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Strawberry Cheesecake Cookies topped with fresh strawberries and cream cheese frosting.

Strawberry Cheesecake Cookies

Delightful cookies with a soft, sugar-crisp exterior and a chilled cheesecake center, swirled with fresh strawberry jam.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz cold cream cheese Use full-fat block-style cream cheese for stability and flavor.
  • 3 tbsp granulated sugar For cheesecake filling.
  • 0.5 tsp vanilla extract For cheesecake filling.
For the Strawberry Jam
  • 12 oz fresh strawberries, hulled and finely diced Choose ripe, fragrant berries for best flavor.
  • 0.25 cup granulated sugar For strawberry jam.
For the Cookie Dough
  • 2.75 cups all-purpose flour Provides the cookie’s structure.
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt Use unsalted butter to control salt levels.
  • 1 cup granulated sugar For cookie dough.
  • 1 cup very softened unsalted butter Should be at room temperature.
  • 1 large egg, room temperature Ensure it is at room temperature.
  • 2 tsp vanilla extract For cookie dough.
  • 0.25 cup granulated sugar For rolling dough.

Method
 

Prepare Cheesecake Filling
  1. Mix the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract until completely smooth. Scoop into eighteen equal portions, flatten into thin discs on parchment, and freeze until solid.
Cook Strawberry Jam
  1. In a saucepan, combine the finely diced strawberries and 1/4 cup granulated sugar. Cook over medium heat for 35–45 minutes until reduced and glossy. Cool completely.
Make Cookie Dough
  1. Cream the butter with 1 cup granulated sugar until light and fluffy. Add the egg and 2 teaspoons vanilla, beat until pale and airy.
  2. Whisk together the flour, baking powder, baking soda, and salt. Fold into the creamed mixture until just combined.
Assemble Cookies
  1. Layer dough and cooled jam to create marbled streaks. Scoop into 18 balls, flatten, place a cheesecake disc in center, and wrap the dough around to seal. Roll in sugar and flatten slightly.
Bake Cookies
  1. Arrange on a baking sheet and bake at 350°F (175°C) for 11–12 minutes. Cool for 10 minutes before transferring to a rack.

Notes

Store baked cookies in an airtight container for up to 5 days. Freeze leftovers for up to 3 months.