Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with the fresh sweetness of strawberries baked into a soft, tender cookie. Perfect for a special treat, they offer a delightful mix of textures and flavors that will impress any dessert lover.

Ingredients

• 6 oz cream cheese, cold
• 3 tbsp granulated white sugar (for cheesecake filling)
• 1/2 tsp vanilla extract (for cheesecake filling)
• 12 oz fresh strawberries, hulled and finely diced
• 1/4 cup granulated white sugar (for strawberry 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)

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 the diced strawberries with 1/4 cup sugar in a medium pot. Cook over medium heat for about 45 minutes, smashing the strawberries halfway through cooking. Allow the jam to cool completely in the refrigerator.
3. Step 3: Whisk together the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, cream the softened butter with 1 cup sugar until light and fluffy. Beat in the egg and 2 teaspoons vanilla extract. Gradually add the dry ingredients to the wet mixture and stir until just combined.
4. Step 4: Layer the cookie dough and cooled strawberry jam in quarters, folding gently to create pockets of jam throughout the dough without fully mixing it in.
5. Step 5: Portion the dough into scoops and flatten each one slightly. Place a frozen cheesecake disc in the center of each dough portion, then enclose the filling completely. Roll the formed cookies in 1/4 cup granulated sugar for a sparkly finish.
6. Step 6: Bake the cookies at 350°F (175°C) for 11 to 12 minutes, baking six at a time. While still warm, press each cookie gently with a round cutter to perfect its shape. Transfer to a rack and let cool completely.

Tips & Variations

• Use frozen cream cheese discs to prevent the filling from melting too quickly during baking, ensuring a clean cheesecake center.
• For extra flavor, add a teaspoon of lemon zest to the strawberry jam while cooking.
• Substitute frozen strawberries if fresh are not in season, but be sure to thaw and drain excess liquid before cooking.
• To make smaller cookies, reduce the dough and filling portions but adjust baking time accordingly to avoid overbaking.

Storage

Store the 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 3 months. When reheating, warm gently in a low oven to maintain softness without melting the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese that isn’t cold?

It’s best to use cold cream cheese for the filling to ensure it holds its shape when frozen and baked, preventing it from melting into the dough.

How do I prevent the cookies from spreading too much while baking?

Chilling the filled dough portions before baking helps maintain their shape. Also, using very softened but not melted butter in the dough keeps the consistency right to avoid excess spreading.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.5 from 60 reviews

These Strawberry Cheesecake Cookies combine creamy cheesecake filling, sweet strawberry jam pockets, and buttery sugar-coated dough for a delightful treat. Soft and chewy with bursts of fruity flavor, these cookies are perfect for celebrations or anytime you crave a delicious, homemade dessert.

• Author: Yana
• Prep Time: 35 minutes
• Cook Time: 12 minutes per batch
• Total Time: 1 hour 10 minutes
• Yield: 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)

Instructions

1. Make Cheesecake Filling: In a bowl, mix the cold cream cheese with 3 tablespoons of granulated white sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop the mixture into small discs on parchment paper and freeze them until solid to create the cheesecake centers.
2. Prepare Strawberry Jam: Combine the diced strawberries and 1/4 cup sugar in a medium pot. Cook over medium heat for about 45 minutes, smashing the strawberries halfway through cooking to release juices. Once thickened, cool the jam completely in the refrigerator before use.
3. Mix Dry Ingredients: In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
4. Cream Butter and Sugar: In a large mixing bowl, cream the softened 1 cup unsalted butter with 1 cup granulated white sugar until light and fluffy. Add 1 room temperature egg and 2 teaspoons vanilla extract, mixing until combined.
5. Combine Dough Ingredients: Gradually add the dry flour mixture to the butter mixture and mix until just incorporated.
6. Incorporate Strawberry Jam: Layer the dough and the cooled strawberry jam in quarters and gently fold together. This helps create pockets of jam throughout the dough without fully mixing it in.
7. Assemble Cookies: Scoop portions of the dough and flatten each into discs. Place a frozen cheesecake disc in the center, then carefully enclose it by wrapping the dough around the filling. Roll the formed cookie in 1/4 cup granulated sugar to coat.
8. Bake Cookies: Preheat the oven to 350°F (175°C). Place six cookies on a baking sheet at a time and bake for 11-12 minutes until edges are lightly golden.
9. Shape Cookies: While the cookies are still warm, press them gently with a round cutter to perfect their shape. Transfer cookies to a wire rack to cool completely before serving.

Notes

• Freezing the cheesecake filling discs prior to baking helps maintain a creamy center inside the cookie.
• Make sure the strawberry jam is fully cooled before folding into the dough to prevent it from melting the butter.
• Pressing the cookies while warm ensures a uniform, professional appearance.
• You can store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: strawberry cheesecake cookies, cheesecake filled cookies, strawberry jam cookies, soft cookies, dessert recipe