Strawberry Cheesecake-Filled Cookies
These strawberry cheesecake-filled cookies feature soft, golden dough packed with diced fresh strawberries and swirled with homemade jam. Each cookie hides a creamy cheesecake centre made by freezing discs of sweetened cream cheese, which are then wrapped in thick strawberry cookie dough. After baking, you’ll bite through a delicate crust to reveal a rich and tangy filling that is perfectly balanced with fruit and sweetness. For best results, chill the dough and filling before assembly and bake until the edges are golden. Enjoy them fresh or store them in the fridge to preserve their luscious texture and flavour.
Strawberry Cheesecake Cookies capture all the best elements of a classic cheesecake, transformed into a soft and indulgent biscuit. Each bite blends juicy strawberries with a creamy cheesecake centre, making them perfect for summer gatherings or as a special teatime treat.
Here’s why you’ll love this recipe:
– Easy to make with simple ingredients
– Perfect for strawberry season, using both fresh berries and homemade jam
– Freezes well for make-ahead treats
– Looks bakery-worthy, but is totally doable at home
– My family asks for these every spring when strawberries are at their best, and nothing makes my kitchen smell sweeter than a batch of these cookies in the oven!
Ingredients:
Fresh strawberries: Essential for a sweet, fruity flavour and a vibrant red colour. Choose berries that smell fragrant and are a deep red for the best results.
Light brown sugar: Adds gentle caramel notes to the jam. Use soft, lump-free sugar for easy melting.
Cream cheese: The heart of the cheesecake filling. Use full-fat cream cheese for the creamiest results, allowing it to soften at room temperature.
Granulated sugar: Balances the tanginess of the filling and dough. Use superfine sugar if possible for easier blending.
Vanilla extract: Deepens the flavour of the cookies and filling. A pure extract provides the best aroma.
Unsalted butter: Gives tenderness and a rich flavour to the dough. Use high-quality butter and melt gently to avoid browning.
Egg: Binds the dough and gives structure. Choose fresh, large eggs for baking.
All-purpose flour: Provides stability in the cookies. Sift before measuring for the fluffiest texture.
Baking powder and baking soda: Work together to make the dough rise and give it tenderness. Check that both are fresh for the best results.
Salt: Brings balance and sharpens flavour. Use fine sea salt for even mixing.
Granulated sugar for topping: Gives sparkle and a delicate crunch when sprinkled on before baking.
Step-by-step instructions
1.Make the jam:
Dice the strawberries into tiny pieces to speed up the cooking process and prevent the jam from becoming watery. Place the berries and light brown sugar in a pot over a medium-high heat. Stir gently and cook for about 10 to 15 minutes until the fruit breaks down and reduces to a few spoonfuls. The mixture will thicken as it cools, so do not rush this step. Measure out a quarter of a cup and chill it fully before using it in the dough.
2.Mix the cheesecake filling:
Using a mixer, beat the softened cream cheese with granulated sugar and vanilla until the mixture is very smooth and thick. Line a tray with baking paper, then scoop out about a tablespoon of filling for each cookie. Slightly flatten each ball, then put the tray in the freezer for at least one hour until the centres are completely firm, which makes assembly much easier later.
3.Prepare the cookie dough:
Start by melting the butter and leaving it to cool slightly. In a large mixing bowl, combine the melted butter with the sugar and vanilla, then whisk in the egg until the mixture is glossy.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually fold the dry ingredients into the wet mixture using a spatula. The dough will look quite thick, but keep folding.
Gently mix in the diced strawberries to prevent them from getting squished.
4.Swirl in the jam:
Push most of the dough to one side of the bowl, flattening it on the bottom. Dot a third of the chilled jam over this bottom section. Layer some of the dough back over the jam, then repeat dotting the jam and covering it with dough to create a marbled effect, rather than mixing all the jam in at once. This creates beautiful streaks and stops the dough from turning too pink.
5.Chill and portion:
Divide the dough into twelve equal portions using a scoop or spoon, then arrange them on a plate and chill for about half an hour to make shaping easier.
6.Stuff and shape the cookies:
Flatten each portion slightly, press a frozen cheesecake disc into the middle, then fold the dough around it to completely seal. Shape into a neat ball. Wet your hands or spray with non-stick spray to prevent sticking. Place the cookies several inches apart on lined baking sheets. Gently flatten each one slightly, then sprinkle with a little sugar for a bakery-style crunchy top.
7.Bake and cool:
Bake at 175°C for around 13–16 minutes, until the edges are just golden. Leave to cool on the baking sheet for 10 minutes, until they have set enough to move to a rack. They are too soft to lift right out of the oven, but will firm up as they cool. Enjoy once cooled completely.
Things you should know:
– These cookies are filled with real fruit and a creamy centre, offering a unique twist on classic cookies.
– The cream cheese filling can be made in advance and frozen for quick baking later.
– The cookie dough is sturdy and works well with a variety of add-ins.
– My favourite part is swirling the strawberry jam into the dough. It looks gorgeous and reminds me of making jam with my grandmother on sunny afternoons. She always insisted on tucking an extra spoonful of jam into her cookies.
Storage tips
– Keep these cookies in an airtight container in the refrigerator for up to three days.
– Because of the cream cheese filling, they are best stored chilled.
– Let them return to room temperature before serving for the creamiest centre.
– You can also freeze baked cookies for up to two months.
– Wrap each one well and thaw overnight in the fridge so the filling stays smooth.
Ingredient substitutions
If fresh strawberries are out of season, frozen berries work well for the jam. Simply thaw them and drain any excess juice before cooking.
You can use shop-bought strawberry jam in a pinch, but homemade jam has a brighter flavour.
For a tangier filling, use Neufchâtel instead of regular cream cheese, or swap some of the vanilla for lemon zest in the cheesecake mixture.
Serving suggestions
I love serving these cookies with a glass of cold milk, or with a scoop of vanilla ice cream for an extra treat. A platter of these cookies will make any spring brunch special, and they travel well for picnics or school bake sales.
Cultural and historical context
Strawberry cheesecake is a true American classic, often served at celebrations and holidays. These cookies capture the essence of the original dessert, offering a handheld treat that’s perfect for sharing. With their swirled jam and creamy centre, they evoke the nostalgic flavours of old-fashioned bakery treats popular at summer fairs.
Pro tips:
– For the smoothest cheesecake centre, always start with cream cheese at room temperature.
– Do not overmix the dough after adding the strawberries to keep the pieces intact.
– Swirl the jam gently to create a beautiful marbled effect in the cookies without turning the dough pink.
Recipe FAQs:
– Can I use frozen strawberries for the jam?
Yes, but make sure you thaw and drain them well before dicing and cooking them into jam. Fresh berries yield the best texture.
How do I keep the cheesecake filling from leaking?
Freeze the filling until firm, then seal it completely inside the dough to prevent leaks during baking.
Why chill the cookie dough before baking?
Chilling the dough helps prevent spreading, ensures the cheesecake centre stays in place and improves the final texture.
How should I store the cookies?
Store at room temperature for up to one day or refrigerate in an airtight container for longer freshness, given the cream cheese centre.
Can I skip making the homemade strawberry jam?
Using homemade jam gives the best flavour, but a high-quality store-bought strawberry jam can be used as an alternative.
What helps shape sticky cookie dough?
Dampen your hands with water or use a little non-stick spray to make shaping easier and reduce sticking.
