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: In a bowl, mix the cold cream cheese with 3 tablespoons granulated sugar and 0.5 teaspoon vanilla extract until smooth. Scoop the mixture into 18 small discs and freeze until solid.

Step 2: Combine the diced strawberries and 0.25 cup granulated sugar in a saucepan over medium heat. Cook for about 45 minutes, stirring occasionally and smashing the fruit halfway through, until the mixture is thickened and reduced to about 1/3 cup. Allow to cool completely.

Step 3: In a large bowl, cream together the softened butter and 1 cup sugar until fluffy. Beat in the egg and 2 teaspoons vanilla extract until pale and light.

Step 4: Whisk together the flour, baking powder, baking soda, and salt. Gradually mix these dry ingredients into the wet ingredients until just combined.

Step 5: Gently fold the chilled strawberry jam into the dough in four additions to create swirls without overmixing.

Step 6: Divide the dough into 18 equal balls. Flatten each ball slightly, place a frozen cheesecake disc in the center, and carefully wrap the dough around it. Roll each filled ball in 0.25 cup granulated sugar and flatten slightly.

Step 7: Preheat the oven to 350°F (175°C). Place the cookies on a baking sheet and bake for 11–12 minutes.

Step 8: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use homemade chilled strawberry jam for the best texture and flavor in the cookies.

Keep the cheesecake filling frozen until ready to assemble to prevent melting during baking.

Let cookies cool completely before eating to enjoy the creamy cheesecake centers at their best.

For a different twist, try using blueberry or raspberry jam instead of strawberry.

FAQs

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

While store-bought jam can be used, homemade jam provides a thicker, fresher texture that holds up better in the dough without making it too wet.

Why do I need to freeze the cream cheese discs?

Freezing the cheesecake filling helps it stay solid while baking, creating a creamy center without melting into the cookie dough.

Dessert

Strawberry Cheesecake Cookies Recipe

Introduction