Introduction

These strawberry cheesecake cookies combine the creamy tang of cheesecake with the sweet freshness of strawberry jam, all wrapped in a soft, buttery cookie. They offer a delightful treat that’s perfect for any occasion and sure to impress friends and family.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients

6 oz cream cheese, cold
3 tbsp granulated white sugar (for cheesecake filling)
1/2 tsp vanilla extract (for cheesecake filling)
12 oz fresh strawberries, hulled and finely diced
1/4 cup granulated white sugar (for strawberry jam)
2 3/4 cups all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated white sugar (for dough)
1 cup unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla extract (for dough)
1/4 cup granulated white sugar (for rolling dough)

Instructions

Step 1: Make the cheesecake filling by mixing cold cream cheese with 3 tablespoons of sugar and 1/2 teaspoon of vanilla extract until smooth and fluffy. Scoop the filling into small discs on parchment paper and freeze until solid.
Step 2: Prepare the strawberry jam by combining the diced strawberries and 1/4 cup sugar in a medium pot. Cook over medium heat for 45 minutes, smashing the strawberries halfway through. Once thickened, let the jam cool completely in the refrigerator.
Step 3: In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons of vanilla extract, mixing well. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Step 4: Fold the cooled strawberry jam into the dough by layering the dough and jam in quarters, folding lightly to create pockets of jam throughout without fully mixing.
Step 5: Scoop portions of dough and flatten each one. Place a frozen cheesecake disc in the center, then carefully enclose it with the dough, sealing the edges. Roll the assembled cookies in 1/4 cup granulated sugar to create a sparkly coating.
Step 6: Preheat the oven to 350°F (175°C). Bake six cookies at a time for 11-12 minutes. While still warm, gently press the cookies with a round cutter to perfect their shape. Allow the cookies to cool completely on a wire rack before serving.

Tips & Variations

Freezing the cheesecake filling is essential to keep it from melting and leaking during baking.
Use fresh, ripe strawberries for the jam to enhance the flavor and natural sweetness.
Avoid overmixing the dough to ensure the cookies stay tender and soft.
Flatten the dough slightly before baking to promote even spreading and a uniform texture.
For a twist, try adding a pinch of cinnamon to the dough for extra warmth.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to one month. To reheat, warm in a low oven or microwave briefly to restore softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

Fresh strawberries are best for flavor and texture, but if using frozen, thaw and drain excess liquid before cooking to avoid a watery jam.

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

Freezing the cheesecake filling into discs before enclosing them in dough is key. This helps maintain the shape and prevents leakage as the cookies bake.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 137 reviews

Delight in these Strawberry Cheesecake Cookies, featuring a luscious cream cheese filling encased in soft, buttery cookie dough with swirls of homemade strawberry jam. Perfectly sweet and fresh, these cookies combine the classic flavors of cheesecake and strawberry jam into one irresistible treat.

Author: Zane
Prep Time: 35 minutes
Cook Time: 12 minutes per batch (plus 45 minutes jam cooking)
Total Time: 1 hour 30 minutes
Yield: 24 cookies 1x
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Filling

6 oz cream cheese, cold
3 tbsp granulated white sugar
1/2 tsp vanilla extract

Strawberry Jam

12 oz fresh strawberries, hulled and finely diced
1/4 cup granulated white sugar

Cookie Dough

2 3/4 cups all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated white sugar
1 cup unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla extract
1/4 cup granulated white sugar, for rolling dough in

Instructions

Make the cheesecake filling: In a bowl, mix the cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop the mixture into small discs on parchment paper and freeze until solid to ensure they hold their shape while baking.
Cook the strawberry jam: Combine the finely diced strawberries and 1/4 cup sugar in a medium pot. Cook over medium heat for about 45 minutes, smashing the strawberries halfway through to release their juices and create a jam-like consistency. Allow the jam to cool completely in the refrigerator.
Prepare the cookie dough: Whisk together flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, cream the very softened butter with 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing well. Gradually incorporate the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Incorporate the strawberry jam: Fold the cooled jam into the dough by layering the jam with the dough in four parts, gently folding to create pockets of strawberry flavor throughout the dough without losing its structure.
Assemble the cookies: Portion the dough into scoops, flatten each slightly, then place a frozen cheesecake filling disc in the center. Enclose the filling fully by wrapping the dough around it and seal. Roll each cookie ball in 1/4 cup granulated sugar for a sparkling finish.
Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies six at a time on a parchment-lined baking sheet for 11-12 minutes. After removing from the oven, press the warm cookies gently with a round cutter to perfect their shape. Transfer the cookies to a wire rack to cool completely.

Notes

Freezing the cheesecake filling discs is crucial to prevent them from melting and spreading during baking.
Use fresh strawberries for the jam to ensure the best natural flavor and sweetness.
Avoid overmixing the dough to keep the cookies tender rather than tough.
Flattening the dough slightly before baking helps the cookies spread evenly and maintain a uniform shape.

Keywords: strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, homemade cookies, dessert cookies, soft cookies, baked cookies