If you adore the bright, luscious flavors of fresh strawberries combined with the creamy indulgence of cheesecake, then you are absolutely going to fall in love with this Strawberry Cheesecake Cookies Recipe. These cookies bring a delightful balance of tangy cream cheese filling, swirls of homemade strawberry jam, and soft, tender dough—all rolled into one magical treat that’s perfect for any time the sweet tooth calls. Whether for a cozy afternoon snack or an impressive dessert, these cookies pack a punch of flavor and texture that will keep you reaching for one after another.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

This Strawberry Cheesecake Cookies Recipe relies on simple, well-chosen ingredients that each play a pivotal role in making the cookies irresistibly tasty. From the creamy cold cream cheese that forms the luscious filling to the fresh strawberries that give the jam its vibrant color and brightness, every element is essential.

Cream cheese (6 oz cold): Provides the rich and tangy cheesecake base that melts beautifully inside each cookie.
Granulated white sugar (3 tbsp plus 1 cup plus 1/4 cup for rolling): Balances sweetness perfectly across the filling, jam, and dough coating for that classic cookie crunch.
Vanilla (1/2 tsp plus 2 tsp): Adds a warm aroma and depth to both the filling and dough.
Fresh strawberries (12 oz, hulled and finely diced): The star ingredient in the homemade jam that provides natural sweetness and a burst of color.
All purpose flour (2 3/4 cups): The sturdy yet tender base for your cookie dough.
Baking powder (1/2 tsp): Helps to lightly lift the dough for a soft, cakey texture.
Baking soda (1/2 tsp): Contributes to browning and spread, balancing the cookie structure.
Salt (1/2 tsp): Enhances all the sweet flavors and offsets the richness.
Unsalted butter (1 cup, very softened): Provides richness and tenderness to the cookie dough.
Egg (1, room temperature): Binds ingredients while adding moisture and structure.

How to Make Strawberry Cheesecake Cookies Recipe

Step 1: Prepare the Cheesecake Filling

Start by combining cold cream cheese, 3 tablespoons of sugar, and 1/2 teaspoon of vanilla in a small bowl. Using an electric mixer at medium-high speed, whip this mixture until it becomes light, fluffy, and completely smooth, about 2 minutes. Once ready, scoop the filling into 18 equal portions on a parchment-lined small cookie sheet. Flatten slightly to form thick discs, then freeze until solid to keep the cheesecake center intact during baking.

Step 2: Make the Strawberry Jam

In a medium saucepan over medium heat, gently cook the diced strawberries and 1/4 cup of sugar. Smash the berries with a wooden spoon halfway through cooking to release their juices and create that jammy texture. Stir frequently as the mixture thickens to prevent burning. After roughly 45 minutes, your jam should be reduced to a thick, luscious 1/3 cup. Remove from heat and chill in the fridge to cool completely.

Step 3: Mix Dry Ingredients

Preheat your oven to 350℉ (175℃) and prepare two baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. This dry mix will give your cookies just the right rise and tenderness.

Step 4: Cream Butter and Sugar

In a larger bowl, beat softened butter with 1 cup of granulated sugar on high speed until the mixture becomes pale and fluffy—this usually takes around 2 minutes. This step is key for those melt-in-your-mouth cookies with a delicate crumb.

Step 5: Add Egg and Vanilla

Lower the mixer speed slightly and beat in the egg and 2 teaspoons of vanilla. Continue mixing until the batter turns very light and airy, about 1 to 2 minutes. This fluffy base ensures your cookies will be soft and tender.

Step 6: Combine Wet and Dry Mixtures

Add the dry ingredients to the wet in a few additions, mixing on low just until everything is combined. Be careful not to overmix or the cookies might turn tough. The dough should look soft and slightly sticky.

Step 7: Swirl in Strawberry Jam

Push about three-quarters of the dough to one side of the bowl, flatten the remaining dough, and spoon a quarter of the chilled strawberry jam over it. Repeat layering with the rest of the jam and dough. Using a spatula, gently fold each quarter to create pretty swirls of jam throughout the dough without fully mixing them. These swirls add pockets of vibrant fruitiness in every bite.

Step 8: Shape Cookies with Cheesecake Filling

Using a 2-tablespoon cookie scoop, portion out the dough into 18 equal parts. Flatten each dough ball and place one frozen cheesecake disc in the center. Wrap the dough completely around the filling, sealing it well so no cream cheese leaks while baking. Then, shape each into a nicely flattened disc.

Step 9: Coat Cookies with Sugar and Bake

Roll each cookie disc in the remaining 1/4 cup of sugar, which creates a delightfully crisp and sweet crust as the cookies bake. Arrange six cookies per baking sheet and bake for 11 to 12 minutes until just set but not browned. If desired, use a round cookie cutter right out of the oven to neaten the shape while still warm. Allow the cookies to cool on the sheet for 10 minutes before transferring them to a wire rack to cool completely.

How to Serve Strawberry Cheesecake Cookies Recipe

Garnishes

These Strawberry Cheesecake Cookies Recipe cookies taste wonderful on their own, but if you want to add a little extra flair, a light dusting of powdered sugar or a drizzle of melted white chocolate works beautifully. Fresh strawberry slices or a sprig of mint on the side can also add a fresh, elegant touch for presentation.

Side Dishes

Pairing these cookies with a creamy beverage like vanilla chai latte, classic hot chocolate, or even a chilled glass of milk complements their sweet and fruity flavors perfectly. For brunch or tea time, light whipped cream or vanilla yogurt alongside fresh berries makes a lovely accompaniment.

