Name: Strawberry Cheesecake Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 42 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

Jump to Recipe

If you’re a fan of all things tangy, creamy, and sweet, you’ll instantly fall for these Strawberry Cheesecake Cookies. Imagine everything you love about cheesecake — the luscious cream cheese, the fragrant vanilla, and the bright, juicy strawberries — all bundled into a chewy, bakery-style cookie. This recipe transforms a classic dessert into a portable treat, with swirls of homemade strawberry jam and pockets of rich cheesecake, making each bite truly unforgettable.

Ingredients You’ll Need

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

While the ingredient list is refreshingly approachable, each item is absolutely essential to achieve that signature taste and texture. From the creamy filling to the fruit-packed jam, every element works together for the ultimate Strawberry Cheesecake Cookies experience.

Cream Cheese (6 oz, cold): The creamy heart of the cookies, giving a cheesecake-like tang and luscious bite.
Granulated White Sugar (3 tbsp for filling, 1 cup for dough, 1/4 cup for jam, 1/4 cup for rolling): Adds just the right amount of sweetness throughout every layer of these cookies.
Vanilla Extract (1/2 tsp for filling, 2 tsp for dough): Rounds out the flavor and gives that classic bakery aroma.
Fresh Strawberries (12 oz, hulled and finely diced): Vibrant and juicy, they create a gorgeous homemade jam that bursts in every bite.
All Purpose Flour (2 3/4 cups, spooned and leveled): Provides structure while keeping cookies tender and soft.
Baking Powder & Baking Soda (each 1/2 tsp): These ensure a little lift, keeping the cookies light instead of dense.
Salt (1/2 tsp): Enhances all of the flavors and balances out the sweetness.
Unsalted Butter (1 cup, very softened): Delivers rich flavor and a melt-in-your-mouth crumb.
Egg (1, at room temperature): The binding magic, ensuring the dough holds together perfectly.

How to Make Strawberry Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

First, line a small cookie sheet with parchment paper. In a bowl, beat together cold cream cheese, a bit of sugar, and vanilla until fluffy and smooth — about 2 minutes. This step is key because a well-whipped filling bakes up creamy, not dense. Scoop out 2 teaspoon portions onto your cookie tray; flatten slightly with a spoon to create thick discs. Freeze these until firm, which makes assembly a breeze later on.

Step 2: Cook the Strawberry Jam

Put your diced strawberries and sugar in a pot over medium heat. Simmer for about 45 minutes, smashing them halfway through so you get a jam that’s thick and almost sticky rather than runny. Stir a little more often near the end, as the mixture can start to stick. When it’s reduced to about a heaping 1/3 cup, pop it in the fridge to cool. This homemade jam delivers a fresh, real-strawberry punch in every cookie.

Step 3: Make the Cookie Dough

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment. In one bowl, whisk together flour, baking powder, baking soda, and salt. In a larger mixing bowl, cream the softened butter with sugar until fluffy — you want it almost light and cloudlike. Add the egg and vanilla, mixing until the dough turns pale and extra fluffy. Stir in your dry ingredients just until everything combines; don’t overmix, or your cookies might turn out tough.

Step 4: Swirl In the Jam

For that signature swirl in Strawberry Cheesecake Cookies, divide and layer the dough with the cooled strawberry jam. Push three-quarters of the dough to the side of the bowl. Flatten out one quarter, then spoon some jam over the top. Repeat with more dough and jam so everything’s layered. Use a rubber spatula to gently fold each section so there are distinct pockets of jam — don’t overmix. You want gorgeous red streaks, not pink dough.

Step 5: Assemble and Fill the Cookies

Scoop the dough into 18 portions (about 2 tablespoons each). Gently flatten each one, then place a frozen cheesecake disc in the center. Carefully close the dough around the filling and shape into a disc again — this ensures the cheesecake center stays hidden and luscious. Roll each in the extra sugar for a crisp, sparkly finish.

Step 6: Bake to Perfection

Arrange 6 cookies per prepared baking sheet, as these cookies are generous in size. Bake for 11 to 12 minutes. If you like that classic round cookie-shop shape, use a large circular cookie cutter to gently “scoot” each cookie into a perfect circle right when it comes out of the oven (a secret from pro bakers!). Let them cool on the tray 10 minutes, then move to a rack to cool completely while the aroma wafts through your kitchen.

