Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies are an irresistible treat combining creamy cheesecake centers with sweet, homemade strawberry jam swirled throughout buttery cookie dough. These cookies offer a delightful balance of tart and sweet, perfect for sharing or savoring with a cup of tea.

Ingredients

• 6 oz cold cream cheese
• 3 tbsp granulated sugar (for cheesecake filling)
• 0.5 tsp vanilla extract (for cheesecake filling)
• 12 oz fresh strawberries, hulled and finely diced
• 0.25 cup granulated sugar (for strawberry jam)
• 2.75 cups all-purpose flour
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup granulated sugar (for cookie dough)
• 1 cup very softened unsalted butter
• 1 large egg, room temperature
• 2 tsp vanilla extract (for cookie dough)
• 0.25 cup granulated sugar (for rolling dough)

Instructions

1. Step 1: In a bowl, mix the cold cream cheese, 3 tablespoons granulated sugar, and 0.5 teaspoon vanilla extract until smooth. Scoop the mixture into 18 small discs and freeze until solid.
2. Step 2: In a saucepan over medium heat, cook the diced strawberries with 0.25 cup granulated sugar for about 45 minutes, mashing halfway through, until the mixture thickens and reduces to about 1/3 cup. Let the jam chill completely.
3. Step 3: Cream the softened butter and 1 cup granulated sugar together until light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and light in color.
4. Step 4: Gradually mix in the flour, baking powder, baking soda, and salt until just combined. Gently fold in the chilled strawberry jam, creating swirls without overmixing.
5. Step 5: Divide the dough into 18 balls. Flatten each ball, place a frozen cheesecake disc in the center, then wrap the dough around it completely.
6. Step 6: Roll each filled dough ball in the remaining 0.25 cup granulated sugar and flatten slightly.
7. Step 7: Bake the cookies on a lined baking sheet at 350°F (175°C) for 11–12 minutes. Allow them to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use chilled homemade strawberry jam for the best texture and flavor in your cookies.
• Keep the cheesecake filling frozen until just before assembling to make handling easier and to maintain the creamy centers.
• Let cookies cool completely before eating to enjoy the perfect balance of soft cheesecake and baked cookie dough.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze in an airtight container for up to 3 months. To reheat, warm gently in the oven for a few minutes to restore the creamy center texture.

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 with store-bought jam, homemade jam offers a thicker consistency and fresher flavor that helps create better swirls and texture in the cookies.

Do I need to freeze the cheesecake filling discs?

Yes, freezing the cheesecake filling discs before assembling helps the dough wrap around them easily and prevents the filling from melting too quickly during baking.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

Strawberry Cheesecake Cookies combine a soft, buttery cookie dough with a creamy cheesecake center and a luscious homemade strawberry jam swirl. These delightful treats offer a perfect balance of sweet, tangy, and creamy flavors, making them an irresistible dessert ideal for sharing or special occasions.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 20 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 6 oz cold cream cheese
• 3 tbsp granulated sugar
• 0.5 tsp vanilla extract

Strawberry Jam

• 12 oz fresh strawberries, hulled and finely diced
• 0.25 cup granulated sugar

Cookie Dough

• 2.75 cups all-purpose flour
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup granulated sugar
• 1 cup very softened unsalted butter
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 0.25 cup granulated sugar (for rolling dough)

Instructions

1. Prepare Cheesecake Filling: Mix the cold cream cheese, 3 tablespoons granulated sugar, and 0.5 teaspoon vanilla extract until smooth and creamy. Scoop the mixture into 18 small discs and place them in the freezer to solidify while you continue.
2. Make Strawberry Jam: In a medium saucepan, combine the finely diced strawberries with 0.25 cup granulated sugar. Cook over medium heat for about 45 minutes, smashing the berries halfway through cooking, until the mixture thickens and reduces to approximately one-third cup. Remove from heat and chill completely.
3. Prepare Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter and 1 cup granulated sugar until fluffy. Add the egg and 2 teaspoons vanilla extract, beating until the mixture turns pale and light. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet ingredients until just combined, careful not to overmix.
4. Incorporate Strawberry Jam: Gently fold the chilled strawberry jam into the cookie dough in quarters. This layering technique will create distinct strawberry jam swirls within the dough without overmixing and losing texture.
5. Assemble Cookies: Using a scoop, form 18 balls of the strawberry jam swirl dough. Flatten each ball slightly, place a frozen cheesecake disc in the center, then carefully wrap the dough around the filling to encase it fully. Roll each filled dough ball in 0.25 cup granulated sugar and flatten gently to shape.
6. Bake: Preheat your oven to 350°F (175°C). Arrange the cookies on a parchment-lined baking sheet and bake for 11 to 12 minutes. Once baked, allow the cookies to cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. This cooling step ensures the creamy cheesecake centers set properly.

Notes

• Use chilled homemade strawberry jam for the best texture and flavor consistency in the cookies.
• Keep the cheesecake filling discs frozen until you are ready to assemble the cookies to prevent melting.
• Allow the cookies to cool completely before eating to enjoy the creamiest cheesecake centers.

Keywords: cheesecake cookies, Strawberry Cheesecake Cookies, strawberry desserts, Valentine’s Day Cookies