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Strawberry Cheesecake Cookies Recipe

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★★★★★

4.8 from 307 reviews

Delightfully soft and chewy Strawberry Cheesecake Cookies featuring a creamy, frozen cheesecake filling core surrounded by homemade strawberry jam swirled cookie dough. These cookies offer the perfect balance of sweet tangy strawberry flavor and rich cheesecake, baked to golden perfection with a luscious center that stays smooth and creamy.

Ingredients

Scale

Cheesecake Filling Ingredients

  • 6 oz cream cheese, softened
  • 3 tablespoons sugar
  • ½ teaspoon vanilla extract

Homemade Strawberry Jam Ingredients

  • 12 oz diced 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 granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

Optional Garnishes and Substitutions

  • Powdered sugar for dusting
  • Raspberry jam as a substitution for strawberry jam
  • Gluten-free flour blend 1:1 substitution for regular flour

Instructions

  1. Prepare the Cheesecake Filling: In a mixing bowl, beat together the cream cheese, sugar, and vanilla extract until the mixture is creamy, light, and fluffy. Divide the mixture into 18 equal portions, shaping each into a small disc. Place the discs on a tray and freeze them for about an hour until they are firm; this ensures the cheesecake filling stays intact during baking.
  2. Cook the Strawberry Jam: In a saucepan over medium heat, combine the diced strawberries and sugar. Stir occasionally and gently mash the strawberries halfway through cooking. Simmer for approximately 45 minutes until the mixture reduces to a thick, glossy jam. Remove from heat and chill the jam completely before using.
  3. Mix the Cookie Dough: In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy. Beat in the egg and vanilla extract until smooth and well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined to avoid overmixing.
  4. Swirl in the Jam Without Overmixing: Spoon the well-chilled strawberry jam into the dough in layers. Gently fold the jam into the dough only once or twice to create visible streaks and swirls of jam. Avoid overmixing as it will turn the dough uniformly pink and eliminate the pretty jam ribbons.
  5. Assemble and Shape the Cookies: Scoop the dough into 18 equal balls. Flatten each dough ball into a disk, and place a frozen cheesecake disc in the center. Wrap the dough fully around the filling to seal it completely, preventing leakage. Roll each cookie in granulated sugar for a sparkling finish, and then slightly flatten the cookies before baking.
  6. 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 11–12 minutes, or until the edges just begin to turn lightly golden. Remove from the oven and let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. This cooling step helps the centers set properly while preserving softness.

Notes

  • Freeze the cheesecake filling discs solid to prevent leaking during baking.
  • Seal each cookie fully around the filling to avoid gaps and leaks.
  • Use gentle folding when incorporating jam into dough to maintain distinct swirls.
  • Cream butter and sugar thoroughly to achieve a soft, chewy cookie texture.
  • Powdered sugar dusting adds an optional bakery-style finish.
  • Raspberry jam can substitute the strawberry jam if desired.
  • Use gluten-free flour blends in a 1:1 ratio for gluten-free adaptation.

Keywords: Strawberry Cheesecake Cookies, Homemade Strawberry Jam, Soft Chewy Cookies, Cheesecake Filling Cookies, Dessert Cookies, Bakery Style Cookies

Find it online: https://thehungrymason.com/strawberry-cheesecake-cookies-recipe-2/