Get ready to meet your newest obsession: Strawberry Cheesecake Cookies. Every bite is like sinking your teeth into a cloud of tender cookie, swirled with homemade strawberry jam and hiding a luscious, tangy cheesecake center. These cookies are every bit as dreamy as they sound, and the best part? They’re absolutely doable, even on a busy weeknight when you need a show-stopper treat without the fuss. With real strawberries, a creamy cheesecake heart, and sparkling sugar on every bite, this is the kind of recipe you’ll want to revisit all year long.
Why You’ll Love This Recipe
- Effortlessly Impressive: These look and taste like fancy bakery cookies, but the steps are simple and straightforward.
- Quick to Prepare: Most of the time is hands-off—making, chilling, and assembling can all naturally fit around a busy schedule (and you can do a lot ahead!).
- Delicious Layers: Imagine a soft, buttery cookie with streaks of bright strawberry jam, and that surprise creamy cheesecake core. The textures are everything—crisp edges, gooey swirls, and that smooth center.
- Versatile Ingredients: No need for complicated components here—just good old pantry staples and fresh strawberries.
Ingredients You’ll Need
Gather up these essentials for the ultimate strawberry cheesecake cookie experience:
- Cream Cheese: For the rich, tangy cheesecake filling. Use straight from the fridge for best results—cold cream cheese holds its shape when frozen.
- Granulated White Sugar: Gives just the right sweetness, and also adds sparkle when used for rolling the dough before baking.
- Vanilla Extract: Adds warmth and depth both in the filling and the dough. Use good vanilla—it really shines here.
- Fresh Strawberries: For that vibrant, natural strawberry jam swirl. Dice them small for maximum jamminess and even distribution.
- All-Purpose Flour: The sturdy base that helps the cookies stay soft but not crumbly.
- Baking Powder & Baking Soda: A little of both ensures a cookie that is pillowy but lifts nicely in the oven.
- Salt: A pinch wakes up the flavors—don’t skip it.
- Unsalted Butter: Super softened for a melt-in-your-mouth texture. Flavor matters, so use real butter!
- Egg: Helps the cookies puff and bind up just right. Room temp makes mixing smooth.
- Extra Sugar (for Rolling): For those crispy, shiny edges when the cookies bake. Just the final touch!
Tip: For best results, stick with high-quality vanilla and butter, and don’t skimp on the fresh strawberries. The flavor pay-off is unbeatable.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to make these uniquely yours? Here are a few easy twists:
- Berry Blast: Swap strawberries for blueberries, raspberries, or a combo for a burst of berry flavors.
- Chocolate Drizzle: Once cooled, drizzle cookies with melted white or dark chocolate for an extra decadent finish.
- Gluten-Free: Use your favorite 1:1 gluten-free baking flour in place of all-purpose flour.
- Citrus Zing: Add a little finely grated lemon zest to either the jam or the dough for a fresh hint of citrus.
Don’t be afraid to play—this dough is forgiving, and flavors can be mixed and matched.
How to Make Strawberry Cheesecake Cookies
1. Prep the Cheesecake Filling
Mix cold cream cheese, sugar, and vanilla until fluffy (an electric mixer does this in a flash). Scoop small portions onto a lined baking sheet, flatten into discs, and freeze until solid. This step gives you that trademark creamy middle!
2. Make the Strawberry Jam
Dice strawberries and simmer them gently with sugar until they become a thick, ruby-red jam (about 45 minutes). Stir and smash along the way—your kitchen will smell amazing. Chill until ready to use.
3. Mix the Cookie Dough
Whisk together flour, baking powder, baking soda, and salt. Separately, beat together very soft butter and sugar until fluffy, then add egg and vanilla. Mix in the dry ingredients just until combined—no over-mixing, please!
4. Swirl in the Jam
Distribute the thick strawberry jam into the dough in layers, then gently fold so you get luscious strawberry swirls—don’t fully mix, chunky pockets of jam are the goal.
5. Assemble the Cookies
Scoop dough portions, flatten slightly, place a frozen cheesecake disc in the center, and fold the dough around so the cheesecake is fully sealed inside. Flatten each cookie just a bit—these cookies like a head-start spreading.
6. Roll and Bake
Roll each cookie in sugar for those sparkly, crisp edges. Bake on parchment at 350°F until set but still soft in the middle (about 11-12 minutes). Let cool briefly on the tray, then finish cooling on a rack.
Pro Tips for Making the Recipe
- Freeze the cheesecake filling completely or it will melt into the cookies before they bake.
- Soften butter thoroughly before creaming—you want fluffy, not dense, dough.
- Keep cheesecake discs frozen until the very moment you encase and bake each batch.
- Don’t overmix the jam into the dough; visible streaks bake up prettiest.
- To get glorious, bakery-perfect rounds, gently “scoot” cookies with a large round cutter right after they come out of the oven.
How to Serve
The best way to serve these beauties? Pile them high on a pretty plate and let everyone experience that first bite together—the reveal of the cheesecake center is always a showstopper. Pair them with:
- A tall glass of cold milk or iced coffee: The creaminess is a match made in dessert heaven.
