Imagine biting into a soft, buttery cookie bursting with pockets of luscious strawberry jam and a creamy cheesecake center that feels like a sweet surprise in every bite. These Strawberry Cheesecake Cookies are a delightful twist on classic cookies, combining fresh strawberries and smooth cream cheese into a treat that’s utterly addictive. Perfect for sharing with friends or savoring with a cup of tea, this recipe brings together vibrant flavors and satisfying textures that will have you coming back for more.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are surprisingly simple yet essential, each playing a unique role in creating the perfect Strawberry Cheesecake Cookies. From the fresh strawberries lending natural sweetness and color to the cream cheese adding that signature tangy creaminess, every component contributes to an irresistible final result.

Cream cheese (6 oz, cold): This adds the creamy, tangy cheesecake filling that makes these cookies stand out.
Granulated white sugar (various amounts): Used throughout for sweetness—both in the cookie dough and strawberry jam.
Vanilla extract (1/2 tsp and 2 tsp): Brings warm, aromatic notes enhancing the overall flavor.
Fresh strawberries (12 oz, finely diced): Provides natural fruity sweetness and vibrant red flecks that brighten both flavor and appearance.
All-purpose flour (2 3/4 cups): The sturdy base that gives these cookies their tender but structured crumb.
Baking powder, baking soda, and salt (each 1/2 tsp): These leaveners and seasoning ingredients help the cookies rise beautifully and balance the sweetness.
Unsalted butter (1 cup, very softened): Adds richness and a melt-in-your-mouth texture.
Egg (1, room temperature): Binds everything together and helps the dough become fluffy.
Additional granulated sugar (1/4 cup for rolling): Creates a delightful sugary crust on the outside.

How to Make Strawberry Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

Start by mixing cold cream cheese with sugar and vanilla until light and fluffy. This creamy filling is what makes these cookies truly special. After scooping into small discs, freeze them to hold their shape when enclosed in dough later. This step ensures the cheesecake stays intact and delightfully creamy after baking.

Step 2: Cook the Strawberry Jam

Simmer finely diced fresh strawberries with sugar over medium heat, stirring continuously towards the end to prevent sticking and caramelize the natural sugars. The jam needs to cook down until very thick, giving those wonderful strawberry pockets that complement the luscious cheesecake center perfectly.

Step 3: Make the Cookie Dough

Whisk together the dry ingredients, then cream butter and sugar until fluffy. Adding egg and vanilla makes the dough tender and flavorful. Incorporate the dry mixture carefully, then gently fold in the strawberry jam in layers. This method creates beautiful pockets of jam throughout the cookies—each bite bursting with sweetness.

Step 4: Assemble the Cookies

Divide the dough into portions and flatten slightly. Place a frozen cheesecake disc in the center, then cover it completely with cookie dough, shaping each cookie into a flattened disc. For that irresistible sparkle and crunch, roll the dough in sugar before baking. The cheesecake discs should remain frozen until assembly to keep their perfect shape inside the cookie.

Step 5: Bake to Perfection

Bake the Strawberry Cheesecake Cookies at 350°F for 11-12 minutes, timing is crucial to achieve the perfect balance between tender cookie and melty cheesecake. Right after baking, gently shape the cookies with a round cutter for a polished look. Let them cool fully before indulging in these stunning sweet treats!

How to Serve Strawberry Cheesecake Cookies

Garnishes

To elevate presentation, try dusting with powdered sugar or a light drizzle of white chocolate. Fresh strawberry slices on the side can enhance the fruity vibe, while a sprinkle of finely chopped pistachios adds a lovely color contrast and nutty crunch.

Side Dishes

These cookies are fabulous alongside a hot cup of tea or freshly brewed coffee. For a more decadent pairing, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy elements complement the cheesecake filling wonderfully.

Creative Ways to Present

Arrange cookies on a pretty platter alongside fresh strawberries and mint leaves for a simple yet elegant display. You can also sandwich two cookies together with extra strawberry jam or cream cheese frosting for a fun twist that doubles the indulgence.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store Strawberry Cheesecake Cookies in an airtight container at room temperature for up to three days. This keeps their texture soft and the cheesecake center creamy without drying out the cookie.

Freezing

Freeze unbaked cookie dough balls wrapped tightly in plastic wrap for up to three months. When ready to bake, thaw in the fridge overnight and proceed with assembly. Baked cookies can also be frozen in an airtight container — just thaw at room temperature before enjoying.

