Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies are a delightful treat combining the fresh sweetness of strawberries with creamy cheesecake filling. Soft and tender, each bite reveals pockets of luscious strawberry jam wrapped in buttery cookie dough. Perfect for a special dessert or an indulgent snack.

Ingredients

• 1 cup finely diced fresh strawberries
• 1/4 cup granulated sugar (for jam)
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar (for cheesecake filling)
• 1/2 tsp vanilla extract (for cheesecake filling)
• 1 cup unsalted butter, softened
• 1 cup granulated sugar (for dough)
• 1 large egg
• 1 tsp vanilla extract (for dough)
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup homemade thick strawberry jam (prepared below)

Instructions

1. Prepare Strawberry Jam: Combine diced strawberries and 1/4 cup sugar in a medium saucepan. Cook over medium heat for about 45 minutes, mashing halfway through, until the mixture thickens and reduces to about 1/3 cup. Set aside to cool.
2. Make Cheesecake Filling: In a bowl, mix softened cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla extract until smooth. Divide this mixture into 18 equal portions, flatten each into a disc, and freeze until firmly solid.
3. Cream Butter and Sugar: Beat the softened butter and 1 cup sugar together until light and fluffy. Add the egg and 1 teaspoon vanilla extract, continuing to beat until the mixture is pale and voluminous.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the butter mixture, mixing until just combined.
5. Fold in Strawberry Jam: Divide the dough into four parts in the mixing bowl. Layer the strawberry jam between these flattened dough sections. Cut the dough into quarters and gently fold each piece to create pockets of jam without fully blending it into the dough.
6. Assemble Cookies: Scoop the dough into 18 portions of about two tablespoons each. Flatten each portion, place a frozen cheesecake disc on top, then wrap the dough around to fully encase the filling. Shape into slightly flattened discs.
7. Bake: Preheat the oven to 350°F (175°C). Arrange the cookies on baking sheets and bake for 11-12 minutes. Let them cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use fresh, ripe strawberries for the best jam flavor, or substitute with store-bought thick strawberry jam if short on time.
• Freeze the cheesecake discs well to prevent filling leakage during baking.
• Try swapping strawberry jam with raspberry or cherry preserves for a different fruity twist.
• For a richer texture, add a tablespoon of sour cream to the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. Reheat gently in a low oven or microwave for a soft, fresh-from-the-oven feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

Yes, but thaw and drain them well before cooking to avoid excess liquid which can affect the jam consistency.

What if I don’t want to make the strawberry jam from scratch?

You can substitute the homemade jam with a high-quality store-bought thick strawberry jam for convenience without compromising much on flavor.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.6 from 277 reviews

Delight in these Strawberry Cheesecake Cookies that combine a luscious cream cheese filling with a sweet hint of homemade strawberry jam, all wrapped in a soft, buttery cookie. Perfectly baked to golden perfection, these cookies offer a rich, creamy surprise in every bite, ideal for dessert lovers and strawberry fans alike.

• Author: Grace
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 22 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Jam

• 1 cup finely diced fresh strawberries
• 1/4 cup granulated sugar

Cheesecake Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup homemade thick strawberry jam (prepared above)

Instructions

1. Prepare Strawberry Jam: Combine diced strawberries and 1/4 cup sugar in a medium saucepan over medium heat. Cook for about 45 minutes, mashing halfway through, until the mixture thickens and reduces to approximately 1/3 cup. Set aside to cool.
2. Make Cheesecake Filling: In a bowl, mix softened cream cheese with 1/4 cup sugar and 1/2 tsp vanilla extract until smooth. Divide the mixture into 18 equal portions, flatten each into a disc, and freeze them until completely solid to help with assembly.
3. Cream Butter and Sugar: Beat the softened butter and 1 cup sugar in a mixing bowl until the mixture is light and fluffy. Add the egg and 1 tsp vanilla extract, continuing to beat until the batter is pale and voluminous.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the butter mixture, mixing until just combined to form the cookie dough.
5. Fold in Strawberry Jam: Divide the dough into four parts within the bowl. Layer thick homemade strawberry jam between the flattened dough pieces, then cut the dough into quarters and gently fold each section to create swirls and pockets of jam without fully blending it into the dough.
6. Assemble Cookies: Scoop the dough into 18 portions, each about two tablespoons. Flatten each portion, place a frozen cheesecake disc in the center, and carefully wrap the dough around the filling to encase it completely. Shape each into a slightly flattened disc for even baking.
7. Bake: Preheat your oven to 350°F (175°C). Place the cookies on baking sheets lined with parchment paper, leaving space between them. Bake for 11-12 minutes until the edges are set and lightly golden. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• Freezing the cheesecake discs is essential to prevent the cream cheese from melting too quickly during baking.
• Homemade strawberry jam intensifies the fresh strawberry flavor inside the cookies.
• Do not overmix the dough once the flour is added to avoid tough cookies.
• Allow cookies to cool fully to let the filling set and for easier handling.

Keywords: Strawberry Cheesecake Cookies, cream cheese cookies, homemade strawberry jam, soft cookies, dessert cookies