Description
These viral strawberry cheesecake cookies combine a creamy cheesecake center, a swirl of homemade strawberry jam, and a buttery, soft cookie that bakes to perfection. The frozen cheesecake discs inside create a luscious surprise, while the strawberry jam marbled throughout the dough adds a fresh fruity burst. Perfect for dessert lovers who enjoy the indulgence of cheesecake and the comfort of cookies in one delightful treat.
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
Cookie Dough
- 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 egg, at room temperature
- 2 tsp vanilla extract
- Strawberry jam from above
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare Cheesecake Filling: Beat cold cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Scoop the mixture into approximately 20 small discs and freeze them until they are solid to ensure they hold their shape inside the cookie.
- Make Strawberry Jam: In a saucepan, combine diced fresh strawberries and 1/4 cup granulated sugar. Simmer over medium-low heat for about 45 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and chill in the refrigerator to set.
- Prepare Dough: In a large bowl, cream together the softened butter and 1 cup sugar until light and fluffy. Beat in the egg and 2 teaspoons vanilla extract until fully incorporated. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Carefully marble in the chilled strawberry jam by folding it gently into the dough to create swirls without fully blending.
- Assemble Cookies: Take a portion of the cookie dough and wrap it around one frozen cheesecake disc completely, ensuring it is fully enclosed. Roll the dough-wrapped disc in 1/4 cup granulated sugar to coat the outside, then flatten the cookie slightly to prepare for baking.
- Bake: Preheat your oven to 350°F (175°C). Arrange the prepared cookies on a baking sheet lined with parchment paper or a silicone mat, spacing them evenly. Bake for 11 to 12 minutes until the edges are set and the cookies have a lightly golden color. Allow them to cool on the pan for a few minutes before transferring to a wire rack to cool completely to avoid breaking.
Notes
- Freezing the cheesecake filling discs is essential to prevent them from melting too quickly during baking, ensuring a creamy center.
- The strawberry jam can be made in advance and stored in the refrigerator for up to one week.
- For best results, use room temperature egg and softened butter to achieve the perfect dough consistency.
- Make sure to marble the strawberry jam gently into the dough to keep nice streaks rather than fully mixing it in.
- Allow cookies to cool completely before handling to maintain their shape and texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake cookies, viral cookies, strawberry jam cookies, cream cheese cookies, homemade strawberry cheesecake, dessert cookies, baked cheesecake cookies
