Introduction

Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the sweet brightness of fresh strawberries swirled into a soft, buttery cookie. These delightful treats are perfect for snack time or special occasions, offering a tender bite with a fruity surprise inside.

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 the cold cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract until fluffy. Scoop into 18 small discs, flatten them slightly, and freeze until solid.
Step 2: In a saucepan over medium heat, cook the diced strawberries with ¼ cup granulated sugar. Smash the strawberries halfway through cooking and continue simmering until the mixture is thick and jammy, about 10 minutes. Let it chill completely.
Step 3: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Step 4: In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and fluffy.
Step 5: Gradually mix the dry ingredients into the butter mixture just until combined.
Step 6: To create the strawberry jam swirls, press ¼ of the dough flat in a bowl, top with ¼ of the chilled jam, and repeat layering twice more. Gently fold the mixture to create ribbons—be careful not to overmix.
Step 7: Scoop the dough into 18 portions. Flatten each portion, place one frozen cheesecake disc in the center, and wrap the dough completely around the cheesecake.
Step 8: Shape each into a thick disc, roll in the ¼ cup sugar, and arrange on parchment-lined baking sheets.
Step 9: Bake the cookies at 350°F (175°C) for 11–12 minutes. Allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Step 10: Let the cookies cool completely so the cheesecake centers set fully. Enjoy your delightful strawberry cheesecake cookies!

Tips & Variations

Use slightly underripe strawberries for the jam to get a tangier, less sweet flavor.
If fresh strawberries aren’t available, substitute with good-quality frozen strawberries, thawed and drained.
For a richer cheesecake center, fold in a tablespoon of powdered sugar to the cream cheese mixture.
Try rolling the cookies in colored sanding sugar for a festive look.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake centers fresh. Before serving, bring them to room temperature or warm gently in the microwave for 10-15 seconds. You can also freeze the baked cookies for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light cream cheese for the filling?

Yes, light cream cheese can be used, but the filling may be slightly less creamy and rich.

How can I prevent the cheesecake centers from leaking during baking?

Make sure the cream cheese discs are completely frozen before wrapping them in dough. This helps retain their shape and prevents leakage while baking.

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.9 from 86 reviews

Strawberry Cheesecake Cookies combine a luscious cream cheese center with swirls of homemade strawberry jam, all encased in a tender, buttery cookie. These treats are perfect for those who love a balance of creamy, fruity, and sweet flavors in each bite.

Author: Maya
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 18 cookies 1x
Category: Cookies
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) granulated sugar, for rolling

Instructions

Prepare the Cheesecake Centers: In a mixing bowl, combine the cold cream cheese, sugar, and vanilla extract. Beat until the mixture is light and fluffy. Scoop into 18 equal discs, flatten slightly, and freeze until solid to ensure they hold shape inside the cookies during baking.
Make the Strawberry Jam: In a saucepan over medium heat, combine diced strawberries and ¼ cup granulated sugar. Cook, mashing the strawberries halfway through, until the mixture thickens and becomes jammy, approximately 10-15 minutes. You should have about ⅓ cup. Remove from heat and chill completely to set.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter with 1 cup granulated sugar until the mixture is light, fluffy, and pale in color.
Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla extract until fully incorporated and the batter is smooth and fluffy.
Combine with Dry Ingredients: Gradually mix the dry flour mixture into the wet ingredients just until combined; avoid overmixing to keep cookies tender.
Create Dough and Jam Swirls: Press one-quarter of the dough flat on a clean surface, spoon one-quarter of the chilled strawberry jam over it, then repeat layering dough and jam until all is used. Gently fold the layers together a few times to create swirls, being careful not to overmix to maintain visible ribbons of jam.
Assemble Cookies: Divide the swirled dough into 18 portions. Flatten each portion and place a frozen cheesecake disc in the center. Completely wrap dough around the cheesecake center, sealing it inside.
Shape and Coat: Form each filled dough portion into a thick disc. Roll each disc in the ¼ cup granulated sugar to coat. Place the cookies on parchment-lined baking sheets, spacing them to allow for spreading.
Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 11 to 12 minutes until edges are set but centers remain soft. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely so the cheesecake centers set firmly.

Notes

Freezing the cream cheese discs before baking helps maintain a distinct cheesecake center inside the cookie.
Chilling the strawberry jam fully ensures it doesn’t make the dough too wet.
Do not overfold the dough and jam to keep pretty swirls visible in the cookies.
Using parchment paper for baking helps prevent sticking and makes cleanup easier.
Allow cookies to cool completely before serving to ensure the cheesecake filling sets well.

Keywords: Strawberry cheesecake cookies, cream cheese cookies, fruity cookies, baked cookies, dessert cookies