Reheating

Warm cookies gently in a low oven (about 300°F) for 5-7 minutes to refresh that soft, tender texture. Avoid microwaving as it can make the texture a bit rubbery and cause the cheesecake filling to become too soft.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for this recipe to achieve the right texture and vibrant flavor in the jam, but if using frozen, be sure to thaw and drain excess liquid to avoid soggy dough.

Why does the dough need to be partially layered with jam instead of mixed thoroughly?

Layering and folding the jam gently into the dough creates small pockets of jam rather than one uniform flavor, offering bursts of strawberry sweetness throughout each bite.

Can I substitute cream cheese with a dairy-free alternative?

Yes, but make sure the dairy-free cream cheese holds its shape when frozen and baked. Some plant-based versions might alter the texture of the filling slightly.

What’s the best way to prevent the cheesecake discs from melting out during baking?

Freezing the cheesecake discs solid before assembly and keeping them frozen until just before baking helps them hold their shape inside the cookies perfectly.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, they stay fresh and delicious for about 3 days. Enjoy them soon for the best texture and flavor!

Final Thoughts

If you’re craving a cookie with a little something extra, these Strawberry Cheesecake Cookies promise a sweet, creamy, and fruity delight that’s impossible to resist. Once you try them, they’ll quickly become a beloved favorite in your baking rotation, perfect for any occasion when you want to treat yourself or someone special. Give this recipe a go and prepare for lots of compliments and happy smiles!

Strawberry Cheesecake Cookies Recipe

★★★★★

5.1 from 12 reviews

Author: Thomas
Total Time: 1 hour 40 minutes (includes freezing and jam cooking)
Yield: 18 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these luscious Strawberry Cheesecake Cookies featuring a creamy cheesecake center, swirled with homemade strawberry jam and baked into a soft, buttery cookie dough. Perfect for strawberry lovers looking for a unique twist on classic cookies, combining the rich tang of cream cheese with sweet, thick strawberry jam enveloped in tender vanilla-scented cookies.

Instructions

Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, sugar, and vanilla extract. Mix on medium-high speed with an electric mixer for about 2 minutes until fluffy and the sugar has dissolved. Scoop the filling into eighteen 2-teaspoon portions on the cookie sheet, flatten each to resemble a thick disc, then freeze until completely firm.
Make the Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and sugar. Cook for about 45 minutes, smashing halfway through with a wooden spoon. Stir continuously towards the end to prevent sticking. The jam should thicken to a heaping 1/3 cup (80 ml). Remove from heat and refrigerate to chill while preparing dough.
Preheat the Oven and Prepare Baking Sheets: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: Using an electric hand mixer or stand mixer with a paddle attachment, beat softened butter and 1 cup sugar on high speed for about 2 minutes until fluffy.
Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla on medium speed until pale and fluffy, about 1-2 minutes.
Combine Dry and Wet Ingredients: Mix in the flour mixture on low speed just until combined.
Incorporate Strawberry Jam: Push three-quarters of the dough to the side of the bowl. Flatten remaining quarter, spoon one-quarter of jam onto it, top with another quarter of dough and jam; repeat twice more. Cut dough into quarters and gently fold each section to create pockets of jam without fully mixing.
Form Cookies with Cheesecake Centers: Using a 2-tablespoon cookie scoop, portion dough into 18 portions. Flatten each slightly, place a frozen cheesecake disc in the center, and wrap dough completely around the filling, shaping into a slightly flattened disc. Keep cheesecake discs frozen until use.
Roll and Bake: Roll each cookie in 1/4 cup sugar. Place on prepared baking sheets, six cookies per batch. Bake for 11-12 minutes. Immediately after baking, use a large circular cookie cutter around each warm cookie to shape it perfectly round.
Cool and Serve: Let cookies cool on baking sheet for 10 minutes, then transfer to wire racks to cool completely. Enjoy the decadent strawberry cheesecake cookies!

Notes

Make sure the cream cheese is cold before mixing to get the best texture for the cheesecake filling.
Freezing the cheesecake discs is essential to prevent melting during baking.
Do not overmix the dough after adding jam to maintain pockets of jam throughout.
Use fresh, ripe strawberries for the best jam flavor.
Cooling cookies on the sheet before transferring prevents breakage.
You can make the strawberry jam a day ahead and store it refrigerated.
For evenly sized cookies, use a tablespoon or cookie scoop to portion dough.

Prep Time: 30 minutes
Cook Time: 20 minutes (11-12 minutes per batch plus jam cooking time)
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210 kcal
Sugar: 18 g
Sodium: 120 mg
Fat: 11 g
Saturated Fat: 6.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 35 mg

Keywords: Strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, soft cookies with cream cheese, homemade strawberry jam, dessert cookies