Description

Delight in these Strawberry Cheesecake Cookies featuring a creamy, tangy cream cheese center surrounded by a sweet, strawberry jam-infused dough. These cookies combine the richness of cheesecake with the fresh flavor of strawberries, all wrapped in a soft, sugar-coated cookie for a perfect treat any time.

Ingredients

Scale

Cheesecake Centers

6 oz (170g) cream cheese, cold
3 tbsp (38g) granulated sugar
½ tsp vanilla extract

Strawberry Jam

12 oz (340g) fresh strawberries, diced
¼ cup (50g) granulated sugar

Cookie Dough

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) granulated sugar, for rolling

Instructions

Prepare Cheesecake Centers: Mix cream cheese, granulated sugar, and vanilla extract until the mixture is fluffy and smooth. Spoon into 18 small discs, flattening each, and freeze until solid to ensure they hold shape during baking.
Make Strawberry Jam: Cook the diced strawberries and sugar over medium heat, smashing halfway through, until the mixture becomes thick and jammy, reducing to about ⅓ cup. Allow to chill completely before use.
Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl to evenly distribute the leavening agents and seasoning.
Cream Butter and Sugar: Beat the softened butter and granulated sugar until light and fluffy, then add in the egg and vanilla extract; continue beating until the mixture is pale and fluffy.
Add Dry Ingredients: Gently mix the dry ingredients into the wet until just combined to prevent overworking the dough.
Create Jam Swirls: Press a quarter of the dough flat, top with a quarter of the cooled strawberry jam, and repeat layering two more times. Gently fold layers to create a marbled effect, being careful not to overmix.
Form Cookies with Cheesecake Center: Divide the dough into 18 equal portions. Flatten each piece, place a frozen cheesecake disc inside, and wrap the dough completely around it.
Shape and Sugar Coating: Shape each wrapped dough into thick discs, roll in granulated sugar, and place on parchment-lined baking sheets, spaced evenly.
Bake Cookies: Preheat oven to 350°F (175°C) and bake cookies for 11–12 minutes until edges are set but centers remain soft. Let cookies cool on the pan for 10 minutes.
Cool Completely: Transfer cookies to a wire rack and allow to cool fully to let the cheesecake centers set before enjoying.

Notes

Freezing the cheesecake centers is crucial to prevent the filling from melting and spreading during baking.
Do not overmix the dough when folding in the jam to maintain visible swirls and tenderness.
Use fresh strawberries for best flavor, but frozen can be substituted if thawed and drained well.
Storage: Keep cookies in an airtight container in the refrigerator for up to 5 days due to the cheesecake filling.
These cookies can also be frozen after baking for longer preservation.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry Cheesecake Cookies, cream cheese cookies, strawberry jam cookies, dessert cookies, soft cookies