- Summer fruit salad: Let the berry theme shine at a brunch or afternoon tea.
- A drizzle of dark chocolate: Perfect for that extra-rich treat after dinner.
These cookies also make wonderful edible gifts—wrap up a few in parchment and tie with twine for a sweet surprise!
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cheesecake centers stay creamy and irresistible.
Freezing
Both unbaked (assembled) and baked cookies freeze beautifully. For unbaked, freeze assembled cookies on a sheet until solid, then store in a freezer bag for up to 2 months. Bake from frozen, adding a few minutes to the bake time. Baked cookies freeze well too—just reheat for a few seconds in the microwave for a gooey treat.
Reheating
If you want to restore that “fresh from the oven” texture, pop a refrigerated or frozen cookie in the microwave for 10-15 seconds until just warmed through and soft.
FAQs
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Can I use store-bought jam instead of making my own?
Absolutely! A good-quality, thick strawberry jam works just fine if you’re in a hurry. You’ll lose a bit of the homemade touch, but the cookies will still taste incredible.
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What if I don’t have an electric mixer?
No worries—use a sturdy spatula or wooden spoon. It’ll take a bit more muscle to get everything fluffy, but the results will be just as delicious.
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My dough is sticky—is that normal?
Yes, a slightly sticky dough helps keep the cookies soft and chewy. If it’s overly sticky (hard to handle), chill it for 20 minutes before assembling.
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Can I make the cheesecake filling ahead of time?
Definitely. Prepare and freeze the cheesecake discs up to a week in advance—they’re ready to go straight from freezer to cookie dough.
Final Thoughts
There’s just something magical about a cookie that delivers multiple treats in one—fruity, creamy, and beautifully soft all at once. These Strawberry Cheesecake Cookies are such a fun way to transform a classic flavor combo into an easy, delightful dessert. Try them soon, share with friends (or not, we don’t judge!), and don’t be afraid to swap in your favorite fruits or add those extra touches that make a recipe your own. Happy baking!
Print
Strawberry Cheesecake Cookies Recipe
- Prep Time: 2 hours
- Cook Time: 11 minutes
- Total Time: 2 hours 11 minutes
- Yield: 18 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cheesecake Cookies combine soft, buttery cookie dough marbled with homemade strawberry jam and a luscious cheesecake filling in the center. Each bite delivers a delightful blend of tangy, sweet, and creamy flavors, wrapped in a tender cookie with a touch of crunch from a sugared coating. Perfect for impressing guests or treating yourself to a decadent dessert.
Ingredients
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
For the Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
For the Cookies
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla
For Rolling
- 1/4 cup (50 g) granulated white sugar
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add cold cream cheese, sugar, and vanilla. Mix on medium-high speed with an electric mixer until fluffy and sugar is dissolved, about 2 minutes. Scoop the filling into 18 portions (2 teaspoons each) onto the parchment-lined sheet, slightly flattening each scoop into a thick disc. Freeze until completely solid.
- Make the Strawberry Jam: In a medium pot, add finely diced strawberries and sugar. Cook over medium heat for about 45 minutes, mashing strawberries halfway through. Stir continuously toward the end to prevent sticking and reduce until the jam is very thick and about a heaping 1/3 cup. Chill in the refrigerator while you prepare the dough.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream softened butter and granulated sugar with an electric hand mixer on high until fluffy, about 2 minutes.
- Add Wet Ingredients: Add the egg and vanilla to the butter mixture, then mix on medium speed until pale and very fluffy, about 1-2 minutes.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and mix on low just until combined. Do not overmix.
- Swirl in the Jam: Push 3/4 of the dough aside. Layer 1/4 of the dough at the bottom of the bowl, spoon 1/4 of strawberry jam on top, then alternate remaining dough and jam to evenly distribute. Cut the dough in quarters and gently fold to just swirl in the jam, leaving visible pockets.
- Shape and Fill Cookies: Scoop 18 portions of dough (2 tablespoons each) and gently flatten. Place a frozen cheesecake disc in the center of each, then wrap dough around filling to completely enclose it. Shape into slightly flattened discs, not balls.
- Roll in Sugar: Roll each cookie in granulated sugar to coat. Keep unused cheesecake filling in the freezer until ready to use.
- Bake: Arrange 6 cookies at a time on a parchment-lined baking sheet. Bake in a preheated 350℉ (175℃) oven for 11-12 minutes or until edges are set. Immediately after baking, use a large round cookie cutter to gently scoot and shape cookies into perfect circles if desired.
- Cool and Serve: Let cookies cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving. Enjoy!
Notes
- For the best results, keep the cheesecake filling frozen until just before assembling the cookies.
- Do not overmix the dough and jam; you want visible strawberry swirls.
- The strawberry jam must be thick to avoid leaking during baking.
- Flatten cookies slightly before baking to encourage even spreading.
- Store cookies in an airtight container in the fridge if not eaten same day.
Nutrition
- Serving Size: 1 cookie
- Calories: 208
- Sugar: 15g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 33mg
