Strawberry Cheesecake Cookies Recipe
Introduction
Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the sweet, fruity burst of fresh strawberries. These irresistible cookies feature a soft cream cheese center surrounded by swirled strawberry jam and buttery dough. Perfect for a special treat or sharing with friends!
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 temp
- 2 tsp vanilla extract
- ¼ cup (50g) sugar, for rolling
Instructions
- Step 1: Mix cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla extract until fluffy. Scoop into 18 discs, flatten slightly, and freeze until solid.
- Step 2: In a saucepan over medium heat, cook diced strawberries with ¼ cup sugar, smashing halfway through, until thick and jammy—about 10 minutes. Remove from heat and chill completely.
- Step 3: Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Step 4: Cream the softened butter with 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract; beat until pale and fluffy.
- Step 5: Gradually mix in the dry ingredients just until combined; avoid overmixing.
- Step 6: To create swirls, press ¼ of the dough flat, spread ¼ of the chilled jam over it, then repeat the layering. Gently fold the layers to create ribbons without overmixing.
- Step 7: Divide dough into 18 portions. Flatten each and place a frozen cheesecake disc in the center. Wrap the dough completely around the cheesecake, sealing well.
- Step 8: Shape each into a thick disc, roll in sugar, and arrange on parchment-lined baking sheets.
- Step 9: Bake in a preheated oven at 350°F (175°C) for 11–12 minutes. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Step 10: Allow the cookies to cool completely so the cheesecake centers set. Enjoy!
Tips & Variations
- Use frozen cream cheese discs to prevent melting and maintain a creamy center during baking.
- Swap strawberries for raspberries or blueberries for a different fruit flavor.
- For an extra decadent touch, drizzle melted white chocolate over cooled cookies.
- Ensure dough and jam are fully chilled to make layering and rolling easier.
Storage
Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese center fresh. For longer storage, freeze cookies individually wrapped for up to 2 months. Reheat gently in a low oven or microwave before serving for a soft, melty texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well. Thaw and drain excess liquid before cooking the jam to avoid a watery filling.
Do these cookies need to be refrigerated?
Because of the cream cheese center, it’s best to refrigerate these cookies to maintain freshness and prevent spoilage.
Print
Strawberry Cheesecake Cookies Recipe
- Total Time: 42 minutes
- Yield: 18 cookies 1x
Description
Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with the fresh sweetness of strawberry jam all swirled into tender, buttery cookies. These delightful treats feature a luscious cream cheese center, a homemade strawberry jam ribbon, and a soft, flavorful dough, baked to golden perfection for a perfect balance of fruity and creamy indulgence.
Ingredients
Cheesecake Centers
- 6 oz (170g) cream cheese, cold
- 3 tbsp (38g) granulated sugar
- ½ tsp vanilla extract
Strawberry Jam
- 12 oz (340g) fresh strawberries, diced
- ¼ cup (50g) granulated sugar
Cookie Dough
- 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) granulated sugar, for rolling
Instructions
- Prepare cheesecake centers: In a bowl, beat cold cream cheese with 3 tablespoons of granulated sugar and ½ teaspoon vanilla extract until fluffy. Scoop the mixture into 18 equal discs, flatten them, and place on a tray to freeze until solid.
- Make strawberry jam: Combine diced strawberries and ¼ cup granulated sugar in a saucepan over medium heat. Cook, stirring occasionally and smashing the berries halfway through, until the mixture thickens to a jammy consistency, about 10 minutes. Let cool completely before using.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to combine evenly.
- Cream butter and sugar: In a large bowl, beat softened butter with 1 cup granulated sugar until light, fluffy, and pale in color. Add the egg and 2 teaspoons vanilla extract; beat again until well combined and fluffy.
- Combine dough: Gradually add the dry ingredients to the butter mixture, mixing just until incorporated. Avoid overmixing to keep cookies tender.
- Incorporate strawberry jam ribbons: Press ¼ of the dough flat in a bowl, spread ¼ of the chilled strawberry jam on top, and continue layering the dough and jam 2 more times, ending with dough. Gently fold and fold the mixture a few times to create marbled ribbons without fully blending.
- Assemble cookies: Divide the dough into 18 portions. Flatten each portion slightly, place one frozen cheesecake disc in the center, and carefully wrap the dough completely around it, sealing the cream cheese inside.
- Shape and sugar cookies: Shape each assembled cookie into a thick disc, then roll each disc in ¼ cup granulated sugar, ensuring even coating. Place on parchment-lined baking sheets, spacing them to allow for spreading.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 11–12 minutes, until the edges are set and lightly golden but centers remain soft.
- Cool and set: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Allow to cool completely so the cheesecake centers can fully set before serving.
Notes
- Ensure the cream cheese is cold when forming centers to maintain shape during baking.
- Be careful not to overmix the jam and dough layers to keep distinctive swirls.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For best texture, allow cookies to cool completely before storing or serving.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry cheesecake cookies, cheesecake stuffed cookies, strawberry jam cookies, cream cheese cookies, marbled cookies, homemade cookies, dessert recipe
