Description

These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the fresh, fruity flavor of strawberries baked into a soft, swirled cookie. The dough is infused with a luscious cream cheese center and ribbons of homemade strawberry jam, creating a delightful balance of tart and sweet in every bite. Perfect for dessert lovers seeking a fresh twist on classic cookies.

Ingredients

Scale

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 mixing bowl, beat the cold cream cheese with 3 tablespoons of granulated sugar and ½ teaspoon vanilla extract until light and fluffy. Scoop the mixture into 18 equal discs, flatten them out, and freeze until solid to ensure they hold shape during baking.
Make Strawberry Jam: In a saucepan over medium heat, combine diced strawberries and ¼ cup granulated sugar. Cook, stirring occasionally and smashing the strawberries halfway through, until the mixture thickens to a jam consistency (about 10-15 minutes). Remove from heat and chill completely to set.
Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
Cream Butter and Sugar: Using a mixer, beat the softened butter with 1 cup granulated sugar until the mixture is light, fluffy, and pale in color. This creates a tender cookie texture.
Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla extract until fully combined and fluffy, ensuring the dough is well aerated.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix to keep the cookies tender.
Create Strawberry Jam Swirls: Press ¼ of the dough flat on a clean surface, spread ¼ of the chilled strawberry jam over it, then repeat layering with remaining dough and jam. Gently fold the combined mixture a few times to create beautiful jam ribbons without overmixing.
Assemble Cookies with Cheesecake Centers: Divide the swirled dough into 18 equal portions. Flatten each portion, place one frozen cheesecake disc inside, then wrap the dough completely around the cheesecake. Shape each into a thick disc.
Roll in Sugar and Prepare for Baking: Roll each cookie disc in the ¼ cup granulated sugar to coat. Place the cookies on parchment-lined baking sheets, spaced evenly apart to allow for spreading.
Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 11–12 minutes until the edges are lightly golden. Remove from oven and let cool on the pan for 10 minutes to set the shape.
Cool Completely: Transfer cookies to a wire rack and allow them to cool fully so the cheesecake centers firm up nicely. Serve and enjoy the perfect balance of creamy cheesecake and fresh strawberry jam in a soft cookie.

Notes

Ensure cream cheese discs are frozen solid before wrapping in dough to prevent leakage during baking.
Do not overmix the dough after adding jam to maintain the visible swirls and tender texture.
Use fresh strawberries for the best flavor in the jam; frozen can be substituted but may affect texture.
Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
For a stronger strawberry flavor, use slightly more jam or swirl jam on top before baking if desired.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry cheesecake cookies, strawberry jam cookies, cream cheese cookies, fruit swirled cookies, soft baked cookies, homemade cookies, dessert recipes