Strawberry Cheesecake Filled Cookies

Strawberry Cheesecake Cookies are everything I love about a classic cheesecake transformed into a soft and decadent cookie. Each bite blends juicy strawberries with a creamy cheesecake center, making them perfect for summer gatherings or a special teatime treat.

My family asks for these every spring when strawberries are at their peak and nothing makes my kitchen smell sweeter than a batch of these cookies in the oven.

Ingredients

• Fresh strawberries: Essential for sweet fruity flavor and that jewel-toned jam Choose berries that smell fragrant and have vibrant red color for best results
• Light brown sugar: Adds gentle caramel notes to the jam Use soft and lump-free sugar for easy melting
• Cream cheese: The heart of the cheesecake filling Choose full-fat cream cheese for creamiest results and let it soften at room temperature
• Granulated sugar: Balances tanginess in the filling and dough Use superfine sugar if possible to blend more easily
• Vanilla extract: Deepens the cookie and filling’s flavor A pure extract brings the best aroma
• Unsalted butter: Gives tenderness and rich flavor to the dough Use high-quality butter and melt gently to avoid browning
• Egg: Binds the dough and gives structure Choose fresh large eggs for baking
• All-purpose flour: Provides stability in the cookies Sift before measuring for the fluffiest texture
• Baking powder and baking soda: Work together for rise and tenderness Check that both are fresh for best results
• Salt: Brings balance and sharpens flavor Use fine sea salt for even mixing
• Granulated sugar for topping: Gives sparkle and a delicate crunch when sprinkled on before baking

Step-by-Step Instructions

Make the Jam:

Dice strawberries into tiny pieces for quicker cooking as this will keep the jam from being watery Place the berries and light brown sugar in a pot over medium-high heat Stir gently and cook for about 10 to 15 minutes until the fruit breaks down and reduces to just a few spoonfuls It will thicken up as it cools so do not rush this step Measure out a quarter cup and chill it fully before using in the dough

Mix the Cheesecake Filling:

Using a mixer beat the softened cream cheese with granulated sugar and vanilla until very smooth The mixture should be thick and spreadable Line a tray with baking paper then scoop about a tablespoon of filling for each cookie Slightly flatten each ball and put the tray in the freezer for at least one hour until the centers are completely firm This makes assembly much easier later

Prepare the Cookie Dough:

Start by melting the butter and letting it cool slightly In a large mixing bowl combine the melted butter with sugar and vanilla then whisk in the egg until glossy In a separate bowl whisk together flour baking powder baking soda and salt Gradually fold the dry ingredients into the wet mixture using a spatula The dough will look quite thick but keep folding Gently mix in diced strawberries to keep them from getting squished

Swirl in the Jam:

Push most of the dough to one side of your mixing bowl and flatten out the dough on the bottom Dot a third of the chilled jam over this bottom section Layer back some dough over the jam then repeat dotting jam and covering with dough to create a marbled effect rather than mixing all the jam in at once This gives beautiful streaks and keeps the dough from turning too pink

Chill and Portion:

Divide dough into twelve equal portions using a scoop or spoon Arrange them on a plate and chill for about half an hour to make shaping easier

Stuff and Shape the Cookies:

Take each portion and flatten slightly Press one frozen cheesecake disk into the middle then fold the dough around to completely seal it Shape into a neat ball Wet your hands lightly or spray with nonstick spray to help prevent sticking Place cookies several inches apart on lined baking sheets Gently flatten each one slightly and sprinkle a little sugar on top for a bakery look and crunchy top

Bake and Cool:

Bake at three hundred fifty degrees Fahrenheit for around thirteen to sixteen minutes until edges are just golden Let them cool on their baking sheet for ten minutes until they set up enough to move to a rack They are too soft to lift right out of the oven but will firm up as they cool Enjoy once cooled completely

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My favorite part is swirling the strawberry jam into the dough It looks gorgeous and reminds me of making jam with my grandmother on sunny afternoons She always insisted on tucking an extra spoon of jam into her cookies

Storage Tips

Keep these cookies in an airtight container in the refrigerator for up to three days Because of the cream cheese filling they are best stored chilled Let them return to room temperature before serving for the creamiest center You can also freeze baked cookies for up to two months Wrap each one well and thaw overnight in the fridge so the filling stays smooth

Ingredient Substitutions

If fresh strawberries are out of season frozen berries work well for the jam simply thaw and drain extra juice before cooking You can use store-bought strawberry jam in a pinch but homemade gives a brighter flavor For a tangier filling use neufchatel instead of regular cream cheese or swap some vanilla for lemon zest in the cheesecake mixture

Serving Suggestions

I love these cookies served with a glass of cold milk or alongside a scoop of vanilla ice cream for an extra treat A platter of these cookies makes any spring brunch special and they carry well for picnics or school bake sales

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Cultural and Historical Context

Strawberry cheesecake is a true American classic often served at celebrations and holidays These cookies take the best parts of the original dessert and pack them into a handheld treat perfect for sharing The swirled jam and creamy center remind me of old-fashioned bakery treats popular at summer fairs

Recipe FAQs

→ Can I use frozen strawberries for the jam?

Yes, thaw and drain frozen strawberries well before dicing and cooking into jam. Fresh berries yield the best texture.

→ How do I keep the cheesecake filling from leaking?

Freeze the cheesecake filling until firm and seal it completely inside the dough to prevent leaks during baking.

→ Why chill the cookie dough before baking?

Chilling the dough helps prevent spreading, ensures the cheesecake center stays in place, and enhances the final texture.

→ How should I store the cookies?

Store at room temperature for up to one day, or refrigerate in an airtight container for longer freshness due to the cream cheese center.

→ Can I skip making homemade strawberry jam?

Using homemade jam gives the best flavor, but a high-quality store-bought strawberry jam can be substituted if needed.

→ What helps shape sticky cookie dough?

Dampen your hands with water or use a bit of non-stick spray to make shaping easier and reduce sticking.