Print

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.5 from 505 reviews

Delight in these luscious Strawberry Cheesecake Cookies, combining a creamy cheesecake center, a sweet-strained strawberry jam, and a tender buttery cookie dough swirled with vibrant jam pockets. Perfect for dessert lovers, these cookies offer a beautiful balance of tangy cream cheese and fruity sweetness, baked to golden perfection.

Ingredients

Scale

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 egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla. Using an electric mixer on medium-high speed, beat until fluffy and sugar dissolves, about 2 minutes. Scoop into 18 portions of 2 teaspoons each, placing on the baking sheet and slightly flattening into thick discs. Freeze until completely solid.
  2. Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and 1/4 cup sugar. Cook for approximately 45 minutes, smashing berries halfway through with a wooden spoon and stirring continuously near the end to prevent sticking. The jam should reduce to a thick, heaping 1/3 cup. Remove from heat and chill in the refrigerator.
  3. Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  4. Cream Butter and Sugar: In a large bowl, beat softened butter and 1 cup granulated sugar on high speed with an electric mixer until fluffy, about 2 minutes.
  5. Add Egg and Vanilla: Add egg and 2 tsp vanilla to the butter mixture, mixing on medium speed until pale and fluffy, about 1–2 minutes.
  6. Incorporate Dry Ingredients: Add dry ingredients to wet mixture, and mix on low speed just until combined.
  7. Layer and Fold Jam into Dough: Push 3/4 of dough to one side. Flatten remaining 1/4 of dough on bottom, spoon 1/4 of jam over it, top with another 1/4 dough, and repeat layering two more times. Cut dough into quarters with a rubber spatula, folding lightly to create pockets of jam without fully mixing.
  8. Shape Cookies with Cheesecake Filling: Using a 2 tablespoon cookie scoop, portion out 18 dough portions. Flatten each slightly, place one frozen cheesecake disc in the center, then encase it completely with dough, shaping into slightly flattened discs. Roll each in reserved 1/4 cup granulated sugar.
  9. Bake Cookies: Place cookies on prepared baking sheets, baking 6 at a time for 11–12 minutes. Right after baking, use a large circular cookie cutter to shape cookies perfectly round.
  10. Cool and Serve: Let cookies cool on baking sheet for 10 minutes, then transfer to wire racks to cool completely before serving.

Notes

  • Freezing the cheesecake filling ensures it stays intact during baking.
  • Be patient making the strawberry jam; proper reduction is key for flavor and texture.
  • Rolling the dough in sugar adds a subtle crunch and sweetness to the cookie exterior.
  • Baking fewer cookies at once ensures even heat distribution and perfect doneness.
  • Shape cookies immediately post-baking for a neat, uniform appearance.

Keywords: strawberry cheesecake cookies, cheesecake centered cookies, strawberry jam cookies, soft cookies with cream cheese, baked strawberry cookies, homemade cookies

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