Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with sweet strawberry jam, all wrapped in a soft, buttery cookie. They’re perfect for a special treat or to impress guests with a delightful twist on classic cookies.

Ingredients

• For the Cheesecake Filling:
• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla
• For the Strawberry Jam:
• 12 oz (340 g) fresh strawberries, hulled and finely diced
• 1/4 cup (50 g) granulated white sugar
• For the Cookies:
• 2 3/4 cups (344 g) all purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (200 g) granulated white sugar
• 1 cup (227 g) unsalted butter, very softened
• 1 egg, at room temperature
• 2 tsp vanilla
• 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

1. Step 1: Prepare the cheesecake filling. Line a small cookie sheet with parchment paper. In a small bowl, beat the cold cream cheese, sugar, and vanilla with an electric mixer on medium-high speed until fluffy and sugar dissolves, about 2 minutes. Scoop into 18 portions of 2 teaspoons each onto the baking sheet, flatten slightly with the back of a spoon into thick discs. Freeze until completely solid.
2. Step 2: Make the strawberry jam. Combine diced strawberries and sugar in a medium pot over medium heat. Cook for about 45 minutes, stirring continuously towards the end and smashing the fruit halfway through, until very thick and reduced to about 1/3 cup (80 ml). Remove from heat and chill in the fridge.
3. Step 3: Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
4. Step 4: In a large bowl, cream the softened butter and sugar with an electric mixer on high speed until fluffy, about 2 minutes. Add egg and vanilla, mixing on medium speed until pale and fluffy, about 1 to 2 minutes.
5. Step 5: Add the dry ingredients to the wet and mix on low speed just until combined. Push 3/4 of the dough to one side of the bowl, flatten 1/4 of the dough on the bottom, spoon 1/4 of the jam onto the dough, cover with another 1/4 of dough and spoon jam on top. Repeat twice more to evenly disperse the jam.
6. Step 6: Using a rubber spatula, cut the dough into quarters and fold each section gently just until jam is slightly swirled in. Don’t mix fully to keep jam pockets.
7. Step 7: Scoop 18 portions of dough (about 2 tbsp each). Slightly flatten each portion, place a frozen cheesecake disc in the center, then wrap dough around to fully enclose the filling. Shape into flattened discs. Roll each in granulated sugar and place on prepared baking sheets.
8. Step 8: Bake 6 cookies at a time for 11-12 minutes. While warm, use a large round cookie cutter to gently shape the cookies into perfect circles. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• Keep the cheesecake discs frozen until right before assembling each batch to prevent melting into the dough.
• Use fresh ripe strawberries for the jam for the best natural sweetness and flavor.
• For a quicker jam, you can use store-bought strawberry preserves but reduce the sugar in the dough slightly.
• Try adding a sprinkle of lemon zest to the jam for a bright, fresh twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 2 months. Reheat frozen cookies in a 300℉ (150℃) oven for 5-7 minutes to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare and freeze the cheesecake filling discs up to a week in advance. Keep them well covered in the freezer until ready to use.

Will these cookies spread while baking?

The dough spreads minimally because it’s slightly flattened before baking. The cheesecake center also helps keep each cookie thick and soft.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.6 from 132 reviews

Delight in these luscious Strawberry Cheesecake Cookies that combine a soft, buttery cookie dough with pockets of homemade strawberry jam and creamy cheesecake filling. Perfectly balanced with sweet and tangy flavors, these cookies offer a melt-in-your-mouth texture and a stunning presentation that’s sure to impress at any gathering or satisfy your dessert cravings.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract

Strawberry Jam

• 12 oz (340 g) fresh strawberries, hulled and finely diced
• 1/4 cup (50 g) granulated white sugar

Cookies

• 2 3/4 cups (344 g) all purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (200 g) granulated white sugar
• 1 cup (227 g) unsalted butter, very softened
• 1 egg, at room temperature
• 2 tsp vanilla extract
• 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat until fluffy and sugar is dissolved, about 2 minutes. Scoop the filling into 18 portions of 2 teaspoons each onto the baking sheet and slightly flatten each to form thick discs. Freeze until completely frozen to set aside for later use.
2. Make Strawberry Jam: In a medium saucepan over medium heat, combine diced strawberries and sugar. Cook for about 45 minutes, stirring continuously and smashing the berries halfway through with a wooden spoon to help release juices. Stir more frequently towards the end to prevent sticking as the mixture thickens. The jam should reduce to a very thick consistency, about a heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator while preparing the cookie dough.
3. Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
4. Cream Butter and Sugar: In a large mixing bowl, using an electric hand mixer or stand mixer with paddle attachment, cream the softened butter and granulated sugar together on high speed until fluffy, about 2 minutes.
5. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Beat on medium speed until pale and fluffy, about 1-2 minutes.
6. Incorporate Dry Ingredients: On low speed, gradually add the dry ingredient mixture and mix just until combined.
7. Layer Jam into Dough: Push three-quarters of the dough to one side of the bowl. Flatten the remaining quarter on the bottom, spoon one-quarter of the strawberry jam over it, then top with another quarter of dough and jam. Repeat layering until jam is evenly distributed in four sections. Cut dough into four parts with a spatula and gently fold each part just enough to create pockets of jam throughout; do not fully mix in.
8. Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion dough into 18 equal parts. Flatten each slightly. Place one frozen cheesecake disc in the center of each dough portion, then wrap the dough around to completely cover the filling. Shape each into a slightly flattened disc to help with baking consistency.
9. Coat Cookies in Sugar: Roll each cookie dough portion in granulated sugar evenly to coat.
10. Bake Cookies: Place cookies spaced on the prepared baking sheets, baking 6 cookies at a time. Bake for 11-12 minutes until edges are set but centers remain soft. For a perfect circular shape, immediately after removing from the oven, gently press around each cookie with a large circular cookie cutter.
11. Cool and Serve: Let cookies cool on the baking sheet for about 10 minutes before transferring to a cooling rack to cool completely. Serve and enjoy your strawberry cheesecake cookies!

Notes

• Keep the cheesecake discs frozen until ready to assemble to prevent melting into the dough prematurely.
• Ensure to stir the strawberry jam continuously towards the end of cooking to avoid burning.
• Flattening the cookie dough portions before baking helps maintain their shape and promotes even cooking.
• Using a cookie cutter after baking provides a professional and uniform appearance.
• Store cookies in an airtight container and refrigerate if not eaten within two days due to cream cheese content.

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