Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies combine fresh strawberries and a rich cheesecake filling into soft, melt-in-your-mouth treats. Start by making a simple homemade jam and freezing tangy cheesecake dollops. Mix the vibrant dough, fold in the jam and strawberries, and assemble the cookies. Chill, bake, and enjoy cookies packed with flavor and texture. Delicious straight from the oven or chilled from the fridge, they’re perfect to satisfy any sweet craving.

INGREDIENTS:

For Strawberry Jam

01 10 oz (280 grams) fresh strawberries, finely diced
02 3 and 1/2 Tablespoons (42 grams) light brown sugar

For Cheesecake Filling

03 6 oz (170 grams) cream cheese
04 3 Tablespoons (38 grams) granulated sugar
05 1/2 teaspoon vanilla extract

For Strawberry Cookies

06 1/2 cup (113 grams) unsalted butter, melted
07 3/4 cup (150 grams) sugar
08 1 egg
09 1 teaspoon vanilla extract
10 2 and 1/2 cups (315 grams) all-purpose flour
11 1/2 teaspoon baking powder
12 1/2 teaspoon baking soda
13 1/2 teaspoon salt
14 3/4 cup (130 grams) finely diced strawberries
15 1/4 cup strawberry jam
16 Granulated sugar for sprinkling on top

DIRECTIONS:

Step 01

Wash, dry, and hull the strawberries. Place finely diced strawberries and light brown sugar in a medium pot and stir well. Cook over medium-high heat, stirring occasionally, until very thick, and reduce to about 1/3 – 1/4 cup. Set aside to cool. Measure out 1/4 cup of strawberry jam, transfer it to a small bowl, and chill it in the fridge.

Step 02

Beat softened cream cheese, vanilla extract, and sugar together. Line a tray with baking paper and scoop out 12 portions of filling (about one Tablespoon per cookie). Slightly flatten each ball and place in the freezer for an hour, or until firm completely …

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