Description
These Strawberry Cheesecake Cookies combine a creamy, tangy cheesecake filling with sweet, fresh strawberry jam pockets inside a soft, sugar-coated cookie. The unique layering technique ensures every bite bursts with luscious strawberry flavor and smooth cheesecake, baked to perfection for a delightful treat.
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
For Coating
- 1/4 cup granulated white sugar
Instructions
- Prepare cheesecake filling: In a bowl, beat the cold cream cheese with 3 tablespoons of granulated sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop the mixture into small discs onto parchment paper and place in the freezer until solid to make it easier to handle during assembly.
- Cook strawberry jam: In a medium saucepan, combine 12 oz finely diced fresh strawberries with 1/4 cup sugar. Cook over medium heat for about 45 minutes, smashing the strawberries halfway through cooking to create a chunky jam. Once cooked, transfer to the refrigerator to cool completely.
- Mix dry ingredients: In a large bowl, whisk together 2 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Cream butter and sugar: In a separate large bowl, cream 1 cup very softened unsalted butter with 1 cup granulated sugar until light and fluffy. Add in 1 egg and 2 teaspoons vanilla extract, mixing until well combined.
- Combine dough: Gradually add the dry ingredient mixture to the butter mixture, mixing to form a soft dough.
- Incorporate strawberry jam: Layer the dough and cooled strawberry jam in quarters, gently folding to create pockets of jam throughout the dough without fully blending them in for a marbled effect.
- Assemble cookies: Scoop portions of dough and flatten each. Place a frozen cheesecake disc in the center and carefully enclose the dough around it, securing the filling inside. Roll each cookie ball gently in 1/4 cup granulated sugar to coat.
- Bake cookies: Preheat the oven to 350°F (175°C). Place cookies six at a time on a baking sheet lined with parchment paper. Bake for 11-12 minutes until lightly golden at the edges.
- Shape cookies: While cookies are still warm, press them gently with a round cutter to perfect their shape.
- Cool: Transfer cookies to a wire rack and allow to cool completely before serving to let the cheesecake filling set.
Notes
- Freezing the cheesecake filling discs helps keep them intact when wrapping with cookie dough and baking.
- The strawberry jam can be adjusted for sweetness or texture by cooking longer or shorter time.
- Rolling the cookies in sugar before baking adds an attractive sparkly finish and extra sweetness.
- Pressing the cookies warm improves their final shape and presentation.
- Store cookies in an airtight container in the refrigerator to maintain cheesecake filling freshness.
- Prep Time: 30 minutes
- Cook Time: 12 minutes per batch, plus 45 minutes for jam cooking (total approx 1 hour including cooling and freezing)
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake cookies, cheesecake cookies, strawberry jam cookies, cream cheese cookies, baked desserts, easy cookies recipe
