introduction
This recipe makes soft cookies with a sweet strawberry jam and a small cheesecake center. The cookies taste fresh and creamy. They use simple steps and common ingredients. If you like cookie recipes that mix cream cheese and fruit, try this caramel cheesecake cookies recipe for another twist.
why make this recipe
Make these cookies when you want a treat that feels special but is not hard to bake. They have a jam layer and a frozen cheesecake center that melts slightly inside, so each bite is creamy and fruity. They work well for parties, gifts, or a weekend bake. For different spice or aroma ideas, you can also look at this classic cinnamon sugar snickerdoodle cookies recipe.
how to make Strawberry Cheesecake Cookies
Follow the steps below. Read each part before you start so you know how the jam and the cheesecake filling fit inside the dough. For a light tea-time option, you can compare texture ideas from earl grey cookies.
Ingredients :
1 cup finely diced fresh strawberries, 1/4 cup granulated sugar, 8 oz cream cheese, softened, 1/4 cup granulated sugar, 1/2 tsp vanilla extract, 1 cup unsalted butter, softened, 1 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 3 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/3 cup homemade thick strawberry jam (prepared above)
Directions :
Combine diced strawberries and sugar in a medium saucepan. Cook over medium heat for approximately 45 minutes, mashing halfway through, until thickened and reduced to about 1/3 cup., Mix cream cheese, sugar, and vanilla extract until smooth. Divide into 18 equal portions and flatten each into a disc. Freeze until completely solid., Beat softened butter and sugar together until light and fluffy. Add egg and vanilla extract, continuing to beat until mixture is pale and voluminous., Whisk flour, baking powder, and salt in a separate bowl. Gradually incorporate into butter mixture until just combined., Divide the dough into four parts in the mixing bowl. Layer jam between flattened sections of dough to evenly distribute. Cut dough into quarters and gently fold each section to create pockets of jam without fully blending., Scoop dough into 18 two-tablespoon portions. Flatten each, place a frozen cheesecake disc on top, and wrap dough around to fully encase the filling. Shape into slightly flattened discs., Preheat oven to 350°F. Arrange cookies on baking sheets and bake for 11-12 minutes. Allow to cool on tray for 10 minutes before transferring to a wire rack to cool completely.
how to serve Strawberry Cheesecake Cookies
Serve the cookies at room temperature. They are pleasant with a cup of milk, coffee, or tea. Warm them slightly in the oven for a softer bite. For a fancier plate, add a dusting of powdered sugar or a small dollop of extra strawberry jam on top.
how to store Strawberry Cheesecake Cookies
Place cooled cookies in an airtight container. Store in the fridge for up to 5 days to keep the cream cheese safe. You can freeze the cookies in a single layer on a baking sheet, then move to a freezer bag for up to 2 months. Thaw in the fridge before serving. For other cookie storage ideas, see this pistachio white chocolate cheesecake guide for chilling tips.
tips to make Strawberry Cheesecake Cookies
- Use very cold, frozen cheesecake discs so the filling stays inside while baking.
- Cook the strawberries until thick so jam does not leak while baking.
- Do not overmix the dough. Stop when the flour just blends in.
- Weigh or measure dough evenly to make the cookies bake at the same rate.
- If you like different textures, try pairing these with small crunchy cookies like homemade pistachio wedding cookies for a mix of bites.
Serving Ideas (if any)
- Plate with fresh strawberry slices for color.
- Serve with whipped cream or a scoop of vanilla ice cream.
- Offer them on a cookie tray with a mix of plain and jam-filled cookies for variety.
Final Thoughts
These Strawberry Cheesecake Cookies bring a creamy center and bright strawberry flavor into a single bite. They feel like a small, special dessert you can share. The recipe takes some time because of the jam and freezing step, but the result is worth the work.
FAQs
Q: Can I use store-bought jam instead of the cooked strawberries?
A: Yes. Use a thick jam and drain any extra liquid so it does not wet the dough.
Q: Can I make these dairy-free?
A: You can try a dairy-free cream cheese and vegan butter, but texture and baking time may change.
Q: Why freeze the cream cheese discs?
A: Freezing keeps the cream cheese from melting out during baking and gives a clean cheesecake center.
Q: Can I halve the recipe?
A: Yes. Reduce all ingredients by half and follow the same steps.
Q: Do I need to chill the dough before baking?
A: No. The frozen cheesecake keeps the center cool, so you can bake right after shaping.
Conclusion
If you want another take on this idea, the Strawberry Cheesecake Cookies – Cookie Dough Diaries page shows a similar cookie with helpful photos. You can also compare techniques on the Strawberry Cheesecake Cookies – In Bloom Bakery site for more tips and visual steps.
Strawberry Cheesecake Cookies
Ingredients
For the Strawberry Jam
- 1 cup finely diced fresh strawberries
- 1/4 cup granulated sugar for jam
For the Cheesecake Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
For the Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup homemade thick strawberry jam prepared above
Instructions
Preparation of Strawberry Jam
- Combine diced strawberries and sugar in a medium saucepan. Cook over medium heat for approximately 45 minutes, mashing halfway through, until thickened and reduced to about 1/3 cup.
Preparation of Cheesecake Filling
- Mix cream cheese, sugar, and vanilla extract until smooth. Divide into 18 equal portions and flatten each into a disc. Freeze until completely solid.
Cookie Dough Preparation
- Beat softened butter and sugar together until light and fluffy.
- Add egg and vanilla extract, continuing to beat until mixture is pale and voluminous.
- Whisk flour, baking powder, and salt in a separate bowl. Gradually incorporate into butter mixture until just combined.
- Divide the dough into four parts in the mixing bowl. Layer jam between flattened sections of dough to evenly distribute.
- Cut dough into quarters and gently fold each section to create pockets of jam without fully blending.
Assembly and Baking
- Scoop dough into 18 two-tablespoon portions. Flatten each, place a frozen cheesecake disc on top, and wrap dough around to fully encase the filling.
- Shape into slightly flattened discs.
- Preheat oven to 350°F. Arrange cookies on baking sheets and bake for 11-12 minutes.
- Allow to cool on tray for 10 minutes before transferring to a wire rack to cool completely.