Introduction
Ever dreamed of a cookie that tastes like a slice of strawberry cheesecake in every bite? Meet Strawberry Cheesecake Cookies! These delightful treats combine a soft, strawberry-studded cookie dough with a creamy cheesecake filling and a burst of homemade strawberry jam. Curious about how to create these indulgent, bakery-worthy cookies that are perfect for summer gatherings or a sweet treat any time? Let’s dive into this recipe that’s as fun to make as it is to eat!
Overview: Why Strawberry Cheesecake Cookies Are Special
Strawberry Cheesecake Cookies are a unique dessert that blends the buttery, chewy texture of cookies with the creamy tang of cheesecake and the fresh, fruity flavor of strawberries. The homemade strawberry jam and frozen cheesecake filling elevate these cookies to a whole new level, making them a standout for parties, gifting, or indulging at home. They’re a bit of a project but worth every minute for their stunning look and irresistible taste.
- Time Requirement:
- Prep: 45 minutes
- Chilling: 1 hour 30 minutes
- Baking: 13–16 minutes per batch
- Total: About 2 hours 30 minutes
- Difficulty Level: Moderate. The recipe involves multiple steps (jam, filling, dough), but clear instructions make it accessible for home bakers.
- Why It’s Special: These cookies serve 12, feature fresh strawberries and a creamy center, and combine three dessert elements in one. They’re visually gorgeous, perfect for special occasions, and store well for sharing.
Essential Ingredients
These cookies require ingredients for three components: strawberry jam, cheesecake filling, and strawberry cookie dough. Here’s what you need and why each matters:
For the Strawberry Jam
- Fresh Strawberries (10 oz, 280g, finely diced): Provide a vibrant, fruity flavor and natural sweetness.
- Light Brown Sugar (3½ tbsp, 42g): Sweetens and helps thicken the jam with a subtle caramel note.
For the Cheesecake Filling
- Cream Cheese (6 oz, 170g): Creates a creamy, tangy center that mimics cheesecake.
- Granulated Sugar (3 tbsp, 38g): Sweetens the filling without overpowering.
- Vanilla Extract (½ tsp): Adds a warm, sweet note.
For the Strawberry Cookies
- Unsalted Butter (½ cup, 113g, melted): Adds richness and moisture to the cookie dough.
- Granulated Sugar (¾ cup, 150g): Sweetens and helps create a tender texture.
- Egg (1): Binds the dough and adds structure.
- Vanilla Extract (1 tsp): Enhances the overall flavor.
- All-Purpose Flour (2½ cups, 315g): Forms the dough’s structure.
- Baking Powder (½ tsp): Helps the cookies rise slightly.
- Baking Soda (½ tsp): Adds a touch of lift and tenderness.
- Salt (½ tsp): Balances sweetness and enhances flavors.
- Fresh Strawberries (¾ cup, 130g, finely diced): Add bursts of fruit flavor and moisture.
- Strawberry Jam (¼ cup, from the prepared jam): Layers the dough with extra strawberry flavor.
- Granulated Sugar (for sprinkling): Adds a sparkly, slightly crunchy topping.
Substitutions and Variations
- Strawberries: Use frozen strawberries (thawed and drained) for the jam, but fresh is best for the dough.
- Cream Cheese: Use reduced-fat cream cheese for a lighter filling or dairy-free cream cheese.
- Butter: Swap for margarine or vegan butter for a dairy-free version (pair with dairy-free cream cheese).
- Flour: Use a 1:1 gluten-free flour blend for a gluten-free version.
- Jam: Use store-bought strawberry jam to save time, though homemade is fresher.
- Add-Ins: Fold in ¼ cup white chocolate chips or lemon zest to the dough for extra flavor.
Step-by-Step Instructions
Follow these steps to create Strawberry Cheesecake Cookies that are soft, creamy, and bursting with strawberry goodness:
- Make the Strawberry Jam:
- Wash, dry, and hull 10 oz fresh strawberries. Finely dice and place in a medium pot with 3½ tbsp light brown sugar. Stir well.
- Cook over medium-high heat, stirring occasionally, until very thick and reduced to about ⅓–¼ cup (about 10–15 minutes).
- Set aside to cool. Measure out ¼ cup of the jam, transfer to a small bowl, and chill in the fridge.
- Prepare the Cheesecake Filling:
- In a medium bowl, beat 6 oz softened cream cheese, 3 tbsp granulated sugar, and ½ tsp vanilla extract with a hand mixer until smooth (about 1 minute).
- Line a tray with parchment paper. Scoop out 12 portions of filling (about 1 tbsp each), slightly flatten each into a disc, and place in the freezer for 1 hour, or until completely firm.
- Make the Strawberry Cookie Dough:
- Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper (bake 6 cookies per sheet due to their size).
- In a large bowl, whisk ½ cup melted butter, ¾ cup granulated sugar, and 1 tsp vanilla extract until the sugar dissolves.
- Add 1 egg and whisk well.
- In a separate bowl, mix 2½ cups flour, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- Fold the dry mixture into the wet using a spatula. The dough will be thick and may seem dry, but this is normal.