Creative Ways to Present

If you’re feeling festive, stack the Strawberry Cheesecake Cookies Recipe cookies between layers of whipped cream and fresh strawberries to create an easy icebox cake. Alternatively, sandwich two cookies together with a dollop of strawberry jam or cream cheese frosting for a delicious cookie sandwich that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Strawberry Cheesecake Cookies Recipe in an airtight container at room temperature for up to three days. If your kitchen is warm, storing them in the fridge ensures the cream cheese filling stays firm and fresh.

Freezing

You can also freeze these cookies for up to one month. After baking and cooling completely, place them in a sealed freezer-safe container separated with parchment paper to avoid sticking. Thaw at room temperature before serving to recapture that perfect chewy-soft texture.

Reheating

To enjoy the cookies warm, gently reheat them in a preheated 300℉ (150℃) oven for about 5 minutes. This warms the filling and slightly crisps the sugar coating without drying out the dough, making your Strawberry Cheesecake Cookies Recipe just as delightful as fresh from the oven.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries give the best texture and flavor for the jam in this Strawberry Cheesecake Cookies Recipe, you can use frozen strawberries if you thaw and drain them well first to avoid excess moisture in the jam.

Why do I have to freeze the cream cheese filling?

Freezing the cheesecake filling helps to keep it firm during baking so it doesn’t melt out of the cookie, ensuring each bite has that signature creamy center you expect.

Can I make the dough ahead of time?

Absolutely! The dough can be made one day ahead and stored tightly wrapped in the refrigerator. When ready to bake, allow it to come to room temperature before shaping and baking the cookies.

How do I prevent the cookies from spreading too much?

Rolling the dough into chilled discs around the frozen cheesecake filling and coating in sugar helps maintain their shape. Also, avoid using melted butter or overly soft dough to prevent excessive spreading.

Are these cookies suitable for freezing before baking?

Yes! You can shape the cookies with the cheesecake filling, roll in sugar, then freeze them on a baking sheet until firm. Transfer to a sealed bag and bake directly from frozen, adding a couple extra minutes to the baking time.

Final Thoughts

There is something truly special about the Strawberry Cheesecake Cookies Recipe that combines homemade fruit jam, rich cheesecake, and tender cookie dough all in one bite-sized delight. This recipe is a crowd-pleaser that brings sunshine and sweetness to your kitchen anytime you make it. I can’t wait for you to try these cookies and savor the perfect marriage of flavors and textures in every bite!

Strawberry Cheesecake Cookies Recipe

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4.1 from 23 reviews

Author: admin
Total Time: 2 hours 11 minutes
Yield: 18 cookies 1x

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Description

Delight in these luscious Strawberry Cheesecake Cookies that blend creamy cheesecake filling, sweet strawberry jam swirls, and soft cookie dough for a decadent treat. Perfectly balanced and irresistibly flavorful, these cookies combine a rich cream cheese center with fresh strawberry jam inside a tender, sugar-crisp dough.

Ingredients

Scale

Cheesecake Filling

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla extract

Strawberry Jam

12 oz (340 g) fresh strawberries, hulled and finely diced
1/4 cup (50 g) granulated white sugar

Cookie Dough

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 large egg, at room temperature
2 tsp vanilla extract
1/4 cup (50 g) granulated white sugar, for rolling dough in

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Instructions

Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract. Beat with an electric mixer on medium-high speed until light, fluffy, and smooth, about 2 minutes. Scoop into 18 small, 2-teaspoon portions on the baking sheet and flatten slightly to form thick discs. Freeze until fully solid.
Make the Strawberry Jam: In a medium pot over medium heat, mix finely diced strawberries with 1/4 cup granulated sugar. Cook for about 45 minutes, mashing the berries halfway through with a wooden spoon. Stir frequently near the end to prevent burning, cooking until thick and reduced to about 1/3 cup. Remove from heat and chill in the refrigerator.
Mix Dry Ingredients: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter with 1 cup granulated sugar on high speed with an electric mixer until light and fluffy, about 2 minutes.
Add Egg and Vanilla: Beat in the egg and 2 tsp vanilla extract on medium speed until pale and very fluffy, around 1 to 2 minutes.
Combine Wet and Dry Mixtures: Slowly add dry ingredients to wet ingredients. Mix on low speed just until combined without overmixing.
Swirl in Strawberry Jam: Push three-quarters of the dough to the side. Flatten the remaining quarter on the bowl’s bottom, spoon one-quarter of the chilled jam over it. Repeat layering with the rest of dough and jam until swirled through. Gently fold quarters together with a spatula to incorporate jam swirls without fully mixing.
Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion dough into 18 equal pieces. Flatten each piece, place a frozen cheesecake disc in the center, and carefully wrap dough around to seal the cheesecake filling completely. Shape into slightly flattened discs.
Coat Cookies with Sugar: Roll each dough ball in the reserved 1/4 cup granulated sugar for a crisp, sweet exterior.
Bake the Cookies: Place 6 cookies per prepared baking sheet spaced apart. Bake for 11–12 minutes, until cookies are set but not browned. While still warm, use a circular cookie cutter to neaten shapes as needed. Cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely. Serve and enjoy!

Notes

Freezing the cheesecake filling discs before assembling keeps the filling from melting into the dough during baking.
Reduce sugar in the jam or dough slightly if you prefer a less sweet cookie.
Use fresh, ripe strawberries for the best jam flavor. Frozen berries may produce excess liquid.
Do not overmix the dough once combined to avoid tough cookies.
These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Prep Time: 1 hour 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American