Description
Strawberry Cheesecake Cookies combine the best of both dessert worlds with a soft, buttery cookie exterior and a creamy cheesecake center studded with juicy strawberry pieces and swirled with homemade strawberry jam. Perfect for birthdays, brunches, or anytime you want a special treat!
Ingredients
Scale
- 10 oz (280 grams) fresh strawberries, finely diced (for jam)
- 3 and 1/2 tablespoons (42 grams) light brown sugar
- 6 oz (170 grams) cream cheese, softened to room temperature
- 3 tablespoons (38 grams) granulated sugar (for filling)
- 1/2 teaspoon vanilla extract (for filling)
- 1/2 cup (113 grams) unsalted butter, melted and slightly cooled
- 3/4 cup (150 grams) granulated sugar (for cookies)
- 1 egg
- 1 teaspoon vanilla extract (for cookies)
- 2 and 1/2 cups (315 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (130 grams) fresh strawberries, finely diced (for dough)
- Granulated sugar (for sprinkling)
Instructions
- Make the Strawberry Jam: In a small saucepan, combine diced strawberries and brown sugar. Simmer over medium-low heat for 8-10 minutes, stirring often, until thickened. Set aside to cool completely.
- Prepare the Cheesecake Filling: Beat cream cheese, granulated sugar, and vanilla extract until smooth and fluffy (2-3 minutes). Scoop teaspoon-sized dollops onto parchment-lined plate and freeze for at least 30 minutes.
- Make the Cookie Dough: Whisk melted butter and sugar until smooth. Beat in egg and vanilla. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients until just combined. Fold in diced strawberries and 1/4 cup of cooled strawberry jam.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Assemble Cookies: Scoop a tablespoon of dough, flatten into a disk, place a frozen cheesecake dollop in center, then enclose with more dough. Roll gently to seal. Place on baking sheet 2 inches apart and sprinkle with sugar.
- Bake for 13-16 minutes until edges are set and barely golden. Centers will look soft.
- Cool on tray for 5 minutes before transferring to wire rack to cool completely.
Notes
- Chill the dough for 30 minutes if it feels sticky or if your kitchen is warm.
- Ensure cheesecake dollops are thoroughly frozen to maintain shape while baking.
- Avoid overmixing the dough to keep cookies soft and fluffy.
- Use a cookie scoop for uniform sizes and even baking.
- Fresh strawberries provide the best flavor, but well-drained frozen berries can work too.
- Slightly underbake for a chewy texture; centers should look a little underdone.
- Store in refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: strawberry cheesecake cookies, cheesecake cookies, strawberry cookies, cream cheese cookies, stuffed cookies, fruit cookies, dessert