We had a Pride Bake Sale at work this week, and the group running it asked a few known bakers around the office if they wanted to help out. Obviously I said yes, and immediately got to work brainstorming which treats I wanted to make. I haven’t been baking a lot this year, so similar to our potluck for Asian Heritage Month, I wanted whatever I brought in to be impressive, plus in this case, raise a lot of money for the chosen cause.

Right away I knew I would make Slutty Brownies, because Gaby’s been on my mind lately, and they’re always a guaranteed crowd pleaser! For my second treat, I wanted to make something with rainbow sprinkles to fit in with the Pride theme. I remembered these Cheesecake Stuffed Funfetti Cookies that I saw on TikTok (which are like the summer version of my favourite Fall cookie) and I was in business.

I couldn’t actually attend the Bake Sale, but dropped my treats off with suggested pricing, and was told mine sold out first. My bestie Georgia actually took a video of our friend Maxine practically CRYING as she ate one and saying how it was the best cookie she ever had!

Coincidentally, a friend messaged me this week telling me they were also having a bake sale at work and “I really want to win. It’s not a contest or anything I just want to crush the other bakers with tasty awesomeness. Do you have any ideas or recommendations?”. Obviously I sent her this recipe!

Cheesecake Stuffed Funfetti Cookies

Source: Identical Recipes

Yield: 24 cookies

Ingredients

Cheesecake Filling

  • 1 block cream cheese, room temperature
  • 1/2 cup icing sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cake batter extract (if you don’t have this, just use more vanilla OR clear imitation vanilla)

Cookies

  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp cake batter extract (if you don’t have this, just use more vanilla OR clear imitation vanilla)
  • 2 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup rainbow sprinkles

+ extra sugar for rolling

Directions

  1. For the cheesecake filling, mix the cream cheese, icing sugar, vanilla and cake batter extract together until smooth and combined. Line a plate or baking sheet (that will fit in your freezer) with parchment paper.
  2. Use a spoon to scoop dollops (about 1/2 tbsp in size) of the filling onto the plate/sheet – aim for 24. Freeze for at least 45 minutes, or until you’re ready to form and bake the cookies.
  3. For the cookies, cream together the butter and sugar until mixture lightens in colour. Add the egg, vanilla and cake batter extract until fully combined.
  4. Add the flour, baking powder, baking soda and salt and mix again until just combined. Fold in the rainbow sprinkles.
  5. Line another plate or baking sheet with parchment paper. Divide the dough into 24 balls, and place on the plate. Chill in the fridge for 20-30 minutes.
  6. To form/bake the cookies, preheat the oven to 350 and line cookie sheets with parchment paper.
  7. Flatten the cookie dough balls in the palm of your hand, and place a dollop of cheesecake filling in the centre. Wrap the cookie dough around the filling, completely covering it.
  8. Roll each cookie in sugar, and place on the cookie sheets, at least 3″ apart.
  9. Bake for 13-15 minutes.