Strawberry Cheesecake Cookies Recipe

Introduction

These strawberry cheesecake cookies combine the creamy richness of cheesecake with the fresh sweetness of strawberry jam in a soft, buttery cookie. They offer a delightful surprise in every bite, perfect for summer gatherings or a special treat anytime.

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)

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 into small discs on parchment paper and freeze until solid.
2. Step 2: Prepare 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 cool in the refrigerator.
3. Step 3: Mix the dry ingredients by whisking together flour, baking powder, baking soda, and salt in a bowl.
4. Step 4: In a separate large bowl, cream the softened butter and 1 cup sugar together until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing well.
5. Step 5: Gradually incorporate the dry ingredients into the wet ingredients until combined. Fold in the cooled strawberry jam by layering the dough and jam in quarters, folding lightly to create pockets of jam throughout.
6. Step 6: Scoop dough portions and flatten them slightly. Place a frozen cheesecake disc in the center of each, then carefully enclose the filling with dough. Roll the cookies in 1/4 cup sugar for a sparkly finish.
7. Step 7: Bake the cookies at 350°F (175°C) for 11-12 minutes, working in batches of six. While still warm, press the cookies gently with a round cutter to achieve a perfect shape. Transfer to a cooling rack.

Tips & Variations

• Use ripe, fragrant strawberries for the best flavor in your jam filling.
• Chilling the dough slightly before baking can help maintain cookie shape.
• Substitute cream cheese with mascarpone for a richer filling.
• If fresh strawberries are not available, use good-quality strawberry preserves but reduce additional sugar accordingly.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw them completely and drain any excess liquid before making the jam to avoid watery filling.

Do the cookies need to be refrigerated because of the cream cheese filling?

While the baked cookies can be kept at room temperature for a few days, refrigerating them will help preserve freshness and prevent filling spoilage. Allow cookies to reach room temperature before eating for best texture.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 255 reviews

Delight in these Strawberry Cheesecake Cookies, combining creamy cheesecake filling with sweet strawberry jam pockets baked inside a tender cookie dough. Perfectly soft with a touch of crunch from sugar coating, these cookies are a delicious treat blending fruity freshness and rich cheesiness in every bite.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 12 minutes per batch plus 45 minutes jam cooking time
• Total Time: 1 hour 30 minutes
• Yield: 18–24 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 (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

Instructions

1. Prepare Cheesecake Filling: In a bowl, mix 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 and place them in the freezer until they are solid to help maintain shape during baking.
2. Cook Strawberry Jam: In a medium pot, combine the finely diced strawberries with sugar. Cook over medium heat for about 45 minutes, smashing the strawberries halfway through to create a jam-like consistency. Once thickened, let the jam cool completely in the refrigerator to prevent it from melting the dough when incorporated.
3. Mix Cookie Dough Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring they are evenly combined.
4. Cream Butter and Sugar: In a separate large bowl, beat the very softened unsalted butter with granulated sugar until the mixture becomes light and fluffy. This aerates the dough for a tender texture.
5. Add Wet Ingredients: Beat in the room temperature egg and vanilla extract into the creamed butter and sugar until combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated to form the cookie dough.
7. Fold in Strawberry Jam: Layer the dough and cooled strawberry jam in quarters, folding lightly to create pockets of jam throughout the dough without fully mixing it in, ensuring bursts of strawberry flavor inside the cookies.
8. Assemble Cookies: Scoop portions of dough and flatten each into a disc. Place a frozen cheesecake filling disc in the center and carefully enclose the dough around it, sealing completely. Roll each cookie in granulated sugar for a sparkling exterior.
9. Bake: Arrange six cookies on a baking sheet and bake in a preheated oven at 350°F (175°C) for 11–12 minutes until edges are set but centers remain soft.
10. Shape and Cool: While cookies are still warm, press them gently with a round cutter to perfect their shape, then transfer to a cooling rack to cool completely.

Notes

• Freeze cheesecake filling discs solid to prevent melting during baking.
• Let strawberry jam cool completely before folding into dough to avoid soggy cookies.
• Press cookies with a round cutter immediately after baking for uniform shape.
• Work quickly when assembling to keep cheesecake filling cold and dough from melting.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Strawberry Cheesecake Cookies, cheesecake filling, strawberry jam, soft cookies, dessert cookies, baked cookies