Are you craving a sweet, indulgent treat that combines the creamy richness of cheesecake with the fruity freshness of strawberries? Look no further than these irresistible Strawberry Cheesecake Cookies. Soft, chewy, and packed with flavor, these cookies offer a delightful twist on the classic dessert. Imagine the luscious, tangy cream cheese filling of a strawberry cheesecake—now in cookie form! This recipe is perfect for beginners and experienced bakers alike, offering a simple yet decadent way to satisfy your sweet tooth.
Why You’ll Love This Recipe
These Strawberry Cheesecake Cookies are everything you could want in a treat. They’re packed with layers of flavor, starting with the homemade strawberry jam and the luscious cheesecake filling. The cookies themselves are soft with a slight crunch from the sprinkled sugar on top. Not only are they bursting with fruity sweetness, but they’re surprisingly easy to make. Plus, you can prepare them ahead of time for a stress-free bake. They’re perfect for celebrations, gifts, or just a sweet indulgence!
History & Fun Facts About Strawberry Cheesecake Cookies
- Strawberry Jam Origins: Strawberry jam, a classic preserve, has been enjoyed for centuries and is made by cooking strawberries with sugar to create a rich, sweet spread.
- Cheesecake’s Popularity: Cheesecake dates back to ancient Greece, but it wasn’t until the 18th century that cream cheese was introduced to make the filling smooth and velvety.
- Cookie Evolution: Cookies have been around since the 7th century in Persia, evolving over time into the beloved sweet we know today.
- Fusion Desserts: Combining cheesecake and cookies has become a fun way to create a hybrid dessert, offering the best of both in a single treat.
Ingredients
For the Strawberry Jam:
- 10 oz (280 grams) fresh strawberries, finely diced
- 3 and 1/2 Tablespoons (42 grams) light brown sugar
For the Cheesecake Filling:
- 6 oz (170 grams) cream cheese, softened
- 3 Tablespoons (38 grams) granulated sugar
- 1/2 teaspoon vanilla extract
And for the Strawberry Cookies:
- 1/2 cup (113 grams) unsalted butter, melted
- 3/4 cup (150 grams) sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 and 1/2 cups (315 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (130 grams) finely diced strawberries
- 1/4 cup strawberry jam
- Granulated sugar for sprinkling on top
How to Make Strawberry Cheesecake Cookies
Step 1: Make Homemade Strawberry Jam
In a medium pot, combine the finely diced strawberries with light brown sugar. Cook over medium-high heat, stirring occasionally. Let the mixture thicken to about one-third of its original volume. Once it’s thickened, remove from the heat and allow it to cool completely. This homemade jam will create beautiful pockets of strawberry flavor throughout the cookies.
Step 2: Prepare Cheesecake Filling
In a medium bowl, beat softened cream cheese with granulated sugar and vanilla extract until completely smooth, with no lumps. The filling should be creamy yet firm enough to scoop. Portion the cheesecake mixture into twelve equal balls and place them on a parchment-lined tray. Freeze the balls for at least an hour until they are completely solid. Freezing makes it much easier to encase the filling without it squishing out.
Step 3: Create Cookie Dough
In a large mixing bowl, combine the melted butter with sugar and vanilla extract. Stir until the sugar begins to dissolve. Add the egg and mix until fully incorporated. In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Slowly fold the dry ingredients into the wet ingredients, careful not to overmix. The dough will be thick at first, but it will soften when you add the fresh strawberries. Gently fold in the diced strawberries and swirl in the cooled strawberry jam for a marbled effect in the dough.
Step 4: Assemble and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take a portion of the chilled dough and flatten it into a disc. Place one of the frozen cheesecake balls in the center, then carefully wrap the dough around it, sealing it completely. Roll the dough into a ball and place it on the prepared baking sheet, spacing each cookie about 4 inches apart to allow for slight spreading. Sprinkle the top of each cookie with granulated sugar to add a touch of sparkle and crunch. Bake for 12–15 minutes, or until the edges are golden and the center remains soft.
Strawberry Cheesecake Cookies Tips and Twists
- Tip 1: Be sure to cool the strawberry jam completely before using it in the cookie dough. This helps prevent the dough from becoming too runny.
- Tip 2: Make sure to freeze the cheesecake balls thoroughly so they don’t melt during baking, which could result in a messy cookie.
- Tip 3: If you prefer your cookies with a stronger strawberry flavor, add more diced strawberries into the dough or top with extra jam before baking.
- Tip 4: Don’t overmix the dough once you add the dry ingredients; this helps keep the cookies soft and chewy.
- Tip 5: For a burst of extra flavor, you can drizzle a bit of melted chocolate over the finished cookies before serving.
