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Strawberry Cheesecake Cookies Recipe

Strawberry Cheesecake Cookies Recipe
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★★★★★

5 from 6 reviews

Strawberry Cheesecake Cookies combine soft, buttery cookies filled with tangy cheesecake and bursts of sweet, homemade strawberry jam. These delightful treats feature a creamy cheesecake filling encased in tender cookie dough swirled with thick strawberry jam, perfect for satisfying your sweet tooth with a unique twist on traditional cookies.

Ingredients

Scale

For the Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

For the Strawberry Jam

  • 12 oz (340 g) fresh strawberries, hulled and finely diced
  • 1/4 cup (50 g) granulated white sugar

For the Cookies

  • 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 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper to prevent sticking. In a small bowl, add the cold cream cheese, white sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed for about 2 minutes until the mixture is fluffy and the sugar is fully dissolved. Scoop the mixture into 18 equal portions (about 2 teaspoons each) onto the parchment-lined sheet. Slightly flatten each scoop into a thick disc shape using the back of a spoon. Place the tray in the freezer until the discs are completely frozen.
  2. Make the Strawberry Jam: In a medium saucepan over medium heat, combine the finely diced strawberries and sugar. Cook for approximately 45 minutes, stirring continuously and mashing about halfway through with a wooden spoon to break down the fruit. Toward the end, stir frequently to prevent sticking. The jam should thicken significantly and reduce to about a heaping 1/3 cup (80 ml). Remove from heat and refrigerate the jam to chill while you prepare the cookie dough.
  3. Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on high speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract and mix on medium speed until the mixture is pale and fluffy, about 1-2 minutes. Gradually add the dry ingredients and mix on low speed just until combined.
  4. Incorporate the Strawberry Jam into the Dough: Push three quarters of the dough to one side of the bowl. Flatten the remaining quarter into a flat layer at the bottom of the bowl. Spoon one quarter of the chilled strawberry jam onto this layer of dough, then cover with one quarter of the pushed dough. Repeat layering jam and dough two more times, aiming to distribute the jam evenly in layers. Using a rubber spatula, cut the dough into quarters and gently fold each section just enough to slightly incorporate the jam without fully mixing—this keeps jam pockets throughout the dough.
  5. Assemble the Cookies: Using a 2-tablespoon cookie scoop, portion out 18 rounds of the dough and slightly flatten each one. Remove the frozen cheesecake discs from the freezer and place one disc in the center of each dough portion. Carefully encase the cheesecake disc with the cookie dough, sealing it completely inside. Shape each portion into a slightly flattened disc rather than a ball to ensure the cookies bake evenly and retain shape. Roll each dough ball in the reserved 1/4 cup granulated sugar to coat.
  6. Bake the Cookies: Place the assembled cookie dough discs onto the prepared baking sheets, six at a time to allow space for spreading. Bake in the preheated oven for 11-12 minutes until the edges are set and beginning to turn golden. Immediately after removing from the oven, gently press a large round cookie cutter around each cookie to perfect their shape. Let cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  7. Serve and Enjoy: Once cooled, serve the strawberry cheesecake cookies as a delightful dessert or snack, perfect for gatherings or everyday indulgence.

Notes

  • Keep the cheesecake discs frozen until ready to assemble cookies to prevent melting.
  • Make sure the cream cheese is cold before mixing to help maintain the filling’s structure.
  • When folding in the jam, avoid overmixing to preserve pockets of jam for bursts of flavor in each cookie.
  • Using a cookie cutter immediately after baking helps the cookies maintain an attractive round shape.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for up to a month.

Nutrition

Keywords: strawberry cheesecake cookies, strawberry jam cookies, cheesecake filled cookies, soft cookies with jam, dessert cookies, homemade cookies

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