why make this recipe
These Strawberry Cheesecake Cookies give you a soft cookie with a sweet jam pocket and a creamy cheesecake center. They taste fresh and rich. You can make them for a snack, a party, or a special treat.
introduction
This recipe mixes strawberry jam and cold cream cheese for a lovely surprise inside each cookie. The cookies are soft on the outside and creamy inside. If you like fruity cookies, try this brown sugar rhubarb cookies recipe too.
how to make Strawberry Cheesecake Cookies
- Make the cheesecake filling and freeze it into small discs so it holds shape in the cookie.
- Cook the strawberries and sugar into a thick jam and chill it.
- Mix the dry ingredients in one bowl and cream the butter and sugar in another. Add egg and vanilla, then combine with dry mix.
- Fold the cooled jam into the dough in quarters so you leave pockets of jam.
- Flatten dough portions, place a frozen cheesecake disc in the center, and close the dough around it. Roll each cookie in sugar.
- Bake at 350°F (175°C) for 11–12 minutes. Press them with a round cutter while warm for neat shape. Cool on a rack.
Ingredients :
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar (for cheesecake filling)
- 1/2 tsp vanilla extract (for cheesecake filling)
- 12 oz fresh strawberries, hulled and finely diced
- 1/4 cup granulated white sugar (for jam)
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar (for dough)
- 1 cup unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract (for dough)
- 1/4 cup granulated white sugar, for rolling dough in
Directions :
- Make the cheesecake filling: Beat cold cream cheese with 3 tbsp sugar and 1/2 tsp vanilla until smooth and fluffy. Scoop into small discs on parchment and freeze until solid.
- Make the strawberry jam: In a medium pot combine diced strawberries and 1/4 cup sugar. Cook over medium heat for about 45 minutes, smashing strawberries halfway. Cool jam in the fridge until chilled.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Make the dough: In another bowl cream 1 cup softened butter with 1 cup sugar until light and fluffy. Add egg and 2 tsp vanilla and mix. Gradually add the dry mix until combined.
- Fold in the jam: Layer the dough and chilled jam in quarters and fold lightly so the jam forms pockets instead of blending fully.
- Assemble cookies: Scoop dough portions, flatten each, place a frozen cheesecake disc in center, then enclose the filling. Roll each cookie in 1/4 cup sugar to coat.
- Bake: Preheat oven to 350°F (175°C). Bake six at a time for 11–12 minutes. While still warm, press cookies with a round cutter to shape. Cool on a rack.
how to serve Strawberry Cheesecake Cookies
Serve at room temperature so the cheesecake center is soft but not melted. They pair well with a glass of milk, tea, or coffee. Arrange on a plate for guests or pack in a small box for gifts.
how to store Strawberry Cheesecake Cookies
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Let come to room temperature before serving for best texture.
- Freezer: Freeze baked cookies for up to 2 months. Thaw in the fridge or on the counter before eating.
tips to make Strawberry Cheesecake Cookies
- Freeze the cream cheese discs well so they stay firm when you wrap the dough around them.
- Let the strawberry jam cool completely before folding into the dough. Warm jam will make the dough sticky.
- Use a spooned and leveled cup for flour to keep dough texture correct.
- Work with chilled dough if it gets too soft while shaping.
- Press cookies gently while warm to avoid breaking the cheesecake center.
variation (if any)
- Use frozen strawberries thawed and drained if fresh are not available. Cook a little longer to reduce water.
- Try raspberries or mixed berries instead of strawberries.
- Add a little lemon zest to the dough for a bright, fresh note.
FAQs
Q: Can I skip the cheesecake filling?
A: Yes. You can fold more jam into the dough or add a small piece of white chocolate instead. The cookies will be different but still tasty.
Q: Can I use store-bought jam?
A: Yes. Use a thick jam and drain any excess liquid. Chill the jam before folding into the dough.
Q: Can I bake more than six at a time?
A: Only if your oven racks fit them without crowding. Bake on middle rack and give space so heat can circulate.
Q: How do I prevent jam from leaking out?
A: Chill the jam well and fold it in gently. Enclose the cheesecake disc fully and seal the dough edges tight.
Q: Can I make the dough ahead?
A: Yes. Chill the dough in the fridge for up to 2 days or freeze for up to 1 month. Thaw in the fridge before shaping.
Strawberry Cheesecake Cookies
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cheesecake Cookies are soft, filled with sweet jam, and have a creamy cheesecake center.
Ingredients
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar (for cheesecake filling)
- 1/2 tsp vanilla extract (for cheesecake filling)
- 12 oz fresh strawberries, hulled and finely diced
- 1/4 cup granulated white sugar (for jam)
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar (for dough)
- 1 cup unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract (for dough)
- 1/4 cup granulated white sugar, for rolling dough in
Instructions
- Make the cheesecake filling: Beat cold cream cheese with 3 tbsp sugar and 1/2 tsp vanilla until smooth and fluffy. Scoop into small discs on parchment and freeze until solid.
- Make the strawberry jam: In a medium pot combine diced strawberries and 1/4 cup sugar. Cook over medium heat for about 45 minutes, smashing strawberries halfway. Cool jam in the fridge until chilled.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Make the dough: In another bowl cream 1 cup softened butter with 1 cup sugar until light and fluffy. Add egg and 2 tsp vanilla and mix. Gradually add the dry mix until combined.
- Fold in the jam: Layer the dough and chilled jam in quarters and fold lightly so the jam forms pockets instead of blending fully.
- Assemble cookies: Scoop dough portions, flatten each, place a frozen cheesecake disc in center, then enclose the filling. Roll each cookie in 1/4 cup sugar to coat.
- Bake: Preheat oven to 350°F (175°C). Bake six at a time for 11–12 minutes. While still warm, press cookies with a round cutter to shape. Cool on a rack.
Notes
Serve at room temperature for the best texture. Store in an airtight container for varied durations depending on the temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 9g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
