Name: Strawberry Cheesecake Cookies Recipe
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla; 12 oz (340 g) fresh strawberries, hulled and finely diced; 1/4 cup (50 g) granulated white sugar; 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; 1/4 cup (50 g) granulated white sugar, for rolling dough in

Jump to Recipe

If you’re craving a treat that tastes just like your favorite slice of cheesecake but in a portable, irresistible form, these Strawberry Cheesecake Cookies are about to become your latest obsession. Imagine a buttery, tender cookie dough swirled with homemade strawberry jam and wrapped around a plush cloud of creamy cheesecake filling—pure magic in every bite. Each element layers on a new dimension of flavor, making this recipe far more than your average cookie! Whether you’re sharing with friends or enjoying a batch for yourself, you’ll be amazed by how beautifully these cookies capture the essence of a classic dessert.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Strawberry Cheesecake Cookies lies in the balanced blend of simple, familiar ingredients. Every component plays a starring role, from the jammy strawberries adding a burst of color and tang, to the silky cheesecake center providing a decadent surprise. Here’s what you’ll need, and why you shouldn’t skip a thing!

Cream cheese (cold): Essential for the creamy, tangy core that perfectly mimics classic cheesecake; keeping it cold helps it stay firm inside the cookie.
Granulated white sugar (for cheesecake and cookies): Adds sweet structure to both the filling and the dough, balancing tartness and creating a gorgeous cookie crust.
Vanilla: A touch in both the filling and dough brings a warm, bakery-fresh aroma and rounds out the flavors.
Fresh strawberries (hulled and diced): Lively, juicy, and sweet, they’re cooked down into a homemade jam that brings real fruit flavor—not artificial at all!
All-purpose flour: The backbone of your cookies, ensuring a tender bite without being too cakey.
Baking powder and baking soda: Both leaveners team up to add soft lift and the perfect texture.
Salt: Just a hint boosts and balances out the sweetness in every layer.
Unsalted butter (very softened): Makes for a luxurious, melt-in-your-mouth cookie dough and lets you control the saltiness perfectly.
Egg (at room temperature): Gives structure and binds everything together for just the right chew.
Extra granulated sugar (for rolling): Rolling the dough before baking creates a sugary shell for sparkle, a lovely bit of crunch, and a gorgeous finish.

How to Make Strawberry Cheesecake Cookies

Step 1: Make the Cheesecake Filling

Start by lining a small cookie sheet with parchment paper—this is key for easy cleanup and perfect portioning. Beat together your cold cream cheese, sugar, and vanilla until light and fluffy, then scoop into 18 perfect little discs. Pop them in the freezer! Freezing helps the filling hold its shape while you stuff the cookies—not only will you get a neat pocket of cheesecake, but this trick prevents leaks as the cookies bake.

Step 2: Prepare the Strawberry Jam

Next, make your vibrant homemade jam. Combine fresh, diced strawberries with sugar in a pot, simmer, and stir often—especially as the jam thickens. After about 45 minutes, you’ll have a glossy, ruby-red reduction that’s thick enough to dollop onto cookie dough without running. Chill this jam while you whip up the cookie dough so everything is easy to handle and deliciously cool.

Step 3: Mix the Cookie Dough

Preheat your oven for a perfectly crisp bake and prep two baking sheets with parchment. Whisk together dry goods like flour, baking powder, baking soda, and salt—these will give your cookies a soft lift. Then, in a separate bowl, cream together the very soft butter and sugar until pale and fluffy, infusing each bite with buttery richness. Add in the egg and vanilla, giving the dough extra softness and dimension. Gradually mix in your flour blend just until it comes together for a tender, never tough, crumb.

Step 4: Swirl in the Strawberry Jam

Here’s the fun part! Don’t simply dump the jam into the dough; instead, layer and fold. Portion out your dough and jam in alternating layers, then very gently fold to create gorgeous strawberry swirls and tantalizing jam pockets in every cookie. Don’t overmix—those rich ribbons are what make these Strawberry Cheesecake Cookies so striking and luscious.

