Go Back
+ servings
Strawberry Cheesecake Cookies

Irresistible Strawberry Cheesecake Cookies for Sweet Moments

These Strawberry Cheesecake Cookies are a delightful blend of soft cookies and creamy filling, perfect for any occasion.
Prep Time 15 minutes
Cook Time 12 minutes
Freezing Time 2 hours
Total Time 2 hours 27 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 200

Ingredients
  

For the Cheesecake Filling
  • 6 oz Cream Cheese Ensure it's cold for optimal consistency.
  • 3 tbsp Granulated White Sugar No direct substitutions recommended.
  • ½ tsp Vanilla Extract Pure vanilla recommended for best results.
For the Strawberry Jam
  • 12 oz Fresh Strawberries Use ripe, fresh strawberries for optimal taste.
  • ¼ cup Granulated White Sugar Alternative sweeteners may alter texture.
For the Cookies
  • cups All-Purpose Flour Avoid scooping directly from the bag to prevent over-measuring.
  • ½ tsp Baking Powder Acts as a leavening agent.
  • ½ tsp Baking Soda Works with baking powder for leavening.
  • ½ tsp Salt Balances sweetness.
  • 1 cup Granulated White Sugar Main sweetener for the cookie base.
  • 1 cup Unsalted Butter Ensure it's soft but not melted.
  • 1 large Egg At room temperature for better incorporation.
  • 2 tsp Vanilla Extract Pure vanilla extract preferred.
  • ¼ cup Granulated White Sugar For rolling dough before baking.

Equipment

  • medium bowl
  • Electric Mixer
  • Parchment paper
  • Medium Saucepan
  • Large mixing bowl
  • Cookie scoop
  • Baking sheets

Method
 

Preparation Steps
  1. In a medium bowl, mix the cold cream cheese, 3 tablespoons of granulated sugar, and ½ teaspoon of vanilla extract until smooth and fluffy.
  2. Spread the mixture into a thin layer on a parchment-lined baking sheet and freeze for at least 2 hours until solid.
  3. Combine 12 ounces of finely diced fresh strawberries and ¼ cup of granulated sugar in a medium saucepan. Cook over medium heat for about 45 minutes, or until the mixture thickens to a jam-like consistency.
  4. Remove from heat and allow the strawberry jam to cool completely before using.
  5. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  6. In a separate bowl, whisk together 2¾ cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
  7. In a large mixing bowl, cream 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 4-5 minutes.
  8. Add in 1 egg and 2 teaspoons of vanilla extract, mixing until well combined.
  9. Gradually mix the dry ingredients into the wet ingredients until just combined.
  10. Gently fold the cooled strawberry jam into the cookie dough, creating ribbons of strawberry throughout.
  11. Using your hands, form 18 equal-sized balls of dough, about 2 tablespoons each.
  12. Once the cheesecake filling is fully frozen, use a cookie scoop to take out the cheese discs.
  13. Flatten one cookie dough ball in your palm and place a frozen cheesecake filling disc in the center, carefully sealing the dough around it.
  14. Roll each sealed cookie ball in a small bowl of ¼ cup of granulated sugar for added sweetness and texture.
  15. Place the coated cookies onto the lined baking sheets, leaving some space in between them.
  16. Bake for 11-12 minutes or until the edges are just barely golden. The centers will look slightly underbaked.
  17. Allow the cookies to cool on the baking sheets for about 10 minutes before transferring them to a wire rack.
  18. After fully cooled, your delectable Strawberry Cheesecake Cookies are ready to be enjoyed or stored in an airtight container for later!

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Ensure the cheesecake filling is completely frozen before using to prevent leaking during baking. Quality ingredients make a significant difference in flavor and texture.

Tried this recipe?

Let us know how it was!