Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies combine a creamy cheesecake center with sweet, fruity strawberry jam swirled throughout soft, buttery cookie dough. They’re a delightful treat perfect for sharing or a special occasion like Valentine’s Day.

Ingredients

• 6 oz cold cream cheese
• 3 tbsp granulated sugar (for cheesecake filling)
• 0.5 tsp vanilla extract (for cheesecake filling)
• 12 oz fresh strawberries, hulled and finely diced
• 0.25 cup granulated sugar (for strawberry jam)
• 2.75 cups all-purpose flour
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup granulated sugar (for cookie dough)
• 1 cup very softened unsalted butter
• 1 large egg, room temperature
• 2 tsp vanilla extract (for cookie dough)
• 0.25 cup granulated sugar (for rolling dough)

Instructions

1. Step 1: In a bowl, mix the cold cream cheese, 3 tablespoons granulated sugar, and 0.5 teaspoon vanilla extract until smooth. Scoop into 18 small discs and place them in the freezer until solid.
2. Step 2: Combine the diced strawberries and 0.25 cup sugar in a saucepan. Cook over medium heat, smashing the fruit halfway through, for about 45 minutes until thick and reduced to approximately 1/3 cup. Let the jam chill completely.
3. Step 3: Cream together the softened butter and 1 cup sugar until fluffy. Add the egg and 2 teaspoons vanilla extract, beating until the mixture is pale and light.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Step 5: Gently layer the cookie dough and chilled strawberry jam in quarters, folding lightly to create jam swirls without overmixing the dough.
6. Step 6: Scoop the dough into 18 equal balls. Flatten each ball and place a frozen cheesecake disc in the center. Wrap the dough around the disc completely, then roll the cookie in 0.25 cup granulated sugar and flatten slightly.
7. Step 7: Arrange the cookies on a baking sheet and bake at 350°F (175°C) for 11–12 minutes. Let them cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use chilled homemade strawberry jam for the best texture and flavor in your cookies.
• Keep the cheesecake filling discs frozen until just before assembly to maintain the creamy centers.
• Allow the cookies to cool completely before eating to enjoy the soft, creamy cheesecake center at its best.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake filling fresh. Reheat slightly in the microwave if desired to soften the centers again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare and freeze the cream cheese discs several days in advance, which helps streamline assembly when you’re ready to bake.

What can I substitute for fresh strawberries?

If fresh strawberries aren’t available, you can use frozen strawberries, thawed and drained well, or substitute with another berry like raspberries for a different fruity twist.