Strawberry Cheesecake Cookies Recipe
Introduction
Strawberry Cheesecake Cookies combine the luscious creaminess of cheesecake with the sweet, fruity burst of fresh strawberries, all wrapped in a soft, tender cookie. These delightful treats are perfect for anyone craving a dessert that feels like a mini celebration in every bite.
Ingredients
- 6 oz (170g) cream cheese, cold
- 3 tbsp (38g) granulated sugar
- ½ tsp vanilla extract
- 12 oz (340g) fresh strawberries, diced
- ¼ cup (50g) granulated sugar (for jam)
- 2¾ cups (344g) all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated sugar
- 1 cup (227g) unsalted butter, very softened
- 1 egg, room temperature
- 2 tsp vanilla extract
- ¼ cup (50g) sugar, for rolling
Instructions
- Step 1: In a bowl, mix the cold cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla extract until fluffy. Scoop into 18 small discs, flatten them slightly, and freeze until solid.
- Step 2: In a saucepan over medium heat, cook the diced strawberries with ¼ cup sugar. Smash them halfway through cooking and continue until the mixture thickens into a jam-like consistency, about 10 minutes. Chill completely.
- Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 4: Cream the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract; beat until the mixture is pale and well combined.
- Step 5: Gradually mix in the dry ingredients just until combined, being careful not to overmix.
- Step 6: To create a marbled effect, press ¼ of the dough flat on a work surface, spread ¼ of the chilled strawberry jam over it, and repeat layers two more times, finishing with dough on top. Gently fold the stacked layers a few times to create ribbons of jam throughout the dough, avoiding overmixing.
- Step 7: Divide the dough into 18 portions. Flatten each portion slightly and place a frozen cheesecake disc in the center. Wrap the dough completely around the cheesecake, sealing it well.
- Step 8: Shape each filled portion into a thick disc, roll in the ¼ cup sugar, and place on parchment-lined baking sheets, spacing them evenly.
- Step 9: Bake in a preheated oven at 350°F (175°C) for 11–12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Step 10: Let the cookies cool completely, which allows the cheesecake centers to set properly. Enjoy your strawberry cheesecake cookies!
Tips & Variations
- Use frozen strawberries if fresh ones are out of season, but thaw and drain excess liquid before cooking into jam.
- Add a pinch of cinnamon to the strawberry jam for a warm, spiced note.
- Try substituting the strawberry jam with raspberry or blueberry jam for a different fruity twist.
- If you prefer a less sweet cheesecake center, reduce the sugar in the cream cheese mixture by half.
Storage
Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake center fresh. For longer storage, freeze the cookies after baking; thaw at room temperature before serving. To reheat, warm gently in a low oven for a few minutes to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough or cheesecake centers ahead of time?
Yes, both the dough and cheesecake discs can be prepared in advance. Freeze the cheesecake centers and wrap the dough tightly, storing both in the freezer for up to one week before assembling and baking.
Can I skip making the strawberry jam and use store-bought jam?
While store-bought jam can be used in a pinch, homemade jam adds a fresher, less processed flavor and a better texture, which enhances the overall cookie experience.
Print
Strawberry Cheesecake Cookies Recipe
- Total Time: 1 hour 10 minutes
- Yield: 18 cookies 1x
Description
Strawberry Cheesecake Cookies combine a creamy cheesecake center with a sweet strawberry jam swirl inside a soft, buttery cookie. These cookies feature a delightful mixture of flavors and textures, from the tangy cream cheese core to the fresh strawberry jam and tender cookie dough rolled in sugar. Perfect as a unique dessert or a special treat alongside tea or coffee.
Ingredients
Scale
Cheesecake Center
- 6 oz (170g) cream cheese, cold
- 3 tbsp (38g) granulated sugar
- ½ tsp vanilla extract
Strawberry Jam
- 12 oz (340g) fresh strawberries, diced
- ¼ cup (50g) granulated sugar
Cookie Dough
- 2¾ cups (344g) all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated sugar
- 1 cup (227g) unsalted butter, very softened
- 1 egg, room temperature
- 2 tsp vanilla extract
- ¼ cup (50g) sugar, for rolling cookies
Instructions
- Prepare the Cheesecake Centers: In a bowl, mix the cold cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract until fluffy. Scoop into 18 small discs, flatten them, and freeze until solid to ensure they hold shape inside the cookies.
- Make the Strawberry Jam: Combine the diced fresh strawberries and ¼ cup sugar in a saucepan over medium heat. Cook, smashing the strawberries halfway through, until the mixture thickens to a jammy consistency, about 10-15 minutes. Remove from heat and chill completely to prevent the jam from melting the dough later.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the very softened butter and 1 cup granulated sugar together until the mixture is light and fluffy, creating a smooth base for the dough. Add the egg and 2 teaspoons vanilla extract and continue beating until pale and fluffy, incorporating air for softness.
- Combine Dough: Gradually add the dry ingredients to the butter mixture, mixing just until combined to avoid overdeveloping gluten, which keeps the cookies tender.
- Create Jam Swirls: To add a strawberry swirl effect, layer one-quarter of the dough flat in a bowl, top with one-quarter of the chilled jam, then repeat layers. Gently fold these together just enough to create marbled ribbons without fully blending the jam into the dough.
- Assemble Cookies: Portion the dough into 18 equal parts. Flatten each portion into a disc, place a frozen cheesecake center in the middle, and carefully wrap the dough fully around it to encase the cream cheese completely.
- Shape and Sugar Coat: Shape each filled dough ball into a thick disc, then roll each disc in the ¼ cup sugar, giving the cookies a sweet, crackly coating after baking.
- Bake: Place the sugared cookies on parchment-lined baking sheets, spacing them adequately. Bake in a preheated oven at 350°F (175°C) for 11 to 12 minutes, until the edges are set but the centers remain soft.
- Cool and Set: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. This step lets the cheesecake centers set firmly inside the cookies, ensuring perfect texture and flavor balance when served.
Notes
- Freezing the cheesecake centers helps maintain their shape during baking.
- Chilling the strawberry jam before mixing prevents it from melting the dough.
- Be careful not to overmix the dough when combining with jam to preserve the swirl effect.
- Use fresh strawberries for best flavor, but frozen can be used if thawed and drained.
- Store cookies in an airtight container in the refrigerator to keep the cheesecake centers fresh.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Cheesecake Cookies, cream cheese cookies, strawberry jam cookies, marbled cookies, swirled jam cookies
