Name: Strawberry Cheesecake Cookies Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla; 12 oz (340 g) fresh strawberries, hulled and finely diced; 1/4 cup (50 g) granulated white sugar; 2 3/4 cups (344 g) all-purpose flour, spooned and leveled; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup (200 g) granulated white sugar; 1 cup (227 g) unsalted butter, very softened; 1 egg, at room temperature; 2 tsp vanilla; 1/4 cup (50 g) granulated white sugar, for rolling dough in

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Strawberry Cheesecake Cookies are the ultimate treat for anyone who loves luscious strawberries, creamy cheesecake, and soft, tender cookies all wrapped up in one dreamy bite. These cookies strike the perfect balance, featuring a hidden cheesecake filling, homemade strawberry jam ribbons, and a sugar-dusted, buttery cookie dough that’s impossible to resist. If you’re ready to win fans at your next bake sale or impress your friends with something delightfully unique, this recipe is about to become your new go-to favorite.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh, and classic baking ingredients is the first step to making these Strawberry Cheesecake Cookies shine. Every component plays a key role in building flavors, from the freshness of real strawberries to the irresistible tang of cream cheese—each bite delivers something special.

Cream Cheese: Use cold, full-fat cream cheese for that rich, tangy center that captures the classic cheesecake flavor.
Granulated White Sugar: Sweetens every layer, from the cheesecake filling to the jam and the cookie dough, ensuring a perfectly balanced taste.
Vanilla Extract: Adds warmth and depth to both the creamy filling and the dough.
Fresh Strawberries: The heart and color of your homemade jam, bringing vibrant fruitiness to the cookies.
All Purpose Flour: The sturdy base that creates a soft and chewy cookie texture—measured carefully for perfect results.
Baking Powder and Baking Soda: Work together as leaveners to create tender, pillowy cookies without spreading too thin.
Salt: Just a touch highlights all the other flavors for a balanced bite.
Unsalted Butter: Very softened butter blends beautifully for a melt-in-your-mouth cookie.
Egg: Binds everything together and adds richness to the dough.
Extra Sugar (for rolling): Rolling dough balls in sugar gives a sweet, sparkly finish and the subtlest crunch.

How to Make Strawberry Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

Start by lining a small cookie sheet with parchment paper for easy cleanup. In a bowl, blend the chilled cream cheese, sugar, and vanilla with a hand mixer until the filling becomes fluffy and the sugar dissolves completely—this should take about two minutes. Scoop out 2-teaspoon portions onto the prepared tray, flattening each one slightly so you have thick little discs rather than balls. Pop them in the freezer to chill until rock-solid; this ensures the cheesecake centers stay perfectly creamy inside the cookies.

Step 2: Make the Fresh Strawberry Jam

Place finely diced strawberries and sugar in a medium saucepan over medium heat. Let them cook for around 45 minutes, smashing the fruit halfway through to thicken into a gorgeous, chunky jam. Don’t forget to stir more toward the end, as it thickens and can stick to the pan. Your goal is a glossy, thick jam reduced to about a generous 1/3 cup. Chill in the fridge while you move on to the dough—you’ll want the jam nice and cool for swirling.

Step 3: Mix the Cookie Dough

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In one bowl, whisk together flour, baking powder, baking soda, and salt, making sure everything is evenly combined. In a separate large bowl, cream the softened butter and sugar until super light and fluffy—about two minutes with a mixer. Beat in the egg and vanilla until the dough goes pale and the mixture is soft and airy. On low speed, gradually add the dry flour mixture until just combined, being careful not to overmix. Now, you’re ready for the magic to happen!

Step 4: Swirl in the Strawberry Jam

Divide your dough visually into quarters. Flatten out one section at the bottom of the bowl and top with a quarter of your homemade strawberry jam. Add another chunk of dough, then more jam, layering until both are evenly distributed. Use a spatula to gently fold each quarter together—don’t overmix! You want beautiful ribbons and pockets of jam running throughout; this color and flavor burst is what gives the Strawberry Cheesecake Cookies their show-stopping charm.

Step 5: Assemble and Fill the Cookies

Scoop out dough into 18 equal portions using a 2-tablespoon scoop. Flatten each portion and tuck a frozen cheesecake disc into the center, pressing the dough around so it completely surrounds the filling. Shape each sealed ball into a slightly flattened disc—this creates that iconic bakery-style look and ensures even baking. Roll each dough disc in extra sugar for that sparkling, sweet finish.

Step 6: Bake to Perfection

Arrange six cookies per baking sheet (they need some room to spread) and bake for 11–12 minutes, until the edges look set but the centers are still a little soft. Immediately after baking, use a large circular cookie cutter to gently “scoot” each cookie into a perfect round—this is optional, but offers bakery-level presentation! Allow cookies to cool on the sheet for 10 minutes before carefully transferring to a rack to finish cooling. Then, dive in and enjoy every gooey, creamy bite of your homemade Strawberry Cheesecake Cookies.

