These Strawberry Cheesecake Cookies are soft cookies with a sweet strawberry jam and a cool cheesecake center. They taste like a small cake in one bite. If you like fruity cookies, try strawberry kiss cookies for another simple treat.
Why make this recipe
Make these cookies when you want a special dessert that looks nice and tastes rich. They mix fresh strawberry flavor with creamy cheesecake. They are fun to make and great for sharing.
How to make Strawberry Cheesecake Cookies
Make the cheesecake filling first and freeze it. Cook the strawberry jam and chill it. Mix the cookie dough and fold the jam in so you get pockets of jam. Place a frozen cheesecake disc in the center of each dough portion, enclose it, and roll the cookie in sugar. Bake until set and press the top while warm for a neat shape. For another shaped cookie idea, see this heart-shaped chocolate chip cookies recipe.
Ingredients :
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar (for cheesecake filling)
- 1/2 tsp vanilla extract (for cheesecake filling)
- 12 oz fresh strawberries, hulled and finely diced
- 1/4 cup granulated white sugar (for jam)
- 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 (for dough)
- 1 cup unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract (for dough)
- 1/4 cup granulated white sugar, for rolling dough in
Directions :
- Make the cheesecake filling: Mix cold cream cheese with 3 tbsp sugar and 1/2 tsp vanilla extract until smooth and fluffy. Scoop the filling into small discs on parchment paper. Freeze until solid.
- Cook the strawberry jam: Combine diced strawberries and 1/4 cup sugar in a medium pot. Cook for 45 minutes, smashing the strawberries halfway through. Cool the jam in the refrigerator.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Make dough: In a separate bowl, cream together the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 tsp vanilla extract. Gradually mix in the dry ingredients until combined.
- Fold in jam: Layer the dough and chilled jam in quarters, folding lightly to create pockets of jam throughout the dough. Do not fully mix; you want streaks and pockets.
- Assemble cookies: Scoop dough portions and flatten them. Place a frozen cheesecake disc in the center. Enclose the filling completely with dough. Roll each cookie in 1/4 cup sugar for a sparkly finish.
- Bake: Preheat oven to 350°F (175°C). Bake the cookies for 11-12 minutes, six at a time. While warm, press the cookies with a round cutter to perfect their shape. Let the cookies cool on a rack.
How to serve Strawberry Cheesecake Cookies
Serve the cookies at room temperature. They go well with a glass of milk, tea, or coffee. Arrange them on a plate for guests. You can warm one briefly in the microwave for a soft center.
How to store Strawberry Cheesecake Cookies
Store cooled cookies in an airtight container in the fridge for up to 5 days. For longer storage, freeze the cookies in a single layer and then transfer to a freezer bag for up to 2 months. Thaw in the fridge before serving.
Tips to make Strawberry Cheesecake Cookies
- Freeze the cheesecake discs well so they stay solid when you place them in the dough.
- Chill the jam so it does not spread too much in the dough.
- Do not overmix when folding in the jam. Light folds make jam pockets.
- Roll in sugar just before baking for a nice shiny crust.
- Bake a test cookie first to check time and oven heat.
Variation
- Use frozen strawberries for jam if fresh are not available. Thaw and drain before cooking.
- Add a teaspoon of lemon zest to the jam for brightness.
- Use mini white chocolate chips in the dough for extra sweetness.
FAQs
Q: Can I use store-bought jam instead of cooking my own?
A: Yes. Use a thick jam and chill it before folding into the dough.
Q: Do I have to freeze the cheesecake filling?
A: Yes. Freezing keeps the filling solid so it stays neat inside the cookie while baking.
Q: Can I make the dough ahead of time?
A: Yes. Make the dough and chill it for up to 2 days. Bring to cool temperature before assembling.
Q: Will the jam make the dough too wet?
A: If you fold gently and use chilled jam, the dough will stay workable and make pockets, not a runny mess.
Q: Can I bake more than six at a time?
A: Only if your oven allows even baking. Space cookies so they do not touch.
These cookies are a nice mix of strawberry jam and creamy cheesecake in a soft cookie. For another take on this idea, you can see a similar recipe at Strawberry Cheesecake Cookies – Cookie Dough Diaries. For a cake-mix shortcut version you might like, check Strawberry Cheesecake Cookies from Cake Mix – Chenée Today.
Print
Strawberry Cheesecake Cookies
- Total Time: 72 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously soft cookies filled with sweet strawberry jam and a cool cheesecake center, resembling a small cake in every bite.
Ingredients
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar (for cheesecake filling)
- 1/2 tsp vanilla extract (for cheesecake filling)
- 12 oz fresh strawberries, hulled and finely diced
- 1/4 cup granulated white sugar (for jam)
- 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 (for dough)
- 1 cup unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract (for dough)
- 1/4 cup granulated white sugar, for rolling dough in
Instructions
- Make the cheesecake filling: Mix cold cream cheese with 3 tbsp sugar and 1/2 tsp vanilla extract until smooth and fluffy. Scoop the filling into small discs on parchment paper. Freeze until solid.
- Cook the strawberry jam: Combine diced strawberries and 1/4 cup sugar in a medium pot. Cook for 45 minutes, smashing strawberries halfway through. Cool the jam in the refrigerator.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Make dough: In a separate bowl, cream together the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 tsp vanilla extract. Gradually mix in the dry ingredients until combined.
- Fold in jam: Layer the dough and chilled jam in quarters, folding lightly to create pockets of jam throughout the dough. Do not fully mix; you want streaks and pockets.
- Assemble cookies: Scoop dough portions and flatten them. Place a frozen cheesecake disc in the center. Enclose the filling completely with dough. Roll each cookie in 1/4 cup sugar for a sparkly finish.
- Bake: Preheat oven to 350°F (175°C). Bake the cookies for 11-12 minutes, six at a time. While warm, press the cookies with a round cutter to perfect their shape. Let the cookies cool on a rack.
Notes
Serve cookies at room temperature with a glass of milk, tea, or coffee. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
