Description

These Strawberry Cheesecake Cookies feature a creamy cheesecake center swirled with sweet strawberry jam inside a soft and tender cookie. Combining the tartness of cream cheese with fresh strawberries turned into a luscious jam, these cookies deliver a unique and irresistible flavor experience. Perfect for dessert lovers looking for a fresh twist on classic cheesecake and strawberry flavors in a handheld treat.

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 (for jam)

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 cookies

Instructions

Prepare the cheesecake centers: Mix cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla extract until fluffy. Scoop the mixture into 18 small discs, flatten them slightly, and freeze until solid to use as the creamy cheesecake centers.
Make the strawberry jam: Cook diced strawberries and ¼ cup sugar over medium heat, mashing the fruit halfway through, until the mixture thickens and becomes jammy, about 10-15 minutes yielding roughly ⅓ cup. Chill completely before layering.
Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt to prepare the dry base for the cookie dough.
Cream butter and sugar: Using a mixer, beat the very softened butter with 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, then beat until pale and well combined.
Combine dry and wet ingredients: Gradually mix the dry flour mixture into the wet ingredients just until combined, avoiding overmixing to keep cookies tender.
Create jam swirls: On a work surface, press ¼ of the dough flat, spread ¼ of the chilled strawberry jam over it, then repeat layering with remaining dough and jam layers. Gently fold and press the layers together just enough to create striped ribbons without overmixing.
Assemble cookies: Divide the swirled dough into 18 portions. Flatten each portion and place one frozen cheesecake center in the middle, wrapping the dough completely around it to seal.
Shape and sugar coat: Shape each filled portion into a thick disc, then roll in the ¼ cup sugar set aside for coating. Arrange cookies spaced on baking sheets lined with parchment paper.
Bake: Preheat the oven to 350°F (175°C). Bake cookies for 11 to 12 minutes until edges are lightly golden. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
Cool completely: Allow cookies to cool fully so the cheesecake centers set properly. Serve and enjoy the delightful blend of strawberry and creamy cheesecake inside soft cookies.

Notes

Ensure the cream cheese centers are well frozen before wrapping in dough to prevent leaking during baking.
Do not overmix the dough after adding layers of jam to maintain swirl texture.
If fresh strawberries are not available, frozen can be used but thaw and drain excess moisture before cooking.
Cookies are best stored in an airtight container in the refrigerator to preserve the cheesecake filling.
For a more intense strawberry flavor, increase the jam quantity slightly but avoid adding too much moisture to the dough.

Prep Time: 45 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry cheesecake cookies, cheesecake center, strawberry jam cookies, soft cookies, dessert cookies, baked cheesecake cookies