Easy Strawberry Cheesecake Cookies with Creamy Centers
Soft and chewy Strawberry Cheesecake Cookies filled with homemade jam and a creamy cheesecake center. Perfect for springtime treats or any occasion that calls for a fruity twist.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 cookies
Ingredients
For the Jam:
300g fresh strawberries, chopped
100g granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch + 1 tbsp water
For Cheesecake Filling:
100g cream cheese, softened
2 tbsp powdered sugar
½ tsp vanilla extract
For Cookie Dough:
170g unsalted butter, softened
100g brown sugar
50g white sugar
1 egg + 1 egg yolk
1 tsp vanilla extract
260g all-purpose flour
1 tbsp cornstarch
½ tsp baking soda
½ tsp salt
100g white chocolate chips (optional)
Instructions
-
Cook strawberries, sugar, and lemon juice in a saucepan for 10 minutes. Add cornstarch slurry and cook until thick. Cool.
-
Beat cream cheese, powdered sugar, and vanilla. Freeze small spoonfuls for 30 minutes.
-
Cream butter and sugars. Add egg, yolk, and vanilla.
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Mix flour, cornstarch, baking soda, and salt. Add to wet ingredients. Fold in white chocolate chips. Chill dough 30–60 mins.
-
Flatten dough, add frozen cheesecake ball and ½ tsp jam. Cover with more dough and seal. Shape into a ball.
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Bake at 175°C (350°F) for 12–14 minutes until golden.
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Cool for 10 minutes before transferring.
Notes
Chill dough and freeze filling to avoid leaks. Cookies can be frozen before or after baking.