Strawberry Cheesecake Cookies Recipe
Soft Strawberry Cheesecake Cookies filled with creamy cheesecake and homemade strawberry jam.Easy to make and bursting with flavor.Perfect bakery-style dessert at home.
Ingredients
Cheesecake Filling
- 6 oz 170 g cream cheese, cold
- 3 tbsp 38 g granulated sugar
- 1/2 tsp vanilla
Strawberry Jam
- 12 oz 340 g fresh strawberries, finely diced
- 1/4 cup 50 g granulated sugar
Cookies
- 2 3/4 cups 344 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup 200 g granulated sugar
- 1 cup 227 g unsalted butter, softened
- 1 egg room temperature
- 2 tsp vanilla
- 1/4 cup 50 g sugar (for rolling)
Instructions
Cheesecake Filling
- Mix cream cheese, sugar, and vanilla until smooth and fluffy.
- Scoop into small portions and flatten into discs.
- Freeze until solid.
Strawberry Jam
- Cook strawberries and sugar over medium heat.
- Stir and mash until thick and reduced.
- Chill before using.
Strawberry Cheesecake Cookies
- Preheat oven to 350°F (175°C).
- Mix dry ingredients in one bowl.
- Cream butter and sugar until fluffy.
- Add egg and vanilla; mix well.
- Combine wet and dry ingredients.
- Fold in jam gently to create pockets.
- Scoop dough, flatten, and add frozen cheesecake filling inside.
- Seal and shape into discs.
- Roll in sugar and bake for 11–12 minutes.
- Cool before serving.
Notes
- You can substitute strawberries with raspberries or blueberries
- Serve slightly warm for a gooey cheesecake center
- Dust with powdered sugar for a bakery-style finish