Strawberry Cheesecake Cookies Recipe
If you have a soft spot for both cookies and cheesecake, then this Strawberry Cheesecake Cookies Recipe will absolutely become your new favorite treat. Imagine biting into a delicate cookie that reveals a luscious, creamy cheesecake center surrounded by bursts of vibrant strawberry jam. It’s the perfect blend of sweet, tangy, and irresistibly rich, all wrapped up in a tender cookie shell that’s slightly crisp on the edges. Whether you’re baking for a special occasion or just craving something extraordinary, these Strawberry Cheesecake Cookies deliver a beautiful balance of textures and flavors that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are delightfully simple yet crucial for magical results. Each one plays a special role, from the creamy tang of cream cheese to the fresh brightness of strawberries, making this recipe both approachable and utterly delicious.
- Cream Cheese: Use cold cream cheese to ensure a smooth, fluffy cheesecake filling that holds its shape perfectly.
- Granulated Sugar: Divided among filling, jam, and dough, it provides sweetness and helps with texture.
- Vanilla Extract: Adds warmth and depth to both the cheesecake filling and the cookie dough.
- Fresh Strawberries: Finely diced for the jam, these bring fresh fruity flavor and natural sweetness.
- All-Purpose Flour: Gives the cookies structure while keeping them tender and soft.
- Baking Powder and Baking Soda: Work together to give the cookies just the right lift and lightness.
- Salt: Enhances the sweetness and balances the flavors beautifully.
- Unsalted Butter: Very softened butter creates a rich, buttery cookie base that’s perfect for wrapping around cheesecake filling.
- Egg: Helps bind the dough and adds moisture with a silky finish.
How to Make Strawberry Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by lining a small cookie sheet with parchment paper. In a bowl, beat cold cream cheese, sugar, and vanilla using an electric mixer at medium-high speed until the mixture is fluffy and smooth, about 2 minutes. Then, scoop 18 portions of filling—each roughly 2 teaspoons—onto the sheet and flatten slightly to form discs. Freeze the filling until it’s completely solid; this prevents it from melting during baking.
Step 2: Make the Strawberry Jam
Combine finely diced strawberries and sugar in a medium pot over medium heat. Let it simmer gently for about 45 minutes, smashing the strawberries halfway through to release their juices. Stir often near the end to prevent sticking and reduce the mixture to a thick, luscious jam—about 1/3 cup. Chill the jam in the refrigerator so it’s ready for the next step.
Step 3: Preheat Oven and Mix Dry Ingredients
Set your oven to 350℉ (175℃) and prepare two baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. This combination forms the perfect base to give your cookies that soft yet sturdy texture.
Step 4: Cream Butter and Sugar
In a large bowl, use a mixer to beat the softened butter and sugar on high speed until fluffy and light, which usually takes about 2 minutes. This step is essential for infusing air into the dough, helping it bake to tender perfection.
Step 5: Add Egg and Vanilla
Mix in the egg and vanilla extract on medium speed until the dough becomes pale and fluffy, about 1 to 2 minutes. This creates a silky, cohesive dough ready to embrace the dry ingredients.
Step 6: Incorporate Dry Ingredients
Gently combine the dry ingredients with the wet mixture on low speed, mixing just until no flour streaks remain. Over-mixing here could toughen your cookies, so patience is key to that soft, tender crumb.
Step 7: Layer and Fold Jam into Dough
Push about three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough on the bottom, spoon one-quarter of the jam onto it, then top with another quarter of the dough. Repeat this layering two more times. Cut the dough into quarters and fold each portion just enough to create jam pockets without fully blending it in. This technique ensures sweet bursts of strawberry throughout each cookie.
Step 8: Shape Cookies with Cheesecake Filling
Using a 2-tablespoon cookie scoop, portion out 18 equal dough balls. Flatten each slightly, then place one frozen cheesecake disc in the center and carefully encase it with the dough, forming a slightly flattened disc. Roll each cookie in the reserved granulated sugar for a delicate burst of sweetness and a subtle crunch on the outside.
Step 9: Bake and Shape
Space the cookies evenly on prepared sheets, baking six at a time for 11 to 12 minutes. Right after baking, press a large circular cookie cutter gently onto each cookie to give it a perfectly round shape. This final touch makes your cookies look irresistibly professional.
Step 10: Cool Completely
Let the cookies cool for about 10 minutes on the baking sheet before transferring them to a cooling rack. Cooling completely helps them set up perfectly so the cheesecake center stays creamy but firm when you bite in.
How to Serve Strawberry Cheesecake Cookies Recipe
Garnishes
A sprinkle of powdered sugar or a few fresh sliced strawberries make gorgeous garnishes that highlight the strawberry flavor while adding a pretty finishing touch. You could also drizzle a bit of white chocolate or a light strawberry glaze for extra indulgence.
