Name: Strawberry Cheesecake Cookies Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 6 oz (170g) cream cheese, cold; 3 tbsp (38g) granulated sugar; ½ tsp vanilla extract; 12 oz (340g) fresh strawberries, diced; ¼ cup (50g) granulated sugar (for jam); 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 cookies

Ingredients

6 oz (170g) cream cheese, cold

3 tbsp (38g) granulated sugar

½ tsp vanilla extract

12 oz (340g) fresh strawberries, diced

¼ cup (50g) granulated sugar (for jam)

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) sugar, for rolling

Instructions

Step 1: Mix the cold cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract until fluffy. Scoop the mixture into 18 discs, flatten them, and freeze until solid.

Step 2: In a saucepan over medium heat, cook the diced strawberries with ¼ cup sugar. Smash halfway through cooking and simmer until thick and jammy, about 10-15 minutes to yield roughly ⅓ cup. Chill completely.

Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Beat in the egg and 2 teaspoons vanilla extract until pale and combined.

Step 5: Gradually mix the dry ingredients into the wet until just combined. Avoid overmixing.

Step 6: To create strawberry jam swirls, press ¼ of the dough flat on a work surface, spread ¼ of the chilled jam over it, then layer with another ¼ of dough, jam, and dough again. Gently fold to form ribbons, being careful not to overmix.

Step 7: Divide the dough into 18 portions. Flatten each portion and place one frozen cheesecake disc in the center. Wrap the dough completely around the cream cheese, sealing it inside.

Step 8: Shape each filled dough portion into a thick disc, roll in the ¼ cup sugar, and arrange on parchment-lined baking sheets.

Step 9: Bake in a preheated oven at 350°F (175°C) for 11–12 minutes. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.

Step 10: Let the cookies cool completely to allow the cheesecake centers to set. Serve and enjoy!

Tips & Variations

For a different fruit twist, substitute strawberries with raspberries or blueberries to create a new jam flavor.

Make sure the cream cheese discs are well frozen before wrapping to prevent leaking during baking.

If fresh strawberries aren’t available, use frozen ones but be sure to thaw and drain excess liquid before cooking the jam.

Roll the cookies lightly in sugar for an added sweet crunch or skip it for a softer exterior.

Storage

Store the strawberry cheesecake cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Reheat gently in a warm oven or enjoy chilled; reheating is optional since the cheesecake center is best enjoyed cool.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cream cheese discs in advance and freeze them until ready to use. This helps simplify the baking process when you’re ready to make the cookies.

Why are the cookies soft instead of crisp?

These cookies are designed to be soft and tender to complement the creamy cheesecake center. Baking them at the recommended temperature for the suggested time achieves this texture.