Why Make This Recipe
Strawberry Cheesecake Cookies are a wonderful treat that combines two beloved desserts into one delicious cookie. The creamy cheesecake center paired with sweet strawberry jam creates a unique and satisfying flavor. These cookies are great for any occasion, whether it be a family gathering, a picnic, or just a sweet snack at home.
How to Make Strawberry Cheesecake Cookies
Ingredients:
- 6 oz cold cream cheese
- 3 tbsp granulated sugar (for cheesecake filling)
- 0.5 tsp vanilla extract (for cheesecake filling)
- 12 oz fresh strawberries, hulled and finely diced
- 0.25 cup granulated sugar (for strawberry jam)
- 2.75 cups all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup granulated sugar (for cookie dough)
- 1 cup very softened unsalted butter
- 1 large egg, room temperature
- 2 tsp vanilla extract (for cookie dough)
- 0.25 cup granulated sugar (for rolling dough)
Directions:
- Mix cream cheese, 3 tablespoons of sugar, and vanilla extract until smooth. Scoop this mixture into 18 discs and freeze until solid.
- In a saucepan, cook the diced strawberries and 0.25 cup of sugar over medium heat for about 45 minutes. Smash the strawberries halfway through cooking until the mixture thickens and reduces to about 1/3 cup. Chill this strawberry jam completely.
- In a large bowl, cream together the softened butter and 1 cup of sugar until fluffy. Add the egg and 2 teaspoons vanilla, and beat until the mixture is pale and light.
- Mix in the flour, baking powder, baking soda, and salt until just combined.
- Take the dough and layer it with the chilled strawberry jam in quarters. Be careful not to overmix, as you want to maintain some jam swirls.
- Scoop the dough into 18 balls. Flatten each ball, place a frozen cheesecake disc in the center, and wrap the dough around it. Roll in sugar and flatten slightly.
- Preheat the oven to 350°F (175°C) and bake the cookies for 11-12 minutes. Allow them to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.
How to Serve Strawberry Cheesecake Cookies
These cookies are best served warm or at room temperature. You can enjoy them on their own or pair them with a glass of milk. They are also delightful with a scoop of ice cream for an added treat!
How to Store Strawberry Cheesecake Cookies
To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies for up to three months. Just remember to let them thaw before serving for the best texture.
Tips to Make Strawberry Cheesecake Cookies
- Ensure your cream cheese is cold for the cheesecake filling. This makes it easier to scoop and shape.
- When making the strawberry jam, be patient and cook it until it reaches a thick consistency.
- Don’t overmix the dough when creating the jam swirls; you want to keep the visual contrast between the dough and jam.
Variation
For a different twist, you can add chocolate chips to the cookie dough for a richer flavor or use different fruit to make your jam, such as blueberries or raspberries.
FAQs
Can I use frozen strawberries instead of fresh? Yes, you can use frozen strawberries but make sure to thaw and thoroughly drain them before cooking.
Can I make the cheesecake filling ahead of time? Absolutely! You can prepare the cream cheese filling in advance and store it in the fridge until you’re ready to use it.
What can I use instead of cream cheese? If you prefer a lighter option, you can use Greek yogurt instead of cream cheese, but the flavor and texture will be slightly different.
Strawberry Cheesecake Cookies
Ingredients
Method
- Mix cream cheese, 3 tablespoons of sugar, and vanilla extract until smooth. Scoop this mixture into 18 discs and freeze until solid.
- In a saucepan, cook the diced strawberries and 0.25 cup of sugar over medium heat for about 45 minutes. Smash the strawberries halfway through cooking until the mixture thickens and reduces to about 1/3 cup. Chill this strawberry jam completely.
- In a large bowl, cream together the softened butter and 1 cup of sugar until fluffy. Add the egg and 2 teaspoons vanilla, and beat until the mixture is pale and light.
- Mix in the flour, baking powder, baking soda, and salt until just combined.
- Take the dough and layer it with the chilled strawberry jam in quarters. Be careful not to overmix, as you want to maintain some jam swirls.
- Scoop the dough into 18 balls. Flatten each ball, place a frozen cheesecake disc in the center, and wrap the dough around it. Roll in sugar and flatten slightly.
- Preheat the oven to 350°F (175°C) and bake the cookies for 11-12 minutes. Allow them to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.