Strawberry-Filled Cheesecake Cookies
1 h 12 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Think thumbprint cookies had a fling with New York cheesecake: these soft, tangy bites hide a glossy strawberry center that stays jammy and bright.
Perfect for bake sales, brunch trays, or late-night tea, they bring creamy-cheesecake payoff with simple pantry ingredients, no springform drama, and a jammy strawberry pop in every bite.
Ingredients (16 servings)
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Ingredients for the Cookie Dough:
- 1 stick unsalted butter, softened unsalted butter 4 oz
- 4 oz cream cheese, softened cream cheese 4 oz
- ¾ cup granulated sugar granulated sugar
- 1 large egg large egg 1 ct
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 1¾ cups all-purpose flour all-purpose flour 0.48 lb
- ½ tsp baking powder baking powder 0.08 oz
- ¼ tsp baking soda baking soda 0.04 oz
- ¼ tsp salt salt
Ingredients for the Filling:
- ¼ cup strawberry preserves strawberry preserves 3.01 oz
Ingredients for Optional Garnish:
- strawberry preserves strawberry preserves 1 null
How to Make Strawberry-Filled Cheesecake Cookies
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Preheat and prep pans
Heat the oven to 350 F and line two light-colored baking sheets with parchment so the bottoms do not overbrown.
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Cream butter, cream cheese, and sugar
In a large glass bowl with a hand mixer or stand mixer, beat the softened butter and cream cheese on medium until completely smooth, then add the sugar and beat 2 to 3 minutes until fluffy and pale.
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Add egg and vanilla
Beat in the egg and vanilla just until combined and glossy, scraping the bowl so there are no sneaky streaks.
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Combine dry ingredients
Whisk the flour, baking powder, baking soda, and salt in a separate bowl, then add to the wet mixture and mix on low just until no dry spots remain.
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Chill the dough
Cover and chill the dough for 30 minutes so it firms up and bakes thick instead of spreading thin.
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Portion the dough
Use a 1.5 tablespoon cookie scoop to portion 16 mounds, then roll each into a smooth ball for even baking.
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Fill with strawberry preserves
Working one at a time, flatten a dough ball into a 2.5 inch disk, spoon about 3/4 teaspoon strawberry preserves in the center, fold the edges over the filling, pinch to seal, and place seam side down on the sheet.
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Optional swirl on top
If using extra preserves, dab a tiny dot on each cookie and swirl with a toothpick for a pretty marbled top.
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Bake
Bake 11 to 13 minutes until the edges look set and the tops lose their wet shine but have not browned.
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Cool
Let cookies rest on the sheet 5 minutes to finish setting, then transfer to a rack to cool completely so the filling stays put.
Substitutions
- Strawberry preserves -> Seedless raspberry or cherry preserves
- Keeps the ruby color and jammy texture while adding a slightly tangier pop that pairs beautifully with the cheesecake dough.
- Cream cheese -> Mascarpone
- Gives a silkier, more delicate bite with a mellow dairy sweetness and the same creamy interior, just a touch less tang.
- All-purpose flour -> 1:1 gluten-free baking blend
- Maintains structure and tenderness with minimal flavor change, delivering a soft, thick cookie when dough is well chilled.
Tips
- Freeze tiny jam dots
- Pipe or spoon 3/4 teaspoon mounds of preserves onto parchment and freeze 20 minutes so they are easier to seal and less likely to leak.
- Seal like you mean it
- After pinching the seam closed, roll the stuffed ball gently between your palms to smooth micro-cracks that can ooze jam in the oven.
- Watch the sheen, not the color
- These should look set with a matte top and pale color when done, because browning means dry edges and a tough bite.
- Scoop size equals consistency
- A level 1.5 tablespoon scoop keeps portioning tight so the batch bakes evenly and every cookie gets the right jam-to-dough ratio.
- Parchment over silicone
- Parchment grips just enough to prevent spread while releasing cleanly, while many silicone mats can promote spreading with this style of dough.
- Chill between batches
- If the kitchen is warm, keep the tray of formed dough in the fridge so the cookies hold their height and the filling stays centered.
Nutrition Facts *
| Energy | 190 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 8 | g |
| Carbohydrates | 27 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my jam leak out?
- The dough was too warm or the seam was not fully sealed; chill the dough, freeze the jam dots, and always place the seam side down so gravity works for you.
- My cookies spread too much, what happened?
- Under-chilled dough or an overheated sheet pan will flatten them; chill the dough 30 minutes, use cool pans, and line with parchment.
- The dough feels sticky and hard to handle, any fix?
- Lightly flour your fingertips and work fast with chilled dough, and if needed put the bowl back in the fridge for 10 minutes to firm it again.
- How do I know they are baked without overbaking?
- Look for set edges and a matte surface with no shine; they should be pale and soft out of the oven and will firm up as they cool.
- Can I make them ahead?
- Yes, refrigerate stuffed unbaked cookies up to 24 hours or freeze up to 2 months, then bake from cold and add 1 to 2 minutes as needed.
- How should I store them?
- Keep in an airtight container at room temperature for 2 days or refrigerate up to 5 days, and bring to room temp before serving for the creamiest texture.
Serving Suggestions
Serve these with hot coffee or a glass of cold milk, and if you are feeling bold, dust with a whisper of powdered sugar and a tiny pinch of black pepper to wake up the strawberry.
For a party move, drizzle melted white chocolate over cooled cookies or sandwich two small ones around a smear of extra preserves for a bakery-flex finish.
More pairings:
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