Description
These viral strawberry cheesecake cookies combine a creamy cheesecake center, luscious strawberry jam swirled into a buttery cookie dough, and a perfect sugar-crisp exterior. They offer a delightful balance of tangy, sweet, and soft textures, making them an irresistible treat for strawberry and cheesecake lovers alike.
Ingredients
Scale
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 egg, at room temperature
- 2 tsp vanilla extract
- Strawberry jam (from above)
- 1/4 cup (50 g) granulated white sugar for rolling dough in
Instructions
- Prepare Cheesecake Filling: Beat the cold cream cheese with 3 tablespoons of granulated sugar and 1/2 teaspoon vanilla extract until smooth and creamy. Scoop the mixture into 20 small discs, place them on a tray, and freeze until solid to make handling easier.
- Make Strawberry Jam: In a saucepan, simmer the finely diced strawberries with 1/4 cup granulated sugar over medium-low heat for about 45 minutes, stirring occasionally, until the mixture thickens into a jam-like consistency. Allow it to cool completely and chill in the refrigerator.
- Prepare Dough: In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy. Add the egg and 2 teaspoons of vanilla extract, mixing well. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, then gradually fold these dry ingredients into the wet mixture. Gently marble the prepared chilled strawberry jam into the dough, creating a swirled effect without fully mixing.
- Assemble Cookies: Take a portion of cookie dough and wrap it around one of the frozen cheesecake discs, ensuring it is fully encased. Roll the dough-wrapped discs in the 1/4 cup granulated sugar until coated. Flatten the cookie slightly to promote even baking.
- Bake Cookies: Preheat your oven to 350°F (175°C). Arrange the assembled cookies on a baking sheet lined with parchment paper, spacing them adequately. Bake for 11 to 12 minutes or until the edges are lightly golden but centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving to maintain the texture.
Notes
- Ensure the cream cheese is cold before making the filling to help maintain the shape when baking.
- Finely dice strawberries evenly to achieve a smooth jam with consistent texture.
- Freezing the cheesecake discs before wrapping makes handling the dough easier and prevents leakage during baking.
- The cookies may appear soft after baking but will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake cookies, viral cookies, strawberry jam cookies, cream cheese cookies, marbled cookies, dessert
