Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the bright sweetness of fresh strawberries in a soft, buttery cookie. These treats are perfect for summer gatherings or anytime you want a delightful fruity dessert.

Ingredients

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract
• 12 oz (340 g) fresh strawberries, hulled and finely diced
• 1/4 cup (50 g) granulated white sugar
• 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

Instructions

1. Step 1: Prepare the cheesecake filling by mixing the cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla in a small bowl with an electric mixer on medium-high speed until fluffy and the sugar has dissolved, about 2 minutes. Spoon into 18 portions (each 2 teaspoons) onto a parchment-lined small cookie sheet. Flatten each slightly and freeze until completely firm.
2. Step 2: Make the strawberry jam by placing diced strawberries and 1/4 cup sugar into a medium pot over medium heat. Cook for about 45 minutes, mashing halfway through, stirring continuously near the end until thick and reduced to about 1/3 cup. 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, beat the softened butter and 1 cup sugar with a mixer on high until fluffy, about 2 minutes. Add the egg and 2 teaspoons vanilla, mixing on medium speed until pale and fluffy, 1-2 minutes. Mix in the dry ingredients on low speed just until combined.
5. Step 5: Divide the dough into quarters in the bowl. Flatten one quarter, spoon 1/4 of the chilled strawberry jam on top, then cover with another quarter and add more jam. Repeat layering to disperse jam evenly. Cut through dough quarters and gently fold to create pockets of jam without fully mixing.
6. Step 6: Scoop 18 portions of dough (about 2 tablespoons each). Flatten slightly, place a frozen cheesecake disc in the center, and wrap the dough around to fully encase the filling. Shape each cookie into a flattened disc. Roll each cookie in the reserved sugar.
7. Step 7: Place cookies on prepared sheets, baking 6 at a time for 11-12 minutes. Immediately after baking, use a large circular cookie cutter to gently shape cookies into perfect rounds.

Tips & Variations

• Keep the cheesecake discs frozen until just before assembling to prevent softening and ensure the filling stays intact during baking.
• Use fresh, ripe strawberries for the best jam flavor, or substitute with frozen berries if out of season.
• For extra texture, fold in chopped white chocolate or crushed graham crackers into the dough before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container for up to 2 months. Reheat frozen cookies gently in a low oven for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry jam instead of making my own?

While you can substitute store-bought jam, homemade jam offers a fresher and less sweet flavor that balances nicely with the cream cheese filling. If using store-bought, choose a thick, quality jam with chunks of fruit.

Why do the cookies need to be slightly flattened before baking?

Flattening the cookies ensures they bake evenly and spread just enough to create a tender texture without becoming too thick or undercooked in the center.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

Strawberry Cheesecake Cookies combine creamy cheesecake filling, sweet strawberry jam, and buttery soft cookie dough for a delightful treat. These cookies feature pockets of luscious jam throughout and a surprise cheesecake center, baked to perfection for a tender, melt-in-your-mouth experience.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 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

Cookie Dough

• 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 large 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, add cold cream cheese, sugar, and vanilla extract. Mix with an electric mixer on medium-high speed until fluffy and sugar dissolves, about 2 minutes. Scoop filling into eighteen 2-teaspoon portions on the baking sheet, flattening each slightly into discs. Freeze until completely frozen.
2. Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and sugar. Cook for about 45 minutes, smashing halfway through with a wooden spoon. Stir continuously toward the end as jam thickens and sticks to the bottom. The jam should reduce to a heaping 1/3 cup (80 ml). Remove from heat and refrigerate to chill.
3. Prepare Cookie Dough: Preheat oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream softened butter and sugar using a hand or stand mixer on high speed until fluffy, about 2 minutes. Add egg and vanilla, mix on medium speed until pale and fluffy, 1-2 minutes. Gradually add dry ingredients and mix on low just until combined.
4. Incorporate Jam into Dough: Push three-quarters of the dough to one side, flatten one-quarter on the bottom of the bowl. Spoon one-quarter of the jam over the flattened dough, then layer another quarter of the dough on top followed by another quarter of the jam. Repeat to evenly disperse the jam. Cut dough into quarters with a rubber spatula and gently fold each section just until jam is partially incorporated, leaving pockets of jam visible.
5. Form Cookies: Using a 2-tablespoon cookie scoop, portion out 18 dough sections. Flatten each slightly and place a frozen cheesecake disc in the center. Enclose the cheesecake fully within the dough, forming a slightly flattened disc shape.
6. Coat and Bake: Roll each cookie dough disc in sugar for a sparkling finish. Place cookies on prepared baking sheets, six at a time. Bake for 11-12 minutes. When freshly out of the oven, use a large circular cookie cutter to gently shape cookies into perfect circles. Let cool before serving.

Notes

• Ensure the cream cheese is very cold for firmer cheesecake discs that are easier to enclose in dough.
• The strawberry jam needs to be very thick to prevent cookies from becoming soggy.
• Do not fully mix the jam into the dough; pockets of jam provide bursts of flavor in each bite.
• Keep cheesecake discs frozen until ready to assemble to avoid melting during shaping.
• Flatten cookies slightly before baking as the dough does not spread much and this shape yields even baking.
• Using a cookie cutter after baking gives a neat, professional appearance to cookies.

Keywords: Strawberry cheesecake cookies, cream cheese cookies, fruity cookies, baked cookies with jam, strawberry jam cookies