Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies combine the best of both worlds—soft, buttery cookies with a luscious cheesecake center and a sweet strawberry jam swirl. These treats are perfect for anytime you crave a rich, fruity dessert that’s easy to share.

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 cookie dough)
• 1 large egg
• 1 tsp vanilla extract (for cookie 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 thickened and reduced to about 1/3 cup. Set aside to cool.
2. Make Cheesecake Filling: Mix cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla extract until smooth. Divide the mixture into 18 equal portions and flatten each into a disc. Freeze these discs until completely solid.
3. Cream Butter and Sugar: Beat 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: Whisk flour, baking powder, and salt in a separate bowl. Gradually incorporate into the butter mixture until just combined.
5. Fold in Strawberry Jam: Divide the dough into four parts in the mixing bowl. Layer jam between flattened sections of dough to evenly distribute. Cut dough into quarters and gently fold each section to create pockets of jam without fully blending.
6. Assemble Cookies: Scoop dough into 18 two-tablespoon portions. Flatten each portion, place a frozen cheesecake disc on top, and wrap the dough around to fully encase the filling. Shape into slightly flattened discs.
7. Bake: Preheat oven to 350°F (175°C). Arrange cookies on baking sheets and bake for 11-12 minutes. Allow cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Chill the cheesecake discs well before assembling to prevent the filling from melting during baking.
• Swap fresh strawberries with frozen if fresh are unavailable, but thaw and drain excess liquid first.
• For a tangier cheesecake flavor, add a teaspoon of lemon zest to the cream cheese mixture.
• If you prefer, use store-bought thick strawberry jam to save time.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat frozen cookies briefly in a warm oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strawberry jam ahead of time?

Yes, the strawberry jam can be prepared in advance and stored in the refrigerator for up to a week. This makes assembly quicker on baking day.

Do I have to freeze the cheesecake filling discs?

Freezing the cheesecake discs helps them hold their shape and prevents melting while baking, so it’s highly recommended for best results.

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.5 from 76 reviews

These Strawberry Cheesecake Cookies combine the fruity brightness of fresh strawberry jam with a rich, creamy cheesecake center enveloped in a soft, buttery cookie. Perfectly balanced with a tender crumb and a luscious filling, these cookies offer an irresistible combination of flavors and textures that are sure to delight any dessert lover.

• Author: rami
• Prep Time: 1 hour 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 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 the finely diced fresh strawberries and 1/4 cup granulated sugar in a medium saucepan. Cook over medium heat for approximately 45 minutes, mashing the mixture halfway through, until it thickens and reduces to about 1/3 cup. Set aside to cool.
2. Make Cheesecake Filling: In a bowl, mix the softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Divide this mixture into 18 equal portions, flatten each portion into a small disc, and freeze them until completely solid to help with assembly.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 cup granulated sugar together until the mixture is light and fluffy. Add the egg and 1 teaspoon vanilla extract, continuing to beat until the mixture becomes pale and voluminous.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate 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 right in the mixing bowl. Layer the homemade thick strawberry jam between the flattened sections of dough to evenly distribute the jam. Cut the dough into quarters and gently fold each section to create little pockets of jam throughout without fully blending it in.
6. Assemble Cookies: Scoop the dough into 18 portions of about two tablespoons each. Flatten each dough portion and place a frozen cheesecake disc on top. Wrap the dough around the cheesecake filling completely, sealing it inside, then shape each into slightly flattened discs.
7. Bake: Preheat the oven to 350°F (175°C). Arrange the cookies on baking sheets lined with parchment paper or a silicone mat. Bake for 11-12 minutes until the edges are set but the centers remain soft. Allow cookies to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• Freezing the cheesecake discs before assembly helps prevent melting during baking and makes handling easier.
• The strawberry jam should be thick and reduced to avoid making the dough too wet.
• Make sure not to overmix the dough once the flour is added to keep the cookies tender.
• Store these cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
• For a stronger strawberry flavor, use ripe, fragrant strawberries for jam making.

Keywords: Strawberry cheesecake cookies, cheesecake filled cookies, strawberry jam cookies, homemade cheesecake cookies, fruity dessert cookies