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Easy Strawberry Cheesecake Cookies

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Strawberry Cheesecake Cookies combine the irresistible flavors of creamy cheesecake and sweet, tangy strawberries in a chewy, delicious cookie. These cookies feature a rich cheesecake filling and homemade strawberry jam, creating a perfect fusion of dessert and treat.

Ingredients

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated white sugar

1/2 tsp vanilla

12 oz (340 g) fresh strawberries, hulled and finely diced

1/4 cup (50 g) granulated white sugar (for jam)

2 3/4 cups (344 g) all-purpose flour, spooned and leveled

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup (200 g) granulated white sugar

1 cup (227 g) unsalted butter, very softened

1 egg, at room temperature

2 tsp vanilla

1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Make the Strawberry Jam: In a medium saucepan, combine the diced strawberries and 1/4 cup sugar. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer. Continue cooking for 10-15 minutes until the strawberries break down and the mixture thickens into a jam-like consistency. Set aside to cool.
  2. Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese, 3 tablespoons of sugar, and vanilla extract until smooth and creamy. Set aside.
  3. Make the Cookie Dough: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Add the egg and vanilla, and beat until well combined. Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix.
  4. Assemble the Cookies: Roll the cookie dough into 1-inch balls and roll them in the additional 1/4 cup sugar to coat. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create an indent in the center of each cookie.
  5. Fill the Cookies: Spoon about 1 teaspoon of the cheesecake filling into the center of each cookie, smoothing it out with the back of the spoon. Add about 1 teaspoon of the cooled strawberry jam on top of the cheesecake filling.
  6. Bake the Cookies: Bake at 350°F (175°C) for 10-12 minutes or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

You can use store-bought strawberry jam if you prefer, but homemade jam will give a fresher taste.

Make sure to let the strawberry jam cool before adding it to the cookies to avoid it spreading too much during baking.

If you don’t want to use the cheesecake filling, you can substitute it with a different creamy filling or leave it out entirely.

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

For added flavor, consider adding lemon zest to the cookie dough or swapping in a different fruit jam.

Nutrition

Find it online: https://justsosavory.com/easy-strawberry-cheesecake-cookies/