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Strawberry Cheesecake Cookies Recipe

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3.9 from 8 reviews

These Strawberry Cheesecake Cookies feature a luscious cream cheese filling, a thick homemade strawberry jam swirl, and a soft, buttery cookie dough rolled in sugar for a perfect balance of tangy, sweet, and tender flavors. Each cookie encloses a frozen cheesecake disc surrounded by pockets of strawberry jam, creating a unique and indulgent dessert experience with every bite.

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

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 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough

Instructions

  1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until fluffy and the sugar dissolves, about 2 minutes. Scoop the mixture into 20 portions using 2 teaspoons per portion and slightly flatten each into thick discs. Freeze until completely solid.
  2. Make the Strawberry Jam: Place the finely diced strawberries and 1/4 cup granulated sugar in a medium saucepan over medium heat. Cook for about 45 minutes, stirring continuously towards the end to prevent sticking, and smashing halfway through to help break down the berries. Reduce the mixture to a thick, jam-like consistency, approximately 1/3 cup. Remove from heat and refrigerate to chill while preparing the cookie dough.
  3. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  5. Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to beat the softened butter and 1 cup granulated sugar on high speed until fluffy, about 2 minutes.
  6. Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla extract on medium speed until the mixture becomes pale and very fluffy, about 1-2 minutes.
  7. Combine Dry Ingredients: Gradually add the flour mixture to the wet ingredients on low speed just until combined.
  8. Layer Strawberry Jam: Push about 3/4 of the dough to one side of the bowl. Flatten the remaining 1/4 of the dough on the bottom of the bowl. Spoon 1/4 of the strawberry jam onto the dough section, then add another 1/4 of dough on top. Spoon another 1/4 of jam, then cover with the remaining dough, repeating to evenly distribute jam pockets throughout the dough. Use a spatula to cut the dough into quarters and gently fold each section just to create visible jam pockets—do not mix fully.
  9. Form Cookies with Cheesecake Filling: Scoop the dough into 20 portions using a 2-tablespoon cookie scoop. Slightly flatten each portion, place one frozen cheesecake disc in the center, and carefully wrap the dough around it, sealing completely. Shape into slightly flattened discs for best baking results.
  10. Roll Cookies in Sugar: Roll each cookie dough ball in the reserved 1/4 cup granulated sugar to coat evenly. Keep the cheesecake discs in the freezer until ready to assemble each batch.
  11. Bake: Place up to 6 cookies evenly spaced on each prepared baking sheet. Bake for 11-12 minutes at 350°F (175°C). Immediately after removing from the oven, use a large circular cookie cutter to gently round each cookie to perfect shape.
  12. Cool and Serve: Let cookies cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!

Notes

  • Freezing the cheesecake discs before assembling ensures they maintain their shape during baking.
  • Be careful not to overmix the jam into the dough; you want pockets of strawberry flavor, not a fully blended mixture.
  • Rolling the cookies in sugar before baking adds a nice crunch and sweetness to the outer layer.
  • Using a cookie cutter right after baking helps achieve perfectly round cookies as the dough softens during baking.
  • The homemade strawberry jam requires patience but greatly enhances flavor compared to store-bought jams.

Find it online: https://bitezly.com/strawberry-cheesecake-cookies-recipe/