Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies are a delightful treat combining creamy cheesecake filling with sweet strawberry jam inside soft, buttery cookies. Perfect for those who love the flavors of cheesecake and fresh strawberries in a portable cookie form.

Ingredients

• 6 oz cream cheese, cold
• 3 tbsp granulated white sugar (for cheesecake filling)
• 1/2 tsp vanilla extract (for cheesecake filling)
• 12 oz fresh strawberries, hulled and finely diced
• 1/4 cup granulated white sugar (for strawberry 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 in

Instructions

1. Step 1: Make the cheesecake filling by mixing the cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop small discs of the filling onto parchment paper and freeze until solid.
2. Step 2: Prepare the strawberry jam by combining the diced strawberries and 1/4 cup sugar in a medium pot. Cook over medium heat for 45 minutes, smashing the strawberries halfway through. Allow the jam to cool completely in the refrigerator.
3. Step 3: In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter with 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, then gradually mix in the dry ingredients until combined.
4. Step 4: Fold the cooled strawberry jam into the cookie dough by layering the dough and jam in quarters, folding lightly to create pockets of jam throughout.
5. Step 5: Scoop portions of the dough and flatten each one. Place a frozen cheesecake disc in the center, then enclose it completely with the dough. Roll each cookie in 1/4 cup granulated sugar for a sparkly finish.
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. Let cool on a rack before serving.

Tips & Variations

• Use chilled cream cheese for firmer filling discs that are easier to handle and prevent leakage while baking.
• For a more intense strawberry flavor, try using a homemade or high-quality strawberry jam instead of cooking fresh strawberries.
• If fresh strawberries aren’t available, frozen and thawed can be used for the jam, just be sure to drain excess liquid before cooking.
• To add a slight crunch, sprinkle chopped nuts on top of the cookies before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat frozen cookies briefly in a low oven or microwave to soften the filling before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare and freeze the cheesecake filling discs a day or two in advance. Keep them frozen until ready to assemble the cookies.

Will the cookies spread during baking?

These cookies do spread slightly; pressing them warm with a round cutter helps maintain a neat shape. Chilling the dough can also reduce spreading.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

These Strawberry Cheesecake Cookies combine a soft, buttery cookie dough with pockets of sweet homemade strawberry jam and a creamy cheesecake center. Baked to perfection and rolled in sugar for a delicate sparkle, they’re a delightful treat perfect for sharing or indulging any time.

• Author: Lara
• Prep Time: 30 minutes
• Cook Time: 12 minutes (baking) plus 45 minutes (jam cooking)
• Total Time: 1 hour 30 minutes including cooling and freezing time
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

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
• 1 cup unsalted butter, very softened
• 1 egg, at room temperature
• 2 tsp vanilla extract
• 1/4 cup granulated white sugar, for rolling dough

Instructions

1. Make the Cheesecake Filling: In a bowl, mix the cold cream cheese with granulated sugar and vanilla extract until the mixture is smooth and fluffy. Scoop the filling into small discs on parchment paper, then freeze them until they are solid to prepare for assembling the cookies.
2. Prepare the Strawberry Jam: Combine the finely diced fresh strawberries and 1/4 cup sugar in a medium saucepan. Cook over medium heat for about 45 minutes, smashing the strawberries halfway through to release their juices. Once thickened, transfer the jam to the refrigerator to cool completely.
3. Mix the Cookie Dough: In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter with 1 cup granulated sugar until light and fluffy. Beat in the egg and 2 teaspoons vanilla extract. Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
4. Fold in the Strawberry Jam: Layer the cookie dough and chilled strawberry jam in quarters, folding gently to create pockets of jam throughout the dough without fully mixing it in, ensuring a marbled effect with bursts of strawberry flavor.
5. Assemble the Cookies: Scoop dough portions and flatten each. Place a frozen cheesecake disc in the center of each flattened dough piece, then carefully enclose the filling within the dough, sealing completely. Roll each cookie in 1/4 cup granulated sugar to create a sparkly sugar coating.
6. Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange six cookies on a baking sheet at a time. Bake for 11-12 minutes until edges are lightly golden. While still warm, press the cookies gently with a round cutter to perfect their shape. Transfer to a cooling rack and allow to cool completely before serving.

Notes

• Use cold cream cheese to help the filling hold its shape during freezing and baking.
• Smashing the strawberries during cooking helps release pectin for natural thickening of the jam.
• Be gentle when folding the jam into the dough to create pockets without fully blending.
• Freezing the cheesecake discs beforehand prevents them from melting too quickly when baking.
• Press the cookies warm for a uniform, professional appearance.
• You can store the cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: strawberry cheesecake cookies, strawberry jam cookies, cream cheese cookies, baked cookies, sweet cookies