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–+ servings

Strawberry Cheesecake Cookies

Delightful strawberry cheesecake cookies that blend creamy cheesecake with fluffy cookie goodness, perfect for any occasion.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the cheesecake filling
  • 6 oz cold cream cheese Ensure cream cheese is very cold for smoother filling.
  • 3 tbsp granulated sugar For cheesecake filling.
  • 0.5 tsp vanilla extract For cheesecake filling.
For the strawberry jam
  • 12 oz fresh strawberries, hulled and finely diced Opt for high-quality strawberries for better flavor.
  • 0.25 cup granulated sugar For strawberry jam.
For the cookie dough
  • 2.75 cups all-purpose flour Spoon into the measuring cup and level off.
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup granulated sugar For cookie dough.
  • 1 cup very softened unsalted butter
  • 1 large egg, room temperature
  • 2 tsp vanilla extract For cookie dough.
  • 0.25 cup granulated sugar For rolling dough.

Method
 

Preparation
  1. Blend the cold cream cheese, sugar, and vanilla extract for the filling until smooth. Scoop into 18 discs and freeze until solid.
  2. In a medium saucepan, combine strawberries and sugar, cooking over medium heat for approximately 45 minutes, smashing halfway, until thickened. Chill completely.
Cookie Dough
  1. In a large bowl, cream softened butter and sugar until fluffy.
  2. Incorporate the egg and vanilla extract, beating until pale and light.
  3. Gradually mix in flour, baking powder, baking soda, and salt, being cautious not to overmix.
Assembly
  1. Layer the dough and strawberry jam by adding each in quarters to create beautiful swirls.
  2. Scoop the dough into 18 equal balls, flatten each, and place a cheesecake disc in the center, wrapping the dough around it.
  3. Roll cookies in sugar, slightly flatten them, and place on a baking sheet.
  4. Bake in a preheated oven at 350°F (175°C) for 11–12 minutes.
  5. Let cookies cool on the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 10g

Notes

For best results, use room-temperature ingredients. Don't overmix the jam into the dough to preserve swirls. Store cookies in an airtight container at room temperature for up to a week.

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