Strawberry Cheesecake Cookies Recipe

Introduction to Strawberry Cheesecake Cookies Recipe

Strawberry Cheesecake Cookies Recipe offers a delicious twist on classic cookies. These cookies blend sweet strawberries and creamy cheesecake into one tasty treat. They are easy to make and use common ingredients. Enjoy reliable results that will impress family and friends. Make these cookies for busy weeknights or fun gatherings with loved ones.

Why You’ll Love This Strawberry Cheesecake Cookies Recipe

• Quick and simple to prepare
• Combines flavors of cheesecake and strawberries
• Perfect for beginners and experienced cooks
• Great for sharing with family and friends
• Fun to make with kids

Ingredients for This Strawberry Cheesecake Cookies Recipe

• 6 oz (170 g) cream cheese, cold: Use softened cream cheese for the filling.
• 3 tbsp (38 g) granulated white sugar: Sweeten the cream cheese mixture.
• 1/2 tsp vanilla: Adds flavor to the filling.
• 12 oz (340 g) fresh strawberries, hulled and finely diced: Fresh strawberries bring the flavor.
• 1/4 cup (50 g) granulated white sugar: Sweetens the strawberries.
• 2 3/4 cups (344 g) all-purpose flour: The base of the cookie dough.
• 1/2 tsp baking powder: Helps the cookies rise.
• 1/2 tsp baking soda: Works with baking powder for fluffiness.
• 1/2 tsp salt: Enhances all the flavors.
• 1 cup (200 g) granulated white sugar: Sweetens the cookie dough.
• 1 cup (227 g) unsalted butter, very softened: Gives the cookies a rich flavor.
• 1 egg, at room temperature: Binds the dough together.
• 2 tsp vanilla: Adds extra flavor to the dough.
• 1/4 cup (50 g) granulated white sugar, for rolling dough in: Coats the cookie dough before baking.

How to Make This Strawberry Cheesecake Cookies Recipe

1. Line a small cookie sheet with parchment paper.
2. In a small bowl, add cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla. Mix with an electric mixer on medium-high speed until fluffy and the sugar dissolves, about 2 minutes. Scoop the mixture into 18 portions of 2 teaspoons each onto the baking sheet. Slightly flatten each to form thick discs. Freeze until completely frozen.
3. In a medium pot over medium heat, combine diced strawberries and 1/4 cup sugar. Cook for about 45 minutes, mashing the strawberries halfway through with a wooden spoon. Stir continuously towards the end to prevent sticking. The jam should thicken to about 1/3 cup. Remove from heat and chill in the refrigerator.
4. Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
5. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
6. In a large bowl, beat softened butter and 1 cup sugar on high speed until fluffy, about 2 minutes.
7. Add the egg and 2 tsp vanilla to the creamed mixture. Mix on medium speed until pale and fluffy, around 1–2 minutes.
8. Add the dry ingredients to the wet mixture and mix on low speed just until combined.
9. Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom. Spoon 1/4 of the jam over it. Top with another 1/4 of dough and repeat layering jam and dough two more times. Cut the dough into quarters with a rubber spatula, folding each enough to create pockets of jam without fully mixing.
10. Using a 2 tbsp cookie scoop, portion out 18 dough portions. Slightly flatten each, place one frozen cheesecake disc in the center, and encase it completely with dough. Shape each into a slightly flattened disc. Roll dough discs in the reserved sugar.
11. Place cookies on prepared baking sheets. Bake 6 cookies at a time for 11–12 minutes. After baking, use a large cookie cutter to shape cookies perfectly round.
12. Allow cookies to cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.

Tips for Success

• Chill the cheesecake filling to make it easier to handle.
• Do not rush the strawberry jam; let it cook until thick.
• Make sure the butter is softened for easy mixing.
• Use a cookie scoop for even-sized cookies.

Equipment Needed

• Cookie sheet
• Parchment paper
• Mixing bowls
• Electric mixer
• Wooden spoon
• Whisk
• Rubber spatula
• Cookie scoop
• Large circular cookie cutter
• Cooling rack

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a cup of coffee or tea.
• Enjoy as a sweet treat for parties or gatherings.
• Pack in lunch boxes for a fun dessert.

FAQs About This Strawberry Cheesecake Cookies Recipe

Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just thaw and drain excess liquid.

How do I store these cookies?
Store cookies in an airtight container at room temperature for up to a week.

Can I freeze these cookies?
Yes, freeze the cookies in a single layer, then store in a container for longer storage.

Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies blend the flavors of sweet strawberries and creamy cheesecake into delightful treats. Easy to make and perfect for sharing!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 50 minutes mins

Servings: 18 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the cheesecake filling

• 6 oz cream cheese, cold Use softened cream cheese for the filling.
• 3 tbsp granulated white sugar Sweeten the cream cheese mixture.
• 1/2 tsp vanilla Adds flavor to the filling.

For the strawberry jam

• 12 oz fresh strawberries, hulled and finely diced Fresh strawberries bring the flavor.
• 1/4 cup granulated white sugar Sweetens the strawberries.

For the cookie dough

• 2 3/4 cups all-purpose flour The base of the cookie dough.
• 1/2 tsp baking powder Helps the cookies rise.
• 1/2 tsp baking soda Works with baking powder for fluffiness.
• 1/2 tsp salt Enhances all the flavors.
• 1 cup granulated white sugar Sweetens the cookie dough.
• 1 cup unsalted butter, very softened Gives the cookies a rich flavor.
• 1 large egg, at room temperature Binds the dough together.
• 2 tsp vanilla Adds extra flavor to the dough.
• 1/4 cup granulated white sugar, for rolling dough in Coats the cookie dough before baking.

Method

 

Cheesecake Filling Preparation

1. Line a small cookie sheet with parchment paper.
2. In a small bowl, add cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla. Mix with an electric mixer on medium-high speed until fluffy and the sugar dissolves, about 2 minutes.
3. Scoop the mixture into 18 portions of 2 teaspoons each onto the baking sheet. Slightly flatten each to form thick discs and freeze until completely frozen.

Strawberry Jam Preparation

1. In a medium pot over medium heat, combine diced strawberries and 1/4 cup sugar.
2. Cook for about 45 minutes, mashing the strawberries halfway through with a wooden spoon.
3. Stir continuously towards the end to prevent sticking until the jam thickens to about 1/3 cup. Remove from heat and chill in the refrigerator.

Cookie Dough Preparation

1. Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter and 1 cup sugar on high speed until fluffy, about 2 minutes.
4. Add the egg and 2 tsp vanilla to the creamed mixture and mix on medium speed until pale and fluffy, around 1–2 minutes.
5. Add the dry ingredients to the wet mixture and mix on low speed just until combined.

Assembling and Baking

1. Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom. Spoon 1/4 of the jam over it.
2. Top with another 1/4 of dough and repeat layering jam and dough two more times. Cut the dough into quarters with a rubber spatula, folding each enough to create pockets of jam without fully mixing.
3. Using a 2 tbsp cookie scoop, portion out 18 dough portions. Slightly flatten each, place one frozen cheesecake disc in the center, and encase it completely with dough.
4. Shape each into a slightly flattened disc and roll dough discs in the reserved sugar.
5. Place cookies on prepared baking sheets and bake 6 cookies at a time for 11–12 minutes.
6. After baking, use a large cookie cutter to shape cookies perfectly round.
7. Allow cookies to cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.

Notes

Chill the cheesecake filling to make it easier to handle. Do not rush the strawberry jam; let it cook until thick. Make sure the butter is softened for easy mixing. Use a cookie scoop for even-sized cookies.