Strawberry Cheesecake Cookies Recipe
These Strawberry Cheesecake Cookies combine a creamy cold cream cheese center with a sweet strawberry jam swirl inside a soft, buttery cookie. The unique layering of dough and jam creates beautiful ribbons, while the frozen cheesecake centers add a luscious surprise in every bite. Perfectly baked to a golden finish and rolled in sugar for a delightful crunch, these cookies are a decadent treat for cheesecake and fruit lovers alike.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18 cookies 1x
- Category: Dessert Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Centers
- 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
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
Instructions
- Prepare Cheesecake Centers: In a mixing bowl, combine cold cream cheese, 3 tablespoons of granulated sugar, and ½ teaspoon vanilla extract. Beat until fluffy and smooth. Scoop the mixture into 18 equal portions and flatten each into a disc. Place discs on a tray and freeze until solid to prevent melting when baking.
- Make Strawberry Jam: In a saucepan over medium heat, combine diced strawberries and ¼ cup granulated sugar. Cook, stirring occasionally, and smash the strawberries halfway through cooking, until mixture thickens to a jam-like consistency, about 10-15 minutes. Remove from heat and chill completely.
- Whisk Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: Using a mixer, cream softened unsalted butter and 1 cup granulated sugar until the mixture becomes light and fluffy. Beat in the egg and 2 teaspoons vanilla extract until pale and well combined.
- Combine Dry and Wet Ingredients: Gradually add the whisked dry ingredients to the wet mixture, mixing just until combined without overworking the dough.
- Create Dough and Jam Swirls: To incorporate the strawberry jam into the dough, press a quarter of the dough flat in a bowl, top with a quarter of the chilled jam, and repeat layering until all dough and jam are used. Gently fold the layers to create ribbons of jam throughout the dough, taking care not to overmix to preserve the swirl pattern.
- Assemble Cookies: Divide the swirled dough into 18 portions. Flatten each portion and place a frozen cheesecake disc in the center. Wrap the dough completely around the cheesecake center, sealing it inside and shaping it into a thick disc.
- Prepare for Baking: Roll each cookie disc in ¼ cup granulated sugar to coat the exterior. Arrange the cookies on parchment-lined baking sheets, spaced evenly.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 11-12 minutes until the edges are lightly golden. Remove from oven and let cool on the baking sheet for 10 minutes to set.
- Cool and Serve: Transfer cookies to a wire rack and cool completely to allow the cheesecake centers to firm up. Once cooled, enjoy the delicious contrast of creamy cheesecake, sweet strawberry jam, and tender cookie.
Notes
- Freezing the cream cheese discs helps prevent melting and leakage during baking.
- Do not overmix when folding the jam into the dough to keep distinct swirls and texture.
- Allow cookies to cool fully to ensure the cheesecake centers are set and the flavors meld perfectly.
- If fresh strawberries are not available, frozen can be used but thaw and drain excess moisture before cooking.
- Store cookies in an airtight container in the refrigerator to maintain freshness for up to 5 days.
Keywords: strawberry cheesecake cookies, cream cheese cookies, fruit swirl cookies, baked cheesecake cookies, strawberry jam cookies
