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The Ultimate Soft Strawberry Cheesecake Cookies: Creamy Center & Berry Swirl

A stack of three strawberry cheesecake cookies, one cut in half showing the creamy filling and strawberry jam topping.
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Bake soft, chewy cookies that capture the flavor of strawberry cheesecake. This recipe features a buttery base, a creamy cheesecake center, and a bright strawberry swirl for a dessert that is both familiar and impressive.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon lemon juice (for filling)
  • 1/2 cup strawberry jam or homemade strawberry preserves
  • 1/4 cup graham cracker crumbs (optional, for topping)

Instructions

  1. Prepare the cheesecake filling: In a small bowl, beat the 8 ounces of softened cream cheese, 1/4 cup sugar, egg yolk, and lemon juice until smooth. Chill the mixture for at least 30 minutes to firm it up.
  2. Make the cookie dough: In a large bowl, cream together the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place a teaspoon-sized dollop of the chilled cheesecake filling in the center. Wrap the dough around the filling, sealing it completely to form a ball.
  5. Roll the dough balls in a light coating of graham cracker crumbs if desired. Place them on baking sheets lined with parchment paper, leaving 2 inches between each cookie.
  6. Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
  7. While the cookies are still warm, gently press a small amount of strawberry jam into the top center of each cookie.
  8. Let the cookies cool completely on the baking sheet for 5 minutes before transferring them to a wire rack to cool fully.

Notes

  • For a homemade strawberry jam flavor, simmer 1 cup of diced strawberries with 2 tablespoons of sugar until thickened, then cool before using.
  • Chilling the cheesecake filling is crucial; it prevents it from melting out during baking.
  • These cookies achieve a soft, melt-in-your-mouth texture when not overbaked.

Nutrition

Find it online: https://cookingbymia.com/strawberry-cheesecake-cookies-recipe/