Name: Strawberry Cheesecake Cookies Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla extract; 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 large egg, at room temperature; 2 tsp vanilla extract; 1/4 cup (50 g) granulated white sugar, for rolling dough in

Ingredients

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated white sugar (for cheesecake filling)

1/2 tsp vanilla (for cheesecake filling)

12 oz (340 g) fresh strawberries, hulled and finely diced

1/4 cup (50 g) granulated white sugar (for jam)

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 (for dough)

1 cup (227 g) unsalted butter, very softened

1 egg, at room temperature

2 tsp vanilla (for dough)

1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

Step 1: Prepare the cheesecake filling by lining a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with an electric mixer on medium-high until fluffy and sugar dissolves, about 2 minutes. Scoop into 18 portions of 2 teaspoons each, flatten slightly into thick discs, and freeze until completely firm.

Step 2: Make the strawberry jam by combining the diced strawberries and 1/4 cup sugar in a medium pot over medium heat. Cook for about 45 minutes, smashing the strawberries halfway through and stirring continuously near the end to prevent sticking. The jam should reduce to a thick, heaping 1/3 cup. Remove from heat and chill in the refrigerator.

Step 3: Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

Step 4: In a large bowl, beat the softened butter and 1 cup sugar on high speed with a mixer until fluffy, about 2 minutes. Add the egg and 2 teaspoons vanilla, mixing on medium until pale and very fluffy, about 1–2 minutes.

Step 5: Add the dry ingredients to the wet mixture and mix on low speed just until combined.

Step 6: To layer and fold the jam into the dough, push 3/4 of the dough to one side of the bowl. Flatten the remaining 1/4 dough on the bottom, spoon 1/4 of the jam over it, top with another 1/4 of dough, and repeat layering jam and dough two more times. Cut the dough into quarters with a rubber spatula, gently folding just enough to create small pockets of jam without fully mixing it in.

Step 7: Using a 2-tablespoon cookie scoop, portion out 18 dough portions. Flatten each portion slightly, place one frozen cheesecake disc in the center, and fully encase it with dough, shaping into a slightly flattened disc. Roll each dough disc in the reserved granulated sugar.

Step 8: Bake the cookies on the prepared sheets, 6 at a time, for 11–12 minutes. Immediately after baking, use a large circular cookie cutter to shape the cookies into perfect rounds.

Step 9: Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely. Serve once fully cooled.

Tips & Variations

Use frozen cheesecake discs for easier handling and to prevent melting while shaping the cookies.

For a tart twist, add a teaspoon of lemon zest to the strawberry jam while cooking.

Swap fresh strawberries for frozen if out of season, just thaw and drain excess liquid before cooking the jam.

Roll dough discs in sanding sugar instead of granulated sugar for extra sparkle and crunch.

FAQs

Can I use store-bought jam instead of making fresh strawberry jam?

Yes, you can substitute with your favorite strawberry jam for convenience, although homemade jam adds a fresher, more vibrant flavor and texture.

Why do I need to freeze the cheesecake filling before baking?

Freezing the filling helps it hold its shape when baked inside the cookie, preventing it from melting away and ensuring a creamy center in each cookie.