Introduction

These Strawberry Cheesecake Cookies combine the creamy tang of cheesecake with sweet strawberry jam in a soft, buttery cookie. Perfect for spring or any time you crave a fruity, indulgent treat. The frozen cheesecake filling creates a delightful surprise at the center of each bite.

The image shows a close-up of seven round cookies with a soft texture, each having swirls of red and light cream colors mixed evenly throughout the dough. The cookies are arranged on a white marbled surface, some stacked while others lie flat, giving a sense of depth and layering. Small white flowers with yellow centers are scattered around the cookies, adding a delicate decorative touch. Several whole red strawberries with green tops are placed on the surface, enhancing the fresh and fruity theme of the image. The overall look is bright and inviting. 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 extract
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 large egg, at room temperature
2 tsp vanilla extract
1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract. Using an electric mixer on medium-high speed, beat until fluffy and sugar dissolves, about 2 minutes. Scoop the filling into 18 portions of 2 teaspoons each onto the baking sheet, flattening each slightly into thick discs. Freeze until completely frozen.
Make Strawberry Jam: In a medium pot over medium heat, mix diced strawberries and 1/4 cup granulated sugar. Cook for about 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring continuously towards the end to prevent sticking. The jam should reduce to a thick, heaping 1/3 cup. Remove from heat and chill in the refrigerator.
Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
Cream Butter and Sugar: In a large bowl, beat softened butter and 1 cup granulated sugar with an electric mixer on high speed until fluffy, about 2 minutes.
Add Egg and Vanilla: Mix in the egg and 2 teaspoons vanilla extract on medium speed until pale and very fluffy, about 1–2 minutes.
Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined.
Layer and Fold Jam into Dough: 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 chilled jam onto it, top with another 1/4 of dough, and repeat layering jam and dough two more times. Cut the layered dough into quarters with a spatula, folding each just enough to create pockets of jam without fully mixing it.
Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion out 18 dough portions. Flatten each slightly, place one frozen cheesecake disc in the center, and encase it completely with dough, shaping into a slightly flattened disc. Roll each disc in the reserved 1/4 cup granulated sugar.
Bake Cookies: Place 6 cookies on prepared baking sheets and bake for 11–12 minutes. Immediately after baking, press with a large circular cookie cutter to shape cookies perfectly round.
Cool and Serve: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use very ripe strawberries for sweeter, more flavorful jam.
Ensure the cream cheese discs are well frozen to prevent leakage during baking.
For a tangier cheesecake flavor, add a teaspoon of lemon zest to the cream cheese filling.
If fresh strawberries aren’t available, substitute with frozen berries but reduce cooking time for jam accordingly.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze up to 3 months. Reheat gently in a warm oven for a few minutes to soften the cheesecake center.

How to Serve

The image shows a group of soft, round cookies with a pale cream base and red swirled patterns across their tops, looking slightly cracked and textured. The cookies are arranged closely together on a white marbled surface, surrounded by bright red whole strawberries and halved strawberries with visible seeds and green leaves. Small white daisy-like flowers with yellow centers are scattered around, adding a fresh, delicate touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh for the jam?

Yes, frozen strawberries can be used but thaw them first and reduce the cooking time slightly to prevent overcooking the jam.

What if I don’t have a cookie cutter to shape the cookies?

You can gently press the warm cookies with the bottom of a glass or leave them as is. The cutter helps create a uniform shape but is not essential.