Description
These strawberry cheesecake cookies combine a soft, chewy cookie base with a rich cheesecake filling and a dollop of homemade strawberry jam, making them an irresistible treat.
Ingredients
Scale
For the Homemade Strawberry Jam:
- 1 cup fresh or frozen strawberries, hulled and roughly chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Cheesecake Filling:
- 4 oz full-fat block cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the Cookie Dough:
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Step 1: Make the Homemade Strawberry Jam. In a saucepan, combine chopped strawberries, sugar, and lemon juice. Cook until simmering, then add cornstarch slurry and thicken. Let cool
- Step 2: Prepare the Cheesecake Filling. Mix cream cheese and sugar until smooth. Add egg yolk and vanilla, mix until just combined
- Step 3: Make the Cookie Dough. Cream butter and sugars, add egg and vanilla, mix. Gradually add dry ingredients. Chill dough for at least 30 minutes
- Step 4: Assemble and Bake. Preheat oven to 375°F. Scoop dough, create wells, fill with cheesecake mixture then jam. Bake for 10-12 minutes
- Step 5: Cool Completely. Let cookies cool on baking sheet before transferring to a wire rack
Notes
Ensure butter and cream cheese are at room temperature for best results.
Chilling the dough is crucial for preventing excess spreading.
- Prep Time: 30 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 155 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg