Name: The Best Viral Strawberry Cheesecake Cookies Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla extract; 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 extract; Strawberry jam (from above); 1/4 cup (50 g) granulated white sugar for rolling dough in

Ingredients

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated white sugar

1/2 tsp vanilla extract

12 oz (340 g) fresh strawberries, hulled and finely diced

1/4 cup (50 g) granulated white sugar (for strawberry jam)

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 extract

1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

Step 1: Prepare the cheesecake filling by beating the cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract until smooth. Scoop the mixture into 20 small discs and freeze them until solid.

Step 2: Make the strawberry jam by combining the diced strawberries with 1/4 cup sugar in a saucepan. Simmer gently for about 45 minutes until thickened, then chill the jam in the fridge.

Step 3: Prepare the dough by creaming together the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing until combined.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the butter mixture.

Step 5: Gently marble the chilled strawberry jam into the dough without fully mixing, creating streaks of jam throughout.

Step 6: Take a portion of dough and wrap it around a frozen cheesecake disc, sealing the edges so the filling is fully enclosed. Roll the dough ball in the 1/4 cup sugar, then flatten slightly.

Step 7: Place the cookies on a baking sheet and bake at 350°F (175°C) for 11 to 12 minutes, until the edges are just set.

Step 8: Let the cookies cool on the pan briefly before transferring them to a wire rack to cool completely.

Tips & Variations

Use very cold cream cheese to ensure the filling firms up well for easier handling.

For a rustic jam swirl, fold the strawberry jam gently into the dough; for a more uniform flavor, mix thoroughly.

Try adding a pinch of cinnamon or lemon zest to the dough for extra brightness.

Rolling the dough balls in sugar before baking adds a delightful crunch and sparkle on top.

FAQs

Can I use frozen strawberries for the jam?

Yes, frozen strawberries work well; just thaw and drain any excess liquid before simmering to avoid a watery jam.

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

Ensure the cream cheese discs are well frozen and completely enclosed in dough with no gaps. Sealing the edges tightly helps keep the filling inside as the cookies bake.