the preheated oven and bake for 16-17 minutes. Don’t be alarmed if the cookies appear slightly undercooked in the center when you remove them; they will continue to bake and set on the hot baking sheet. This carryover cooking is key to achieving that perfect soft, chewy texture. Avoid overbaking at all costs, as this will lead to dry, crispy edges, and we’re aiming for soft, tender stuffed cookies.
Allow the baked cookies to cool on the hot baking tray for 10 minutes. This resting period allows them to firm up without losing their delicious moisture. After 10 minutes, carefully transfer them to a wire rack to cool completely. Repeat the baking process for any remaining batches. Serve these delightful cookies slightly warm for the best experience, and prepare to enjoy a truly unique and delicious treat!
Cheesecake Stuffed Funfetti Cookies
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Ingredients
- 1 x 10″ round plain cheesecake pre-packaged
- 3 cups all-purpose flour (420 grams)
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter (170 grams, slightly melted/softened)
- 1 cup granulated sugar (200 grams)
- ¼ cup light brown sugar, packed (50 grams)
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup rainbow Jimmies sprinkles
Instructions
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Cheesecake Filling: Using a 2” circle cookie cutter lightly sprayed with non-stick cooking spray, cut out 15 two-inch round pieces of the plain cheesecake. Ensure these pieces are 2” in diameter and no more than 1” tall. Place these cheesecake bites on a small baking sheet and freeze them until solid.
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Cookie Dough (Dry): In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
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Cookie Dough (Wet): In a separate large bowl, beat the softened butter, granulated sugar, and light brown sugar on high speed for about 2 minutes, until light and fluffy. Scrape down the sides of the bowl. Beat in the room temperature eggs and vanilla extract on high for 1 minute until well combined and fluffy.
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Combine Dough: Gradually add the dry flour mixture to the wet mixture, beating on low speed *just until combined* (no visible flour streaks). Do not overmix. Scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated.
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Add Sprinkles: Using a spatula (not electric beaters), gently stir in ¾ cup of the rainbow Jimmies sprinkles. Reserve the remaining ¼ cup for decorating.
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Prepare for Stuffing: Line a large baking sheet with parchment paper or a silicone mat.
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Using a 2-tablespoon cookie scoop, portion the cookie dough into 30 balls (approx. 35 grams each) on the lined baking sheet.
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Flatten Dough: Roll one cookie dough scoop into a ball, then flatten it into a disc with your hands. Lightly spray your hands with non-stick baking spray if the dough is sticky. Work one cookie at a time.
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First Layer: Place one frozen cheesecake bite on top of the flattened cookie dough. Use your hands to wrap the bottom half of the cookie dough around the cheesecake bite. Only remove one cheesecake bite from the freezer at a time to keep them frozen.
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Seal the Cookie: Flatten a second cookie dough ball and place it over the partially wrapped cheesecake bite. Carefully form the dough around the cheesecake to create one large, round stuffed cookie, ensuring the cheesecake is fully sealed within the dough. Roll gently with your hands to create a smooth, sealed ball. Repeat this process for all 15 cookies.
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Decorate & Freeze: Place the remaining ¼ cup sprinkles on the baking sheet. Lightly press the tops of the raw stuffed cookies into the sprinkles. Arrange all 15 cookies on the tray (not touching), then freeze for 15 minutes. This prevents spreading during baking.
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Preheat Oven: Preheat oven to 350 degrees F (175°C).
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Bake in Batches: Line a second baking sheet with parchment paper. Place 6-8 frozen cookies on the sheet, ensuring they are at least 3 inches apart. Bake one tray at a time to ensure even baking. Keep unbaked cookies in the freezer.
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Bake Time: Bake each tray for 16-17 minutes. Cookies will appear slightly underbaked, but will continue to cook on the hot tray. Do not overbake to prevent dry cookies.
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Cool & Serve: Let cookies cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely. Repeat for the next batch. Serve slightly warm and enjoy!
Notes
Nutrition
Expert Tips for Making Phenomenal Cheesecake Stuffed Cookies:
Achieving bakery-quality cheesecake stuffed cookies is easier than you think with these invaluable tips:
- Choose the Right Cheesecake: The success of this recipe hinges on using a plain, traditional baked cheesecake. Avoid any cheesecakes with added toppings, fruit swirls, or elaborate fillings, as these can alter the texture and potentially melt or spread undesirably during baking. A simple graham cracker crust base is perfectly fine.
- Precise Flour Measurement is Critical: Flour measurement can drastically impact your cookie texture. To prevent dry or overly spread cookies, measure your flour accurately.
- Food Scale Method: The most precise method is using a food scale to measure the exact grams (420 grams for 3 cups).
- Spoon and Scoop Method: If you don’t have a scale, use the spoon and scoop method: lightly spoon flour from your bag into your measuring cup until it’s overflowing, then level it off with a straight edge (like the back of a knife). *Never* scoop flour directly from the bag with your measuring cup, as this compacts the flour, adding up to 25% more than needed.
- Select the Correct Sprinkles: For that iconic Funfetti look and texture, use Jimmies-style sprinkles (the skinny, rod-shaped ones). Avoid nonpareils (the tiny, round balls) because they tend to be harder and their colors can bleed significantly into the cookie dough during mixing and baking, creating a muddy appearance rather than distinct, vibrant speckles.
