Description

These Strawberry Cheesecake Cookies are a decadent treat combining chewy sugar cookies with a creamy vanilla cheesecake filling and jammy strawberry pockets. These cookies are packed with flavor— buttery, fruity, and a little tangy from the cheesecake filling. Perfect for any occasion, they’re sure to impress with their delicious layers and gorgeous appearance.

Ingredients

For the Cheesecake Filling:

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated white sugar

½ tsp vanilla

For the Strawberry Jam:

12 oz (340 g) fresh strawberries, hulled and finely diced

¼ cup (50 g) granulated white sugar

For the Cookies:

2 ¾ cups (344 g) all-purpose flour, spooned and leveled

½ tsp baking powder

½ tsp baking soda

½ 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

¼ cup (50 g) granulated white sugar (for rolling dough in)

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Instructions

Make the Cheesecake Filling:
Line a small cookie sheet with parchment paper. Add the cream cheese, sugar, and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved (about 2 minutes). Scoop the cheesecake filling into 18, 2 tsp portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon to form thick discs. Pop the discs into the freezer until completely frozen.
Prepare the Strawberry Jam:
Add the diced strawberries and sugar to a medium pot over medium heat. Cook for about 45 minutes, smashing halfway through with a wooden spoon. Stir continuously as the jam thickens and begins to stick to the bottom of the pan. The strawberry jam should be thick and reduced to about 1/3 cup (80 ml). Remove from heat and let it chill in the fridge while working on the cookie dough.
Make the Cookie Dough:
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until fluffy (about 2 minutes). Add the egg and vanilla, and mix on medium speed until pale and fluffy (about 1-2 minutes). Add the dry ingredients to the butter mixture and mix on low speed just until combined.
Incorporate the Strawberry Jam:
Push ¾ of the dough to the side of the bowl. Flatten out ¼ of the dough at the bottom of the bowl. Spoon ¼ of the strawberry jam onto the flattened dough. Add another ¼ of the dough on top and spoon ¼ of the jam on top again. Repeat with the remaining dough and jam. “Cut” the dough in quarters with a rubber spatula and gently fold each section just until the jam is slightly folded in. You want the jam to remain swirled throughout, not fully mixed.
Form the Cookies:
Scoop the dough into 18 portions with a 2 tbsp cookie scoop. Slightly flatten each dough portion, then place a frozen cheesecake disc in the center. Carefully wrap the cookie dough around the cheesecake, making sure it’s completely covered. Shape the dough into a slightly flattened disc. Roll each cookie dough disc in granulated sugar.
Bake the Cookies:
Place the cookies on the prepared baking sheets, 6 cookies at a time. Bake for 11-12 minutes, until golden around the edges. After baking, use a large circular cookie cutter to gently scoot around the cookies to give them a perfect round shape. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Serve:
Once the cookies are cool, they’re ready to enjoy! Serve and enjoy these irresistible strawberry cheesecake cookies.

Notes

Different jam: Swap out the strawberry jam for raspberry, blueberry, or mixed berry jam for a different twist on these cookies.
Add a crunchy element: Add a sprinkle of crushed graham crackers or crushed almonds to the top of the cookies before baking for added crunch.
Flavored cream cheese filling: Mix in a teaspoon of lemon zest or vanilla bean paste into the cheesecake filling for a more complex flavor.

Prep Time: 2 hours (for chilling and freezing)
Cook Time: 11 minutes
Category: Dessert