Description

These Viral Strawberry Cheesecake Cookies combine a creamy, tangy cream cheese center with a sweet strawberry jam swirl inside a soft, sugar-coated cookie. Perfectly baked with a luscious balance of flavors and textures, these cookies stand out with a beautiful swirl of homemade strawberry jam and a frozen cream cheese filling that remains delightfully intact. They make a unique and irresistible treat, ideal for strawberry lovers and dessert enthusiasts alike.

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, diced
1/4 cup granulated white sugar

Cookie Dough

2 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated white sugar
1 cup unsalted butter, softened
1 egg, room temperature
2 tsp vanilla extract
1/4 cup granulated sugar (for rolling)

Instructions

Prepare the filling: Beat the cold cream cheese with 3 tablespoons of granulated sugar and 1/2 teaspoon vanilla extract until fluffy and smooth. Scoop into 20 small portions onto parchment paper, flatten each portion into discs, and freeze until solid so they hold shape during baking.
Make the strawberry jam: In a pot, combine diced strawberries and 1/4 cup sugar. Simmer on medium-low heat for about 45 minutes, mashing the berries halfway through to create a chunky jam. Stir frequently towards the end until it thickens and reduces to about 1/3 cup. Transfer to the fridge to chill and set.
Prepare the cookie dough: Preheat the oven to 350℉ (175℃). Whisk together the flour, baking powder, baking soda, and salt in a bowl. In another large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Beat in the egg and 2 teaspoons vanilla extract. Gradually fold the dry ingredients into the wet mixture until fully combined.
Create the jam swirl: Spoon the dough along with the chilled strawberry jam into the same bowl. Fold together gently with a spatula just a few times to create pockets of jam without thoroughly mixing, giving beautiful swirls when baked.
Assemble the cookies: Scoop about 2 tablespoons of dough and flatten it on your palm. Place one frozen cheesecake disc in the center and fold dough around to completely seal it. Shape into a thick disc, then roll the cookie in 1/4 cup granulated sugar. Place cookies spaced apart on a baking sheet.
Bake the cookies: Bake 6 cookies at a time in the preheated oven for 11-12 minutes until lightly golden. While still hot, use a circular cutter to gently press and ‘scoot’ the cookies into perfect circles. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use the homemade strawberry jam rather than store-bought jam, which is often too thin and can cause soggy cookies.
Freezing the cheesecake filling is essential to keep the creamy center intact and prevent it from melting during baking.
Store these cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
Before serving, you can let the cookies sit at room temperature for about 15 minutes to soften.
Make sure not to over mix the dough and jam to preserve the swirl effect in the cookies.

Prep Time: 25 mins
Cook Time: 12 mins per batch
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry Cheesecake Cookies, Cream Cheese Cookies, Homemade Strawberry Jam, Viral Dessert, Sweet Cookies, Baked Cookies, Strawberry Jam Cookies