Variations:
- Chocolate Strawberry Cheesecake Cookies: Add a couple of tablespoons of cocoa powder to the dough for a chocolatey twist.
- Lemon Strawberry Cheesecake Cookies: Incorporate some lemon zest into the dough for a bright, citrusy flavor.
- Vegan Strawberry Cheesecake Cookies: Swap the cream cheese for a plant-based alternative, and use a flax egg instead of the regular egg.
Storage, Reheating, and Make-Ahead Tips
- Storage: Store your Strawberry Cheesecake Cookies in an airtight container at room temperature for up to 4 days.
- Reheating: If you like your cookies warm, microwave them for 10–15 seconds before serving.
- Make-Ahead: You can prepare both the strawberry jam and cheesecake filling a day ahead. Keep them in the fridge until ready to use. You can also freeze the assembled cookies before baking and bake them fresh whenever you’re ready.
Serving Suggestions
Pair these delicious Strawberry Cheesecake Cookies with a refreshing glass of iced tea or a rich cappuccino. They’re perfect for spring and summer gatherings, birthday parties, or just a cozy afternoon snack. You can even serve them with a scoop of vanilla ice cream for an extra indulgent dessert.
FAQ About Strawberry Cheesecake Cookies
1. Can I use store-bought strawberry jam instead of making my own?
Yes, store-bought strawberry jam works fine, but homemade jam provides a richer, fresher flavor.
2. Can I use frozen strawberries?
Frozen strawberries can be used in the dough, but make sure to thaw and drain them first to avoid excess moisture.
3. How do I store leftover cookies?
Store them in an airtight container at room temperature for up to 4 days, or refrigerate for longer storage.
4. Can I freeze the cookie dough?
Yes, you can freeze the dough after forming the cookie balls. Just bake them directly from the freezer, adding a few extra minutes to the baking time.
5. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that works for cookies.
Enjoy Your Strawberry Cheesecake Cookies
Now that you’ve mastered the art of making these Strawberry Cheesecake Cookies, it’s time to enjoy the perfect balance of sweetness, tartness, and creaminess. Each bite is a delightful surprise, and the homemade jam and cheesecake filling add layers of texture and flavor. Whether you’re serving them at a party or savoring them on your own, these cookies are bound to be a hit. Happy baking!
Strawberry Cheesecake Cookies
Ingredients
For the Strawberry Jam:
- 10 oz 280 grams fresh strawberries, finely diced
- 3 and 1/2 Tablespoons (42 grams) light brown sugar
For the Cheesecake Filling:
- 6 oz 170 grams cream cheese, softened
- 3 Tablespoons 38 grams granulated sugar
- 1/2 teaspoon vanilla extract
For the Strawberry Cookies:
- 1/2 cup 113 grams unsalted butter, melted
- 3/4 cup 150 grams sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 and 1/2 cups (315 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 130 grams finely diced strawberries
- 1/4 cup strawberry jam
- Granulated sugar for sprinkling on top
Instructions
- Make Strawberry Jam: In a pot, combine diced strawberries and brown sugar. Cook over medium-high heat until the mixture thickens and reduces by one-third. Allow it to cool.
- Prepare Cheesecake Filling: Beat together cream cheese, granulated sugar, and vanilla until smooth. Scoop into 12 balls, place on a tray, and freeze for 1 hour.
- Create Cookie Dough: Mix melted butter, sugar, and vanilla until the sugar dissolves. Add the egg, and then fold in flour, baking powder, baking soda, and salt. Gently fold in diced strawberries and swirl in strawberry jam.
- Assemble Cookies: Take a portion of dough, flatten it, and place a frozen cheesecake ball in the center. Wrap the dough around the cheesecake, sealing it completely, and roll into a ball. Place on a baking sheet.
- Bake: Sprinkle cookies with sugar and bake at 350°F (175°C) for 12–15 minutes until golden on the edges. Let them cool completely.
Notes
Explore More Recipes
If you enjoyed these strawberry cheesecake cookies, here are some other delightful recipes from my kitchen that you might love:
- For another fruity treat that pairs beautifully with these cookies, try my No-Bake Cherry Cheesecake. It’s the perfect complement when you’re hosting and want to create a themed dessert table.
- Love the cream cheese element? My Best Carrot Cake Cookies feature a similar cream cheese flavor profile but with warm spices that make them perfect for fall gatherings.
- If you’re looking for more festive cookie ideas, check out my Easter Birds Nest Cookies or Quick Pecan Pie Cookies for more delightful treats that are just as impressive but equally simple to make.
- And if you’re in the mood for a different kind of strawberry dessert, my Strawberry Shortcake Recipe or Strawberry Cream Cake will satisfy your berry cravings beautifully.
Happy baking!