Step 5: Assemble and Bake

Scoop the dough into 18 portions and gently flatten. Tuck a frozen cheesecake disc into the center of each, then wrap and shape the dough around it, making sure those creamy centers are completely enclosed. Give each cookie a little roll in granulated sugar so they bake up sparkling and golden. Arrange six cookies per sheet and bake in a preheated oven until set and lightly golden—about 11 to 12 minutes. While still hot, use a large round cookie cutter to gently “scoot” the cookies into perfect circles for that bakery-style finish!

Step 6: Cool and Enjoy

Once baked, let the cookies cool on the baking sheet for 10 minutes (they’re fragile thanks to the creamy center!), then move to a rack. The hardest part is waiting, but letting them set ensures the center stays lush and dreamy. Finally, serve your Strawberry Cheesecake Cookies and watch how they disappear.

How to Serve Strawberry Cheesecake Cookies

Garnishes

Top these beauties with a dusting of powdered sugar or a drizzle of melted white chocolate for extra appeal. A few fresh strawberry slices, a sprinkle of freeze-dried strawberry pieces, or a scattering of crushed graham crackers will give them instant charm and signal the cheesecake magic waiting inside.

Side Dishes

Strawberry Cheesecake Cookies pair beautifully with a cold glass of milk, fruity herbal tea, or a creamy iced latte. For a more decadent dessert spread, serve them alongside fresh berries and whipped cream, or plate next to a scoop of vanilla or strawberry ice cream for an all-out celebration of flavors.

Creative Ways to Present

For a whimsical touch at parties, nestle the cookies in cupcake liners, or stack them in a glass jar tied up with ribbon as a sweet gift. Arrange on a platter with edible flowers for a show-stopping spring dessert table, or tuck into lunchboxes for a playful surprise. However you serve Strawberry Cheesecake Cookies, they’re guaranteed to impress!

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container in the refrigerator, since the cheesecake center is perishable. They’ll keep delightfully fresh for up to four days, with that creamy center staying luscious and the cookie outside keeping its soft bite. If you love a chilled dessert, enjoy straight from the fridge!

Freezing

For longer storage, Strawberry Cheesecake Cookies freeze beautifully. Place cooled cookies in a single layer on a lined baking sheet to freeze solid, then transfer to a sealed freezer bag or container. They’ll stay perfect for up to three months. When a craving strikes, grab one and thaw at room temperature for a treat that tastes fresh-baked.

Reheating

To revive that just-baked softness, warm refrigerated or thawed cookies in the microwave for 10 to 15 seconds. Or, pop them into a low oven for a few minutes. This brings back the lovely contrast of tender cookie, melty jam, and creamy center—just like the day they were made!

FAQs

Can I use store-bought strawberry jam instead of homemade?

Absolutely, you can swap in a thick, good-quality strawberry jam if you’re tighter on time. However, homemade strawberry jam really lifts these Strawberry Cheesecake Cookies to the next level with intensely fresh fruit flavor and less sweetness than many store-bought options.

What’s the best way to ensure my cheesecake filling stays inside the cookie?

Freezing the cheesecake filling is your secret weapon! Keeping it solid makes it easier to wrap the dough fully around it and helps prevent leaks or meltdowns as the cookies bake, giving you that dreamy cheesecake surprise in the middle.

Can I make these cookies gluten free?

Yes, you can substitute a measure-for-measure gluten free flour blend for the all-purpose flour. The cookies will still be deliciously soft, though the texture might be very slightly different. Just be sure your blend contains xanthan gum if you want to mimic the structure of classic cookies.

Why do I need to roll the cookie dough in sugar before baking?

Rolling your Strawberry Cheesecake Cookies in sugar gives them that classic sparkle, a slightly crisp exterior, and helps the golden color pop. It adds subtle texture and makes the cookies even more inviting!

Can I use other fruits instead of strawberries?

Absolutely! Try raspberries, blueberries, or even diced peaches for new twists. The formula stays the same, so feel free to experiment. Just be sure to cook the fruit down into a thick jam before swirling into your dough.

Final Thoughts

I hope you give these Strawberry Cheesecake Cookies a try, because they truly are bites of joy! Whether you’re looking to impress friends or just treat yourself, these cookies combine everything you love about cheesecake and fresh strawberry jam—wrapped up in the most delightful package. Don’t be surprised if they disappear in record time!