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Soft Strawberry Cheesecake Cookies

Soft Strawberry Cheesecake Cookies That Melt in Your Mouth

These Soft Strawberry Cheesecake Cookies combine decadent cheesecake and sweet strawberry jam for a delightful treat.
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Prep Time 1 hour
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 1 hour 22 minutes
Servings: 18 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Strawberry Jam
  • 1 cup Finely Diced Fresh Strawberries Can substitute with thawed frozen strawberries (drain excess water)
  • 1/4 cup Granulated Sugar No substitutions necessary
For the Cheesecake Filling
  • 8 oz Cream Cheese Softened; Greek yogurt can be used as a softer alternative
  • 1/4 cup Granulated Sugar No substitutions
  • 1/2 tsp Vanilla Extract Use pure vanilla for best results
For the Cookie Dough
  • 1 cup Unsalted Butter Softened; can use salted butter but reduce added salt
  • 1 cup Granulated Sugar No substitutions
  • 1 large Egg No substitutions
  • 1 tsp Vanilla Extract Use pure or imitation
  • 3 cups All-Purpose Flour Weigh flour for accuracy or use a spoon-and-level method
  • 1/2 tsp Baking Powder No substitutions
  • 1/4 tsp Salt Can adjust based on dietary needs
For Assembly
  • 1/3 cup Homemade Thick Strawberry Jam Adds flavor and moisture to cookies; store-bought jam is less recommended

Equipment

  • Medium saucepan
  • Mixing bowl
  • Baking sheet
  • Electric Mixer
  • measuring cups
  • measuring spoons
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Prepare Homemade Strawberry Jam: Start by finely dicing fresh strawberries and combine them with 1/4 cup of granulated sugar in a medium saucepan. Cook over medium heat for about 45 minutes, stirring occasionally. As the mixture simmers, mash the strawberries halfway through to help it thicken. You’ll know it’s ready when it has a rich, jam-like consistency. Set aside to cool completely.
  2. Make the Cream Cheese Filling: In a mixing bowl, blend 8 oz of softened cream cheese, 1/4 cup of granulated sugar, and 1/2 teaspoon of vanilla extract until the mixture is smooth and creamy. Once combined, divide this delicious filling into 18 portions, flattening each one into discs. Place the discs on a lined baking sheet and freeze until solid, typically about 1 hour.
  3. Dough Preparation: In a large bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, which should take about 3-4 minutes with an electric mixer. Then, add in the large egg and 1 teaspoon of vanilla extract, mixing well. In another bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt, before gradually incorporating this dry mixture into the wet ingredients until just combined.
  4. Assemble the Cookies: Divide your dough into four equal parts. Take one portion, flatten it slightly, and add a spoonful of the homemade strawberry jam in the center, followed by a cheesecake disc. Carefully fold the dough over to encase the filling, sealing all edges. Repeat this process for all portions until you have 18 filled cookie dough balls, ensuring none of the creamy centers are exposed.
  5. Bake the Cookies: Preheat your oven to 350°F (175°C). Arrange the assembled Soft Strawberry Cheesecake Cookies on a lined baking sheet, making sure they have enough space to spread. Bake in the preheated oven for 11 to 12 minutes, or until the edges turn a lovely golden brown. Once done, let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Measure flour correctly to avoid dense cookies. Ensure the cream cheese filling is completely frozen before baking. Allow the dough to come to room temperature for best texture. Keep an eye on the cookies while baking to prevent overbaking.

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