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Strawberry Cheesecake Cookies Recipe

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★★★★★

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.

Ingredients

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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

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