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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.

Ingredients

Scale

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

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