Side Dishes
Pair these cookies with a simple cup of cold milk or a warm tea like chamomile or Earl Grey to complement the creamy, fruity flavors. For a brunch or dessert spread, serve alongside fresh fruit salad or a dollop of whipped cream to amplify the cheesecake experience.
Creative Ways to Present
Arrange the Strawberry Cheesecake Cookies on a rustic wooden board surrounded by edible flowers and fresh mint leaves for a stunning presentation. You can also stack them with parchment paper between layers and tie with a pretty ribbon for an irresistible homemade gift idea.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed prevents the cookies from drying out while maintaining that delightful cream cheese creaminess inside.
Freezing
These cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag. They’ll keep well for up to one month and can be enjoyed anytime you want a sweet treat ready to go.
Reheating
To enjoy these cookies fresh from the freezer, let them thaw at room temperature for about 30 minutes. For a warm, melty treat, heat in a microwave for 10 to 15 seconds or in a low-temperature oven for a few minutes. This revives their softness and brings back that irresistible cheesecake texture.
FAQs
Can I use frozen strawberries for the jam?
While fresh strawberries work best for texture and flavor, you can use frozen ones; just thaw and drain excess liquid before cooking the jam to avoid an overly watery consistency.
Is it okay to use reduced-fat cream cheese in the filling?
For best results, full-fat cream cheese is recommended because it provides the richest texture and flavor, but reduced-fat can be used if needed, though the filling might be less creamy.
How do I prevent the cheesecake filling from leaking during baking?
Freezing the cheesecake filling discs solid before encasing them in dough is essential. This step helps the filling hold its shape and stay inside the cookie as it bakes.
Can I substitute the granulated sugar with a different sweetener?
You can try alternatives like coconut sugar or a baking-friendly sweetener, but it may slightly affect the cookie’s texture and sweetness level, so adjustments might be necessary.
What if I don’t have a cookie cutter to reshape the cookies after baking?
No worries! While the cookie cutter helps with a neat, round shape, simply pressing gently with the back of a spoon or leaving them naturally shaped still tastes wonderful and looks charmingly homemade.
Final Thoughts
This Strawberry Cheesecake Cookies Recipe is truly a keeper and has so much potential to brighten up your baking repertoire. The combination of luscious cheesecake, fruity strawberry jam, and buttery cookie dough is simply unbeatable. I encourage you to give this recipe a try—you’ll love the smiles it brings and the delicious memories you create with each bite.
Print
Strawberry Cheesecake Cookies Recipe
- Total Time: 1 hour 15 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Delight in these Strawberry Cheesecake Cookies, featuring a soft, buttery cookie encasing a luscious cream cheese filling with swirls of homemade strawberry jam. Perfectly balanced with a sweet tang, these cookies are a delightful treat for any occasion.
Ingredients
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
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add cold cream cheese, sugar, and vanilla. Using an electric mixer on medium-high speed, mix until fluffy and sugar dissolves, about 2 minutes. Scoop filling into 18 portions of 2 teaspoons each onto the baking sheet, slightly flatten each to form thick discs. Freeze until completely frozen.
- Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and sugar. Cook for approximately 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring continuously towards the end to prevent sticking. The jam should reduce to a thick, heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator.
- Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to beat softened butter and granulated sugar on high speed until fluffy, about 2 minutes.
- Add Egg and Vanilla: Add the egg and vanilla to the creamed mixture and mix on medium speed until pale and very fluffy, around 1–2 minutes.
- Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined.
- Layer and Fold Jam into Dough: Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom, spoon 1/4 of the jam onto it, top with another 1/4 of dough, and repeat layering jam and dough two more times. Cut the dough into quarters with a rubber spatula, folding each just enough to create little pockets of jam without fully mixing it in.
- Shape Cookies with Cheesecake Filling: Using a 2 tbsp cookie scoop, portion out 18 dough portions. Slightly flatten each portion, place one frozen cheesecake disc in the center, and encase it completely with dough, shaping each into a slightly flattened disc. Roll dough discs in the reserved granulated sugar.
- Bake Cookies: Place cookies on prepared baking sheets, baking 6 at a time for 11–12 minutes. Immediately after baking, use a large circular cookie cutter to shape cookies perfectly round.
- Cool and Serve: Allow cookies to cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.
Notes
- Ensure the cream cheese is cold when mixing to achieve a firm cheesecake filling.
- Strawberry jam can be prepared ahead and stored in the refrigerator for up to a week.
- Freeze the cheesecake filling discs thoroughly to prevent leakage during baking.
- Use a rubber spatula to gently fold jam into dough to create pockets rather than mixing fully.
- You can substitute fresh strawberries with frozen ones if out of season, just thaw and drain excess liquid.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Strawberry cheesecake cookies, cream cheese cookies, homemade strawberry jam, dessert cookies, baked strawberry treats
