Why You’ll Love This Recipe
These Strawberry Cheesecake Cookies are the perfect fusion of buttery, chewy cookies and creamy cheesecake filling with sweet strawberry swirls. Every bite is soft, rich, and bursting with fruity flavor, making them a decadent treat for any occasion!
✔ Chewy Cookie Base: Soft-baked with slightly crisp edges.
✔ Creamy Cheesecake Center: A luscious cream cheese filling for a true cheesecake experience.
✔ Sweet Strawberry Swirl: Made with real strawberries or jam for a fresh burst of flavor.
✔ Easy to Make: No fancy steps—just mix, fill, and bake!
Ingredients
For 12-15 cookies, you’ll need:
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Strawberry Swirl:
- ½ cup strawberry jam or fresh strawberries mashed with 1 tablespoon sugar
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Make the Cookie Dough
- Cream the Butter & Sugar: In a large bowl, beat butter and sugar together until light and fluffy.
- Add Egg & Vanilla: Mix in the egg and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix Together: Gradually add the dry ingredients into the wet mixture and stir until just combined.
Step 3: Prepare the Cheesecake Filling & Strawberry Swirl
- Make the Cheesecake Mixture: In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
- Prepare the Strawberry Swirl: If using fresh strawberries, mash them with 1 tablespoon sugar until juicy. If using jam, warm slightly for easy swirling.
Step 4: Assemble the Cookies
- Scoop tablespoon-sized balls of cookie dough onto the baking sheet.
- Make a small indentation in the center of each cookie using your thumb or the back of a spoon.
- Spoon a small amount of cheesecake filling into each indentation.
- Add a dollop of strawberry jam on top and swirl gently with a toothpick.
Step 5: Bake & Cool
- Bake for 10-12 minutes, or until edges are lightly golden but centers remain soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Information (Per Cookie)
(Approximate values based on ingredients used.)
- Calories: 180
- Carbohydrates: 24g
- Protein: 2g
- Fat: 8g
- Sugar: 12g
Tips & Tricks for the Best Strawberry Cheesecake Cookies
✔ Use Room Temperature Ingredients: Ensures smooth mixing and even baking.
✔ Chill the Dough for Thicker Cookies: Refrigerate for 30 minutes before baking for a thicker, chewier cookie.
✔ Don’t Overbake: Take them out when the edges are golden, and the centers are still soft—they firm up as they cool.
✔ Try Different Jams: Raspberry or blueberry jam also works beautifully in place of strawberry.
✔ Make Ahead: Dough can be chilled for up to 24 hours before baking.
✔ Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.
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