Introduction

These Strawberry Cheesecake Cookies are a delightful blend of fruity sweetness and creamy cheesecake filling wrapped in a soft, buttery dough. Perfect for spring and summer, they offer a delicious twist on classic cookies with a homemade strawberry jam center.

The image shows a close-up of three soft, thick cookies stacked on top of each other, with the top two broken in half to reveal layers inside. Each cookie has a light golden-brown outer layer with a slightly crumbly texture. Inside, there is a smooth white creamy layer topped by a glossy, bright red strawberry jam with visible pieces of fresh strawberry embedded in it. The cookies rest on a white marbled surface, with whole red strawberries placed around them for garnish. The shining jam contrasts with the soft cream and crumbly cookie base, making the layers distinct and colorful. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup finely diced fresh strawberries
1/4 cup granulated sugar (for jam)
8 oz cream cheese, softened
1/4 cup granulated sugar (for cheesecake filling)
1/2 tsp vanilla extract (for cheesecake filling)
1 cup unsalted butter, softened
1 cup granulated sugar (for dough)
1 large egg
1 tsp vanilla extract (for dough)
3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup homemade thick strawberry jam (prepared below)

Instructions

Step 1: Prepare the strawberry jam by combining the diced strawberries and 1/4 cup sugar in a medium saucepan. Cook over medium heat for about 45 minutes, mashing halfway through, until the mixture thickens and reduces to approximately 1/3 cup. Set aside to cool.
Step 2: Make the cheesecake filling by mixing the softened cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla extract until smooth. Divide the mixture into 18 equal portions and flatten each into a disc. Freeze the discs until completely solid.
Step 3: Cream together the softened butter and 1 cup sugar in a large bowl until light and fluffy. Add the egg and 1 teaspoon vanilla extract, beating until the mixture is pale and voluminous.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, stirring until just combined.
Step 5: Divide the dough into four equal parts within the mixing bowl. Layer 1/3 cup strawberry jam between the sections of dough, then cut into quarters. Gently fold each dough section to create pockets of jam without fully mixing it in.
Step 6: Scoop the dough into 18 portions, about two tablespoons each. Flatten each portion and place a frozen cheesecake disc on top. Wrap the dough completely around the cheesecake filling and shape each into a slightly flattened disc.
Step 7: Preheat the oven to 350°F (175°C). Arrange the cookies on baking sheets and bake for 11 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a more intense strawberry flavor, use fresh, ripe berries when making the jam and reduce the cooking time slightly to keep a bit of texture.
Substitute the homemade strawberry jam with your favorite store-bought thick jam if short on time.
Chill the dough for 15 minutes before assembling the cookies to make handling easier, especially in warm kitchens.
Try adding a sprinkle of finely chopped white chocolate on top of each cookie before baking for an extra touch of sweetness.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep the cheesecake filling fresh, refrigeration is recommended. Reheat slightly in a microwave for 10–15 seconds before serving to soften the cookies.

How to Serve

The image shows a close-up of five round strawberry shortcakes on a white plate, each with three visible layers: a golden-brown crumbly cookie base, a thick smooth white cream layer spread on top, and slices of bright red glossy strawberries coated with a shiny red glaze arranged on the cream. One shortcake in the center has a bite revealing the inside, showing fresh strawberries embedded in the soft cake layer. Surrounding the shortcakes are three whole fresh strawberries with green tops, adding a natural touch. The plate sits on a white marbled texture, enhancing the fresh and inviting look of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

Yes, you can use frozen strawberries, but fresh berries typically yield a better texture and flavor for the jam. If using frozen, thaw and drain excess liquid before cooking.

How do I prevent the cheesecake filling from leaking during baking?

Make sure the cheesecake discs are fully encased in dough with no gaps or holes. Wrapping the dough tightly and sealing edges well helps prevent leaks while baking.