Strawberry Cheesecake Cookies Recipe
Introduction
Strawberry Cheesecake Cookies combine the best of creamy cheesecake and sweet strawberry jam swirled into a soft, chewy cookie. With a luscious cream cheese center and homemade jam ribbons, these cookies offer a delightful treat perfect for any occasion.
Ingredients
- Cheesecake Filling: 6 oz cream cheese, 3 tablespoons sugar, ½ teaspoon vanilla
- Homemade Strawberry Jam: 12 oz diced strawberries, ¼ cup sugar
- Cookie Dough: 2¾ cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup softened butter, 1 cup sugar, 1 egg, 2 teaspoons vanilla
- Optional: powdered sugar for dusting, raspberry jam as substitute, gluten-free flour blend (1:1 ratio)
Instructions
- Step 1: Prepare the cheesecake filling by beating cream cheese, sugar, and vanilla until creamy and light. Divide into 18 portions, flatten into small discs, and freeze for about one hour until firm.
- Step 2: Cook the strawberry jam by combining diced strawberries and sugar in a saucepan over medium heat. Stir and smash strawberries halfway through cooking. Simmer for about 45 minutes until thick and glossy. Chill completely before using.
- Step 3: Mix the cookie dough by creaming softened butter and sugar until pale and fluffy. Beat in the egg and vanilla until smooth. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gently fold dry ingredients into wet ingredients until just combined, avoiding overmixing.
- Step 4: Add the chilled strawberry jam to the dough in layers. Gently fold with a spatula just once or twice, leaving visible streaks of jam. Do not overmix to preserve the swirls.
- Step 5: Scoop dough into 18 balls. Flatten each ball, place a frozen cheesecake disc in the center, then wrap the dough around it completely. Roll cookies in sugar for a sparkling finish and slightly flatten them before baking.
- Step 6: Bake cookies at 350°F for 11–12 minutes until edges are lightly golden. Let cool on the baking pan for 10 minutes before transferring to a wire rack to finish cooling and setting the centers.
Tips & Variations
- Freeze the cheesecake filling discs until solid to prevent leaking during baking.
- Gently fold in the jam to maintain pretty strawberry swirls and enhance flavor.
- Cream the butter and sugar until fluffy to achieve a soft, chewy cookie texture.
- Dust cooled cookies with powdered sugar for a bakery-style look.
- Use raspberry jam instead of strawberry for a delicious variation.
- Substitute gluten-free flour blends 1:1 if needed.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies in a sealed container or bag for up to 2 months. Reheat gently in a low oven or microwave to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought jam instead of making homemade strawberry jam?
Yes, you can use store-bought jam, but homemade strawberry jam adds extra depth, texture, and natural freshness that enhances the flavor and appearance of the cookies.
How do I prevent the cheesecake filling from leaking during baking?
Make sure to freeze the cheesecake filling discs until they are solid before assembling. Also, wrap the dough tightly around the filling with no gaps to keep the filling contained while baking.
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Strawberry Cheesecake Cookies Recipe
- Total Time: 2 hours 27 minutes (including chilling and freezing time)
- Yield: 18 cookies 1x
Description
Strawberry Cheesecake Cookies combine soft, chewy cookie dough swirled with homemade strawberry jam and a creamy cheesecake center. These delightful treats feature a smooth, rich cream cheese filling frozen into discs to keep the filling intact during baking, layered with a luscious homemade strawberry jam for a perfect balance of sweet and tangy flavors. Ideal for dessert lovers craving a bakery-style cookie with a unique, indulgent twist.
Ingredients
Cheesecake Filling Ingredients
- 6 oz cream cheese, softened
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
Homemade Strawberry Jam Ingredients
- 12 oz diced fresh strawberries
- ¼ cup sugar
Cookie Dough Ingredients
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
Optional Garnishes and Substitutions
- Powdered sugar, for dusting
- Raspberry jam as a substitute for strawberry jam
- Gluten-free flour blend (1:1 ratio substitution for all-purpose flour)
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until creamy and light. Divide the mixture into 18 equal portions, flatten each into a small disc, and freeze for about 1 hour until firm. This step ensures the cheesecake filling holds its shape during baking.
- Cook the Strawberry Jam: Combine the diced strawberries and sugar in a saucepan over medium heat. Stir occasionally and mash the berries halfway through cooking. Simmer for approximately 45 minutes until the mixture thickens to a glossy jam-like consistency. Remove from heat and chill completely before using.
- Mix the Cookie Dough: In a large bowl, cream the softened butter and sugar together until pale and fluffy. Beat in the egg and vanilla extract until smooth. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, careful not to overmix to maintain the dough’s softness.
- Swirl in the Jam Without Overmixing: Layer spoonfuls of the chilled strawberry jam into the cookie dough and gently fold with a spatula until visible streaks of jam remain. Avoid overmixing to preserve pretty red swirls rather than fully blending the jam into the dough.
- Assemble and Shape the Cookies: Scoop the cookie dough into 18 equal balls. Flatten each ball, place a frozen cheesecake disc in the center, and carefully wrap the dough around the filling to seal completely. Roll each filled cookie in sugar for a sparkling finish, then slightly flatten them to an even thickness in preparation for baking.
- Bake and Cool for the Best Texture: Preheat the oven to 350°F (175°C). Arrange the cookies on a parchment-lined baking sheet and bake for 11 to 12 minutes, or until the edges turn lightly golden. Allow the cookies to cool on the baking sheet for 10 minutes to set the centers, then transfer them to a wire rack to cool completely.
Notes
- Freeze the cheesecake filling discs thoroughly before assembling to prevent leakage during baking.
- Seal the dough around the filling properly to avoid gaps where the cream cheese could leak.
- Gently fold in the strawberry jam to maintain distinct swirls and attractive visual appeal.
- Cream the butter and sugar until fluffy for soft, chewy cookie texture.
- Substitute raspberry jam for strawberry jam if desired for a different berry flavor.
- Use gluten-free flour at a 1:1 ratio for a gluten-free version of this recipe.
- Dust cooled cookies with powdered sugar for an elegant bakery-style presentation.
- Prep Time: 30 minutes (plus 1 hour freezing time for cheesecake discs and 45 minutes to cook jam)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry cheesecake cookies, berry swirl cookies, cream cheese filling, homemade strawberry jam, soft chewy cookies, baked cookies with filling
