Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the freshness of strawberry jam swirled into tender cookie dough. They offer a delightful balance of flavors and textures that’s perfect for any occasion.

Ingredients

• 6 oz (170g) cream cheese, cold
• 3 tbsp (38g) granulated sugar
• ½ tsp vanilla extract
• 12 oz (340g) fresh strawberries, diced
• ¼ cup (50g) granulated sugar (for jam)
• 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 temperature
• 2 tsp vanilla extract
• ¼ cup (50g) sugar, for rolling

Instructions

1. Step 1: In a bowl, mix the cold cream cheese, 3 tablespoons of sugar, and ½ teaspoon vanilla extract until fluffy. Scoop the mixture into 18 equal discs, flatten them slightly, and freeze until solid.
2. Step 2: Combine diced strawberries and ¼ cup sugar in a saucepan over medium heat. Cook, smashing the berries halfway through, until the mixture thickens into about ⅓ cup of jam. Let chill completely.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Step 4: Cream the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and fluffy.
5. Step 5: Gradually mix in the dry ingredients just until combined, being careful not to overmix.
6. Step 6: To create swirls, press a quarter of the dough flat, spread a quarter of the chilled strawberry jam on top, then repeat layering with dough and jam. Gently fold the layers together to create ribbons without overworking the mixture.
7. Step 7: Divide the swirled dough into 18 portions. Flatten each portion, place a frozen cheesecake disc in the center, and wrap the dough completely around it.
8. Step 8: Shape each filled portion into a thick disc, roll it in the ¼ cup sugar, and place on parchment-lined baking sheets.
9. Step 9: Bake at 350°F (175°C) for 11–12 minutes. Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack.
10. Step 10: Allow the cookies to cool completely so the cheesecake centers set properly. Enjoy your strawberry cheesecake cookies!

Tips & Variations

• For a fun twist, substitute fresh strawberries with raspberries or mixed berries to vary the flavor of the jam.
• Ensure the cream cheese discs are fully frozen before wrapping to prevent melting during baking.
• Use room temperature egg and butter for better mixing and lighter cookies.
• Try adding a pinch of cinnamon to the dough for a warm spice note.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze in a sealed container for up to 3 months. When reheating, warm gently in a low oven or microwave to maintain the creamy cheesecake center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries work best for the jam, you can use frozen strawberries if fresh are unavailable. Thaw and drain excess liquid before cooking to avoid a watery jam.

Why is the cream cheese frozen before baking?

Freezing the cream cheese discs helps them hold their shape during baking and prevents them from melting too quickly, creating a distinct cheesecake center inside each cookie.