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Strawberry Cheesecake Cookies

Delightful cookies that combine the creamy indulgence of cheesecake with the sweet texture of cookies, featuring fresh strawberries for an elevated flavor.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 20 cookies
Course: Dessert, Snack
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz 6 oz cream cheese, cold
  • 3 tbsp 3 tbsp granulated white sugar
  • 1/2 tsp 1/2 tsp vanilla
For the Strawberry Jam
  • 12 oz 12 oz fresh strawberries, hulled and finely diced
  • 1/4 cup 1/4 cup granulated white sugar
For the Cookies
  • 2 3/4 cups 2 3/4 cups all-purpose flour, spooned and leveled
  • 1/2 tsp 1/2 tsp baking powder
  • 1/2 tsp 1/2 tsp baking soda
  • 1/2 tsp 1/2 tsp salt
  • 1 cup 1 cup granulated white sugar
  • 1 cup 1 cup unsalted butter, very softened
  • 1 piece 1 egg, at room temperature
  • 2 tsp 2 tsp vanilla
  • 1/4 cup 1/4 cup granulated white sugar, for rolling dough in Optional for coating

Method
 

Prepare the Cheesecake Filling
  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 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
  1. 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.
  2. Stir continuously toward the end of the time as the jam gets thicker.
  3. 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
  1. Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt; set aside.
  3. Cream the softened butter and granulated sugar together with an electric mixer until fluffy, about 2 minutes.
  4. Add in the egg and vanilla, mixing until pale in color and fluffy, about 1-2 minutes.
  5. Add in the dry ingredients and mix on low speed just until combined.
Assemble the Cookies
  1. 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.
  2. 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.
  3. Gently fold the dough with a rubber spatula until the jam is slightly mixed in but still has pockets of jam throughout.
  4. Scoop the dough into 20 portions with a 2 tbsp cookie scoop, slightly flatten each, and place a frozen cheesecake disc in the center.
  5. Cover the cheesecake completely with the dough, shaping into a slightly flattened disc.
  6. Roll the cookie dough in sugar and transfer to the baking sheet.
Bake the Cookies
  1. Bake 6 cookies at a time for 11-12 minutes.
  2. After baking, let the cookies cool for 10 minutes before transferring to a cooling rack.
  3. Serve the cookies once completely cooled.

Notes

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.