Strawberry Cheesecake Cookies
There’s something magical about the aroma of freshly baked cookies wafting through the kitchen, right? That warm, buttery scent mingles with sweet-tart notes of strawberries, creating an inviting atmosphere that just begs you to indulge. Imagine biting into a soft cookie, your teeth sinking into a creamy cheesecake filling, followed by delightful bursts of homemade strawberry jam. These Strawberry Cheesecake Cookies aren’t just a treat; they’re a joyful celebration of flavors that dance on your palate.
Table of Contents
Growing up, my mother always baked cookies to brighten our spirits during long summer afternoons, but these Strawberry Cheesecake Cookies were a rare delight we looked forward to every year. They remind me of sun-soaked picnics in the park, laughter echoing among friends, and the kind of happiness that makes your heart swell. As spring gives way to summer, these cookies are perfect for everything from family gatherings to brunch with friends. Trust me; you won’t want to miss out on this blissful flavor experience. So, let’s roll up our sleeves and get baking!
Why You’ll Love This Recipe
- Simple & Quick: With just a couple of hours and a few simple steps, you’ll have delicious cookies ready to devour!
- Irresistible Flavor: The balance of tangy cheesecake and sweet strawberries offers a delightful bite every time.
- Eye-Catching Appeal: These cookies are not only tasty but also absolutely stunning with their red swirls!
- Flexible Serving: Perfect for afternoon snacks, dessert at a dinner party, or sweet breakfast indulgence.
- Diet-Friendly Options: You can adapt this recipe to gluten-free or dairy-free by using suitable substitutions.
Ingredients You’ll Need
- Cream Cheese (6 oz, cold): Essential for that luscious cheesecake filling. Use full-fat for the creamiest texture. Neufchâtel is an excellent lower-fat alternate.
- Granulated White Sugar (3 tbsp + 1 cup + 1/4 cup): This sweetener balances the tart flavors of the strawberries and cheesecake. You can also use coconut sugar for a hint of caramel flavor.
- Fresh Strawberries (12 oz, hulled and finely diced): Fresh berries bring vibrant flavor and color. Frozen strawberries will work in a pinch, but may yield more moisture.
- All-Purpose Flour (2 3/4 cups): Provides structure. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
- Baking Powder (1/2 tsp): Helps the cookies rise and gives them a softer texture. Make sure it’s fresh for the best results!
- Baking Soda (1/2 tsp): Adds to the cookie’s thickness. It contributes to the cookie’s chewy texture.
- Salt (1/2 tsp): Enhances sweetness and balances flavors. Use sea salt or kosher salt for a bit of crunch.
- Unsalted Butter (1 cup, very softened): Forms the base of the cookie dough. Make sure it’s at room temperature for ease of mixing.
- Egg (1, at room temperature): It binds the ingredients together and adds moisture. Room temperature helps it incorporate better.
- Vanilla Extract (2 tsp): For that warm, comforting flavor. Use pure vanilla for a more robust taste.
- Granulated White Sugar (1/4 cup, for rolling): This gives the cookies a sweet exterior that enhances their overall flavor.
How to Make Strawberry Cheesecake Cookies Recipe
Prepare the Cheesecake Filling: Start by lining a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, 3 tablespoons of sugar, and vanilla. Using an electric mixer, whip the mixture on medium-high speed until it’s fluffy and the sugar has dissolved, which should take about 2 minutes. Scoop this creamy cheesecake filling into 18 portions of about 2 teaspoons each, slightly flattening them into discs before placing in the freezer until they’re completely frozen.
Cook the Strawberry Jam: In a medium pot over medium heat, add the diced strawberries with the 1/4 cup of sugar. Let them cook for roughly 45 minutes, stirring frequently. Smash the strawberries halfway through with a wooden spoon to help release their juices. Towards the end, keep an eye on it and stir continuously to prevent sticking. You want it to reduce into a thick jam, about 1/3 cup. Once finished, remove from heat and chill in the refrigerator.
Preheat and Prepare: Preheat your oven to 350℉ (175℃). Line two baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside while we move on to the next steps.
Whisk Wet Ingredients: In a large bowl, take your softened butter and beat it with 1 cup of granulated sugar using an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on high speed for about 2 minutes until fluffy. Then add the room-temperature egg and 2 teaspoons of vanilla, mixing on medium speed until the mixture is pale and very fluffy, around 1–2 minutes.
Combine Dry Ingredients: Gradually add your flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix! This keeps your cookies tender.
