Strawberry Cheesecake Cookies
These Strawberry Cheesecake Cookies are a delightful combination of creamy cheesecake filling and sweet, juicy strawberries encased in a soft, chewy cookie, perfect for any occasion.
Ingredients
For the Strawberry Jam
- 1 cup finely diced fresh strawberries
- 1/4 cup granulated sugar
For the Cheesecake Filling
- 8 oz cream cheese, softened Philadelphia brand recommended for creaminess.
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
For the Cookies
- 1 cup unsalted butter, softened Make sure it’s at room temperature.
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup homemade thick strawberry jam Prepared from the strawberry jam recipe.
Instructions
Prepare Strawberry Jam
- In a medium saucepan, combine the diced strawberries and sugar. Cook over medium heat for approximately 45 minutes, mashing halfway through until it thickens and reduces to about 1/3 cup.
Make Cheesecake Filling
- In a mixing bowl, combine softened cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla extract. Beat until smooth and creamy.
- Divide mixture into 18 equal portions and flatten each into discs. Freeze until solid.
Prepare Cookie Dough
- In another mixing bowl, beat together softened butter and 1 cup of sugar until light and fluffy.
- Add the egg and 1 tsp vanilla extract, beating until pale and voluminous.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually integrate this mixture into the butter mixture.
Layer the Jam
- Divide the dough into four parts. Layer the homemade thick strawberry jam between the flattened pieces of dough.
Form the Cookies
- Scoop the dough into 18 portions and flatten each. Place a frozen cheesecake disc in the center, then wrap the dough around to encase the filling.
Bake the Cookies
- Preheat your oven to 350°F and arrange cookies on baking sheets lined with parchment paper. Bake for 11-12 minutes.
Cool Down
- Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack.
Notes
Store leftover cookies in an airtight container at room temperature for up to 3 days or in the fridge for about a week. They can also be frozen for up to 3 months.