Name: Strawberry Cheesecake Cookies
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Cuisine: American
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

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why make this recipe

These Strawberry Cheesecake Cookies give you a soft cookie with a sweet strawberry jam center and a creamy cheesecake bite. The cookie feels like a small cheesecake you can hold in your hand. If you want to compare styles or find a similar take, see this similar recipe for more ideas.

introduction

This recipe pairs fresh strawberry jam and a frozen cream cheese disc inside a tender butter cookie. The jam cooks down from fresh strawberries for a bright fruit flavor. If you like fun stuffed desserts, you might also enjoy treats like strawberry crunch cheesecake tacos.

how to make Strawberry Cheesecake Cookies

The method is simple: make jam, make frozen cheesecake discs, mix cookie dough, add jam pockets, wrap cheesecake in dough, and bake. You fold jam into the dough in layers to get pockets instead of spreading it all through. This folding idea shows up in other filled cookie methods such as strawberry crunch 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 warm or at room temperature. These cookies are great with a small cup of tea or a glass of milk. For a fancy plate, add a few fresh strawberry slices on the side and dust lightly with powdered sugar. If you want a different filled-cookie idea for a dessert tray, check this boston cream pie cookies for inspiration.

how to store Strawberry Cheesecake Cookies

Let cookies cool fully before storing. Put them in an airtight container and keep in the fridge for up to 5 days. For longer storage, freeze in a single layer on a tray until firm, then move to a freezer bag for up to 2 months. Thaw in the fridge before serving.

tips to make Strawberry Cheesecake Cookies

Use very cold, frozen cheesecake discs so they stay intact while baking.
Cook the strawberries slowly until thick so the jam does not make the dough too wet.
Do not overmix the dough; stop when the flour just blends in.
If your dough gets sticky, chill it briefly before shaping.
For a slightly different spice note try adding a pinch of cinnamon to the dough, like in some brown sugar cinnamon cookies recipes.

Serving Ideas (if any)

Plate 2–3 cookies with fresh strawberries and a small dollop of whipped cream.
Make a cookie sandwich with whipped cream between two cookies.
Serve a warm cookie with a scoop of vanilla ice cream for a dessert.

Final Thoughts

These Strawberry Cheesecake Cookies give you a sweet jam center and creamy cheesecake bite in a soft butter cookie. The steps are clear and the results reward the little extra time spent making jam and freezing the cream cheese. You can change the jam or add a splash of lemon to brighten the filling.

FAQs

Q: Can I use store-bought jam instead of cooking fresh strawberries?
A: Yes. Use thick jam and reduce added jam amount if it seems too runny. Store-bought jam saves time.

Q: Can I make the cheesecake discs with low-fat cream cheese?
A: You can, but full-fat cream cheese freezes and bakes with a better texture.

Q: Can I freeze the baked cookies?
A: Yes. Freeze after baking and cooling. Thaw on the counter or warm briefly in the oven.

Q: Do I need to chill the dough before baking?
A: The recipe does not require dough chilling if the cheesecake discs are frozen and dough is firm at room temperature. Chill briefly if dough feels too soft.

Q: Can I make smaller or larger cookies?
A: Yes. Adjust baking time slightly — smaller cookies need less time, larger cookies need more.

Conclusion

For another take on these cookies with tips and photos, see Strawberry Cheesecake Cookies – Cookie Dough Diaries. For a different recipe version and step-by-step notes, try Strawberry Cheesecake Cookies – In Bloom Bakery.