- Fold in ¾ cup finely diced strawberries.
- Layer the dough with the chilled ¼ cup strawberry jam: Spread ¾ of the dough to one side of the bowl, flatten the remaining dough on the bottom, and dot with ⅓ of the jam. Add another layer of dough and repeat with the remaining jam, ensuring even distribution without tinting the dough pink.
- Chill the Dough:
- Cover and chill the dough for 30 minutes to make it easier to handle.
- Assemble the Cookies:
- Divide the dough into 12 equal portions. Flatten each portion into a disc.
- Place a frozen cheesecake disc in the center of each dough disc. Wrap the dough around the filling, sealing it completely, and shape into a ball.
- Arrange 6 balls on each prepared baking sheet, 4 inches apart. Wet hands or spray with non-stick spray if the dough sticks.
- Slightly flatten each ball and sprinkle with granulated sugar.
- Bake:
- Bake one sheet at a time for 13–16 minutes, or until the edges are light golden brown.
- Cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- Serve:
- Serve at room temperature or chilled for a firmer cheesecake center.
Cooking Tips
- Finely Dice Strawberries: Small pieces ensure even distribution and prevent soggy dough.
- Chill Thoroughly: Freeze the cheesecake filling and chill the dough to make assembly easier and prevent leaking.
- Don’t Overmix Jam: Layer the jam gently to keep the dough’s color distinct and avoid a pink tint.
- Clean Edges: Wipe the knife between dicing strawberries to keep the dough clean and vibrant.
Assembly: Building the Perfect Strawberry Cheesecake Cookies
These cookies are all about encasing a creamy filling in a fruity dough for a delightful treat. Here’s how to make them look and taste amazing:
- Strawberry Jam: Cook until thick to avoid excess moisture in the dough.
- Cheesecake Filling: Freeze the discs fully to keep them intact during wrapping.
- Cookie Dough:
- Layer the jam carefully to distribute flavor without overmixing.
- Seal the dough tightly around the filling to prevent leaks during baking.
- Shaping:
- Shape into uniform balls for even baking and a polished look.
- Flatten slightly to ensure the cookies spread evenly.
- Presentation Tips:
- Serve on a platter to show off the sparkly sugar topping.
- Garnish with fresh strawberry slices or a dusting of powdered sugar for extra flair.
- Pair with iced tea or lemonade for a refreshing combo.
Storage and Make-Ahead Tips
These cookies store well, making them great for preparing ahead or enjoying over a few days:
- Room Temperature: Store in an airtight container at room temperature for up to 1 day due to the cream cheese filling.
- Refrigerator: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer: Freeze unbaked dough balls (with filling) on a tray, then transfer to a freezer-safe bag for up to 1 month. Bake from frozen, adding 1–2 minutes to the baking time.
- Make-Ahead: Prepare the jam and cheesecake filling up to 2 days in advance and refrigerate. Assemble and bake the cookies the day of serving for freshness.
- Serving Tip: Serve chilled for a firm cheesecake center or at room temperature for a softer, chewier cookie.
Recipe Variations
Get creative with these fun twists to make the cookies your own:
- Blueberry Cheesecake Cookies: Swap strawberries for blueberries in the jam and dough.
- Lemon Strawberry Cookies: Add 1 tsp lemon zest to the cheesecake filling and dough for a zesty twist.
- Chocolate Chip Strawberry Cookies: Fold ¼ cup mini chocolate chips into the dough with the strawberries.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend and ensure all ingredients are gluten-free.
- Raspberry Cheesecake Cookies: Replace strawberries with raspberries for a tart, vibrant flavor.
Conclusion
Strawberry Cheesecake Cookies are the ultimate dessert for anyone who loves the creamy, fruity combo of cheesecake and fresh strawberries. They’re a bit of a labor of love but deliver a stunning, delicious result that’s perfect for special occasions or treating yourself. With their soft cookie exterior, creamy cheesecake center, and bursts of strawberry flavor, these cookies are sure to impress. So grab some fresh strawberries, whip up some jam, and get ready to bake a treat that’s as delightful to make as it is to eat!
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Strawberry Cheesecake Cookie
Description
Ever dreamed of a cookie that tastes like a slice of strawberry cheesecake in every bite? Meet Strawberry Cheesecake Cookies! These delightful treats combine a soft, strawberry-studded cookie dough with a creamy cheesecake filling and a burst of homemade strawberry jam.
Ingredients
For the Strawberry Jam
Fresh Strawberries (10 oz, 280g, finely diced): Provide a vibrant, fruity flavor and natural sweetness.
Light Brown Sugar (3½ tbsp, 42g): Sweetens and helps thicken the jam with a subtle caramel note.
For the Cheesecake Filling
Cream Cheese (6 oz, 170g): Creates a creamy, tangy center that mimics cheesecake.
Granulated Sugar (3 tbsp, 38g): Sweetens the filling without overpowering.
Vanilla Extract (½ tsp): Adds a warm, sweet note.
For the Strawberry Cookies
Unsalted Butter (½ cup, 113g, melted): Adds richness and moisture to the cookie dough.
