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Strawberry Cheesecake Cookies: Why They’re a Must-Try Treat

These Strawberry Cheesecake Cookies feature a creamy frozen cheesecake center, homemade strawberry jam swirls, and a soft sugar cookie dough, making each bite a surprise of flavor and texture.

Ingredients

Scale
  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar (for cheesecake filling)
  • 1/2 tsp vanilla (for cheesecake filling)
  • 12 oz (340 g) fresh strawberries, hulled and finely diced
  • 1/4 cup (50 g) granulated white sugar (for strawberry jam)
  • 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 (for dough)
  • 1 cup (227 g) unsalted butter, very softened
  • 1 egg, at room temperature
  • 2 tsp vanilla (for dough)
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Line a small baking sheet with parchment paper. In a bowl, beat cream cheese, sugar, and vanilla until fluffy (about 2 minutes). Scoop into 18 portions (2 tsp each), flatten slightly, and freeze until solid.
  2. In a medium pot, cook diced strawberries and sugar over medium heat for about 45 minutes, stirring often, until thick and reduced to about 1/3 cup. Chill in the fridge.
  3. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  5. In a large bowl, cream butter and sugar for 2 minutes. Add egg and vanilla; beat 1-2 minutes until pale and fluffy.
  6. Add dry ingredients to the wet and mix until just combined.
  7. Layer the dough with the chilled jam by dividing both into quarters and folding together lightly to create pockets of jam.
  8. Scoop the dough into 18 (2 tbsp) portions, flatten slightly, and place a frozen cheesecake disc in the center. Cover with dough, ensuring the cheesecake is fully enclosed. Shape into discs.
  9. Roll each dough disc in sugar. Place 6 cookies per baking sheet and bake for 11–12 minutes.
  10. Use a round cookie cutter to reshape warm cookies if desired. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Keep cheesecake filling frozen until ready to use.
  • Do not overmix the jam into the dough; pockets of jam are ideal.
  • Use a cookie cutter right after baking for perfectly round cookies.
  • Let cookies cool completely before serving for the best texture.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

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