Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies are a delightful blend of creamy cheesecake and sweet strawberry jam nestled inside a soft, buttery cookie. These treats are perfect for any occasion, especially when you crave something fruity and indulgent all at once.

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 of granulated sugar, and 0.5 teaspoon of vanilla extract until smooth. Scoop the mixture into 18 small discs and freeze until solid.
2. Step 2: For the strawberry jam, combine the diced strawberries and 0.25 cup of sugar in a saucepan. Cook over medium heat for about 45 minutes, mashing halfway through, until thickened and reduced to about 1/3 cup. Allow to chill completely.
3. Step 3: Cream the softened butter and 1 cup sugar together until fluffy. Beat in the egg and 2 teaspoons vanilla extract until the mixture is pale and light.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Step 5: To create lovely jam swirls, layer the cookie dough and chilled strawberry jam in quarters and gently fold together without overmixing.
6. Step 6: Divide the dough into 18 balls. Flatten each ball, place one frozen cheesecake disc in the center, and wrap the dough around to seal. Roll the cookie balls in the 0.25 cup sugar and flatten slightly.
7. Step 7: Preheat the oven to 350°F (175°C). Bake the cookies for 11–12 minutes. Let them cool on the baking 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.
• Keep the cheesecake filling discs frozen until assembly to prevent the filling from melting into the dough.
• Let the cookies cool fully to enjoy the creamiest cheesecake centers.
• Try swapping fresh strawberries for other berries like raspberries or blueberries to change up the flavor.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. To reheat, let the frozen cookies thaw at room temperature or warm gently in a low oven for a few minutes to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry jam instead of fresh strawberries?

While you can use store-bought jam, making your own from fresh strawberries ensures a thicker, less sweet filling that better balances the flavors in the cookie.

What should I do if the cream cheese discs soften before baking?

If the discs soften, place them back in the freezer for at least 30 minutes to firm up. This helps keep the cheesecake center intact while baking.