Description
These Strawberry Cheesecake Cookies feature a luscious cream cheese center surrounded by a tender, strawberry-jam marbled cookie dough. With a crisp sugary exterior and a soft, flavorful crumb, they combine the best elements of cheesecake and cookies in every bite. Perfect for dessert lovers looking for a sweet treat with fresh berry goodness and creamy richness.
Ingredients
Scale
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
Cookie Dough
- 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 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 sugar, and 1/2 teaspoon vanilla extract. Use an electric mixer on medium-high speed to beat until the filling is light, fluffy, and sugar is dissolved, about 2 minutes. Scoop into 18 portions of 2 teaspoons each onto the sheet and flatten slightly into discs. Freeze until completely solid.
- Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and 1/4 cup sugar. Cook for about 45 minutes, smashing berries halfway through with a wooden spoon. Stir more frequently near the end to prevent burning, until thick and reduced to about 1/3 cup (80 ml). Remove from heat and chill in the fridge.
- 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 on high speed with an electric mixer until light and fluffy, about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla on medium speed until pale and very fluffy, about 1–2 minutes.
- Incorporate Dry Ingredients: Add dry ingredient mixture to wet ingredients and mix on low speed just until combined. Avoid overmixing to keep cookies tender.
- Swirl in Strawberry Jam: Push three-quarters of the dough to one side of the bowl. Flatten remaining quarter dough on the bottom and spoon a quarter of the chilled jam over it. Repeat layering with the remaining dough and jam. Gently fold these layers together with a spatula to create a swirl effect, being careful not to mix completely.
- Assemble Cookies with Cheesecake Filling: Scoop dough into 18 portions using a 2-tablespoon cookie scoop. Flatten each portion, place a frozen cheesecake disc in the center, and wrap the dough around it to seal fully. Shape into slightly flattened discs.
- Roll in Sugar: Roll each dough disc in the reserved 1/4 cup granulated sugar to create a sweet and crisp exterior.
- Bake and Cool: Arrange 6 cookies per prepared baking sheet, spacing well apart. Bake for 11–12 minutes until cookies are set but not browned. If desired, use a circular cookie cutter right out of the oven to perfect cookie shape. Cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Freezing the cheesecake filling discs helps them hold shape during baking and creates a creamy center.
- Cooking strawberry jam low and slow concentrates flavor and prevents runniness in the dough.
- Do not overmix dough after adding dry ingredients to keep cookies tender.
- Swirling jam gently avoids fully mixing it into dough, providing bursts of strawberry flavor.
- Freeze cheesecake discs ahead of time to streamline cookie assembly.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
- Prep Time: 2 hours 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
