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Strawberry Cheesecake Cookies Recipe

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3.8 from 44 reviews

These decadent Cheesecake Cookies feature a luscious cream cheese filling, pockets of homemade thick strawberry jam, and a soft, tender cookie dough shell. Perfectly baked to golden perfection, these cookies combine the tanginess of cheesecake with the fruity sweetness of strawberries for an irresistible treat that’s perfect for dessert or special occasions.

  • Total Time: 2 hours 11 minutes
  • Yield: 18 servings

Ingredients

Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

Strawberry Jam

  • 12 oz (340 g) fresh strawberries, hulled and finely diced
  • 1/4 cup (50 g) granulated white sugar

Cookie Dough

  • 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

Instructions

  1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes. Scoop the cheesecake filling into 18 portions, about 2 teaspoons each, onto the prepared baking sheet. Slightly flatten each portion with the back of a spoon to form thick discs. Freeze until completely frozen.
  2. Make the Strawberry Jam: In a medium pot over medium heat, combine the diced strawberries and 1/4 cup sugar. Cook, stirring occasionally and mashing the strawberries halfway through cooking, for about 45 minutes. As the jam thickens toward the end, stir continuously to prevent sticking and burning. The jam should reduce to a very thick consistency, about a heaping 1/3 cup (80 ml). Remove from heat and refrigerate until chilled.
  3. Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Make the Cookie Dough: In a large bowl, cream together the softened butter and 1 cup granulated sugar using an electric hand mixer or stand mixer with paddle attachment on high speed until fluffy, about 2 minutes. Add the egg and 2 teaspoons vanilla extract; mix on medium speed until pale and very fluffy, about 1-2 minutes. Gradually add the dry ingredients and mix on low speed just until combined.
  5. Incorporate the Strawberry Jam: Push three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough on the bottom of the bowl. Spoon one-quarter of the chilled strawberry jam onto that section of dough. Add another quarter of the dough on top, and spoon an additional quarter of jam on top. Repeat twice more to disperse the jam evenly in layers. Using a rubber spatula, cut the dough into quarters and fold each section gently to partially incorporate the jam, leaving pockets of jam throughout the dough.
  6. Assemble the Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 18 equal portions. Slightly flatten each portion, place a frozen cheesecake disc in the center, and then wrap the dough completely around the filling, ensuring it is fully enclosed. Shape each cookie dough ball into a slightly flattened disc to allow even baking and spreading.
  7. Coat and Bake: Roll each dough ball in 1/4 cup granulated sugar to coat. Place the cookies on the prepared baking sheets, about 6 cookies per sheet. Bake for 11-12 minutes until edges are lightly golden. Immediately after removing from the oven, use a large circular cookie cutter to gently shape the cookies into perfect rounds.
  8. Cool and Serve: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Notes

  • Keep the cheesecake discs frozen until ready to assemble to prevent melting into the dough early.
  • The strawberry jam can be made up to a day ahead and stored in the refrigerator.
  • Rolling the cookie dough balls in sugar before baking gives a sweet, crunchy exterior texture.
  • Flattening the dough discs slightly helps them bake evenly and produce the ideal cookie shape.
  • Use fresh, ripe strawberries for the best jam flavor. Avoid frozen strawberries as they may introduce too much liquid.
  • These cookies are best enjoyed within 2-3 days but can be stored airtight for up to a week.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 31 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/strawberry-cheesecake-cookies-recipe/