Go Back

Strawberry Cheesecake Cookies

Delicious and soft cookies that combine buttery cookie shells with creamy cheesecake centers and a fruity strawberry jam topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Make sure butter is at room temperature.
  • 1 cup granulated sugar Can be reduced for a lighter option.
  • 1 cup brown sugar, packed
  • 2 large eggs Room temperature for better mixing.
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour Can be swapped partially with whole wheat or almond flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
For the Cheesecake Filling
  • 8 oz cream cheese, softened Use room temperature for easy mixing.
  • 1/2 cup powdered sugar
For Assembly
  • 1 cup homemade strawberry jam Can use low-sugar options for healthier cookies.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture.
  5. To make the cheesecake filling, beat together the cream cheese and powdered sugar until smooth.
Assembly
  1. Take a tablespoon of dough, flatten it, place a teaspoon of cheesecake filling in the center, and top it with another tablespoon of dough, sealing the edges.
  2. Roll the cookie dough balls in strawberry jam until coated, then place them on a baking sheet.
Baking
  1. Bake for 10-12 minutes, or until golden brown.
  2. Let cool before serving.

Notes

Store cooled cookies in an airtight container for up to 3 days, in the fridge for up to 7 days, or freeze for up to 3 months. Portion control is key for enjoying these cookies as part of a balanced diet.