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Ultimate Soft Strawberry Cheesecake Cookies with Creamy Center

A strawberry cheesecake cookie cut in half showing the creamy filling and strawberry jam topping.
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Create soft and chewy strawberry cheesecake cookies that combine a buttery base, a creamy cheesecake filling, and a swirl of bright strawberry jam. This recipe delivers a decadent dessert perfect for parties or summer gatherings.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry jam (preferably homemade or high-quality)
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1 large egg yolk
  • 1/2 cup graham cracker crumbs (optional, for topping)

Instructions

  1. Prepare the cookie dough: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In a large bowl, beat the softened butter, brown sugar, and 1/4 cup granulated sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and 1 teaspoon vanilla extract until just combined.
  3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  4. Prepare the cheesecake filling: In a separate bowl, beat the softened cream cheese, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract until smooth. Beat in the egg yolk until fully incorporated.
  5. Assemble the cookies: Scoop about 1.5 tablespoons of cookie dough and flatten it slightly in your palm. Place a small spoonful (about 1/2 teaspoon) of the cheesecake filling in the center. Top with another small spoonful of cookie dough and gently press the edges to seal the filling inside. Roll into a smooth ball.
  6. Create the jam swirl: Gently press your thumb into the top center of each dough ball to create a small well. Spoon about 1/4 teaspoon of strawberry jam into the well.
  7. Chill the cookies for at least 30 minutes. This step helps prevent spreading.
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Bake the cookies for 10 to 12 minutes, or until the edges are set but the centers are still slightly soft.
  10. Remove from the oven. If desired, immediately sprinkle the tops with graham cracker crumbs while warm.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a Crumbl style cookie, consider doubling the cheesecake topping recipe and spreading it on top after the cookies have cooled completely.
  • Use high-quality strawberry jam; the flavor makes a difference in this recipe.
  • If you want a more pronounced cheesecake flavor, use 6 ounces of cream cheese in the filling mixture.

Nutrition

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