Ingredients

6 oz (170g) cream cheese, cold

3 tbsp (38g) granulated sugar

½ tsp vanilla extract

12 oz (340g) fresh strawberries, diced

¼ cup (50g) granulated sugar (for jam)

2¾ cups (344g) all-purpose flour, spooned and leveled

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (200g) granulated sugar

1 cup (227g) unsalted butter, very softened

1 egg, room temperature

2 tsp vanilla extract

¼ cup (50g) sugar, for rolling

Instructions

Step 1: In a bowl, mix cold cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract until fluffy. Divide the mixture into 18 small discs, flatten each, and freeze until solid.

Step 2: In a saucepan, cook diced strawberries with ¼ cup granulated sugar over medium heat. Smash the strawberries halfway through cooking and continue until the mixture thickens into a jammy consistency (about ⅓ cup). Remove from heat and chill completely.

Step 3: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Step 4: Using a mixer, cream the softened butter and 1 cup granulated sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and fluffy.

Step 5: Gradually mix the dry ingredients into the butter mixture just until combined.

Step 6: To create swirls, press one quarter of the dough flat, spread one quarter of the chilled strawberry jam on top, and repeat layering dough and jam two more times. Gently fold the layers to create ribbons of jam within the dough, being careful not to overmix.

Step 7: Divide the swirled dough into 18 portions. Flatten each portion, place one frozen cheesecake disc in the center, and wrap the dough completely around it.

Step 8: Shape each filled dough ball into a thick disc, roll in the ¼ cup sugar, and place on parchment-lined baking sheets.

Step 9: Bake the cookies at 350°F (175°C) for 11 to 12 minutes. Allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack.

Step 10: Let the cookies cool completely to allow the cheesecake centers to set. Enjoy your Strawberry Cheesecake Cookies!

Tips & Variations

Use frozen strawberries if fresh are not available, but thaw and drain excess liquid before cooking the jam.

For a richer cheesecake center, try adding a tablespoon of powdered sugar to the cream cheese mixture.

Experiment with blueberry or raspberry jam in place of strawberry for a different fruity flavor.

Make sure to chill the jam thoroughly before swirling to prevent the dough from becoming too sticky.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake centers fresh. You can also freeze them for up to 2 months; thaw in the refrigerator before serving. To reheat, warm gently in a low oven or microwave for a few seconds, but avoid overheating to prevent melting the cheesecake filling.

FAQs

Can I use cream cheese that isn’t cold?

Using cold cream cheese helps the discs hold their shape better during baking. If your cream cheese is room temperature, the filling may spread too much and not create the desired pocket inside the cookie.

How do I prevent the jam from making the dough too sticky?

Cook the strawberry jam thoroughly until thick and allow it to chill completely before incorporating it into the dough. This reduces moisture and keeps the dough manageable for shaping and baking.