Go Back
Delicious Strawberry Cheesecake Cookies served on a plate

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
Cook Time 12 minutes
Total Time 50 minutes
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.