Introduction

Strawberry Cheesecake Cookies combine the sweet freshness of strawberries with a creamy cheesecake center, all wrapped in a tender cookie. These delightful treats are perfect for springtime or any occasion where you want a fruity, rich dessert. The soft cookie and luscious filling make every bite a little indulgence.

The image shows a stack of three thick cookies with a crumbly, light beige outer layer. Each cookie has two visible layers inside: a creamy white layer in the middle and a glossy, chunky red strawberry jam layer on top. Fresh strawberry pieces are mixed into the jam, adding texture and bright red color. The cookies have a rough, cracked surface, and the top cookie is broken in half revealing the creamy and jam layers inside. Fresh whole strawberries can be seen blurred in the background, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup finely diced fresh strawberries
1/4 cup granulated sugar (for jam)
8 oz cream cheese, softened
1/4 cup granulated sugar (for cheesecake filling)
1/2 tsp vanilla extract (for cheesecake filling)
1 cup unsalted butter, softened
1 cup granulated sugar (for dough)
1 large egg
1 tsp vanilla extract (for dough)
3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup homemade thick strawberry jam

Instructions

Step 1: Prepare the strawberry jam by combining diced strawberries and 1/4 cup sugar in a medium saucepan. Cook over medium heat for about 45 minutes, mashing halfway through, until thickened and reduced to about 1/3 cup. Set aside to cool.
Step 2: Make the cheesecake filling by mixing cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla extract until smooth. Divide into 18 equal portions, flatten each into a disc, and freeze until completely solid.
Step 3: Cream the softened butter and 1 cup sugar together until light and fluffy. Add the egg and 1 tsp vanilla extract, beating until the mixture is pale and voluminous.
Step 4: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Step 5: Divide the dough into four parts in the mixing bowl. Layer the homemade strawberry jam between the flattened sections of dough to spread it evenly. Cut the dough into quarters and gently fold each section to create pockets of jam without completely blending it in.
Step 6: Scoop the dough into 18 portions of about two tablespoons each. Flatten each portion, place a frozen cheesecake disc on top, then wrap the dough around the filling to fully encase it. Shape each cookie into a slightly flattened disc.
Step 7: Preheat your oven to 350°F (175°C). Arrange the cookies on baking sheets and bake for 11-12 minutes. Let the cookies cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use fresh, ripe strawberries for the best jam flavor, or substitute with high-quality store-bought strawberry jam if short on time.
To make smaller cookies, reduce the dough portions and cheesecake filling accordingly; adjust baking time by a minute or two.
For a tangier cheesecake filling, add a teaspoon of lemon juice or zest to the cream cheese mixture.
Chilling the dough before baking can help the cookies hold their shape better.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat refrigerated or thawed cookies in a low oven (275°F) for 5-7 minutes to soften the cheesecake filling before serving.

How to Serve

A close-up of round shortcake cookies arranged on a white plate over a white marbled texture, each cookie with three layers: a crumbly golden-brown biscuit base; a smooth, thick white cream layer spread on top; and a shiny, red strawberry jam layer with sliced fresh strawberries, giving a glossy and juicy look. Whole red strawberries with green tops are placed around the cookies on the plate, and one cookie in the center has a bite taken out, revealing the soft biscuit and fresh strawberry piece inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry jam instead of making it from fresh strawberries?

Yes, you can substitute homemade jam with about 1/3 cup of a thick, high-quality strawberry jam. This will save time and still provide plenty of flavor.

How do I prevent the cheesecake filling from leaking out during baking?

Freezing the cheesecake filling discs until solid before wrapping them in dough helps them hold their shape and reduces leaking. Make sure the dough fully encloses the filling and seal any cracks carefully.