Do you ever wonder how to combine the creamy indulgence of cheesecake with the delightful texture of cookies? The answer lies in the delicious world of Strawberry Cheesecake Cookies. These delightful treats marry the rich, tangy goodness of cheesecake with soft, sweet cookie dough, all while featuring fresh strawberries that elevate the flavor profile. Perfect for bake sales, parties, or a sweet snack at home, these cookies will surely impress family and friends alike!
Get ready to dive into a mouthwatering experience that combines textures and flavors in a way you never thought possible. Let’s explore how to make these unique and scrumptious cookies that will leave you craving more.
Ingredients List
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
For the Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
For the Cookies
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 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
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Optional Substitutions: You can use low-fat cream cheese for a lighter version, or swap granulated sugar for a sugar substitute of your choice for a healthier option.
Timing
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
These cookies feature a delightful combination of tasks: from preparing the cheesecake filling to cooking down the strawberries for jam, all leading up to the blissful aroma of freshly baked cookies.
Step-by-Step Instructions
Prepare the Cheesecake Filling
- Line a small cookie sheet with parchment paper.
- 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.
- Scoop the cheesecake filling into 20, 2 tsp portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc. Pop them into the freezer until completely frozen.
Make the Strawberry Jam
- Add the diced strawberries and sugar to a medium pot over medium heat. Cook for about 45 minutes, smashing halfway through with a wooden spoon. Stir continuously toward the end of the time as the jam gets thicker.
- Remove the jam from heat when it is very thick, reduced to a heaping 1/3 cup (80 ml), and put it in the fridge to chill.
Prepare the Cookie Dough
- Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt; set aside.
- Cream the softened butter and granulated sugar together with an electric mixer until fluffy, about 2 minutes.
- Add in the egg and vanilla, mixing until pale in color and fluffy, about 1-2 minutes.
- Add in the dry ingredients and mix on low speed just until combined.
Assemble the Cookies
- Push 3/4 of the dough to the side of the bowl. Flatten out 1/4 of the dough on the bottom of the bowl. Spoon 1/4 of the jam onto that section of dough, then add 1/4 of the dough on top and another 1/4 of the jam. Repeat twice more to disperse the jam.
- Gently fold the dough with a rubber spatula until the jam is slightly mixed in but still has pockets of jam throughout.
- Scoop the dough into 20 portions with a 2 tbsp cookie scoop, slightly flatten each, and place a frozen cheesecake disc in the center. Cover the cheesecake completely with the dough, shaping into a slightly flattened disc.
- Roll the cookie dough in sugar and transfer to the baking sheet.
Bake the Cookies
- Bake 6 cookies at a time for 11-12 minutes.
- After baking, let the cookies cool for 10 minutes before transferring to a cooling rack.
- Serve the cookies once completely cooled.
Nutritional Information
- Calories: 200 per cookie
- Fat: 10g
- Carbohydrates: 25g
- Protein: 2g
- Fiber: 1g
Healthier Alternatives for the Recipe
- Replace all-purpose flour with whole wheat flour for added fiber.
- Use coconut sugar instead of granulated sugar for a lower glycemic index option.
- Substitute half of the butter with unsweetened applesauce to reduce fat content.
Serving Suggestions
Pair these cookies with a scoop of vanilla ice cream for a delightful dessert or serve them alongside a hot cup of coffee or tea. For an elegant touch, drizzle with chocolate or sprinkle with powdered sugar.
Common Mistakes to Avoid
- Avoid overmixing the cookie dough after adding the dry ingredients to ensure a tender, melt-in-your-mouth texture.
- Make sure the cheesecake filling is completely frozen before using, or it may ooze out during baking.
Storing Tips for the Recipe
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze them for up to a month. For best results, freeze individually and thaw as needed.
Conclusion
In just a few steps, you can create Strawberry Cheesecake Cookies that perfectly combine creamy cheesecake and delicious strawberry jam, all wrapped in a soft cookie. Try this recipe today, and don’t forget to leave a review or comment to share your experience!
FAQs
Can I use frozen strawberries for the jam?
Yes, frozen strawberries can be used, but ensure they are thawed and drained of excess liquid before cooking down.
What should I do if my cookie dough is too sticky?
Chill the dough in the refrigerator for 30 minutes. This will make it easier to handle.
Can I make these cookies ahead of time?
Absolutely! Prepare and freeze the cookies before baking for fresh cookies whenever you want.
Strawberry Cheesecake Cookies
Ingredients
Method
- Line a small cookie sheet with parchment paper.
- 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.
- Scoop the cheesecake filling into 20, 2 tsp portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc. Pop them into the freezer until completely frozen.
- Add the diced strawberries and sugar to a medium pot over medium heat. Cook for about 45 minutes, smashing halfway through with a wooden spoon.
- Stir continuously toward the end of the time as the jam gets thicker.
- Remove the jam from heat when it is very thick, reduced to a heaping 1/3 cup (80 ml), and put it in the fridge to chill.
- Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt; set aside.
- Cream the softened butter and granulated sugar together with an electric mixer until fluffy, about 2 minutes.
- Add in the egg and vanilla, mixing until pale in color and fluffy, about 1-2 minutes.
- Add in the dry ingredients and mix on low speed just until combined.
- Push 3/4 of the dough to the side of the bowl. Flatten out 1/4 of the dough on the bottom of the bowl.
- Spoon 1/4 of the jam onto that section of dough, then add 1/4 of the dough on top and another 1/4 of the jam. Repeat twice more to disperse the jam.
- Gently fold the dough with a rubber spatula until the jam is slightly mixed in but still has pockets of jam throughout.
- Scoop the dough into 20 portions with a 2 tbsp cookie scoop, slightly flatten each, and place a frozen cheesecake disc in the center.
- Cover the cheesecake completely with the dough, shaping into a slightly flattened disc.
- Roll the cookie dough in sugar and transfer to the baking sheet.
- Bake 6 cookies at a time for 11-12 minutes.
- After baking, let the cookies cool for 10 minutes before transferring to a cooling rack.
- Serve the cookies once completely cooled.
