Strawberry Cheesecake Cookies Bake (Print Format)
Large cookies with strawberries and a creamy cheesecake center, swirled for the ultimate dessert bite.
# Ingredients:
→ For Strawberry Jam
01 -
280 grams fresh strawberries, finely diced
02 -
42 grams light brown sugar
→ For Cheesecake Filling
03 -
170 grams cream cheese
04 -
38 grams granulated sugar
05 -
0.5 teaspoon vanilla extract
→ For Strawberry Cookies
06 -
113 grams unsalted butter, melted
07 -
150 grams granulated sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
10 -
315 grams all-purpose flour
11 -
0.5 teaspoon baking powder
12 -
0.5 teaspoon baking soda
13 -
0.5 teaspoon salt
14 -
130 grams fresh strawberries, finely diced
15 -
0.25 cup strawberry jam
16 -
Granulated sugar for sprinkling
# Steps:
01 -
Wash, dry, and hull the strawberries. Place finely diced strawberries and light brown sugar in a medium pot and stir well. Cook over medium-high heat, stirring occasionally, until very thick and reduced to about 1/3 to 1/4 cup. Set aside to cool. Measure out 1/4 cup of strawberry jam, transfer it to a bowl, and chill it in the fridge.
02 -
Beat softened cream cheese, vanilla extract, and sugar until smooth. Line a tray with baking paper and scoop out 12 portions of filling (about 1 tablespoon per cookie). Slightly flatten each portion and freeze for an hour, or until completely firm.
03 -
Preheat the oven to 175°C (350°F). Line 2 baking sheets with parchment paper. In a bowl, combine melted butter, vanilla extract, and sugar. Whisk until the sugar is dissolved, then add the egg and whisk well. Fold in flour, baking powder, baking soda, and salt using a spatula. The dough will be thick and dry, which is expected. Add diced strawberries and fold them into the dough. Incorporate the jam by layering it in folds: flatten a portion of dough, dot with jam, and repeat until evenly dispersed without fully mixing. Scoop 12 portions of dough and chill in the fridge for 30 minutes.
04 -
Flatten each portion of chilled dough and place a frozen cheesecake disc in the center. Seal the cheesecake filling with dough, shaping into a ball. Arrange the dough balls on the prepared baking sheets, spacing them about 4 inches apart. If dough sticks to your hands, wet them or use non-stick spray. Slightly flatten each ball and sprinkle granulated sugar on top.
05 -
Bake the cookies for 13-16 minutes, or until the edges are lightly golden brown. Remove from the oven and let them cool on the baking sheet for 10 minutes before transferring to a cooling rack. Allow them to cool completely before serving. Store at room temperature for up to one day, or refrigerate in an airtight container for longer storage.
# Tips:
01 -
The dough should remain swirled with jam and strawberries without turning fully pink. Keeping the cheesecake filling firm in the freezer makes assembly easier.