Introduction

Strawberry Cheesecake Cookies combine creamy cheesecake filling with sweet strawberry jam inside a soft, buttery cookie. These delightful treats are perfect for anyone who loves the flavors of cheesecake and fresh strawberries in cookie form.

A close-up view of a pile of soft, round cookies with visible red strawberry bits mixed into the light, slightly golden dough. One cookie near the center has a bite taken out of it, revealing a soft, chewy texture inside. Bright red whole strawberries and a halved strawberry are scattered around the cookies, adding pops of color, along with small white and yellow daisy flowers. The cookies rest on a white marbled surface, creating a clean and fresh look. A white dish filled with more strawberries is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla
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 egg, at room temperature
2 tsp vanilla
1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

Step 1: For the cheesecake filling, line a small cookie sheet with parchment paper. In a small bowl, mix the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until fluffy and the sugar dissolves, about 2 minutes. Scoop into 18 portions (2 teaspoons each) onto the parchment and slightly flatten each disc. Freeze until completely frozen.
Step 2: Make the strawberry jam by adding the finely diced strawberries and 1/4 cup sugar to a medium pot over medium heat. Cook for about 45 minutes, smashing halfway through and stirring continuously near the end to prevent sticking. The jam should thicken and reduce to about 1/3 cup. Remove from heat and refrigerate to chill.
Step 3: Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 4: In a large bowl, cream together the softened butter and 1 cup granulated sugar using an electric mixer on high speed until fluffy, about 2 minutes. Add the egg and 2 teaspoons vanilla, mixing on medium speed until pale and fluffy, 1-2 minutes. Gradually add dry ingredients and mix on low speed just until combined.
Step 5: Push three-quarters of the dough to one side of the bowl. Flatten the remaining quarter on the bottom and spoon 1/4 of the chilled strawberry jam over it. Layer another quarter of dough on top and spoon jam again. Repeat until all jam and dough are layered. Cut the dough into quarters with a spatula and gently fold each section just until jam pockets form throughout, avoiding full mixing.
Step 6: Scoop 18 portions of the dough using a 2-tablespoon cookie scoop. Flatten each slightly and place one frozen cheesecake disc in the center. Wrap the dough fully around the cheesecake, shaping each into a flattened disc. Roll each cookie in the reserved 1/4 cup sugar and place on the prepared baking sheets.
Step 7: Bake 6 cookies at a time for 11-12 minutes. Right after baking, use a circular cookie cutter to gently shape cookies into perfect rounds. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Keep the cheesecake discs frozen until you are ready to assemble each batch to prevent melting and leaking during baking.
Use fresh, ripe strawberries for the best jam flavor or substitute with store-bought strawberry jam if short on time.
For a festive twist, add a sprinkle of finely chopped pistachios on top before baking for extra texture and color.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to 1 month. Reheat gently in a low oven or microwave until warm to enjoy the creamy cheesecake filling at its best.

How to Serve

The image shows a group of soft, round cookies with visible pink and red swirls throughout, giving them a marbled effect. They are laid out on a white marbled surface, with some fresh whole and halved strawberries scattered around, adding bright red and green colors. Small white chamomile flowers are also placed between the cookies, adding a delicate touch. In the top left corner, part of a white plate filled with strawberries is visible, and in the top right, a small wooden bowl with white sugar is slightly seen. The overall look is fresh and cozy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

Yes, you can use frozen strawberries, but be sure to thaw and drain excess liquid before cooking to avoid a watery jam.

Do the cookies need to be refrigerated because of the cream cheese?

Because the cream cheese is frozen inside the cookie dough and the cookies bake fully, they do not need refrigeration. However, if you make them ahead and store for more than a few days, keep them refrigerated for freshness.