Introduction

Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with the fresh sweetness of strawberries, all baked into a tender, buttery cookie. These delightful treats are perfect for special occasions or whenever you crave a unique, fruity dessert cookie.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients

6 oz (170g) cream cheese, cold
3 tbsp (38g) granulated sugar
½ tsp vanilla extract
12 oz (340g) fresh strawberries, diced
¼ cup (50g) granulated sugar (for jam)
2¾ cups (344g) all-purpose flour, spooned and leveled
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (200g) granulated sugar
1 cup (227g) unsalted butter, very softened
1 egg, room temperature
2 tsp vanilla extract
¼ cup (50g) sugar, for rolling

Instructions

Step 1: In a bowl, mix cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla extract until fluffy. Scoop into 18 discs, flatten each, then freeze until solid.
Step 2: Cook diced strawberries and ¼ cup sugar over medium heat, smashing halfway through, until thick and jammy, about 10–15 minutes. Chill completely.
Step 3: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Step 4: Cream softened butter and 1 cup sugar until light and fluffy. Add egg and 2 teaspoons vanilla extract; beat until pale and fluffy.
Step 5: Gradually mix dry ingredients into the butter mixture just until combined.
Step 6: To create swirls, press ¼ of the dough flat, spread ¼ of the chilled jam on top, and repeat layering. Gently fold the dough to form ribbons, being careful not to overmix.
Step 7: Divide dough into 18 portions. Flatten each portion, place a frozen cheesecake disc in the center, then wrap the dough completely around it.
Step 8: Shape each filled dough ball into thick discs, roll in the ¼ cup sugar, and place on parchment-lined baking sheets.
Step 9: Bake in a preheated oven at 350°F (175°C) for 11–12 minutes. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Step 10: Allow cookies to cool completely so the cheesecake centers set well. Enjoy your strawberry cheesecake cookies!

Tips & Variations

Try using frozen strawberries if fresh ones are out of season—just thaw and drain excess liquid before cooking the jam.
For extra flavor, add a teaspoon of lemon zest to the strawberry jam during cooking.
If you prefer a stronger cheesecake flavor, add a tablespoon of powdered sugar to the cheesecake filling.
To make these cookies more festive, sprinkle a little coarse sugar on top before baking.

Storage

Store the 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 10–15 seconds if you prefer them warm, but they are delicious served at room temperature as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

Yes, frozen strawberries work well. Just thaw them fully and drain any excess liquid before cooking to achieve the right jam consistency.

How do I prevent the cheesecake centers from leaking?

Freezing the cream cheese discs until solid before wrapping them in dough helps keep the centers intact during baking, preventing leaks.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.7 from 50 reviews

Strawberry Cheesecake Cookies combine a creamy cheesecake center with sweet strawberry jam swirled into a tender, buttery cookie dough. These cookies are baked to golden perfection with a delightful balance of tangy cream cheese and fresh strawberries, making them a unique and indulgent treat perfect for any occasion.

Author: Zane
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 15 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Center

6 oz (170g) cream cheese, cold
3 tbsp (38g) granulated sugar
½ tsp vanilla extract

Strawberry Jam

12 oz (340g) fresh strawberries, diced
¼ cup (50g) granulated sugar

Cookie Dough

2¾ cups (344g) all-purpose flour, spooned and leveled
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (200g) granulated sugar
1 cup (227g) unsalted butter, very softened
1 egg, room temperature
2 tsp vanilla extract
¼ cup (50g) sugar, for rolling

Instructions

Prepare Cheesecake Centers: Mix the cold cream cheese, 3 tablespoons of granulated sugar, and ½ teaspoon vanilla extract together until the mixture is fluffy. Scoop into 18 small discs, flatten them slightly, and freeze until solid.
Make Strawberry Jam: In a saucepan over medium heat, cook the diced strawberries with ¼ cup of sugar. Smash the strawberries halfway through cooking until the mixture becomes thick and jammy, about 10-15 minutes. Remove from heat and chill completely.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine.
Cream Butter and Sugar: Using a mixer, cream together the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract and beat until the mixture is pale and fluffy.
Add Dry Ingredients: Gradually mix the dry ingredients into the butter mixture just until combined; take care not to overmix for tender cookies.
Create Jam Swirls in Dough: Press ¼ of the dough flat, top with ¼ of the chilled jam, then repeat layers, finishing with dough on top. Gently fold the layers together to create ribbons and swirls of jam without overworking the dough.
Assemble Cookies: Divide the dough into 18 equal portions. Flatten each piece, place a frozen cheesecake center in the middle, then wrap the dough completely around the center, sealing it inside.
Shape and Sugar Cookies: Shape each stuffed dough ball into a thick disc, roll each disc in the ¼ cup sugar for coating, and place them on parchment-lined baking sheets evenly spaced.
Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 11–12 minutes until the edges are lightly golden. Remove from oven and allow to cool on the pan for 10 minutes.
Cool Completely: Transfer cooled cookies to a wire rack and let them cool fully to allow the cheesecake centers to set before serving.

Notes

Freezing the cheesecake centers helps maintain their shape during baking.
Be gentle when folding the jam into the dough to create pretty swirls without overmixing.
Use fresh ripe strawberries for the best flavor in the jam.
Allow cookies to cool completely for the perfect texture and to avoid the cheesecake center leaking.
Store cookies in an airtight container, refrigerated for up to 4 days.

Keywords: strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, baked cookies, dessert recipe, easy cookies