How to Serve Strawberry Cheesecake Cookies

Garnishes

Add extra flair by topping your cookies with sliced fresh strawberries, a sprinkle of powdered sugar, or even a drizzle of white chocolate. These little touches make your Strawberry Cheesecake Cookies look and taste like bakery masterpieces.

Side Dishes

For an afternoon treat, serve your cookies with a tall glass of cold milk or a dollop of whipped cream. If you’re feeling fancy, pair with a scoop of vanilla ice cream or serve alongside hot coffee or fruity iced tea for a delicious dessert platter.

Creative Ways to Present

Stack cookies high on a pastel cake stand for brunch, package them in a clear gift bag with a ribbon, or layer in a pretty tin for a party favor. Strawberry Cheesecake Cookies are also adorable arranged in a heart shape for Valentine’s Day or tucked into lunchboxes as a sweet surprise.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to two days. Because of the cheesecake filling, you can also refrigerate them, which helps maintain their creamy centers. If chilled, just let them sit at room temp for a few minutes before enjoying so the filling softens up again.

Freezing

To have Strawberry Cheesecake Cookies ready anytime, freeze the fully baked and cooled cookies in a single layer, then transfer to a zip-top bag or airtight container. They’ll store beautifully for up to a month. You can also freeze unbaked filled dough balls (without rolling in sugar) and bake fresh when needed.

Reheating

If you prefer a warm treat, pop leftover cookies in a preheated 300°F (150°C) oven for 3 to 5 minutes, just until they’re gently warmed and the cheesecake center is a little gooey again. Enjoy that straight-from-the-oven magic anytime!

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! While fresh strawberries offer the brightest flavor and color, frozen strawberries can be used when out of season. Just thaw them and drain off excess liquid before cooking them into jam.

My cheesecake filling leaked out — what went wrong?

The key is making sure the cheesecake filling discs are fully frozen and completely sealed inside the cookie dough before baking. If the dough isn’t sealed well, the filling may ooze out, but don’t worry — they’ll still taste amazing!

How do I get the strawberry swirls without overmixing?

Gently fold the dough sections with the jam just enough to create streaks. Resist the urge to stir too much — little jam pockets make for the juiciest bites and prettiest cookies.

Can I make the dough in advance?

Yes! The cookie dough (without filling or rolling in sugar) can be refrigerated for up to 24 hours. Let it soften slightly at room temperature before assembling and baking the Strawberry Cheesecake Cookies.

What’s the best way to ensure soft, bakery-style cookies?

Use very soft butter for creaming and don’t overbake — take the cookies out when the edges are just set and the centers still look a touch underdone. They’ll finish firming up as they cool for perfectly soft bites.

Final Thoughts

There’s truly nothing like sharing a batch of Strawberry Cheesecake Cookies with family or friends — watch them disappear before your eyes! Whether you’re a cheesecake devotee or just looking for a fun twist on a classic, these cookies will quickly earn a spot in your favorites. Pour yourself a drink and enjoy the sweet, creamy magic in every bite!

Strawberry Cheesecake Cookies Recipe

★★★★★

5.3 from 25 reviews

Author: Olivia
Total Time: 42 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Strawberry Cheesecake Cookies are a delightful combination of creamy cheesecake filling and sweet strawberry jam surrounded by a soft cookie exterior. A perfect treat for any occasion!

Instructions

Cheesecake Filling: Line a small cookie sheet with parchment paper. Mix cream cheese, sugar, and vanilla until fluffy. Freeze in 2 tsp portions.
Strawberry Jam: Cook strawberries and sugar until thick. Chill in the fridge.
Cookies: Preheat oven. Make dough, add jam, fold, and shape around frozen cheesecake. Roll in sugar, bake, and cool before serving.

Notes

For best results, ensure the cheesecake filling is completely frozen before adding to the cookie dough.
Adjust the sweetness of the strawberry jam according to your preference.
These cookies can be stored in an airtight container for up to 3 days.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American