Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies combine creamy cheesecake filling with sweet strawberry jam inside a soft, buttery cookie. Perfect for a special treat, they delight with layers of flavor in every bite.

Ingredients

• 6 oz cream cheese, cold
• 3 tbsp granulated white sugar (for filling)
• 1/2 tsp vanilla extract (for filling)
• 12 oz fresh strawberries, hulled and finely diced
• 1/4 cup granulated white sugar (for 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 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: Cook the strawberry jam by combining diced strawberries and 1/4 cup sugar in a medium pot. Cook over medium heat for about 45 minutes, smashing the strawberries halfway through. Let the jam cool completely in the refrigerator.
3. Step 3: Whisk together flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, cream softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing well. Gradually add the dry ingredients to the wet mixture and combine thoroughly.
4. Step 4: Fold the cooled strawberry jam into the dough by layering the dough and jam in four parts, gently folding to create pockets of jam throughout without fully mixing.
5. Step 5: Scoop portions of dough, flatten them slightly, and place a frozen cheesecake disc in the center. Enclose the filling completely with dough, then roll each cookie in 1/4 cup granulated sugar to coat.
6. Step 6: Bake the cookies at 350°F (175°C) for 11-12 minutes, baking six at a time. While still warm, gently press the cookies with a round cutter to perfect their shape. Cool the cookies on a wire rack before serving.

Tips & Variations

• Use ripe, sweet strawberries for the jam to enhance flavor naturally.
• Don’t overmix the jam and dough to keep distinct layers and pockets of jam in the cookies.
• Freeze the cheesecake discs thoroughly to prevent melting during baking.
• For a different twist, substitute fresh strawberries with frozen berries or raspberry jam.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to one month. Reheat gently in a low oven or microwave to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry jam instead of making my own?

Homemade jam offers fresher flavor and better texture, but you can substitute with a thick, high-quality store-bought jam if pressed for time.

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

Freeze the cheesecake filling discs well before enclosing them in the dough. Make sure to seal the dough around the filling completely to prevent leakage.

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.6 from 102 reviews

• Author: Sarah
• Total Time: 1 hour 15 minutes
• Yield: 24 cookies 1x

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Description

Delight in these irresistible Strawberry Cheesecake Cookies that combine a creamy cheesecake center with sweet strawberry jam pockets all wrapped in a soft, buttery cookie dough. Each bite bursts with fresh strawberry flavor complemented by a smooth cream cheese filling, making these cookies perfect for dessert or an indulgent snack.

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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 (for jam)

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 (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 in

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Instructions

1. Prepare Cheesecake Filling: In a bowl, beat cold cream cheese with sugar and vanilla extract until smooth and fluffy. Scoop into small discs on parchment paper and freeze until solid to create the creamy filling centers.
2. Cook Strawberry Jam: Combine diced strawberries and sugar in a medium pot. Cook over medium heat for 45 minutes, mashing strawberries halfway through to release juices. Once thickened, cool the jam in the refrigerator for later use.
3. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
4. Cream Butter and Sugar: Using a mixer, cream softened butter and sugar until light and fluffy, which helps create a tender cookie texture.
5. Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter mixture until fully combined for flavor and moisture.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to maintain a soft dough.
7. Fold in Strawberry Jam: Carefully layer dough and chilled strawberry jam in quarters, folding lightly to create pockets of jam within the dough without fully blending it.
8. Form Cookies: Scoop dough portions and flatten them slightly. Place a frozen cheesecake disc in the center, then fold dough around the filling to fully enclose it. Roll each cookie in granulated sugar for a sparkly finish.
9. Bake Cookies: Preheat oven to 350°F (175°C). Bake cookies six at a time for 11-12 minutes until edges are lightly golden. While still warm, gently press tops with a round cutter to perfect their shape.
10. Cool: Transfer baked cookies to a wire rack to cool completely, allowing the flavors to meld and the texture to set.

Notes

• Ensure cream cheese discs are fully frozen before enclosing in dough for cleaner shaping.
• Mashing the strawberries during jam cooking helps release natural pectin, thickening the jam without added additives.
• If desired, use less sugar in the jam or dough to reduce overall sweetness.
• Storing cookies in an airtight container will keep them fresh for up to 4 days at room temperature.
• Pressing the cookies while still warm helps achieve a uniform, flat shape perfect for presentation.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry Cheesecake Cookies, Cream Cheese Cookies, Strawberry Jam Cookies, Soft Cookies, Dessert Cookies