Why choose between a cookie and a cheesecake when you can have both in one bite? These Strawberry Filled Cheesecake Cookies are a sophisticated twist on the classic thumbprint cookie. Featuring a soft, buttery sugar cookie base and a rich, creamy cheesecake center swirled with sweet strawberry jam, they are as beautiful as they are delicious. Perfect for spring parties, bridal showers, or a weekend baking project, these cookies offer a professional “bakery-style” look with a flavor profile that balances sweetness and tang.
Why This Recipe Works
- The Cheesecake Core: By using a sweetened cream cheese filling, we mimic the exact texture of a baked cheesecake inside a portable cookie.
- The “Cold-Fill” Technique: We chill the cream cheese filling before assembly, ensuring it stays contained in the center of the cookie rather than spreading out during the bake.
- The Swirl Effect: Using a toothpick to marble the strawberry jam into the white cheesecake center creates a visually stunning “gourmet” finish with very little effort.
- Balanced Moisture: The sugar cookie base is designed to be slightly sturdy to support the weight of the filling while remaining soft and tender on the inside.
Recipe Details
- Prep Time: 25 Minutes
- Cook Time: 12–15 Minutes
- Total Time: ~40 Minutes (plus chilling)
- Yield: 18–22 Cookies
- Difficulty: Easy/Medium
Ingredients
- For the Cookie Base:
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 2 ½ cups All-Purpose Flour
- ½ tsp Baking Powder
- ¼ tsp Salt
- For the Cheesecake Filling:
- 4 oz Cream Cheese, softened
- 3 Tbsp Powdered Sugar
- ½ tsp Vanilla Extract
- For the Swirl:
- ¼ cup Strawberry Jam or Preserves (seedless is best for swirling)
Instructions
- The Filling: In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Place in the fridge to firm up while you make the dough.
- The Dough: Cream butter and sugar until fluffy. Mix in the egg and vanilla. Gradually add the flour, baking powder, and salt until a soft dough forms.
- The Shaping: Roll the dough into 1.5-inch balls and place them on a parchment-lined baking sheet. Use your thumb or the back of a small measuring spoon to create a deep indentation in each ball.
- The Fill: Spoon about 1 teaspoon of the chilled cream cheese mixture into each center. Top with a small dot (about ¼ tsp) of strawberry jam.
- The Swirl: Use a toothpick to gently swirl the jam into the cream cheese for a marbled effect.
- The Bake: Bake at 350°F (175°C) for 12–15 minutes. The edges should be a very pale golden brown, and the cheesecake center should be set.
- Cool: Let the cookies cool on the pan for 10 minutes before moving to a wire rack. The centers will firm up as they cool.
Conclusion
These Strawberry Filled Cheesecake Cookies are a masterclass in dessert fusion. They provide the nostalgic comfort of a sugar cookie with the luxury of a gourmet cheesecake. Because they use a few simple ingredients to create a high-impact visual, they are a fantastic addition to any baker’s repertoire.
(FAQ)
Q: My cheesecake filling is leaking out. What happened?
A: This usually happens if the indentations aren’t deep enough or if the filling was too warm. Make sure to chill the cream cheese mixture and create a “wall” of dough around the center.
Q: Can I use fresh strawberries?
A: Fresh strawberries release a lot of water when baked, which can make the cheesecake filling runny. It is best to stick to high-quality preserves for the swirl, but you can top the cooled cookies with a small slice of fresh berry!
Q: How do I store these?
A: Because of the cream cheese, these cookies should be stored in an airtight container in the refrigerator. They are actually delicious served cold!
