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Strawberry Cheesecake Cookies Recipe

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★★★★★

4.8 from 116 reviews

These Strawberry Cheesecake Cookies combine a soft, sweet cookie dough infused with pockets of rich strawberry jam and a luscious cream cheese filling. Each cookie features a hidden frozen cheesecake center encased in a tender, sugar-coated dough, baked to perfection for a delightful balance of tangy, fruity, and sweet flavors. Perfect for dessert lovers looking for a playful twist on classic cheesecake and strawberry treats.

Ingredients

Scale

Cheesecake Filling

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

Strawberry Jam

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

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. In a small bowl, mix the cold cream cheese, granulated sugar, and vanilla extract with an electric mixer on medium-high speed until the mixture is fluffy and the sugar has dissolved, about 2 minutes. Scoop the cheesecake filling into 18 portions of 2 teaspoons each onto the baking sheet, flattening slightly to form thick discs. Freeze until completely solid.
  2. Make the Strawberry Jam: Place diced strawberries and sugar in a medium pot over medium heat. Cook for approximately 45 minutes, smashing the berries halfway through with a wooden spoon. Stir continuously near the end to prevent sticking as the jam thickens. The jam should reduce to a very thick consistency, about a heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator.
  3. Prepare the Cookie Dough: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on high until fluffy, about 2 minutes. Add the egg and vanilla extract and mix on medium speed until pale and fluffy, about 1-2 minutes. Gradually mix in the dry ingredients on low speed until just combined.
  4. Incorporate the Strawberry Jam into Dough: Push three-quarters of the dough to one side of the bowl. Flatten the remaining one-quarter of the dough on the bottom of the bowl and spoon a quarter of the strawberry jam over it. Layer another quarter of dough atop the jam, followed by another quarter of jam. Repeat this layering process two more times to evenly disperse the jam within the dough. Use a rubber spatula to cut the dough into quarters and gently fold each section just until the jam forms small pockets—avoid fully mixing the jam in.
  5. Assemble the Cookies: Using a 2-tablespoon cookie scoop, portion out 18 scoops of the jam-studded dough. Slightly flatten each dough portion and place a frozen cheesecake disc in the center. Carefully enclose the cheesecake with the cookie dough, ensuring it is completely covered, and shape the cookie into a slightly flattened disc. Roll each formed cookie dough ball briefly in granulated sugar for a sweet coating. Keep any unused cheesecake discs frozen until ready for use.
  6. Bake the Cookies: Place 6 cookies per baking sheet lined with parchment paper. Bake in the preheated oven for 11-12 minutes until edges are set. Immediately after removing from the oven, use a large circular cookie cutter to gently shape the cookies into perfect circles while still warm.
  7. Cool and Serve: Let the baked cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Serve once fully cooled and enjoy the delightful strawberry cheesecake surprise inside.

Notes

  • Freezing the cheesecake filling discs is essential to keep the center solid and prevent leakage during baking.
  • Be careful not to fully mix the strawberry jam into the dough to maintain pockets of jam within the cookies for bursting flavor.
  • Using granulated sugar to roll the dough adds a subtle crunch and sparkle to the cookie exterior.
  • The cookie dough is best shaped as slightly flattened discs to encourage even baking and prevent uneven spreading.
  • Chilling the strawberry jam before folding it into the dough helps control the dough’s texture while mixing.
  • For best results, use fresh, ripe strawberries for the jam; frozen berries can introduce extra moisture and affect texture.
  • These cookies are best stored in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: strawberry cheesecake cookies, cheesecake cookies, strawberry jam cookies, soft cookies recipe, cream cheese filling, dessert cookies

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