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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies: A Sweet, Dreamy Delight

Enjoy the delightful blend of Strawberry Cheesecake Cookies—perfect treats with creamy filling and bright jam.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 12 minutes
Freezing Time 1 hour
Total Time 2 hours 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Substitute with mascarpone or ricotta for a different flavor.
  • 1/3 cup Granulated Sugar Can be replaced with a sugar substitute if needed.
  • 1 tsp Vanilla Extract Opt for pure vanilla for the best flavor.
For the Strawberry Jam
  • 2 cups Fresh Strawberries Frozen berries work well if fresh ones aren't available.
  • 1/2 cup Granulated Sugar Adjust to taste.
For the Cookie Dough
  • 1 cup Butter Use unsalted or substitute with coconut oil for dairy-free.
  • 1 large Egg Replace with a flax egg for a vegan alternative.
  • 2 cups All-Purpose Flour Can substitute with a gluten-free blend.
  • 1 tsp Baking Powder Ensure fresh for optimal results.
  • 1 tsp Baking Soda Ensure fresh for optimal results.
  • 1/2 tsp Salt Use sea salt or kosher for the best taste.

Equipment

  • mixing bowl
  • Saucepan
  • Baking Sheet
  • parchment paper
  • electric mixer

Method
 

Step‑by‑Step Instructions
  1. Prepare the Cheesecake Filling by softening cream cheese and beating with sugar and vanilla until smooth. Freeze the filling discs for at least 1 hour.
  2. Make the Strawberry Jam by cooking diced strawberries with sugar over medium heat, stirring until thickened, about 45 minutes.
  3. Combine Dry Ingredients by sifting flour, baking powder, baking soda, and salt together.
  4. Cream Butter and Sugar by beating softened butter with sugar until fluffy, then adding egg and vanilla.
  5. Mix in the Dry Ingredients gradually into the wet mixture, stirring gently.
  6. Combine Jam with Dough by folding cooled strawberry jam into the dough.
  7. Assemble Cookies by wrapping dough around cheesecake discs and forming round shapes.
  8. Bake the Cookies at 350°F (175°C) for 11-12 minutes until edges are slightly golden.
  9. Cool and Serve by letting cookies cool on the baking sheet before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 2mgCalcium: 1mgIron: 2mg

Notes

Freeze the filling to secure the creamy center, avoid overmixing for tender cookies, and feel free to experiment with different fillings.

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