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

Scale

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