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Strawberry Cheesecake Cookies Recipe

Strawberry Cheesecake Cookies Recipe
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★★★★★

5.1 from 16 reviews

These Strawberry Cheesecake Cookies are a delightful combination of creamy cheesecake filling, homemade strawberry jam, and soft cookie dough. A perfect treat for any occasion!

Ingredients

Scale

For the Cheesecake Filling

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

For the Strawberry Jam

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

For the Cookies

  • 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

  1. For the Cheesecake Filling – Line a small cookie sheet with parchment paper. Add the cream cheese, sugar, and vanilla to a small bowl. 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, 2 tsp portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc rather than a scooped ball. Pop them into the freezer until completely frozen.
  2. For the Strawberry Jam – Add the diced strawberries and sugar to a medium pot over medium heat. Cook for about 45 minutes, smashing halfway through with a wooden spoon. Be sure to stir continuously towards the end of the time as the jam will start sticking to the bottom of the pan as it gets thicker. The strawberry jam should be very thick and reduced to a heaping 1/3 cup (80 ml). Remove from the heat and pop in the fridge to chill while working on the dough.
  3. For the Cookies – 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. Then set aside the flour mixture. In a large bowl, cream the softened butter and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes. Add in the dry ingredients. Mix on low speed just until combined. Scoop the dough into 18 portions with a 2 tbsp cookie scoop, place a frozen cheesecake disc in the center, enclose the cheesecake with the cookie dough, shape into discs, roll in sugar, and bake for 11-12 minutes. Let cool before serving.

Notes

  • Make sure the cheesecake filling is completely frozen before enclosing in cookie dough.
  • For best results, chill the strawberry jam before using in the cookies.

Nutrition

Keywords: Strawberry Cheesecake Cookies, Cheesecake Cookies Recipe, Strawberry Jam Cookies

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