Print

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.4 from 132 reviews

Delight in these Strawberry Cheesecake Cookies, a perfect blend of tangy cream cheese centers and sweet strawberry jam swirls, all wrapped in a buttery, soft cookie. The unique method of freezing the cheesecake center ensures a luscious surprise in every bite, while the homemade strawberry jam adds natural fruitiness. These cookies are baked to a golden finish, making them an irresistible treat for any occasion.

Ingredients

Scale

Cheesecake Center

  • 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

  1. Prepare Cheesecake Centers: Mix the cold cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla extract until fluffy. Shape into 18 small discs, flatten slightly, and freeze until solid to maintain shape during baking.
  2. Make Strawberry Jam: Cook diced fresh strawberries with ¼ cup sugar over medium heat. Smash the fruit halfway through cooking to break it down, and simmer until the mixture becomes thick and jammy, yielding about ⅓ cup. Chill completely before use.
  3. Mix Dry Ingredients: Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium bowl to ensure even distribution.
  4. Cream Butter and Sugar: In a separate large bowl, cream the very softened butter with 1 cup of granulated sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and well combined.
  5. Combine Dough: Gradually mix the dry ingredients into the wet mixture just until combined to avoid overworking the dough.
  6. Create Jam Swirls: Press a quarter of the dough flat on a clean surface, spread a quarter of the chilled strawberry jam on top, and repeat layering two more times. Gently fold the layers together a few times to create beautiful ribbons of jam swirling through the dough without overmixing.
  7. Assemble Cookies: Divide the swirled dough into 18 equal portions. Flatten each portion, place a frozen cheesecake disc in the center, and wrap the dough fully around the cheesecake, sealing it inside.
  8. Shape and Sugar Coat: Shape the filled dough balls into thick discs, then roll each disc lightly in the ¼ cup of granulated sugar to create a sweet crust.
  9. Bake: Arrange cookies on parchment-lined baking sheets and bake in a preheated oven at 350°F (175°C) for 11–12 minutes until edges are slightly golden.
  10. Cool: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. This cooling step allows the cheesecake centers to set properly. Enjoy!

Notes

  • Using cold cream cheese for the centers and freezing them before baking helps maintain the creamy texture inside the cookies without melting during baking.
  • Do not overmix the dough after adding the jam to preserve the swirl effect and texture.
  • Chilling the strawberry jam completely before incorporating it into the dough prevents excessive softening of the cookie dough.
  • Cookies can be stored in an airtight container in the refrigerator for up to 4 days to keep cheesecake centers fresh.
  • For a tangier kick, use cream cheese with a little added lemon zest in the cheesecake centers.

Keywords: strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, swirled jam cookies, soft cookies, dessert recipe

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