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Strawberry Cheesecake Cookies Recipe

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★★★★★

4.5 from 127 reviews

These Strawberry Cheesecake Cookies combine a luscious cream cheese center with swirls of homemade strawberry jam embedded in buttery, tender cookie dough. With a perfect balance of sweetness and tang, they bake up soft and chewy with a delightful fruity surprise inside, making them an irresistible treat for any occasion.

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) granulated sugar (for rolling)

Instructions

  1. Prepare Cheesecake Centers: Mix the cold cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract together until fluffy. Divide the mixture into 18 discs, flatten each, and freeze until solid to use as centers in the cookies.
  2. Make Strawberry Jam: Cook diced strawberries with ¼ cup granulated sugar over medium heat, smashing halfway through, until the mixture thickens to a jammy consistency (about ⅓ cup). Allow this strawberry jam to chill completely before use.
  3. Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with 1 cup sugar until the mixture is light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and fluffy.
  5. Mix Dough: Gradually incorporate the dry ingredients into the butter mixture just until combined, avoiding overmixing for tender cookies.
  6. Create Jam Swirls: To incorporate jam ribbons in the dough, press ¼ of the dough flat, top with ¼ of the chilled jam, then repeat layers. Gently fold the dough to create visible swirls without overmixing.
  7. Assemble Cookies: Scoop dough into 18 portions and flatten each. Place a frozen cheesecake disc in the center of each dough portion, then wrap the dough completely around the filling.
  8. Shape and Sugar Cookies: Shape each wrapped dough portion into thick discs, roll them in the ¼ cup granulated sugar reserved for rolling, and place them on parchment-lined baking sheets.
  9. Bake Cookies: Bake the cookies in a preheated oven at 350°F (175°C) for 11–12 minutes until edges are set and slightly golden. Allow the cookies to cool on the pan for 10 minutes before transferring them to a wire rack.
  10. Cool Completely: Let the cookies cool fully to allow the cheesecake centers to set properly before serving. Enjoy your freshly baked strawberry cheesecake cookies!

Notes

  • Freezing the cream cheese discs solid ensures the cheesecake center stays intact during baking.
  • Be gentle when folding the jam into the dough to maintain pretty swirls without fully blending the jam.
  • These cookies are best served at room temperature after the centers set, but can be stored in an airtight container for up to 3 days.
  • For extra flavor, use ripe, sweet strawberries in the jam for a natural sweetness.

Keywords: strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, soft cookies, dessert cookies, homemade cookies

Find it online: https://cheflenacooks.com/strawberry-cheesecake-cookies-recipe/