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Stack of Strawberry Cheesecake Cookies with a bite taken out, revealing the creamy filling.

Strawberry Cheesecake Cookies

These strawberry cheesecake cookies combine chewy sugar cookies with a creamy cheesecake center and fresh strawberry jam for the perfect bite-sized treat.
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Prep Time 2 hours
Cook Time 11 minutes
chill time 1 hour
Total Time 3 hours 11 minutes
Servings: 18 Cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz 170 g cream cheese cold
  • 3 tablespoon 38 g granulated white sugar
  • ½ teaspoon vanilla extract
For the Strawberry Jam
  • 12 oz 340 g fresh strawberries hulled and finely diced
  • ¼ cup 50 g granulated white sugar
For the Cookies
  • 2 ¾ cups 344 g all-purpose flour spooned and leveled
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 200 g granulated white sugar
  • 1 cup 227 g unsalted butter very softened
  • 1 large egg at room temperature
  • 2 teaspoon vanilla extract
  • ¼ cup 50 g granulated white sugar for rolling dough

Method
 

  1. Line a small cookie sheet with parchment paper.
  2. Add the cream cheese, sugar, and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
  3. Scoop the cheesecake filling into 18, 2 teaspoon portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc. Freeze until completely frozen. prep
  4. Add the diced strawberries and sugar to a medium pot over medium heat.
  5. Cook for about 45 minutes, smashing the strawberries halfway through with a wooden spoon. Stir continuously as the jam thickens and begins to stick. The jam should reduce to a heaping ⅓ cup (80 ml). Remove from heat and refrigerate to chill while making the dough.
  6. Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
  7. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  8. In a large bowl, cream the softened butter and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
  9. Add the egg and vanilla, mixing on medium speed until pale in color and fluffy, about 1-2 minutes.
  10. Add the dry ingredients. Mix on low speed just until combined.
  11. Push ¾ of the dough to the side of the bowl. Flatten ¼ of the dough and add ¼ of the strawberry jam. Add another ¼ of the dough on top, followed by more jam. Repeat until all jam is evenly added.
  12. Scoop the dough into 18 portions with a 2 tablespoon cookie scoop. Slightly flatten each portion and place a frozen cheesecake disc in the center, covering the cheesecake with dough. Shape each cookie into a slightly flattened disc.
  13. Roll the cookie dough in the ¼ cup sugar.
  14. Transfer the cookie dough to the prepared baking sheet. Bake 6 cookies at a time for 11-12 minutes, until golden around the edges.
  15. When the cookies are fresh out of the oven, use a large circular cookie cutter to gently shape them into perfect circles.
  16. Let the cookies cool on the cookie sheet for 10 minutes, then transfer them to a cooling rack to cool completely.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 40mgFiber: 1gSugar: 18gVitamin A: 150IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

These cookies are a perfect treat for any occasion, bringing together the delicious flavors of strawberry and cheesecake in every bite. A fun and creative twist on traditional cheesecake!

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