Strawberry Cheesecake Cookies

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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

Prep Time 1 hour
Cook Time 10 minutes
Chill Time 1 hour
Course Dessert
Servings 36 cookies


#### 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


#### 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!


Store in an airtight container for up to three days.

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