Soft Strawberry Cheesecake Cookies (Printable Version)
Soft cookies layered with thick strawberry jam and creamy cheesecake centers for a rich, balanced flavor.
# Ingredients:
→ Homemade Strawberry Jam
01 -
200 g fresh ripe strawberries, diced
02 -
100 g granulated sugar
→ Cheesecake Filling
03 -
225 g full-fat brick cream cheese, softened
04 -
15 g granulated sugar
05 -
5 ml vanilla extract (optional)
→ Cookie Dough
06 -
170 g unsalted butter, very soft
07 -
150 g granulated sugar
08 -
1 large egg
09 -
5 ml vanilla extract
10 -
280 g all-purpose flour, measured lightly or weighed
11 -
5 g baking powder
12 -
2 g fine salt
# Steps:
01 -
Combine finely diced strawberries and sugar in a medium saucepan. Cook over medium heat for 45 minutes, smashing halfway through, until the mixture thickens to approximately 80 ml with minimal liquid remaining.
02 -
Mix softened cream cheese with sugar and vanilla extract if desired. Portion into 18 small discs, flatten each, then freeze until solid to prevent leaking during baking.
03 -
In a large bowl, beat very soft butter and granulated sugar until pale and fluffy, about 3–5 minutes.
04 -
Add egg and vanilla extract to the creamed mixture. Beat thoroughly until light and creamy to ensure tender, cakey texture.
05 -
Gently fold in flour, baking powder, and salt until just combined. Avoid overmixing to maintain softness.
06 -
Divide dough and jam into four portions. Press some dough apart and layer jam within, repeating to create swirls and pockets of jam without fully mixing.
07 -
Use a rubber spatula to quarter and gently fold dough sections, creating visible streaks and spots of strawberry jam throughout.
08 -
Scoop eighteen 30 g portions of dough, flatten each, place a frozen cheesecake disc in center, then wrap dough fully around filling and reshape into thick discs.
09 -
Arrange cookies on a lined baking tray spaced apart. Bake at 175°C for 11–12 minutes until edges are lightly golden. Cool on tray for 10 minutes, then transfer to wire rack to cool completely for filling to set.
# Notes:
01 -
For best results, measure flour lightly or weigh to prevent dense texture. Fully freeze cheesecake filling discs before assembly to avoid leakage. Allow cookies to cool fully to achieve a creamy center.