Description
Soft, buttery cookies filled with creamy cheesecake and swirled with strawberry jam. A decadent treat that’s perfect for any occasion.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1/3 cup strawberry jam or preserves
Instructions
- In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract. Mix well, scoop small portions onto a tray, and freeze for 30 minutes.
- In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- In another bowl, whisk flour, baking powder, cornstarch, and salt. Gradually add to wet ingredients to form dough.
- Scoop a tablespoon of dough, flatten, and place a frozen cream cheese ball in the center. Cover with more dough and seal edges.
- Place cookies on a lined baking sheet. Spoon a small amount of strawberry jam on top and swirl with a toothpick.
- Bake at 350°F (175°C) for 12–14 minutes until edges are lightly golden. Cool before serving.
Notes
For best results, keep cheesecake filling well-chilled before baking. Store cookies in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American