How to Serve Strawberry Cheesecake Cookies

Garnishes

Add a sprinkle of extra granulated sugar or a light dusting of powdered sugar just before serving for a frosty finish. You can also place a thin slice of fresh strawberry or a mint leaf on top of each cookie right before serving to highlight the flavors even more and give each treat a fresh, eye-catching look.

Side Dishes

Pair these cookies with a scoop of vanilla bean ice cream, or serve alongside a cozy mug of hot tea, chai, or fresh-brewed coffee to bring out all the creamy, fruity notes. Even a tall glass of cold milk does wonders for these Strawberry Cheesecake Cookies, especially if you’re serving them as an after-school treat or afternoon pick-me-up.

Creative Ways to Present

For a special gather or picnic, stack your Strawberry Cheesecake Cookies on a pretty cake stand and intersperse with fresh strawberries and edible flowers. Or individually wrap them in parchment and tie with baker’s twine for a beautiful homemade gift. Planning a dessert table? Arrange them in rows alongside classic cheesecake slices and berry tarts to make a stunning, berry-filled spread.

Make Ahead and Storage

Storing Leftovers

After the cookies have cooled completely, store them in an airtight container at room temperature for up to three days. To keep them extra soft, you can tuck a piece of bread into the container—the bread will absorb excess moisture and keep your cookies tender. Due to the cheesecake center, however, for longer storage, refrigeration is best.

Freezing

Strawberry Cheesecake Cookies freeze exceptionally well! To freeze, let the cookies cool, then place them in a single layer on a tray to harden in the freezer before moving them into a zip-top bag or airtight container. They will keep for up to two months—simply defrost on the counter when you have a craving, and they’ll taste just like freshly baked.

Reheating

If you like your cookies just slightly warm with a gooey center, reheat one or two in the microwave for about 10 seconds. This will soften the cheesecake and bring back that fresh-from-the-oven taste. Be careful not to overheat, as the jam can become very hot, but a gentle warm-up is pure bliss!

FAQs

Can I use store-bought strawberry jam instead of homemade?

Absolutely! If you’re short on time, a good-quality strawberry jam works just fine. However, making your own lets you control the sweetness and the chunkiness, giving the cookies a more vibrant, homemade flavor.

Can I make the dough or filling ahead of time?

Yes! The cheesecake discs and homemade jam can be prepared a day ahead and kept chilled in the fridge or freezer until you’re ready to assemble the cookies. You can also make the dough, wrap it tightly, and refrigerate for up to 24 hours before shaping and baking.

What’s the secret to a gooey cheesecake center?

Freezing the cheesecake filling thoroughly is the real trick! This keeps the center creamy during baking, as it slowly thaws inside the dough rather than melting away or leaking out. Be sure to keep the centers frozen right up until you’re wrapping them in the cookie dough.

How do I prevent my cookies from spreading too much in the oven?

Start with properly chilled cheesecake centers and slightly flattened dough discs. Using parchment-lined baking sheets and spacing the cookies well also ensures even spreading without overshooting. If your dough is very soft, a quick chill in the refrigerator before baking helps too.

Can I substitute other berries or fillings?

Of course! Blueberries or raspberries work beautifully, and you can swap in your favorite preserves or even lemon curd for a bright new twist. Just be sure to simmer homemade jams until they’re thick and not runny to prevent leaks during baking.

Final Thoughts

If you’ve never tried baking Strawberry Cheesecake Cookies, now is your moment—they’re surprisingly simple, unbelievably delicious, and just a joy to make and share. You’ll love the way real strawberries, tangy cheesecake, and buttery cookie dough come together in every bite. Don’t be surprised if these become a tradition in your home—happy baking!

Strawberry Cheesecake Cookies Recipe

★★★★★

5.2 from 10 reviews

Author: Lila
Total Time: 1 hour 10 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

These Strawberry Cheesecake Cookies are a delightful combination of soft, chewy cookies with a creamy cheesecake filling and a sweet strawberry jam center. A perfect treat for any occasion!

Instructions

For the Cheesecake Filling
Line a small cookie sheet with parchment paper. Add the cream cheese, sugar, and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes. Scoop the cheesecake filling into 18, 2 tsp portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc rather than a scooped ball. Pop them into the freezer until completely frozen.
For the Strawberry Jam
Add the diced strawberries and sugar to a medium pot over medium heat. Cook for about 45 minutes, smashing half way through with a wooden spoon. The strawberry jam should be very thick and reduced to a heaping 1/3 cup (80 ml). Remove from the heat and chill in the fridge.
For the Cookies
Preheat the oven to 350℉ (175℃). Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, cream the butter and sugar, add the egg and vanilla, then mix in the dry ingredients. Incorporate the jam into the dough, form the cookies around the cheesecake filling, roll in sugar, and bake for 11-12 minutes. Cool and enjoy!

Notes

These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Feel free to experiment with different fruit fillings for a variety of flavors!

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American