Strawberry Cheesecake Cookies Recipe
Delight in these luscious Strawberry Cheesecake Cookies featuring a creamy cheesecake center, a sweet and tangy strawberry jam swirl, and a tender cookie dough exterior. Perfectly baked to golden perfection, these cookies combine the flavors of fresh strawberries and rich cream cheese in every bite.
- Prep Time: 30 mins
- Cook Time: 12 mins (plus 45 mins cooking jam)
- Total Time: 1 hour 30 mins
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Filling
- 6 oz cold cream cheese
- 3 tbsp granulated sugar
- 0.5 tsp vanilla extract
Strawberry Jam
- 12 oz fresh strawberries, hulled and finely diced
- 0.25 cup granulated sugar
Cookie Dough
- 2.75 cups all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup granulated sugar
- 1 cup very softened unsalted butter
- 1 large egg, room temperature
- 2 tsp vanilla extract
For Rolling
- 0.25 cup granulated sugar
Instructions
- Prepare Cheesecake Filling: In a mixing bowl, combine cold cream cheese, 3 tablespoons granulated sugar, and 0.5 teaspoon vanilla extract. Mix until smooth and creamy. Scoop the mixture into 18 small discs, place them on a tray, and freeze until solid to make handling easier in later steps.
- Make Strawberry Jam: In a saucepan over medium heat, add the finely diced strawberries and 0.25 cup granulated sugar. Cook for about 45 minutes, stirring occasionally and smashing the strawberries halfway through to release juices. Continue until the mixture thickens and reduces to about 1/3 cup. Remove from heat and chill completely to set the jam.
- Prepare Cookie Dough: In a large bowl, cream together the softened butter and 1 cup granulated sugar until fluffy. Beat in the room temperature egg and 2 teaspoons vanilla extract until the mixture is pale and light. In a separate bowl, whisk together 2.75 cups all-purpose flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet, stirring just until combined to avoid overmixing.
- Incorporate Strawberry Jam Swirls: Gently layer the cookie dough and chilled strawberry jam in quarters within the mixing bowl. Fold lightly to create beautiful jam swirls throughout the dough without fully mixing them in.
- Shape Cookies: Scoop the dough into 18 equal balls. Flatten each ball slightly, then place a frozen cheesecake disc in the center. Carefully wrap the dough around the cheesecake filling, sealing it completely. Roll each cookie in 0.25 cup granulated sugar and flatten slightly to prepare for baking.
- Bake Cookies: Preheat the oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper and bake for 11–12 minutes until the edges are set and slightly golden. Once baked, allow cookies to cool on the pan for 10 minutes to firm up, then transfer to a wire rack to cool completely.
Notes
- Freezing the cheesecake discs before assembling helps prevent melting and ensures the filling stays intact during baking.
- The strawberry jam needs to be cooked down slowly to achieve a thick consistency that won’t leak too much during baking.
- Do not overmix the dough after adding flour to keep the cookies tender and soft.
- Rolling the cookies in sugar before baking gives a lovely textured exterior and a hint of crunch.
- Make sure to cool the cookies completely to allow flavors to develop and the filling to set properly.
Keywords: Strawberry Cheesecake Cookies, Cream Cheese Cookies, Strawberry Jam Cookies, Baked Dessert, Soft Cookies
Find it online: https://platedbyemma.com/strawberry-cheesecake-cookies-recipe/