- Ensure a Tight Seal Around the Cheesecake: If your cookie dough seems to have air pockets or isn’t encasing the cheesecake properly, you might be struggling with the sealing step. Remember the technique: form the *first* flattened cookie dough disc tightly around the *bottom half* of the frozen cheesecake bite, creating a snug base. Then, place the *second* flattened cookie dough disc over the top and carefully pinch and roll the two dough halves together to form a seamless, completely sealed ball. The goal is to eliminate any gaps around the cheesecake to prevent it from escaping or creating a crater during baking.
- Don’t Skip the Freeze Time: The 15-minute freeze for the unbaked cookies is essential! It helps the butter in the dough solidify, which in turn prevents the cookies from spreading too much in the oven. This ensures your cookies remain thick, chewy, and perfectly encapsulate that delicious cheesecake center.
- Room Temperature Ingredients for Dough: Ensure your eggs and butter for the cookie dough are at room temperature. This allows them to cream together much more effectively with the sugars, creating a smooth, emulsified batter that leads to a superior cookie texture.
- Avoid Overmixing: Once you add the dry ingredients to the wet, mix on low speed only until just combined. Overmixing develops gluten, resulting in tough, dry cookies. A few streaks of flour are better than an overmixed dough.
Frequently Asked Questions About Cheesecake Stuffed Cookies:
Can I use a no-bake cheesecake for this recipe?
No, unfortunately, a no-bake cheesecake would simply melt and seep right out of the cookies during the baking process. For successful cheesecake stuffed cookies, you absolutely must use a traditional, baked plain cheesecake, as its firmer structure holds up to the heat.
Can I store these Cheesecake Cookies at room temperature?
Given the cheesecake filling, these cookies require refrigeration, just like a standard cheesecake. Storing them at room temperature is not recommended for food safety or quality.
Can I freeze these Cheesecake Stuffed Funfetti Cookies after baking?
Yes, absolutely! These cookies freeze beautifully. Once fully baked and cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight, food-safe freezer bag or container. They can be frozen for up to two months. When you’re ready to enjoy, simply let them thaw in the refrigerator overnight before serving.
How long are cheesecake stuffed cookies good for?
When stored in a sealed, food-safe container in the refrigerator, your baked cheesecake stuffed funfetti cookies will remain fresh and delicious for up to 5 days. For longer storage, freezing them as described above will keep them good for up to 2 months.
The cookie dough turned out crumbly. What went wrong?
If your cookie dough is crumbly, it’s a strong indicator that too much flour was likely used. Refer to the “Expert Tips” section above for detailed guidance on how to properly measure flour, either by weight or using the spoon and scoop method, to avoid this common issue.
Can I make these cookies ahead of time?
Yes, this recipe is perfect for making ahead! You can prepare the cookie dough and stuff the cheesecake bites as directed, then freeze the unbaked stuffed cookies on a tray until solid. Once solid, transfer them to a freezer-safe bag. You can store them in the freezer for several weeks. When ready to bake, simply follow the baking instructions, adding a minute or two to the bake time if baking directly from frozen.
Why These Cookies Will Become Your Go-To Treat
These cheesecake stuffed Funfetti cookies are more than just a dessert; they’re a celebration baked into a single bite. The joy of Funfetti, with its playful sprinkles, meets the sophisticated indulgence of creamy cheesecake. This recipe is designed to be accessible, using pre-made cheesecake for convenience while still delivering a homemade taste that’s absolutely unforgettable. They are ideal for special occasions, as a unique gift, or simply to brighten any ordinary day with a burst of flavor and color.
Speaking of family, this photo brings back so many memories! This is my oldest son, and it’s hard to believe how fast time flies. It feels like just yesterday he was a tiny 6 lb 4 oz bundle who instantly captured my heart. He still holds my heart, but now he’s grown over 6 feet tall and is living in another country! I miss him dearly, but moments like baking these festive cookies remind me of the joy we shared and continue to create.
More Delicious Cheesecake Inspired Recipes to Explore:
If you’re a true cheesecake enthusiast, you’ll love these other fantastic recipes that celebrate the rich and creamy delight of cheesecake:
- Strawberry Cheesecake Cookie Bars
- Cherry Cheesecake Cookies
- Banana Cream Cheesecakes
- No Bake Strawberry Cheesecake
- Peanut Butter Cheesecake Bars
- Strawberry Cheesecake Bites
- Strawberry Cheesecake Lush
- Chocolate Raspberry Cheesecake Cookies
- Mini Chocolate Cheesecakes
- Raspberry Cheesecake Cookies
- Raspberry Cheesecake Cookie Cups
- Red Velvet Cheesecake Brownies
In conclusion, these Cheesecake Stuffed Funfetti Cookies truly offer the best of both worlds: the delightful chewiness of a homemade Funfetti cookie bursting with sprinkles, perfectly complemented by a luscious, tangy cheesecake filling. They are an indulgent, easy-to-make treat that promises to bring smiles and satisfy even the most discerning sweet tooth. Don’t hesitate to bake up a batch and experience this magical combination for yourself!
