Introduction

Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the sweet, fruity flavor of fresh strawberries in a soft, tender cookie. These delightful treats feature a hidden cheesecake center and swirls of homemade strawberry jam, making them perfect for any occasion.

Seven round cookies with a light beige base and bright red strawberry swirls are placed on a piece of parchment paper in the middle of a white marbled surface. Around the cookies, fresh whole strawberries with green leaves and small white daisies with yellow centers add color and decoration. In the top right corner, there is a wooden bowl filled with white granulated sugar. The cookies have a soft, slightly cracked texture with the red swirl unevenly spread in each one. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, mix the cold cream cheese with 3 tablespoons of granulated sugar and 0.5 teaspoon vanilla extract until smooth and creamy. Scoop the mixture into 18 small discs and place them in the freezer until solid.
Step 2: Combine the finely diced strawberries with 0.25 cup granulated sugar in a saucepan. Cook over medium heat for about 45 minutes, mashing halfway through, until the mixture thickens and reduces to approximately 1/3 cup. Remove from heat and chill completely.
Step 3: In a large bowl, cream the softened butter and 1 cup granulated sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and well combined.
Step 4: Sift together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
Step 5: Gently fold the chilled strawberry jam into the dough in four additions, swirling it through without overmixing to create marbled streaks.
Step 6: Divide the dough into 18 equal portions and roll each into a ball. Flatten each ball, place a frozen cheesecake disc in the center, then carefully wrap the dough around it to encase the filling.
Step 7: Roll each filled dough ball in the reserved 0.25 cup granulated sugar and slightly flatten each cookie.
Step 8: Arrange the cookies on a baking sheet and bake at 350°F (175°C) for 11 to 12 minutes. Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use frozen cream cheese discs to prevent the filling from leaking during baking.
For a quicker jam, mash strawberries and simmer until thickened but keep a close eye to avoid burning.
Add chopped white chocolate or nuts to the dough for extra texture and flavor.
If fresh strawberries aren’t available, use quality strawberry preserves but reduce added sugar in the dough.

Storage

Store these 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 gently in a microwave or oven to soften the cheesecake center before serving.

How to Serve

A stack of four soft cookies with swirls of red strawberry throughout each one is placed on a wooden board, with the top cookie showing a bite taken out to reveal a moist inside with red strawberry bits. Around the stack, fresh red strawberries with green tops and small white daisies with yellow centers add a natural touch. The cookies are light beige with spots of red strawberry mixed in, showing a soft, slightly crumbly texture. The background features more strawberries and blurred cookies, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used for the jam, but be sure to thaw and drain any excess liquid before cooking to avoid a watery jam.

How do I prevent the cheesecake filling from leaking out?

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