why make this recipe
These cookies mix soft cream cheese and fresh strawberries. They taste like a small cheesecake inside a cookie. They are sweet, soft, and bright with fruit. You can make them for a snack, a party, or a simple dessert.
introduction
This recipe is easy to follow and uses simple ingredients. It makes soft, slightly tangy cookies with strawberry jam in the center. If you like fruity baked treats, try a similar idea like the brown sugar rhubarb cookies recipe for more flavor ideas.
how to make Strawberry Cheesecake Cookies
- Make the cheesecake filling and chill it so it firms up.
- Cook the strawberries into a small jam and cool it.
- Make the cookie dough, roll into balls, flatten, add a spoon of cheesecake and a dot of jam, then seal.
- Bake until the edges are set and the centers stay soft.
Ingredients :
6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla
12 oz (340 g) fresh strawberries, hulled and finely diced
1/4 cup (50 g) granulated white sugar
2 3/4 cups (344 g) all purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (200 g) granulated white sugar
1 cup (227 g) unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla
1/4 cup (50 g) granulated white sugar, for rolling dough in
Directions :
For the Cheesecake Filling:
- Cut the cold cream cheese into pieces.
- Beat the cream cheese with 3 tbsp sugar and 1/2 tsp vanilla until smooth.
- Put the filling in a small bowl, cover, and chill until firm, at least 30 minutes.
For the Strawberry Jam:
- Place the diced strawberries and 1/4 cup sugar in a small saucepan.
- Cook over medium-low heat, stirring, until the fruit breaks down and the mixture thickens (8–12 minutes).
- Let the jam cool to room temperature.
For the Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat 1 cup sugar and softened butter until light. Add egg and 2 tsp vanilla and beat until mixed.
- Add dry ingredients and mix until combined. The dough will be soft. Chill 15 minutes if too sticky.
- Pour the 1/4 cup sugar for rolling into a small bowl. Scoop about 1.5 tbsp dough and roll into a ball. Roll the ball in the sugar.
- Flatten each ball into a small disk. Place about 1 tsp cheesecake filling in the center, then a small spoon (about 1/2 tsp) of cooled strawberry jam on top of the filling. Fold the dough around the filling and roll gently to seal. Place seam side down on the baking sheet.
- Bake 10–12 minutes until edges are set but centers are soft. Cool on the sheet 5 minutes, then transfer to a rack to cool fully.
how to serve Strawberry Cheesecake Cookies
Serve at room temperature. They pair well with a glass of milk, tea, or coffee. Arrange on a plate for a party or pack a few in a small box for a gift.
how to store Strawberry Cheesecake Cookies
Keep in an airtight container in the fridge for up to 4 days. If you want softer cookies, let them sit at room temperature 20 minutes before serving. You can freeze baked cookies in a freezer bag for up to 2 months. Thaw in the fridge or on the counter.
tips to make Strawberry Cheesecake Cookies
- Use cold cream cheese so the filling firms when chilled.
- Cook the strawberries until the jam thickens; this prevents leaking.
- Seal the dough well around the filling to avoid spills while baking.
- If your dough is sticky, chill it 10–20 minutes before shaping.
- Space cookies on the sheet so they do not touch while baking.
variation (if any)
- Use frozen berries (thawed and drained) if fresh are not available.
- Add a little lemon zest to the cheesecake filling for brightness.
- Swap the strawberry jam for raspberry or apricot if you like.
- Make mini cookies by using smaller dough balls and less filling.
FAQs
Q: Can I skip the jam and only use cheesecake filling?
A: Yes. The cookie will still taste good. The jam adds extra fruit flavor and moisture.
Q: Can I use low-fat cream cheese?
A: You can, but the filling may be thinner and softer. Chill it longer before using.
Q: Do I need to refrigerate the cookies?
A: Yes, because they have cream cheese. Store in the fridge for up to 4 days.
Q: Can I make the dough ahead?
A: Yes. You can make the dough and chill up to 2 days. You can also freeze shaped, filled cookies and bake from frozen; add a couple minutes to bake time.
Strawberry Cheesecake Cookies
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious cookies that combine soft cream cheese and fresh strawberries, tasting like mini cheesecakes.
Ingredients
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- For the Cheesecake Filling: Cut the cold cream cheese into pieces. Beat the cream cheese with 3 tbsp sugar and 1/2 tsp vanilla until smooth. Put the filling in a small bowl, cover, and chill until firm, at least 30 minutes.
- For the Strawberry Jam: Place the diced strawberries and 1/4 cup sugar in a small saucepan. Cook over medium-low heat, stirring, until the fruit breaks down and the mixture thickens (8–12 minutes). Let the jam cool to room temperature.
- For the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat 1 cup sugar and softened butter until light. Add egg and 2 tsp vanilla and beat until mixed.
- Add dry ingredients and mix until combined. The dough will be soft. Chill for 15 minutes if too sticky.
- Pour the 1/4 cup sugar for rolling into a small bowl. Scoop about 1.5 tbsp dough and roll into a ball. Roll the ball in the sugar.
- Flatten each ball into a small disk. Place about 1 tsp cheesecake filling in the center, then a small spoon (about 1/2 tsp) of cooled strawberry jam on top of the filling. Fold the dough around the filling and roll gently to seal. Place seam side down on the baking sheet.
- Bake for 10–12 minutes until edges are set but centers are soft. Cool on the sheet for 5 minutes, then transfer to a rack to cool fully.
Notes
Use cold cream cheese to get a firm filling. Seal the dough well to prevent leakage. Chill sticky dough before shaping if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
