Save Pin
This strawberry cheesecake cookie recipe transforms the classic dessert into an irresistible handheld treat. The soft, chewy sugar cookies are studded with jammy strawberry pockets and wrapped around a creamy vanilla cheesecake filling, creating the perfect balance of textures and flavors in every bite.
I first made these for my sister's bridal shower when she requested something with strawberries and cheesecake. These cookies became the unexpected star of the dessert table, with guests hunting down the recipe before they even left the party.
Ingredients
- Cream cheese provides the signature tangy cheesecake flavor and should be kept cold until mixing for best results
- Fresh strawberries create a concentrated homemade jam that delivers genuine fruit flavor throughout the cookies
- Very softened butter is crucial for the proper cookie texture and ensures the sugar incorporates fully
- All purpose flour creates the perfect structure allowing cookies to spread just enough without becoming too cakey
- Vanilla extract in both the filling and dough enhances the strawberry cheesecake flavor profile
Step-by-Step Instructions
- Prepare the Cheesecake Filling
- Mix cold cream cheese with sugar and vanilla until completely smooth and fluffy. The mixer should be on medium high speed to properly dissolve the sugar crystals into the cream cheese. Scoop into 18 portions on parchment paper and flatten slightly before freezing solid.
- Create Homemade Strawberry Jam
- Cook diced strawberries with sugar over medium heat for about 45 minutes until extremely thick. The jam needs to reduce significantly to about 1/3 cup to prevent excess moisture in the cookies. Stir continuously during the final minutes to prevent scorching as the mixture thickens. Chill completely before incorporating into dough.
- Make the Cookie Dough Base
- Cream butter and sugar until noticeably lighter in color and fluffy in texture. This step creates air pockets that help the cookies rise properly. Add egg and vanilla and beat until the mixture becomes pale yellow which indicates proper aeration.
- Layer in the Strawberry Jam
- Rather than mixing the jam directly into all the dough at once, create layers of dough and jam in the bowl. This technique creates beautiful pockets of strawberry throughout each cookie instead of a uniform pink dough. Fold gently to maintain distinct jam swirls.
- Assemble and Bake
- Flatten each dough portion slightly before adding a frozen cheesecake disc in the center. Completely seal the filling inside the dough then flatten the cookies slightly before rolling in sugar. Bake just until the edges are set but the centers still look slightly underdone for the perfect chewy texture.
Save Pin
The homemade strawberry jam component is something I refuse to compromise on. The first time I made these with store bought jam the cookies spread too much and lacked that intense berry flavor. The extra time making your own concentrated jam yields a completely different cookie experience.
Storage Guidelines
These cookies maintain their excellent texture for up to 4 days when stored in an airtight container at room temperature. The moisture from the cheesecake filling actually helps keep the cookies soft longer than typical sugar cookies. For longer storage place in the refrigerator for up to a week though the texture becomes slightly firmer when chilled.
Make Ahead Options
Both the cheesecake filling and strawberry jam components can be prepared up to 3 days in advance and kept refrigerated. The assembled unbaked cookie dough balls with filling can also be frozen for up to a month. Simply add 1-2 minutes to the baking time when baking from frozen. This makes the recipe perfect for preparing in stages when time is limited.
Seasonal Variations
While fresh strawberries provide the best flavor during spring and summer you can adapt this recipe year round. During winter months substitute 10 ounces of frozen strawberries thawed and drained before cooking down into jam. You can also experiment with mixed berries raspberries or even peaches following the same jam preparation method for delicious seasonal variations.
Save Pin
Common Questions
- → Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well for the jam component. Thaw them first, drain excess liquid, and you may need to cook the jam slightly longer to achieve the proper thickness since frozen berries typically release more moisture.
- → How should I store these cookies?
Store in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. Let them come to room temperature for about 20 minutes before serving for the best texture and flavor.
- → Can the cookie dough be made ahead of time?
Yes! The assembled cookie dough balls (with filling) can be frozen for up to 1 month. Freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
- → Why is my strawberry jam too runny?
The jam needs to be reduced significantly to a thick consistency (about 1/3 cup). Continue cooking while stirring constantly until it's very thick and jammy. If still too runny, return to heat for additional reduction or add 1/2 teaspoon cornstarch mixed with water.
- → Can I use cream cheese spread instead of block cream cheese?
Block cream cheese is recommended for the filling as it has less moisture and provides better structure. Cream cheese spread contains additives that may make the filling too soft and potentially leak during baking.
- → How do I know when the cookies are done baking?
The cookies are done when the edges are set and very lightly golden, while the centers still look slightly underbaked. They'll continue cooking on the hot baking sheet after removal from the oven, resulting in perfectly soft, chewy cookies.