Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with sweet, homemade strawberry jam inside a soft, tender cookie. They offer a delightful treat perfect for any occasion. Prepare to impress your friends and family with a unique twist on classic cookies.

Ingredients

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract
• 12 oz (340 g) fresh strawberries, hulled and finely diced
• 1/4 cup (50 g) granulated white sugar
• 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. Step 1: Line a small cookie sheet with parchment paper. In a small bowl, add cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla. Using an electric mixer on medium-high speed, beat until fluffy and sugar dissolves, about 2 minutes. Scoop the filling into 18 portions of 2 teaspoons each onto the baking sheet and slightly flatten each into thick discs. Freeze until completely frozen.
2. Step 2: In a medium pot over medium heat, combine diced strawberries and 1/4 cup sugar. Cook for about 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring continuously towards 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. Step 3: 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. Step 4: In a large bowl, beat softened butter and 1 cup granulated sugar on high speed until fluffy, about 2 minutes. Add the egg and 2 teaspoons vanilla and mix on medium speed until pale and very fluffy, 1–2 minutes.
5. Step 5: Add the dry ingredients to the wet mixture and mix on low speed just until combined.
6. Step 6: Push three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough on the bottom, spoon one-quarter of the chilled strawberry jam onto it, top with another quarter of dough, and repeat layering jam and dough two more times. Cut the dough into quarters with a spatula, folding each just enough to create little pockets of jam without fully mixing it in.
7. Step 7: Using a 2-tablespoon cookie scoop, portion out 18 dough portions. Slightly flatten each portion, place one frozen cheesecake disc in the center, and encase it completely with dough, shaping into slightly flattened discs. Roll each dough disc in the reserved 1/4 cup granulated sugar.
8. Step 8: Place cookies on prepared baking sheets, baking 6 at a time for 11–12 minutes. Immediately after baking, use a large circular cookie cutter to shape cookies perfectly round.
9. Step 9: Allow cookies to cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.

Tips & Variations

• Make sure the cream cheese is very cold before mixing to help the filling hold its shape during baking.
• Finely dice strawberries evenly to ensure the jam cooks down uniformly.
• For a quicker version, substitute store-bought strawberry jam, although fresh jam adds superior flavor.
• Try adding a sprinkle of lemon zest to the strawberry jam for a bright citrus note.
• Use a cookie scoop to keep your cookies uniform in size for even baking.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze in a sealed container for up to 3 months. Reheat gently in a low oven or microwave briefly to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best to make the jam, but if frozen are used, thaw and drain excess liquid before cooking to prevent a watery jam.

How do I prevent the cheesecake filling from leaking during baking?

Freezing the cream cheese filling discs solid before wrapping in dough helps keep them intact and prevents leakage while baking.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.5 from 99 reviews

Delightfully soft and creamy Strawberry Cheesecake Cookies featuring a luscious cream cheese filling and swirls of homemade strawberry jam folded into the dough. These baked cookies combine the rich flavors of cheesecake and fresh strawberries in every bite, making them a perfect treat for any occasion.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 12 minutes per batch (approx. 24 minutes total baking time)
• Total Time: 1 hour 35 minutes (including jam cooking and freezing time)
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

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 tablespoons sugar, and vanilla extract. Using an electric mixer on medium-high speed, whip the mixture until fluffy and the sugar has dissolved, about 2 minutes. Scoop the filling into 18 portions of 2 teaspoons each onto the baking sheet, slightly flattening each to form thick discs. Freeze the discs until completely frozen.
2. Make Strawberry Jam: In a medium pot over medium heat, combine finely diced strawberries and 1/4 cup sugar. Cook for approximately 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring continuously near the end to prevent sticking. The jam will reduce to a thick, heaping 1/3 cup. Remove from heat and chill in the refrigerator until cold.
3. Preheat Oven and Prepare Dry Ingredients: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, using an electric hand mixer or stand mixer fitted with a paddle attachment, beat the very softened butter and 1 cup granulated sugar on high speed until fluffy and light in color, approximately 2 minutes.
5. Add Egg and Vanilla: Add the egg and 2 teaspoons vanilla extract to the butter-sugar mixture. Mix on medium speed until the mixture is pale and very fluffy, about 1 to 2 minutes.
6. Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined. Do not overmix to ensure tender cookies.
7. Layer and Fold Jam into Dough: Push about three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough on the bottom of the bowl, spoon one-quarter of the chilled strawberry jam onto it, then top with another quarter of dough. Repeat layering jam and dough two more times to create layers. Using a rubber spatula, cut the dough into quarters and gently fold each one just enough to create pockets of jam throughout the dough without fully blending it in.
8. Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion out 18 dough pieces. Slightly flatten each portion in your hand, place one frozen cream cheese disc in the center, and enclose it completely with dough by folding and shaping into a slightly flattened disc. Roll each dough disc in the reserved 1/4 cup granulated sugar for a sparkly finish.
9. Bake Cookies: Place the cookies on prepared baking sheets, baking six at a time to avoid overcrowding. Bake for 11–12 minutes in the preheated oven. Immediately after removing from the oven, use a large circular cookie cutter to gently press and shape the cookies into perfectly round discs.
10. Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer them to a wire rack to cool completely before serving. Enjoy the creamy and fruity strawberry cheesecake cookies at room temperature.

Notes

• For best results, ensure the cream cheese filling is well frozen before assembling cookies to prevent melting during baking.
• The strawberry jam can be prepared a day in advance and stored in the refrigerator to save time.
• Do not overmix the dough after adding dry ingredients to keep the cookies tender and soft.
• The layering technique with jam creates pockets of strawberry flavor; avoid fully mixing the jam into the dough.
• Cool cookies completely before storing them in an airtight container for up to 3 days or freeze for longer storage.

Keywords: Strawberry Cheesecake Cookies, Strawberry Jam Cookies, Cream Cheese Cookies, Soft Baked Cookies, Homemade Strawberry Jam