Layer the Jam and Dough: Now comes the fun part! Push 3/4 of the dough to one side of your bowl. Flatten the remaining 1/4 of the dough on the bottom, and then spoon about 1/4 of the prepared strawberry jam onto it. Top this with another 1/4 of dough and repeat the process two more times. Cut through the layers with a rubber spatula to create little pockets of jam, but don’t fully mix it in.
Scoop and Shape: Using a 2-tablespoon cookie scoop, portion out 18 dough pieces. Slightly flatten each scoop and place one frozen cheesecake disc in the center, encasing it completely with dough to form a slightly flattened disc. Roll these discs in the reserved granulated sugar for extra sweetness.
Bake Until Golden: Arrange your cookies on the prepared baking sheets, baking only 6 at a time for 11–12 minutes. When the edges turn golden, they’re ready! A quick trick: use a large circular cookie cutter immediately after baking to shape the cookies perfectly round.
Cool and Serve: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack. Let them cool completely before diving in—though, if you can’t resist, enjoy them warm!
Storing & Reheating
To keep your Strawberry Cheesecake Cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week in the same container. For longer storage, freeze the cookies by placing them in a single layer. They can stay frozen for up to 3 months! To refresh, reheat them in the oven at 350°F for a few minutes; this brings back their delightful texture and flavor.
Chef’s Helpful Tips
- Make sure your cream cheese is cold before mixing for a lighter filling. If it’s too soft, it can become runny.
- Keep an eye on your jam as it cooks; stirring prevents burning and helps you achieve that perfect thick consistency.
- A quick chill of your dough can help them maintain shape in the oven if you’re in a warm kitchen.
- If the dough is too sticky to handle easily, a little extra flour can help. Just be cautious to not overdo it.
- Experiment with flavor! Add a hint of lemon zest for a refreshing twist or swap strawberries for blueberries or raspberries for a different fruity flavor.
These Strawberry Cheesecake Cookies offer the perfect blend of nostalgia and sweetness, creating moments of joy wherever you share them. The balance of flavors is simply divine, and the preparation is a delightful process. Feel free to customize them to suit your taste! So, gather your ingredients, and dive into this wonderfully sweet baking adventure that awaits you. Enjoy every bite!
Recipe FAQs
Can I use frozen strawberries for the jam?
Absolutely! Frozen strawberries can replace fresh ones, just ensure you thaw and drain them to avoid excess moisture. This helps in achieving the right jam consistency.
How do I prevent my cookies from spreading?
Chill the dough before baking. The cooling process helps retain their shape in the oven. Also, be cautious not to overmix the dough—mix just until combined for the best results.
Can I make the cheesecake filling ahead of time?
Yes, you can prepare the cheesecake filling before baking. Just store it in the refrigerator securely covered and scoop it into portions when you’re ready to bake the cookies.
What can I substitute for butter?
If you’re looking for a dairy-free option, coconut oil or a vegan buttery spread are great alternatives. Just keep in mind that this may slightly alter the flavor but will retain the texture.
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📖 Recipe Card
Strawberry Cheesecake Cookies
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Cheesecake Cookies combine irresistible flavor with a simple prep, featuring creamy filling and fresh strawberries. Perfect for gatherings or sweet treats!
Ingredients
- Cream Cheese (6 oz, cold)
- Granulated White Sugar (3 tbsp + 1 cup + 1/4 cup)
- Fresh Strawberries (12 oz, hulled and finely diced)
- All-Purpose Flour (2 3/4 cups)
- Baking Powder (1/2 tsp)
- Baking Soda (1/2 tsp)
- Salt (1/2 tsp)
- Unsalted Butter (1 cup, very softened)
- Egg (1, at room temperature)
- Vanilla Extract (2 tsp)
- Granulated White Sugar (1/4 cup, for rolling)
Instructions
- Prepare the cheesecake filling by mixing cream cheese, 3 tablespoons of sugar, and vanilla; freeze until firm.
- Cook diced strawberries with 1/4 cup sugar until thickened into jam; chill.
- Preheat oven to 350℉ and prepare baking sheets.
- Beat softened butter and 1 cup sugar until fluffy; mix in egg and vanilla.
- Combine dry ingredients with wet, then layer dough with jam to create a swirl effect.
- Scoop portions, insert cheesecake filling, and roll in sugar.
- Bake for 11–12 minutes until golden; cool on wire rack.
Notes
Use full-fat cream cheese for the creamiest texture in filling.
Chill dough before baking to maintain shape.
Store cookies in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 198
- Sugar: 13g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22mg
