Name: Strawberry Cheesecake Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 oz cold cream cheese; 3 tbsp granulated sugar; 0.5 tsp vanilla extract; 12 oz fresh strawberries, hulled and finely diced; 0.25 cup granulated sugar; 2.75 cups all-purpose flour; 0.5 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 1 cup granulated sugar; 1 cup very softened unsalted butter; 1 large egg, room temperature; 2 tsp vanilla extract; 0.25 cup granulated sugar (for rolling dough)

Ingredients

6 oz cold cream cheese

3 tbsp granulated sugar (for cheesecake filling)

0.5 tsp vanilla extract (for cheesecake filling)

12 oz fresh strawberries, hulled and finely diced

0.25 cup granulated sugar (for strawberry jam)

2.75 cups all-purpose flour

0.5 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

1 cup granulated sugar (for cookie dough)

1 cup very softened unsalted butter

1 large egg, room temperature

2 tsp vanilla extract (for cookie dough)

0.25 cup granulated sugar (for rolling dough)

Instructions

Step 1: In a bowl, mix cold cream cheese, 3 tablespoons granulated sugar, and 0.5 teaspoon vanilla extract until smooth. Scoop the mixture into 18 small discs and freeze until solid.

Step 2: Combine the diced strawberries with 0.25 cup granulated sugar in a saucepan. Cook over medium heat for about 45 minutes, smashing halfway through, until the mixture thickens and reduces to about one-third cup. Chill completely.

Step 3: Cream 1 cup softened butter with 1 cup granulated sugar until fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and light.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.

Step 5: Layer the cookie dough and chilled strawberry jam by mixing a quarter of the dough, then some jam, and repeat until combined gently, creating jam swirls without overmixing.

Step 6: Scoop the dough into 18 balls. Flatten each ball, place a frozen cheesecake disc in the center, then wrap the dough around it fully. Roll each ball in 0.25 cup granulated sugar and flatten slightly.

Step 7: Bake the cookies at 350°F (175°C) for 11–12 minutes. Let them cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use chilled homemade strawberry jam for the best texture and flavor.

Keep the cheesecake filling frozen until assembly to prevent leakage during baking.

For extra flavor, add a teaspoon of lemon zest to the strawberry jam while cooking.

If you prefer, substitute fresh strawberries with frozen ones, thawed and drained.

FAQs

Can I make the strawberry jam ahead of time?

Yes, the strawberry jam can be made a day or two in advance and kept refrigerated until ready to use. Just ensure it is completely chilled before mixing into the dough.

Do I need to thaw the cheesecake discs before baking?

No, keep the cheesecake discs frozen until you are ready to assemble and bake the cookies. This helps maintain the creamy center without melting too much during baking.