Introduction

Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the sweet, fresh flavor of strawberries all swirled into tender cookie dough. These delightful treats offer a perfect balance of fruity jam and smooth cream cheese center, making them an irresistible dessert for any occasion.

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 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 sugar. Smash the mixture halfway through cooking and continue until it thickens to a jam-like consistency, about 10 minutes. Chill completely.
Step 3: Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
Step 4: 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 in the dry ingredients until just combined.
Step 6: To create the strawberry jam swirls, spread one-quarter of the dough flat, top with one-quarter of the jam, and repeat layering with remaining dough and jam. Gently fold the layers to create ribbons without overmixing.
Step 7: Divide the dough into 18 portions. Flatten each portion, place a frozen cheesecake disc in the center, and wrap the dough completely around the cheesecake, sealing it inside.
Step 8: Shape each filled dough ball into a thick disc. Roll each disc in the reserved 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 the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Step 10: Allow cookies to cool completely to let the cheesecake centers set before serving. Enjoy your strawberry cheesecake cookies!

Tips & Variations

For an extra burst of flavor, use a mix of fresh and frozen strawberries for the jam.
If you prefer a tangier cheesecake center, add a teaspoon of lemon juice to the cream cheese mixture.
Chocolate chips can be added to the dough for a chocolatey twist.
Freeze baked cookies for up to 3 months and thaw at room temperature before serving.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm cookies briefly in a low oven or microwave to soften the cheesecake center before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well for the jam. Just thaw and drain any excess liquid before cooking to avoid a watery jam.

How do I prevent the cream cheese center from leaking out?

Make sure the cheesecake discs are completely frozen and that you seal the dough tightly around each disc to prevent leakage during baking.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.5 from 127 reviews

These Strawberry Cheesecake Cookies combine a luscious cream cheese center with swirls of homemade strawberry jam embedded in buttery, tender cookie dough. With a perfect balance of sweetness and tang, they bake up soft and chewy with a delightful fruity surprise inside, making them an irresistible treat for any occasion.

Author: Lena
Prep Time: 40 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 Cheesecake Centers: Mix the cold cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract together until fluffy. Divide the mixture into 18 discs, flatten each, and freeze until solid to use as centers in the cookies.
Make Strawberry Jam: Cook diced strawberries with ¼ cup granulated sugar over medium heat, smashing halfway through, until the mixture thickens to a jammy consistency (about ⅓ cup). Allow this strawberry jam to chill completely before use.
Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with 1 cup sugar until the mixture is light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and fluffy.
Mix Dough: Gradually incorporate the dry ingredients into the butter mixture just until combined, avoiding overmixing for tender cookies.
Create Jam Swirls: To incorporate jam ribbons in the dough, press ¼ of the dough flat, top with ¼ of the chilled jam, then repeat layers. Gently fold the dough to create visible swirls without overmixing.
Assemble Cookies: Scoop dough into 18 portions and flatten each. Place a frozen cheesecake disc in the center of each dough portion, then wrap the dough completely around the filling.
Shape and Sugar Cookies: Shape each wrapped dough portion into thick discs, roll them in the ¼ cup granulated sugar reserved for rolling, and place them on parchment-lined baking sheets.
Bake Cookies: Bake the cookies in a preheated oven at 350°F (175°C) for 11–12 minutes until edges are set and slightly golden. Allow the cookies to cool on the pan for 10 minutes before transferring them to a wire rack.
Cool Completely: Let the cookies cool fully to allow the cheesecake centers to set properly before serving. Enjoy your freshly baked strawberry cheesecake cookies!

Notes

Freezing the cream cheese discs solid ensures the cheesecake center stays intact during baking.
Be gentle when folding the jam into the dough to maintain pretty swirls without fully blending the jam.
These cookies are best served at room temperature after the centers set, but can be stored in an airtight container for up to 3 days.
For extra flavor, use ripe, sweet strawberries in the jam for a natural sweetness.

Keywords: strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, soft cookies, dessert cookies, homemade cookies