Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies combine a creamy cheesecake center with juicy strawberry jam wrapped in a soft, buttery cookie. Perfect for a special treat, they offer a delightful mix of flavors and textures that everyone will love.

Ingredients

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla
• 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
• 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

1. Step 1: Prepare the cheesecake filling by mixing cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla with an electric mixer on medium-high until fluffy and sugar dissolves, about 2 minutes. Scoop 18 portions of 2 teaspoons each onto a parchment-lined cookie sheet, flatten slightly into discs, and freeze until solid.
2. Step 2: Make the strawberry jam by cooking the diced strawberries with 1/4 cup sugar in a medium pot over medium heat for about 45 minutes. Mash the strawberries halfway through and stir continuously near the end to prevent sticking. The jam should reduce to about 1/3 cup thick. Remove from heat and chill.
3. Step 3: Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
4. Step 4: Cream the softened butter and 1 cup sugar in a large bowl with a mixer on high speed until fluffy, about 2 minutes.
5. Step 5: Add the egg and 2 tsp vanilla to the creamed mixture and beat on medium speed until very fluffy, about 1–2 minutes.
6. Step 6: Add the dry ingredients to the wet mixture and mix on low speed just until combined.
7. Step 7: Move 3/4 of the dough to one side of the bowl. Flatten the remaining 1/4 on the bottom, spread 1/4 of the chilled jam over it, then top with another 1/4 of dough. Repeat layering jam and dough two more times. Cut the dough into quarters with a spatula and fold gently to create pockets of jam without fully mixing.
8. Step 8: Using a 2 tbsp cookie scoop, portion 18 dough balls. Flatten each slightly, place one frozen cheesecake disc in the center, and wrap the dough completely around it, shaping into a slightly flattened disc. Roll each in the reserved 1/4 cup sugar.
9. Step 9: Bake the cookies six at a time on the prepared sheets for 11–12 minutes. Right after baking, use a large round cookie cutter to gently shape them perfectly round.
10. Step 10: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve once cooled.

Tips & Variations

• Use fresh, ripe strawberries for the best jam flavor and natural sweetness.
• If cream cheese is too soft, chill dough less to keep cheesecake filling intact while baking.
• Try swapping strawberries for raspberries or blueberries for a different berry twist.
• For a more intense vanilla flavor, add a vanilla bean pod to the strawberry jam while cooking.
• Roll the dough in colored sanding sugar before baking for a festive look.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To keep them soft, warm in the microwave for 10–15 seconds before serving. These cookies can also be frozen in a sealed container for up to 1 month; thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

Yes, you can use frozen strawberries. Just thaw and drain excess liquid before cooking to avoid a watery jam.

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

Make sure the cream cheese discs are well frozen and fully enclosed by dough with no gaps. Handle dough gently to seal around the filling.

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.5 from 55 reviews

These Strawberry Cheesecake Cookies combine a buttery, tender cookie dough with luscious strawberry jam and a creamy cheesecake center. Each bite offers a delightful mix of sweet, tangy, and soft textures, making them perfect for dessert or a special treat. The recipe involves making a homemade strawberry jam and a cream cheese filling, all wrapped in a soft, sugar-coated cookie dough that bakes to golden perfection.

• Author: Felix
• Prep Time: 1 hour 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• 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

Cookie 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 large 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, sugar, and vanilla. Using an electric mixer on medium-high speed, beat until fluffy and sugar is dissolved, about 2 minutes. Scoop the filling into 18 portions of 2 teaspoons each onto the baking sheet, flatten slightly to form thick discs. Freeze until completely frozen.
2. Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and 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 (80 ml). Remove from heat and chill in the refrigerator.
3. Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer with paddle attachment to beat softened butter and 1 cup granulated sugar on high speed until fluffy, about 2 minutes.
5. Add Egg and Vanilla: Add the egg and 2 teaspoons vanilla to the creamed butter mixture. Mix on medium speed until pale and very fluffy, around 1-2 minutes.
6. Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined.
7. Layer and Fold Jam into Dough: Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom, spoon 1/4 of the chilled jam onto it, top with another 1/4 of dough, and repeat layering jam and dough two more times. Cut the dough into quarters with a rubber spatula, folding each just enough to create little pockets of jam without fully mixing it in.
8. Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion out 18 dough portions. Slightly flatten each portion, place one frozen cheesecake disc in the center, encase it completely with dough, shaping each into a slightly flattened disc. Roll dough discs in the reserved 1/4 cup granulated sugar.
9. Bake Cookies: Place cookies on the prepared baking sheets (6 at a time) and bake for 11-12 minutes. Immediately after baking, use a large circular cookie cutter to shape the cookies perfectly round.
10. Cool and Serve: Allow cookies to cool on the baking sheet for 10 minutes. Then transfer to a cooling rack and cool completely before serving.

Notes

• Freezing the cheesecake filling discs ensures they keep their shape during baking and remain creamy inside.
• Cook the jam gently and stir frequently toward the end to prevent burning or sticking.
• Use a rubber spatula to fold jam into dough gently; overmixing will mix the jam entirely into the dough and lose the pocket effect.
• Rolling the cookie dough in sugar before baking adds a sweet and crunchy exterior texture.
• For best texture, use very softened butter and room temperature egg for creaming.
• If large cookie cutter is not available, gently shape cookies with hands after baking for uniform rounds.

Keywords: strawberry cheesecake cookies, strawberry jam cookies, cream cheese cookies, dessert cookies, soft cookies with filling