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Strawberry Cheesecake Cookies Recipe

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4.9 from 86 reviews

Strawberry Cheesecake Cookies combine a luscious cream cheese center with swirls of homemade strawberry jam, all encased in a tender, buttery cookie. These treats are perfect for those who love a balance of creamy, fruity, and sweet flavors in each bite.

Ingredients

Scale

Cheesecake Center

  • 6 oz (170g) cream cheese, cold
  • 3 tbsp (38g) granulated sugar
  • ½ tsp vanilla extract

Strawberry Jam

  • 12 oz (340g) fresh strawberries, diced
  • ¼ cup (50g) granulated sugar

Cookie Dough

  • 2¾ cups (344g) all-purpose flour, spooned and leveled
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • 1 cup (227g) unsalted butter, very softened
  • 1 egg, room temperature
  • 2 tsp vanilla extract
  • ¼ cup (50g) granulated sugar, for rolling

Instructions

  1. Prepare the Cheesecake Centers: In a mixing bowl, combine the cold cream cheese, sugar, and vanilla extract. Beat until the mixture is light and fluffy. Scoop into 18 equal discs, flatten slightly, and freeze until solid to ensure they hold shape inside the cookies during baking.
  2. Make the Strawberry Jam: In a saucepan over medium heat, combine diced strawberries and ¼ cup granulated sugar. Cook, mashing the strawberries halfway through, until the mixture thickens and becomes jammy, approximately 10-15 minutes. You should have about ⅓ cup. Remove from heat and chill completely to set.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
  4. Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter with 1 cup granulated sugar until the mixture is light, fluffy, and pale in color.
  5. Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla extract until fully incorporated and the batter is smooth and fluffy.
  6. Combine with Dry Ingredients: Gradually mix the dry flour mixture into the wet ingredients just until combined; avoid overmixing to keep cookies tender.
  7. Create Dough and Jam Swirls: Press one-quarter of the dough flat on a clean surface, spoon one-quarter of the chilled strawberry jam over it, then repeat layering dough and jam until all is used. Gently fold the layers together a few times to create swirls, being careful not to overmix to maintain visible ribbons of jam.
  8. Assemble Cookies: Divide the swirled dough into 18 portions. Flatten each portion and place a frozen cheesecake disc in the center. Completely wrap dough around the cheesecake center, sealing it inside.
  9. Shape and Coat: Form each filled dough portion into a thick disc. Roll each disc in the ¼ cup granulated sugar to coat. Place the cookies on parchment-lined baking sheets, spacing them to allow for spreading.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 11 to 12 minutes until edges are set but centers remain soft. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely so the cheesecake centers set firmly.

Notes

  • Freezing the cream cheese discs before baking helps maintain a distinct cheesecake center inside the cookie.
  • Chilling the strawberry jam fully ensures it doesn’t make the dough too wet.
  • Do not overfold the dough and jam to keep pretty swirls visible in the cookies.
  • Using parchment paper for baking helps prevent sticking and makes cleanup easier.
  • Allow cookies to cool completely before serving to ensure the cheesecake filling sets well.

Keywords: Strawberry cheesecake cookies, cream cheese cookies, fruity cookies, baked cookies, dessert cookies

Find it online: https://messykitchenmagic.com/strawberry-cheesecake-cookies-recipe-2/