Strawberry Cheesecake Cookies: The Ultimate Strawberry Cheesecake Cookies Recipe
Introduction to Strawberry Cheesecake Cookies
These delightful strawberry cheesecake cookies combine the best of both worlds: the creamy decadence of cheesecake and the sweet, fruity flavor of strawberries. Imagine biting into a soft cookie, only to discover a rich cheesecake filling and a burst of strawberry jam inside. Perfect for any occasion or simply for your afternoon snack, these cookies are sure to impress family and friends alike!
A Personal Story Behind My Strawberry Cheesecake Cookies Journey
Growing up, my grandmother used to make the most delicious cheesecake for family gatherings. The memory of its creamy texture and sweet strawberry topping always stayed with me. When I discovered the idea of making cookies with a cheesecake filling, I knew I had to recreate that cherished flavor in a new form. These strawberry cheesecake cookies are not just a recipe; they are a tribute to those sweet family moments spent around the table, enjoying desserts together.
What Makes This Strawberry Cheesecake Cookies Recipe Special?
What sets this recipe apart is the combination of textures and flavors. The creamy cheesecake filling provides a rich contrast to the soft, chewy cookie exterior. The homemade strawberry jam adds a fresh, fruity kick that elevates the entire experience. Plus, these cookies are surprisingly simple to make, making them accessible for bakers of all skill levels. Whether you’re having a quiet afternoon at home or hosting a gathering, these cookies will surely become a favorite!
The Full Strawberry Cheesecake Cookies Recipe
Ingredients
- 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
- 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
- For the Cheesecake Filling:
- Line a small cookie sheet with parchment paper.
- In a small bowl, mix cream cheese, sugar, and vanilla with an electric mixer until fluffy, about 2 minutes.
- Scoop the filling into 18 portions on the baking sheet, flatten them, and freeze until solid. Tip: Keeping the filling frozen until ready to use helps maintain its shape when baking.
- For the Strawberry Jam:
- In a medium pot, cook strawberries and sugar over medium heat for about 45 minutes, stirring continuously until thickened to a heaping 1/3 cup.
- Chill in the fridge. Tip: The longer you allow the jam to cool, the better it will set.
- For the Cookies:
- Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Add egg and vanilla, mixing until pale and fluffy.
- Gradually add the dry ingredients to the wet mixture and combine. Tip: Be careful not to overmix as this can lead to tough cookies.
- Divide the dough and jam into quarters, layering them and folding gently to distribute the jam.
- Scoop the dough into 18 portions, flatten each, and place a frozen cheesecake disc in the center. Cover with dough and shape into discs.
- Roll the dough in sugar and place on the baking sheet.
- Bake 6 cookies at a time for 11-12 minutes. Tip: Baking in small batches ensures even cooking and prevents overcrowding.
- Use a cookie cutter to shape the cookies immediately after baking.
- Cool on the sheet for 10 minutes, then transfer to a rack to cool completely before serving.
Serving Suggestions and Variations for Strawberry Cheesecake Cookies
These cookies are perfect for a variety of occasions. Serve them with a cup of tea or coffee for a delightful afternoon treat. They also make great gifts when packaged in decorative boxes. For variations, consider adding a drizzle of melted chocolate on top or sprinkling crushed graham crackers for added crunch. If you prefer a different fruit, you can substitute the strawberries with raspberries or blueberries for a unique twist!
Frequently Asked Questions About Strawberry Cheesecake Cookies
Can I make the dough ahead of time?
Yes! You can prepare the cookie dough in advance and store it in the refrigerator for up to 2 days, or freeze it for up to 3 months. Just make sure to keep the cheesecake filling frozen until you are ready to bake.
How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage. Just make sure to separate layers with parchment paper to prevent sticking.
Can I use store-bought strawberry jam?
While homemade jam adds a special touch, you can certainly use store-bought jam if you’re short on time. Just make sure it’s a flavor you love!
Enjoy these delightful cookies with a surprise cheesecake center and sweet strawberry jam!
Recipe Stats
- Prep Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Calories per Serving: 250
- Servings: 18 cookies
Strawberry Cheesecake Cookies
Delightfully soft cookies filled with creamy cheesecake and strawberry jam.Ingredients
Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 0.5 tsp vanilla
Strawberry Jam
- 12 oz fresh strawberries, hulled and finely diced
- 0.25 cup granulated white sugar
Cookies
- 2.75 cups all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup granulated white sugar
- 1 cup unsalted butter, very softened
- 1 whole egg, at room temperature
- 2 tsp vanilla
- 0.25 cup granulated white sugar, for rolling dough in
Instructions
- Line a small cookie sheet with parchment paper.
- In a small bowl, mix cream cheese, sugar, and vanilla with an electric mixer until fluffy, about 2 minutes.
- Scoop the filling into 18 portions on the baking sheet, flatten them, and freeze until solid.
- In a medium pot, cook strawberries and sugar over medium heat for about 45 minutes, stirring continuously until thickened.
- Chill the jam in the fridge.
- Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Add egg and vanilla, mixing until pale and fluffy.
- Gradually add the dry ingredients to the wet mixture and combine.
- Divide the dough and jam into quarters, layering them and folding gently to distribute the jam.
- Scoop the dough into 18 portions, flatten each, and place a frozen cheesecake disc in the center. Cover with dough and shape into discs.
- Roll the dough in sugar and place on the baking sheet.
- Bake 6 cookies at a time for 11-12 minutes.
- Use a cookie cutter to shape the cookies immediately after baking.
- Cool on the sheet for 10 minutes, then transfer to a rack to cool completely before serving.
Notes
Keep the cheesecake filling frozen until ready to use for each batch of cookies. Flattening the cookie dough slightly helps it spread better while baking.