Granulated Sugar (¾ cup, 150g): Sweetens and helps create a tender texture.
Egg (1): Binds the dough and adds structure.
Vanilla Extract (1 tsp): Enhances the overall flavor.
All-Purpose Flour (2½ cups, 315g): Forms the dough’s structure.
Baking Powder (½ tsp): Helps the cookies rise slightly.
Baking Soda (½ tsp): Adds a touch of lift and tenderness.
Salt (½ tsp): Balances sweetness and enhances flavors.
Fresh Strawberries (¾ cup, 130g, finely diced): Add bursts of fruit flavor and moisture.
Strawberry Jam (¼ cup, from the prepared jam): Layers the dough with extra strawberry flavor.
Granulated Sugar (for sprinkling): Adds a sparkly, slightly crunchy topping.
Substitutions and Variations
Strawberries: Use frozen strawberries (thawed and drained) for the jam, but fresh is best for the dough.
Cream Cheese: Use reduced-fat cream cheese for a lighter filling or dairy-free cream cheese.
Butter: Swap for margarine or vegan butter for a dairy-free version (pair with dairy-free cream cheese).
Flour: Use a 1:1 gluten-free flour blend for a gluten-free version.
Jam: Use store-bought strawberry jam to save time, though homemade is fresher.
Add-Ins: Fold in ¼ cup white chocolate chips or lemon zest to the dough for extra flavor.
Instructions
Make the Strawberry Jam:
Wash, dry, and hull 10 oz fresh strawberries. Finely dice and place in a medium pot with 3½ tbsp light brown sugar. Stir well.
Cook over medium-high heat, stirring occasionally, until very thick and reduced to about ⅓–¼ cup (about 10–15 minutes).
Set aside to cool. Measure out ¼ cup of the jam, transfer to a small bowl, and chill in the fridge.
Prepare the Cheesecake Filling:
In a medium bowl, beat 6 oz softened cream cheese, 3 tbsp granulated sugar, and ½ tsp vanilla extract with a hand mixer until smooth (about 1 minute).
Line a tray with parchment paper. Scoop out 12 portions of filling (about 1 tbsp each), slightly flatten each into a disc, and place in the freezer for 1 hour, or until completely firm.
Make the Strawberry Cookie Dough:
Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper (bake 6 cookies per sheet due to their size).
In a large bowl, whisk ½ cup melted butter, ¾ cup granulated sugar, and 1 tsp vanilla extract until the sugar dissolves.
Add 1 egg and whisk well.
In a separate bowl, mix 2½ cups flour, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
Fold the dry mixture into the wet using a spatula. The dough will be thick and may seem dry, but this is normal.
Fold in ¾ cup finely diced strawberries.
Layer the dough with the chilled ¼ cup strawberry jam: Spread ¾ of the dough to one side of the bowl, flatten the remaining dough on the bottom, and dot with ⅓ of the jam. Add another layer of dough and repeat with the remaining jam, ensuring even distribution without tinting the dough pink.
Chill the Dough:
Cover and chill the dough for 30 minutes to make it easier to handle.
Assemble the Cookies:
Divide the dough into 12 equal portions. Flatten each portion into a disc.
Place a frozen cheesecake disc in the center of each dough disc. Wrap the dough around the filling, sealing it completely, and shape into a ball.
Arrange 6 balls on each prepared baking sheet, 4 inches apart. Wet hands or spray with non-stick spray if the dough sticks.
Slightly flatten each ball and sprinkle with granulated sugar.
Bake:
Bake one sheet at a time for 13–16 minutes, or until the edges are light golden brown.
Cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
Serve:
Serve at room temperature or chilled for a firmer cheesecake center.
Cooking Tips
Finely Dice Strawberries: Small pieces ensure even distribution and prevent soggy dough.
Chill Thoroughly: Freeze the cheesecake filling and chill the dough to make assembly easier and prevent leaking.
Don’t Overmix Jam: Layer the jam gently to keep the dough’s color distinct and avoid a pink tint.
Clean Edges: Wipe the knife between dicing strawberries to keep the dough clean and vibrant.
FAQs
Q: Can I use store-bought strawberry jam?
A: Yes! Use ¼ cup high-quality strawberry jam to save time, though homemade adds a fresher flavor.
Q: Are these cookies healthy?
A: They’re a sweet treat, but strawberries add vitamins. Use reduced-fat cream cheese or less sugar for a lighter version, and enjoy in moderation!
Q: Why did my cookies leak filling?
A: Leaking can occur if the cheesecake filling isn’t fully frozen or the dough isn’t sealed tightly. Freeze the filling for 1 hour and pinch the dough securely.
Q: Can I use frozen strawberries?
A: Fresh strawberries are best for the dough, but thawed and drained frozen strawberries work for the jam. Pat dry to avoid excess moisture.
Q: How do I store leftovers?
A: Store at room temperature for 1 day, in the fridge for 5 days, or freeze unbaked for up to 1 month. See storage tips above for details.
Q: Can I make these cookies smaller?
A: Yes! Make 24 smaller cookies with ½ tbsp cheesecake filling each. Reduce baking time to 10–12 minutes.