These strawberry cheesecake cookies are a delightful treat! They feature buttery shortbread cookies filled with strawberry jam and a creamy strawberry cheesecake filling. It’s like enjoying strawberry cheesecake in cookie form—perfect for Valentine’s Day or any special occasion!
Why You’ll Love These Strawberry Cheesecake Cookies
- Bursting with Strawberry Flavor: Filled with homemade strawberry jam and topped with a rich strawberry cheesecake filling, these cookies are a strawberry lover’s dream.
- Melt-in-Your-Mouth Texture: These cookies are chewy, buttery, and soft, making every bite a heavenly experience.
- Beautiful Presentation: The piped cheesecake filling adds an elegant touch, making these cookies as pretty as they are delicious.
Strawberry Cheesecake Cookies
Ingredients
#### For the Strawberry Jam
- 16 oz strawberries trimmed
- ¾ cup granulated white sugar
- 1 ½ teaspoons vanilla extract
#### For the Shortbread Cookies
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated white sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
#### For the Strawberry Cheesecake Filling
- 5 oz cream cheese cold
- 5 tablespoons powdered sugar
- ½ oz freeze-dried strawberries
Instructions
#### For the Strawberry Jam
- Puree the strawberries in a food processor and transfer to a large pot.
- Mix in the sugar and vanilla.
- Cook the strawberry puree over medium-low heat for 20-25 minutes until it thickens to a jam-like consistency (about 1 cup). Let it cool completely.
#### For the Shortbread Cookies
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar with an electric mixer on high speed until fluffy, about 2-3 minutes.
- Add the egg yolk and vanilla, and mix on medium-high speed until pale and fluffy, about 1-2 minutes.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined.
- Scoop the dough into 1-tablespoon portions, roll into balls, and press with a ¼ teaspoon to create an indent.
- Chill the dough on a parchment-lined baking sheet for 1 hour.
- Preheat the oven to 350°F 15 minutes before baking.
- Bake 12 cookies at a time on a parchment-lined baking sheet for 9-10 minutes.
- After baking, use a small round cookie cutter to reshape the cookies and press the centers again with a ½ teaspoon. Cool on a wire rack.
#### For the Strawberry Cheesecake Filling
- In a small bowl, beat the cream cheese with an electric mixer on high speed until light and fluffy, about 1-2 minutes.
- Sift in the powdered sugar and mix on medium-low speed until combined.
- Crush the freeze-dried strawberries into a powder using a rolling pin and add to the cream cheese mixture. Mix on low speed until combined.
- Transfer the filling to a piping bag fitted with a small decorative tip.
#### Assembling the Cookies
- Once the cookies are completely cooled, spoon about 1 teaspoon of strawberry jam into the center of each cookie.
- Pipe about 1 teaspoon of cheesecake filling on top of the jam.
- Optionally, sprinkle with crushed freeze-dried strawberries and serve!
Notes
Store in an airtight container for up to three days.