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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies tast
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Strawberry Cheesecake Cookies are a decadent combination of soft, buttery cookies filled with creamy cheesecake and topped with homemade strawberry jam. Each bite offers the perfect balance of sweet, tangy, and rich flavors — a delightful fusion of classic cookies and cheesecake in one unforgettable dessert.

Ingredients

Scale

For the Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold

  • 3 tbsp (38 g) granulated white sugar

  • ½ tsp 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 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup (200 g) granulated white sugar

  • 1 cup (227 g) unsalted butter, very softened

  • 1 egg, at room temperature

  • 2 tsp vanilla extract

  • ¼ cup (50 g) granulated white sugar, for rolling

Instructions

  • Prepare the Cheesecake Filling:
    In a bowl, beat the cold cream cheese, sugar, and vanilla until smooth. Scoop into teaspoon-sized portions, place on a parchment-lined tray, and freeze for at least 1 hour.

  • Make the Strawberry Jam:
    Add the diced strawberries and sugar to a saucepan. Cook over medium heat, stirring occasionally, until thickened (15–20 minutes). Let cool completely.

  • Make the Cookie Dough:
    Cream together the softened butter and sugar until fluffy. Mix in the egg and vanilla. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to wet and mix until just combined. Chill dough for 30 minutes.

  • Assemble the Cookies:
    Scoop 2 tablespoons of dough, flatten slightly, and place a frozen cheesecake filling in the center. Wrap dough around the filling and roll into a ball. Roll in sugar and place on a lined baking sheet. Freeze for 10–15 minutes.

  • Bake:
    Bake at 350°F (175°C) for 10–12 minutes, or until edges are lightly golden. Let cool slightly.

  • Add Jam:
    Once slightly cooled, spoon a small amount of cooled strawberry jam onto the center of each cookie. Let set before serving.

Notes

  • For best results, ensure the cheesecake centers are fully frozen before baking.

  • The strawberry jam can be made up to 1 week ahead and stored in the fridge.

  • Store cookies in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: https://bibodo.com/strawberry-cheesecake-cookies/