Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the sweet tang of fresh strawberries inside a tender cookie. They’re a delightful treat perfect for sharing or enjoying with a cup of tea.

Ingredients

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla
• 12 oz (340 g) fresh strawberries, hulled and finely diced
• 1/4 cup (50 g) granulated white sugar
• 2 3/4 cups (344 g) all purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (200 g) granulated white sugar
• 1 cup (227 g) unsalted butter, very softened
• 1 egg, at room temperature
• 2 tsp vanilla
• 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

1. Step 1: Prepare the cheesecake filling by mixing cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla in a small bowl using an electric mixer on medium-high speed until fluffy and sugar dissolves, about 2 minutes.
2. Step 2: Scoop the cheesecake mixture into 18 portions (2 teaspoons each) onto a parchment-lined small cookie sheet. Slightly flatten each into thick discs. Freeze until completely frozen.
3. Step 3: For the strawberry jam, combine diced strawberries and 1/4 cup sugar in a medium pot over medium heat. Cook for about 45 minutes, smashing berries halfway through and stirring continuously near the end until thick and reduced to about 1/3 cup. Chill jam in the refrigerator.
4. Step 4: Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper.
5. Step 5: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
6. Step 6: In a large bowl, cream softened butter and 1 cup sugar with an electric mixer on high speed until fluffy, about 2 minutes. Add the egg and 2 teaspoons vanilla, mixing on medium speed until pale and fluffy, about 1-2 minutes.
7. Step 7: Mix in the dry ingredients on low speed just until combined.
8. Step 8: Push three-quarters of the dough to one side of the bowl. Flatten the remaining quarter on the bottom. Spoon one-quarter of the chilled strawberry jam over this layer, then top with another quarter of dough and jam. Repeat layering to evenly disperse the jam pockets, then fold the dough sections gently until jam is slightly swirled but not fully mixed in.
9. Step 9: Scoop the dough into 18 portions using a 2-tablespoon scoop. Flatten each portion slightly. Place one frozen cheesecake disc in the center and fully enclose it with cookie dough. Shape into a slightly flattened disc.
10. Step 10: Roll each cookie in the reserved 1/4 cup granulated sugar and place on prepared baking sheets. Keep cheesecake discs frozen until ready to use.
11. Step 11: Bake 6 cookies at a time for 11-12 minutes. Immediately after baking, gently shape cookies with a circular cutter for a perfect round shape.
12. Step 12: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• Use chilled cream cheese for the filling to help the discs hold their shape during baking.
• For added texture, stir in finely chopped nuts or white chocolate chips into the dough.
• If fresh strawberries are out of season, substitute with thawed frozen strawberries for the jam.
• Make extra strawberry jam and enjoy it as a spread on toast or with yogurt.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm slightly in a low oven or microwave for a few seconds to soften the cheesecake center before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough and cheesecake discs ahead of time?

Yes, you can prepare both in advance. Freeze the cheesecake discs separately and store the dough wrapped in plastic in the refrigerator for up to 2 days before assembling and baking.

Will the strawberry jam run during baking?

This recipe thickens the jam thoroughly to prevent it from running. Folding it gently into the dough creates pockets of jam without it leaking excessively during baking.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

5 from 86 reviews

Delight in these luscious Strawberry Cheesecake Cookies that combine a rich cream cheese filling, sweet strawberry jam pockets, and a tender buttery cookie dough. Each bite offers a perfect balance of creamy, fruity, and sweet textures, making them an irresistible treat for any occasion.

• Author: Toney
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract

Strawberry Jam

• 12 oz (340 g) fresh strawberries, hulled and finely diced
• 1/4 cup (50 g) granulated white sugar

Cookie Dough

• 2 3/4 cups (344 g) all purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (200 g) granulated white sugar
• 1 cup (227 g) unsalted butter, very softened
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon vanilla extract. Use an electric mixer on medium-high speed to beat until the mixture is fluffy and the sugar dissolves, about 2 minutes. Scoop this filling into 18 portions of 2 teaspoons each onto the parchment-lined sheet, flattening each slightly with the back of a spoon to form thick discs. Freeze until completely solid.
2. Make the Strawberry Jam: Combine the finely diced strawberries and 1/4 cup granulated sugar in a medium pot over medium heat. Cook for about 45 minutes, stirring continuously near the end and smashing the mixture halfway through with a wooden spoon. The jam should be thick and reduced to about 1/3 cup (80 ml). Remove from heat and chill in the refrigerator while preparing the dough.
3. Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, use an electric mixer to cream together the softened butter and 1 cup granulated sugar on high speed until light and fluffy, about 2 minutes. Add in the egg and 2 teaspoons vanilla extract; mix on medium speed until pale and fluffy, 1–2 minutes. Gradually add the flour mixture, mixing on low speed just until combined.
4. Incorporate the Strawberry Jam: Push 3/4 of the dough to the side of the bowl. Flatten 1/4 of the dough on the bottom of the bowl, spoon 1/4 of the strawberry jam over it, then cover with another 1/4 of the dough. Spoon another 1/4 of the jam on top and repeat this layering process twice more. Using a rubber spatula, cut the dough into quarters and gently fold each section just until the jam is slightly integrated but still maintains pockets throughout the dough.
5. Assemble the Cookies: Using a 2-tablespoon cookie scoop, portion out 18 scoops of dough and slightly flatten each. Place a frozen cheesecake disc in the center and carefully encase it with the cookie dough, ensuring full coverage. Shape each cookie into a slightly flattened disc to encourage even baking and spreading. Roll each formed cookie dough ball in the reserved 1/4 cup sugar. Keep the cheesecake discs frozen until ready to use for each batch.
6. Bake and Shape the Cookies: Place 6 cookies on the prepared baking sheets at a time. Bake in the preheated oven for 11–12 minutes. Right after removing from the oven, gently press a large circular cookie cutter around each cookie to perfect their shape. Allow cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
7. Serve: Once cooled, serve these decadent strawberry cheesecake cookies and enjoy!

Notes

• Keep the cheesecake filling discs frozen until assembly to prevent melting while working with the dough.
• Be patient while cooking the strawberry jam; proper reduction thickens it and intensifies the flavor.
• Flattening the cookies before baking helps them retain a nice shape and prevents excessive spreading.
• Rolling the cookie dough balls in sugar provides a sweet crunchy coating and enhances the presentation.
• Use fresh strawberries for the best jam flavor or frozen if fresh are out of season, just thaw and drain excess liquid.

Keywords: strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, homemade cookies, berry desserts