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Strawberry Cheesecake Cookies Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://zarameals.com/strawberry-cheesecake-cookies-recipe-2/