Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry cheesecake cookies combine the best of two favorite desserts in one delightful treat. Soft cookie dough wraps a creamy cheesecake center and pockets of sweet strawberry jam, making every bite irresistibly flavorful and moist. These cookies are perfect for sharing or enjoying as a special indulgence.

Ingredients

• 6 oz cream cheese, cold
• 3 tbsp granulated white sugar
• 1/2 tsp vanilla extract
• 12 oz fresh strawberries, hulled and finely diced
• 1/4 cup granulated white sugar (for jam)
• 2 3/4 cups all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated white sugar (for dough)
• 1 cup unsalted butter, very softened
• 1 egg, at room temperature
• 2 tsp vanilla extract (for dough)
• 1/4 cup granulated white sugar, for rolling dough in

Instructions

1. Step 1: Make the cheesecake filling by mixing cold cream cheese with 3 tablespoons of sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop the filling into small discs on parchment paper and freeze until solid.
2. Step 2: Prepare the strawberry jam by combining diced strawberries and 1/4 cup granulated sugar in a medium pot. Cook over medium heat for 45 minutes, smashing the strawberries halfway through. Allow the jam to cool completely in the refrigerator.
3. Step 3: In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream softened butter with 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing well. Gradually add the dry ingredients and mix just until combined.
4. Step 4: Fold the cooled strawberry jam into the dough by layering the dough and jam in quarters, folding lightly to create pockets of jam throughout the dough.
5. Step 5: Scoop portions of dough and flatten them slightly. Place a frozen cheesecake disc in the center, then enclose it completely with the dough. Roll each cookie in 1/4 cup granulated sugar to give a sparkly finish.
6. Step 6: Preheat oven to 350°F (175°C). Bake cookies six at a time for 11-12 minutes. While still warm, press each cookie gently with a round cutter to perfect its shape. Let the cookies cool on a wire rack before serving.

Tips & Variations

• Freezing the cheesecake filling ensures it stays intact during baking and creates a creamy center.
• Use fresh strawberries to make the jam for the best, brightest flavor.
• Avoid overmixing the dough to keep your cookies tender and soft.
• Flatten the dough slightly before baking to ensure even spreading and uniform cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen cookies gently in a low oven or microwave for a few seconds to soften the cream cheese center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

Fresh strawberries are recommended for the jam to maintain the best texture and flavor. Frozen strawberries can be used in a pinch, but they may release more water, resulting in a thinner jam.

Why do I need to freeze the cheesecake filling?

Freezing the cheesecake filling helps it hold its shape during baking. This prevents it from melting into the cookie dough, ensuring a distinct creamy center in each cookie.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

Delight in these Strawberry Cheesecake Cookies featuring a creamy cheesecake center and bursts of homemade strawberry jam, all enveloped in a soft, sugar-dusted cookie. Perfect for dessert or a sweet snack, this recipe combines classic cheesecake flavors with fresh strawberries in a unique cookie form.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 12 minutes per batch
• Total Time: 1 hour 15 minutes
• Yield: 18–24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 6 oz cream cheese, cold
• 3 tbsp granulated white sugar
• 1/2 tsp vanilla extract

Strawberry Jam

• 12 oz fresh strawberries, hulled and finely diced
• 1/4 cup granulated white sugar

Cookie Dough

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

Instructions

1. Prepare Cheesecake Filling: In a bowl, mix cold cream cheese with 3 tablespoons of granulated sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. Shape the mixture into small discs on parchment paper and freeze until solid to retain shape during baking.
2. Make Strawberry Jam: Combine finely diced strawberries and 1/4 cup granulated sugar in a medium pot. Cook over medium heat for about 45 minutes, mashing strawberries halfway through to create a chunky jam. Cool the jam in the refrigerator thoroughly before use.
3. Mix Cookie Dough: Whisk together flour, baking powder, baking soda, and salt in one bowl. In another bowl, cream softened butter with 1 cup sugar until light and fluffy. Beat in egg and 2 teaspoons vanilla extract. Gradually incorporate dry ingredients into the wet mixture until just combined.
4. Incorporate Strawberry Jam: Spread the dough out and dollop the chilled strawberry jam in quarters. Fold the dough lightly to create pockets of jam throughout without fully mixing.
5. Assemble Cookies: Scoop portions of dough and flatten each slightly. Place a frozen cheesecake disc in the center, then carefully wrap the dough around to enclose the filling completely. Roll each cookie in 1/4 cup granulated sugar for a sparkling finish.
6. Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies six at a time for 11-12 minutes until golden. While warm, press cookies gently with a round cutter to perfect their shape. Cool on a wire rack before serving.

Notes

• Freezing the cheesecake filling before baking is crucial to prevent melting and maintain distinct creamy centers.
• Use fresh strawberries for the jam to ensure the best flavor and texture.
• Avoid overmixing the dough to keep the cookies soft and tender rather than tough.
• Flatten dough portions slightly before baking to promote even spreading and baking.

Keywords: strawberry cheesecake cookies, strawberry jam cookies, cream cheese cookies, homemade cookies, dessert