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Strawberry Cheesecake Cookies Recipe

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★★★★★

4.8 from 83 reviews

Strawberry Cheesecake Cookies combine a soft, creamy cheesecake center with fresh strawberry jam swirled into a buttery cookie dough, creating a delightful treat perfect for any occasion.

Ingredients

Scale

Cheesecake Center

  • 6 oz (170g) cream cheese, cold
  • 3 tbsp (38g) granulated sugar
  • ½ tsp vanilla extract

Strawberry Jam

  • 12 oz (340g) fresh strawberries, diced
  • ¼ cup (50g) granulated sugar

Cookie Dough

  • 2¾ cups (344g) all-purpose flour, spooned and leveled
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • 1 cup (227g) unsalted butter, very softened
  • 1 egg, room temp
  • 2 tsp vanilla extract
  • ¼ cup (50g) sugar, for rolling

Instructions

  1. Prepare Cheesecake Centers: Mix cold cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract until fluffy. Scoop the mixture into 18 discs, flatten them slightly, and freeze until solid.
  2. Make Strawberry Jam: Cook diced strawberries and ¼ cup sugar over medium heat. Halfway through cooking, smash the strawberries to release juices. Continue until the mixture is thick and jammy, about enough for ⅓ cup. Cool completely before using.
  3. Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat together the softened butter and 1 cup granulated sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract and beat until the mixture is pale and fluffy.
  5. Combine Dough: Gradually mix in the dry ingredients just until combined, careful not to overmix.
  6. Create Jam Swirls: Layer a quarter of the dough flat, then spread a quarter of the cooled strawberry jam on top, repeating layers twice more. Gently fold the layered dough and jam together to create ribbons without overmixing.
  7. Assemble Cookies: Divide the dough into 18 portions. Flatten each portion, place a frozen cheesecake disc in the center, and wrap the dough completely around the cheesecake center, sealing it inside.
  8. Shape and Roll: Form each cookie into thick discs. Roll each disc in the ¼ cup sugar reserved for rolling. Place cookies on parchment-lined baking sheets, spacing them apart.
  9. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 11–12 minutes until edges are set but centers remain soft. Remove from oven and let cool on the pan for 10 minutes.
  10. Cool Completely: Transfer cookies to a wire rack to cool completely. This step allows the cheesecake centers to set perfectly, ensuring a delicious creamy center when eaten.

Notes

  • Make sure to chill the cheesecake centers well before assembling to prevent them from melting during baking.
  • Do not overmix the dough after adding the jam to maintain the swirl effect.
  • If strawberries are out of season, frozen diced strawberries can be used after thawing and draining excess liquid.
  • Store these cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese center.

Keywords: Strawberry Cheesecake Cookies, Cheesecake Center Cookies, Strawberry Jam Cookies, Cream Cheese Cookies, Swirled Cookies, Baked Dessert

Find it online: https://cookcrisis.com/strawberry-cheesecake-cookies-recipe-2/