Strawberry Cheesecake Cookie

Introduction

Craving a dessert that combines the buttery crunch of a cookie with the creamy tang of cheesecake and the fresh burst of strawberries? What if you could create a handheld treat that’s as delightful to eat as it is to share? Say hello to Strawberry Cheesecake Cookies! These oversized cookies feature a soft, strawberry-studded dough wrapped around a creamy cheesecake filling, infused with homemade strawberry jam and sprinkled with sugar for sparkle. Perfect for summer picnics, holiday gatherings, or a sweet treat, they’re a showstopper that’s surprisingly easy to make. Ready to create some fruity, creamy magic? Let’s grab a mixing bowl and get baking!

Overview

Strawberry Cheesecake Cookies are large, soft cookies with a strawberry-flavored dough, a homemade strawberry jam layer, and a creamy cheesecake filling, finished with a sprinkle of granulated sugar. What makes them special? The combination of fresh strawberries, rich cheesecake, and a touch of jam creates a perfect balance of sweet, tangy, and creamy in every bite. This recipe takes about 2.5 hours (45 minutes prep, 1 hour chilling, 13–16 minutes baking) and yields 12 large cookies, making it ideal for sharing or gifting.

• Time Requirement: 2.5 hours (45 minutes prep, 1 hour chilling, 13–16 minutes baking)
• Difficulty Level: Moderate (requires chilling and shaping)
• Servings: 12 large cookies

Essential Ingredients

The magic of Strawberry Cheesecake Cookies lies in their fresh, vibrant ingredients. Here’s what you’ll need and why each one matters:

For the Strawberry Jam

• Fresh Strawberries (10 oz, 280g, finely diced): Provide a concentrated, sweet-tart flavor for the jam.
• Light Brown Sugar (3½ tbsp, 42g): Sweetens and thickens the jam with a hint of caramel.

For the Cheesecake Filling

• Cream Cheese (6 oz, 170g): Creates a tangy, creamy center.
• Granulated Sugar (3 tbsp, 38g): Sweetens the filling subtly.
• Vanilla Extract (½ tsp): Enhances the flavor with a warm note.

For the Strawberry Cookies

• Unsalted Butter (½ cup, 113g, melted): Adds richness and moisture to the dough.
• Granulated Sugar (¾ cup, 150g): Sweetens and tenderizes the cookies.
• Large Egg (1): Binds the dough and adds structure.
• Vanilla Extract (1 tsp): Complements the strawberry flavor.
• All-Purpose Flour (2½ cups, 315g): Forms the structure for a soft, sturdy cookie.
• Baking Powder (½ tsp): Provides a slight lift for a tender texture.
• Baking Soda (½ tsp): Helps with browning and spreading.
• Salt (½ tsp): Balances sweetness and enhances flavors.
• Fresh Strawberries (¾ cup, 130g, finely diced): Add bursts of fruitiness in the dough.
• Strawberry Jam (¼ cup, from recipe above): Layers sweet-tart flavor into the dough.
• Granulated Sugar (for sprinkling): Adds a sparkly, crunchy finish.

Substitutions and Variations

• Strawberries: Use frozen strawberries (thawed, drained, and patted dry) or raspberries for a different berry flavor.
• Brown Sugar: Swap with granulated sugar or coconut sugar for the jam, noting a slight flavor change.
• Cream Cheese: Use low-fat cream cheese or vegan cream cheese, noting a softer texture.
• Butter: Replace with vegan butter or margarine for a dairy-free version.
• Egg: Use a flax egg (1 tbsp flaxseed + 3 tbsp water) for a vegan version, though the dough may be slightly denser.
• Flour: Substitute with a 1:1 gluten-free flour blend for a gluten-free cookie.
• Add-Ins: Mix ½ cup white chocolate chips into the dough or drizzle melted chocolate over baked cookies.
• Vegan Option: Use vegan cream cheese, vegan butter, a flax egg, and plant-based milk if needed for the jam.

Step-by-Step Instructions

Making Strawberry Cheesecake Cookies is a fun, multi-step process that yields delicious results. Follow these instructions for perfect cookies every time:

For the Strawberry Jam

1. Prepare the Strawberries:
   • Wash, dry, and hull 10 oz (280g) fresh strawberries. Finely dice into small pieces.
   • Tip: Dice uniformly for even cooking and faster reduction.
2. Cook the Jam:
   • In a medium saucepan, combine diced strawberries and 3½ tbsp (42g) light brown sugar, stirring well.
   • Cook over medium-high heat, stirring occasionally, until the mixture thickens and reduces to about ⅓–¼ cup, about 10–15 minutes. The jam should be thick and glossy.
   • Remove from heat and let cool to room temperature, about 30 minutes.
   • Measure out ¼ cup of the jam, transfer to a small bowl, and chill in the refrigerator until ready to use.
   • Tip: Stir frequently to prevent burning, and cool completely to avoid melting the dough later.

