Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies combine rich, creamy cheesecake centers with sweet, fruity strawberry jam swirls inside soft, buttery cookies. These delightful treats offer the perfect balance of flavors and textures, making them a wonderful dessert for any occasion.

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

1. Step 1: In a bowl, mix the cold cream cheese with 3 tablespoons of granulated sugar and 0.5 teaspoon vanilla extract until smooth. Scoop the mixture into 18 small discs and freeze until solid.
2. Step 2: In a saucepan, cook the diced strawberries and 0.25 cup sugar over medium heat for about 45 minutes. Smash the mixture halfway through cooking. Continue until it thickens and reduces to about 1/3 cup. Allow it to chill completely.
3. Step 3: Cream together the softened butter and 1 cup granulated sugar until fluffy. Add the egg and 2 teaspoons vanilla extract, beating until the mixture is pale and light.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Step 5: Gently fold the chilled strawberry jam into the dough in quarters, creating swirls without overmixing.
6. Step 6: Divide the dough into 18 equal balls. Flatten each ball, place a frozen cheesecake disc in the center, then wrap the dough around it completely. Roll each ball in 0.25 cup granulated sugar and flatten slightly.
7. Step 7: Preheat the oven to 350°F (175°C). Bake the cookies for 11 to 12 minutes. Allow them to cool on the baking pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use homemade or high-quality chilled strawberry jam for the best texture and flavor in your cookies.
• Keep the cheesecake filling discs frozen until you’re ready to assemble to prevent them from melting into the dough.
• For a fun twist, try adding lemon zest to the dough or jam for a subtle citrus note.
• Ensure cookies are completely cooled before eating to enjoy the creamy cheesecake center at its best.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days. To keep the cheesecake centers fresh, refrigeration is recommended. Reheat cookies gently in a microwave for about 10 seconds if preferred warm.

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 them fully and drain any excess liquid before cooking to avoid a runny jam.

Do I have to freeze the cheesecake filling discs?

Freezing the cheesecake discs helps them hold their shape during baking and creates a creamy center. Skipping this step may cause the filling to melt into the dough.