Introduction

Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet, fruity flavor of fresh strawberries. These soft, swirled cookies are perfect for a special treat or sharing with loved ones. Enjoy a delightful balance of textures and tastes in every bite.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients

6 oz cold cream cheese
3 tbsp granulated sugar (for cheesecake filling)
0.5 tsp vanilla extract (for cheesecake filling)
12 oz fresh strawberries, hulled and finely diced
0.25 cup granulated sugar (for strawberry jam)
2.75 cups all-purpose flour
0.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup granulated sugar (for cookie dough)
1 cup very softened unsalted butter
1 large egg, room temperature
2 tsp vanilla extract (for cookie dough)
0.25 cup granulated sugar (for rolling dough)

Instructions

Step 1: In a bowl, mix the cold cream cheese, 3 tablespoons sugar, and 0.5 teaspoon vanilla extract until smooth. Scoop into 18 small discs and freeze them until solid.
Step 2: In a saucepan, cook the diced strawberries with 0.25 cup sugar over medium heat. Smash the mixture halfway through and cook for about 45 minutes until thick and reduced to roughly 1/3 cup. Allow to chill completely.
Step 3: Cream together the softened butter and 1 cup sugar until fluffy. Beat in the egg and 2 teaspoons vanilla extract until pale and light.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix these dry ingredients into the butter mixture until just combined.
Step 5: Gently layer the cookie dough and chilled strawberry jam in quarters to create jam swirls, being careful not to overmix.
Step 6: Scoop the dough into 18 balls. Flatten each ball, place a frozen cheesecake disc in the center, then wrap the dough around the filling. Roll each cookie in the remaining 0.25 cup sugar and flatten slightly.
Step 7: Bake the cookies at 350°F (175°C) for 11–12 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use chilled, homemade strawberry jam for the best texture and flavor.
Keep the cheesecake filling frozen until assembling to prevent melting during shaping.
Allow cookies to cool completely for the creamiest cheesecake centers.
For a festive touch, sprinkle colored sugar on top before baking.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in a microwave for a few seconds to soften the centers before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry jam instead of making my own?

While you can use store-bought jam, making your own from fresh strawberries provides a thicker consistency and fresher flavor, which helps create beautiful jam swirls in the cookies.

How do I prevent the cheesecake filling from leaking during baking?

Freezing the cream cheese discs before assembling the cookies is key. This keeps the filling firm and prevents it from melting out while baking, resulting in a creamy center inside the cookie.

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.7 from 415 reviews

Delight in these Strawberry Cheesecake Cookies featuring creamy cheesecake centers and swirls of homemade strawberry jam, all wrapped in tender, buttery cookie dough. Perfect for a sweet treat that combines classic cheesecake flavors with fresh strawberries in a handheld cookie form.

Author: Cleo
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 30 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Filling

6 oz cold cream cheese
3 tbsp granulated sugar
0.5 tsp vanilla extract

Strawberry Jam

12 oz fresh strawberries, hulled and finely diced
0.25 cup granulated sugar

Cookie Dough

2.75 cups all-purpose flour
0.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup granulated sugar
1 cup very softened unsalted butter
1 large egg, room temperature
2 tsp vanilla extract
0.25 cup granulated sugar (for rolling dough)

Instructions

Prepare the cheesecake filling: Mix cold cream cheese, 3 tablespoons granulated sugar, and 0.5 teaspoon vanilla extract together until smooth and creamy. Scoop the mixture into 18 small discs and freeze them until solid to help maintain their shape during baking.
Make the strawberry jam: Combine finely diced fresh strawberries and 0.25 cup granulated sugar in a saucepan over medium heat. Cook for about 45 minutes, mashing the fruit halfway through until the mixture is thickened and reduced to approximately 1/3 cup. Cool the jam completely before use.
Create the cookie dough: In a mixing bowl, cream together 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 1 large egg and 2 teaspoons vanilla extract until pale. In a separate bowl, whisk together 2.75 cups all-purpose flour, 0.5 teaspoon baking powder, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Gradually mix the dry ingredients into the butter mixture until just combined.
Incorporate the jam: Gently layer the cookie dough and chilled strawberry jam in quarters as you combine them to create pretty jam swirls throughout the dough, being careful not to overmix which can blend the jam too much.
Assemble the cookies: Divide the jam-swirled dough into 18 equal balls. Flatten each ball, place a frozen cheesecake disc in the center, then wrap the dough around so the cream cheese is completely enclosed. Roll the assembled cookie balls in 0.25 cup granulated sugar and gently flatten slightly to form cookie shapes.
Bake the cookies: Preheat the oven to 350°F (175°C). Arrange the prepared cookies on a baking sheet and bake for 11 to 12 minutes until the edges are set but centers remain soft. Allow cookies to cool on the pan for 10 minutes to firm up, then transfer them to a wire rack to cool completely.

Notes

Use chilled homemade strawberry jam for the best texture and flavor consistency in the cookies.
Keep the cheesecake filling frozen until you are ready to assemble the cookies to prevent melting and to maintain the creamy center.
Allow the cookies to cool completely before eating to ensure the cheesecake centers are creamy and the cookies hold their shape.

Keywords: cheesecake cookies, Strawberry Cheesecake Cookies, strawberry desserts, Valentine’s Day Cookies