Strawberry Cheesecake Cookies Recipe

Why make this recipe

Strawberry Cheesecake Cookies are a delightful treat that brings together the best of both worlds: the rich, creamy flavor of cheesecake and the sweet, fruity taste of strawberries, all in one easy-to-make cookie. These cookies are perfect for sharing at gatherings, picnics, or simply enjoying at home with family. They are sure to impress anyone who takes a bite!

How to make Strawberry Cheesecake Cookies

Ingredients

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla
• 12 oz (340 g) fresh strawberries, hulled and finely diced
• 1/4 cup (50 g) granulated white sugar
• 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
• 1/4 cup (50 g) granulated white sugar, for rolling dough in

Directions

1. Line a small cookie sheet with parchment paper. In a small bowl, add cold cream cheese, sugar, and vanilla. Use an electric mixer on medium-high speed to mix until fluffy and the sugar dissolves, about 2 minutes. Scoop filling into 18 portions of 2 teaspoons each onto the baking sheet, slightly flatten each to form thick discs. Freeze until completely frozen.
2. In a medium pot over medium heat, combine diced strawberries and sugar. Cook for approximately 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring continuously towards the end to prevent sticking. The jam should reduce to a thick, heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator.
3. Preheat your 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.
4. In a large bowl, beat softened butter and granulated sugar on high speed until fluffy, about 2 minutes. Add the egg and vanilla to the creamed mixture and mix on medium speed until pale and very fluffy, around 1–2 minutes.
5. Add the dry ingredients to the wet mixture and mix on low speed just until combined. Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom, spoon 1/4 of the jam onto it, and top with another 1/4 of dough. Repeat layering jam and dough two more times. Cut the dough into quarters with a rubber spatula, folding each just enough to create little pockets of jam without fully mixing it in.
6. Using a 2 tbsp cookie scoop, portion out 18 dough portions. Slightly flatten each portion and place one frozen cheesecake disc in the center. Encapsulate it completely with dough, shaping each into a slightly flattened disc. Roll the dough discs in the reserved granulated sugar.
7. Place cookies on prepared baking sheets, baking 6 at a time for 11–12 minutes. Immediately after baking, use a large circular cookie cutter to shape cookies perfectly round. Allow cookies to cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.

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How to serve Strawberry Cheesecake Cookies

Serve these cookies warm or at room temperature. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for a delicious dessert. A beautiful plate of these cookies is a perfect centerpiece for any gathering.

How to store Strawberry Cheesecake Cookies

Store the cookies in an airtight container at room temperature for up to a week. You can also freeze baked cookies in a freezer-safe container for up to 3 months. Just thaw them at room temperature before enjoying.

Tips to make Strawberry Cheesecake Cookies

• Make sure the cream cheese is cold for easy mixing.
• Be careful not to overbake the cookies; they should remain soft.
• You can adjust the sweetness of the strawberry jam according to your taste by adding more or less sugar.

Variation

You can experiment with different fruits like raspberries or blueberries in place of strawberries. Additionally, try adding some chocolate chips to the dough for a chocolatey twist!

FAQs

1. Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them beforehand to avoid excess moisture in the cookie dough.

2. Can I make the cheesecake filling ahead of time?

Absolutely! You can prepare the cheesecake filling a day in advance and keep it in the refrigerator until ready to use.

3. What can I do if my dough is too sticky?

If your dough feels too sticky, chill it in the refrigerator for 15-30 minutes before scooping and shaping into cookies. This will help make it easier to handle.