For the Cheesecake Filling

3. Make the Filling:
   • In a medium mixing bowl, use a hand mixer on medium speed to beat 6 oz (170g) softened cream cheese, 3 tbsp (38g) granulated sugar, and ½ tsp vanilla extract until smooth and creamy, about 1 minute.
   • Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps.
4. Shape and Freeze:
   • Line a tray with parchment paper.
   • Scoop out 12 portions of the cheesecake filling (about 1 tbsp each) onto the tray. Slightly flatten each portion into a disc using a spoon or your fingers.
   • Freeze the discs for at least 1 hour, or until completely firm.
   • Tip: Flatten discs to about ½-inch thick to fit easily inside the cookie dough.

For the Strawberry Cookies

5. Preheat and Prepare:
   • Preheat the oven to 350°F (175°C).
   • Line 2 baking sheets with parchment paper. Plan to bake 6 cookies per sheet, as they are large and need space.
   • Tip: Use sturdy baking sheets to prevent warping, and ensure parchment is flat.
6. Make the Cookie Dough:
   • In a large mixing bowl, whisk together ½ cup (113g) melted unsalted butter, ¾ cup (150g) granulated sugar, and 1 tsp vanilla extract until the sugar is mostly dissolved, about 1 minute.
   • Add 1 large egg and whisk until fully incorporated.
   • In a separate bowl, whisk together 2½ cups (315g) all-purpose flour, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
   • Using a spatula, fold the dry ingredients into the wet ingredients until a thick dough forms. The dough may seem dry but will come together.
   • Gently fold in ¾ cup (130g) finely diced fresh strawberries until evenly distributed.
   • Tip: Dice strawberries finely to avoid excess moisture, and pat dry if wet to prevent a soggy dough.
7. Layer with Strawberry Jam:
   • Push ¾ of the dough to one side of the bowl, flattening the remaining ¼ dough on the bottom.
   • Dot the flattened dough with ⅓ of the chilled ¼ cup strawberry jam.
   • Add another layer of dough over the jam, flatten, and dot with another ⅓ of the jam. Repeat with the remaining dough and jam.
   • Gently fold to disperse the jam and strawberries without fully tinting the dough pink, creating streaks of jam.
   • Tip: Work quickly to keep the jam cold, and avoid overmixing to maintain distinct jam streaks.
8. Chill the Dough:
   • Cover the dough and chill in the refrigerator for 30 minutes to firm up, making it easier to shape.
   • Tip: Don’t skip chilling, as it prevents the dough from being too sticky to handle.
9. Assemble the Cookies:
   • Divide the chilled dough into 12 equal portions (about 2–3 tbsp each).
   • Flatten each portion into a disc (about 3 inches wide) with your hands or a rolling pin.
   • Place a frozen cheesecake disc in the center of each dough disc. Fold the dough around the filling, pinching the edges to fully enclose it and form a ball.
   • If the dough is sticky, wet your hands or lightly spray with nonstick spray.
   • Arrange 6 balls on each prepared baking sheet, spacing 4 inches apart.
   • Slightly flatten each ball to about ¾-inch thick and sprinkle generously with granulated sugar.
   • Tip: Ensure the cheesecake is fully sealed to prevent leaks, and flatten gently to avoid cracking the dough.
10. Bake:
    • Bake one sheet at a time on the middle oven rack for 13–16 minutes, until the edges are light golden brown and the centers are set but soft.
    • Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
    • Tip: Check at 13 minutes, as ovens vary, and avoid overbaking to keep the cookies soft.
11. Serve:
    • Serve at room temperature or chilled, arranged on a platter or in paper liners for a charming presentation.
    • Optionally garnish with extra diced strawberries or a dusting of powdered sugar.
    • Tip: Refrigerate if not serving immediately due to the cream cheese filling.

Assembly

Assembling Strawberry Cheesecake Cookies is all about creating soft, flavorful cookies with a creamy, fruity center. Here’s how to make them look and taste incredible:

• Assemble Thoughtfully: Layer the dough with jam for bursts of flavor, encase the cheesecake filling securely, and shape into uniform balls for even baking.
• Baking Tips:
  • Bake in small batches to ensure even heat distribution and prevent spreading.
  • Cool on the sheet to set the structure, then transfer to a rack to avoid sogginess.
  • Use fresh, dry strawberries to prevent excess moisture in the dough.
• Presentation Tips:
  • Serve on a dessert tray or in pastel liners to highlight the pink-streaked dough and sugary tops.
  • Garnish with fresh strawberry slices, white chocolate drizzles, or edible flowers for a festive touch.
  • Pair with a glass of lemonade, iced tea, or milk for a complete dessert experience, perfect for baby showers, summer picnics, or Valentine’s Day.
  • Arrange neatly to showcase the large, golden-edged cookies with their sparkly sugar topping.

