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Strawberry Cheesecake Cookies


  • Author: Sarah White
  • Total Time: 39 minutes
  • Yield: 18 cookies 1x
  • Diet: Vegetarian

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

  1. 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. 
  2. In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Beat in eggs one at a time, then add vanilla. 
  3. In another bowl, whisk flour, baking powder, cornstarch, and salt. Gradually add to wet ingredients to form dough. 
  4. Scoop a tablespoon of dough, flatten, and place a frozen cream cheese ball in the center. Cover with more dough and seal edges. 
  5. Place cookies on a lined baking sheet. Spoon a small amount of strawberry jam on top and swirl with a toothpick. 
  6. 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