Introduction

These Strawberry Cheesecake Cookies combine a creamy cheesecake center with sweet strawberry jam and soft cookie dough for a delightful treat. Perfectly balanced and bursting with fresh fruit flavor, they make a wonderful dessert or snack for any occasion.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients

6 oz cream cheese, cold
3 tbsp granulated white sugar
1/2 tsp vanilla extract
12 oz fresh strawberries, hulled and finely diced
1/4 cup granulated white sugar (for jam)
2 3/4 cups all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated white sugar (for dough)
1 cup unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla extract (for dough)
1/4 cup granulated white sugar, for rolling dough in

Instructions

Step 1: Make the cheesecake filling by mixing cold cream cheese, 3 tablespoons of sugar, and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop the filling into small discs onto parchment paper and freeze until solid.
Step 2: Prepare the strawberry jam by combining diced strawberries and 1/4 cup sugar in a medium pot. Cook over medium heat for 45 minutes, mashing the strawberries halfway through to release their juices. Cool the jam completely in the refrigerator.
Step 3: Whisk together the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing well. Gradually incorporate the dry ingredients into the wet until just combined.
Step 4: Fold the cooled strawberry jam into the dough by layering the dough and jam in quarters, gently folding to create pockets of jam without fully mixing.
Step 5: Scoop portions of dough and flatten each. Place a frozen cheesecake disc in the center, then carefully enclose the filling with dough, sealing completely. Roll each cookie in 1/4 cup granulated sugar to coat evenly.
Step 6: Bake the cookies at 350°F (175°C) for 11-12 minutes, working in batches of six. While still warm, press each cookie gently with a round cutter to perfect its shape. Allow cookies to cool on a wire rack before serving.

Tips & Variations

Freezing the cheesecake filling before baking helps it hold its shape and prevents leakage.
Use fresh, ripe strawberries for the jam to get the best natural sweetness and flavor.
Avoid overmixing the cookie dough to keep the cookies tender and soft.
Pressing the cookies with a cutter while warm ensures a neat, uniform shape that looks professional.
Try substituting raspberries for strawberries to create a different fruity twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat refrigerated or frozen cookies briefly in a warm oven to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare and freeze the cheesecake filling discs several days in advance. Keep them well wrapped to prevent freezer burn until you’re ready to use them.

What if I don’t have a round cutter to shape the cookies?

You can use the bottom of a glass or simply shape the cookies gently with your hands while they are warm to achieve a similar effect.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

Delight in these Strawberry Cheesecake Cookies, featuring a creamy cold cream cheese filling, homemade strawberry jam pockets, and a soft, sugar-coated dough baked to perfection. These cookies combine the rich flavors of cheesecake and fresh strawberries in every bite, offering a unique, indulgent treat that’s perfect for sharing or enjoying as a special dessert.

Author: Cleo
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Filling

6 oz cream cheese, cold
3 tbsp granulated white sugar
1/2 tsp vanilla extract

Strawberry Jam

12 oz fresh strawberries, hulled and finely diced
1/4 cup granulated white sugar

Cookie Dough

2 3/4 cups all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated white sugar
1 cup unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla extract
1/4 cup granulated white sugar, for rolling dough in

Instructions

Prepare cheesecake filling: Mix the cold cream cheese with 3 tablespoons of granulated white sugar and 1/2 teaspoon of vanilla extract until smooth and fluffy. Scoop the mixture into small discs on parchment paper and freeze until solid to ensure the filling holds during baking.
Make strawberry jam: Combine finely diced fresh strawberries with 1/4 cup of granulated white sugar in a medium pot. Cook over medium heat for about 45 minutes, smashing the strawberries halfway through cooking to release their juices and create a jam texture. Once done, let the jam cool completely in the refrigerator.
Mix cookie dough: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the very softened unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in the egg and 2 teaspoons vanilla extract until incorporated. Gradually add the dry ingredients to the wet, mixing until just combined to avoid tough cookies.
Incorporate strawberry jam: Layer the dough and the cooled strawberry jam alternately in four quarters, folding lightly to create pockets of jam distributed throughout the dough. This layering helps swirl the jam flavor in every bite.
Assemble cookies: Scoop portions of the dough and flatten them slightly. Place a frozen cheesecake disc in the center of each dough portion, then gently enclose the filling by folding the dough around it, sealing completely. Roll each assembled cookie in 1/4 cup granulated sugar for a sparkly surface.
Bake and shape cookies: Preheat the oven to 350°F (175°C). Bake cookies six at a time on a baking sheet for 11-12 minutes until lightly golden. While still warm, press the cookies gently with a round cutter to perfect their shape. Transfer to a rack to cool completely before serving.

Notes

Freezing the cheesecake filling before baking is essential to keep it intact inside the cookies.
Use fresh strawberries for the jam for optimal sweetness and flavor.
Do not overmix the dough, as this can result in tough, dense cookies.
Flattening the dough slightly before baking ensures the cookies spread evenly and have an appealing shape.

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