Storage and Make-Ahead Tips

Strawberry Cheesecake Cookies are best fresh but can be prepped or stored with these tips to maintain their quality:

• Make-Ahead:
  • Prepare the strawberry jam up to 3 days in advance, store in an airtight container in the fridge, and stir before using.
  • Make the cheesecake filling discs up to 1 day ahead, freeze, and keep frozen until ready to assemble.
  • Prepare the cookie dough (without strawberries or jam) up to 1 day ahead, refrigerate, and fold in strawberries and jam just before shaping.
  • Tip: Don’t add strawberries too early, as they may release moisture and make the dough soggy.
• Storage:
  • Store cookies in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 4 days due to the cream cheese filling.
  • Layer with parchment paper to prevent sticking, especially for the soft centers.
  • Tip: If refrigerated, let sit at room temperature for 10–15 minutes before serving for a softer texture.
• Freezing:
  • Freeze unbaked, assembled cookie balls (with cheesecake filling) on a tray, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 1–2 minutes to the baking time.
  • Freeze baked cookies in an airtight container, layered with parchment, for up to 1 month. Thaw in the fridge overnight or at room temperature for 1 hour.
  • Tip: Wrap tightly to prevent freezer burn, and avoid freezing with sugar topping, as it may dissolve upon thawing.

Recipe Variations

Strawberry Cheesecake Cookies are versatile and fun to customize. Here are some creative twists to try:

• Raspberry Cheesecake Cookies: Use raspberries and raspberry jam instead of strawberries for a tart twist.
• Blueberry Lemon Cheesecake Cookies: Replace strawberries with blueberries and add 1 tsp lemon zest to the cheesecake filling.
• Chocolate Strawberry Cheesecake Cookies: Add ½ cup mini chocolate chips to the dough and drizzle baked cookies with melted chocolate.
• Spiced Strawberry Cookies: Mix ½ tsp cinnamon into the dough for a warm, cozy flavor.
• Gluten-Free Cookies: Use a 1:1 gluten-free flour blend and ensure all ingredients are gluten-free.
• Vegan Cookies: Use vegan cream cheese, vegan butter, a flax egg, and plant-based milk for a plant-based version.

Conclusion

You’re now ready to bake Strawberry Cheesecake Cookies that are as delightful as they are delicious! This 2.5-hour recipe is perfect for picnics, parties, or anytime you crave a soft, fruity dessert with a creamy surprise. With their strawberry-studded dough, rich cheesecake filling, and sparkly sugar topping, these cookies are a guaranteed hit. Feel free to tweak the berries, add-ins, or garnishes to make them your own. Grab your strawberries, shape those cookies, and enjoy every soft, creamy bite. Happy baking, and savor the strawberry cheesecake bliss!

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FAQs

1. Can I use frozen strawberries?
Yes! Thaw, drain, and pat dry frozen strawberries to remove excess moisture, then dice and use as directed. Excess water can make the dough soggy.

2. Are these cookies healthy?
They’re an indulgent treat, but you can lighten them with low-fat cream cheese, reduced sugar (½ cup in dough), or smaller cookies. Enjoy in moderation.

3. Can I make these vegan?
Yes! Use vegan cream cheese, vegan butter, a flax egg (1 tbsp flaxseed + 3 tbsp water), and plant-based milk for the jam. Ensure sugars are vegan-friendly.

4. Why is my dough too sticky?
Excess moisture from strawberries or warm dough can cause stickiness. Pat strawberries dry, chill the dough thoroughly, and use wet hands or nonstick spray when shaping.

5. Can I make smaller cookies?
Yes! Divide into 24 smaller portions (about 1½ tbsp dough, ½ tbsp filling) and bake for 10–13 minutes. Space 2 inches apart on the baking sheet.

6. How do I prevent the filling from leaking?
Ensure the cheesecake disc is fully frozen and seal the dough tightly around it, pinching any gaps. Avoid overfilling with jam or strawberries.

7. Can I prep these for a party?
Yes! Prepare jam and filling up to 3 days ahead, assemble cookies up to 1 day ahead, and refrigerate. Bake fresh or store baked cookies in the fridge until serving.

8. What’s the best way to store leftovers?
Store in an airtight container at room temperature for 1 day or in the fridge for up to 4 days. Layer with parchment and serve at room temperature for the best texture.