Introduction

Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet freshness of strawberry jam, all wrapped in a tender cookie. These delightful treats are perfect for special occasions or whenever you crave a fruity, indulgent dessert.

Strawberry Cheesecake Cookies Recipe - Recipe Image

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

Step 1: Mix the cold cream cheese, 3 tablespoons of sugar, and 0.5 teaspoon of vanilla extract together until smooth. Scoop this mixture into 18 small discs and freeze them until solid.
Step 2: In a saucepan, combine the diced strawberries and 0.25 cup granulated sugar. Cook over medium heat for about 45 minutes, smashing the fruit halfway through, until the mixture thickens and reduces to about 1/3 cup. Let the jam chill completely.
Step 3: Cream together the softened butter and 1 cup sugar until fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and light in color. Gradually mix in the flour, baking powder, baking soda, and salt until just combined to form the cookie dough.
Step 4: Layer the cookie dough and chilled strawberry jam in quarters, folding gently to create jam swirls without overmixing the dough.
Step 5: Scoop the dough into 18 balls. Flatten each ball, place a frozen cheesecake disc in the center, and carefully wrap the dough around it. Roll each cookie ball in the 0.25 cup granulated sugar, then flatten slightly.
Step 6: Bake the cookies at 350°F (175°C) for 11 to 12 minutes. Allow them to 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 frozen until assembling to prevent it from melting into the dough.
Let the cookies cool completely for the creamiest cheesecake centers.
For a different flavor, try substituting raspberries or blueberries for the strawberries.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage; thaw them at room temperature before serving. Reheat briefly in a low oven if you want them warm, but be careful not to melt the cheesecake filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry jam instead of homemade?

While you can use store-bought jam, homemade jam is recommended for better control over sweetness and thickness, which helps create the perfect balance and texture in these cookies.

How do I prevent the cheesecake filling from leaking during baking?

Make sure the cheesecake discs are well frozen before wrapping them in the dough. Also, seal the dough tightly around the filling to avoid leaks while baking.