Introduction

These Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with the fresh sweetness of strawberry jam, all wrapped in a tender, buttery cookie. Perfect for any occasion, they offer a delightful surprise with every bite.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients

6 oz cream cheese, cold
3 tbsp granulated white sugar
1/2 tsp vanilla extract
12 oz fresh strawberries, hulled and finely diced
1/4 cup granulated white sugar (for jam)
2 3/4 cups all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated white sugar (for dough)
1 cup unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla extract (for dough)
1/4 cup granulated white sugar, for rolling dough in

Instructions

Step 1: Make the cheesecake filling by mixing cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop the filling into small discs on parchment paper and freeze until solid.
Step 2: Cook the strawberry jam by combining the diced strawberries and 1/4 cup sugar in a medium pot. Cook for 45 minutes, smashing the strawberries halfway through. Let the jam cool completely in the refrigerator.
Step 3: Whisk together flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, then gradually mix in the dry ingredients until combined.
Step 4: Fold in the cooled strawberry jam by layering the dough and jam in quarters, folding lightly to create pockets of jam throughout the dough without fully mixing.
Step 5: Scoop portions of dough and flatten each. Place a frozen cheesecake disc in the center of the dough, then enclose the filling completely by folding the dough over it. Roll each cookie lightly in 1/4 cup sugar for a sparkly finish.
Step 6: Bake the cookies on a prepared baking sheet at 350°F (175°C) for 11-12 minutes, baking six at a time. While still warm, press the cookies gently with a round cutter to perfect their shape. Let them cool completely on a rack before serving.

Tips & Variations

For a more intense strawberry flavor, use slightly underripe berries when making the jam to keep the natural tartness.
You can substitute cream cheese filling with a store-bought cheesecake dip to save time, though fresh is best.
Chilling the dough for 30 minutes before adding the jam can make folding easier and prevent excessive stickiness.
Try rolling the cookies in colored sanding sugar for a festive look.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to one month. Warm frozen cookies briefly in the oven to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for the jam, but if using frozen, thaw and drain excess liquid before cooking to avoid a watery jam.

What if I don’t have a round cutter to shape the cookies?

You can gently shape the cookies with your hands while warm or use the bottom of a small glass to press them into a uniform shape.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

5 from 55 reviews

Delight in these Strawberry Cheesecake Cookies that combine a creamy cheesecake filling with sweet strawberry jam encased in a soft, sugar-coated cookie dough. Perfectly baked to golden perfection, these cookies offer a harmonious blend of fruity and creamy flavors with a tender, melt-in-your-mouth texture.

Author: Daniel
Prep Time: 25 minutes
Cook Time: 12 minutes per batch plus 45 minutes for jam cooking
Total Time: 1 hour 30 minutes
Yield: 18–24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Filling

6 oz cream cheese, cold
3 tbsp granulated white sugar
1/2 tsp vanilla extract

Strawberry Jam

12 oz fresh strawberries, hulled and finely diced
1/4 cup granulated white sugar (for jam)

Cookie Dough

2 3/4 cups all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated white sugar (for dough)
1 cup unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla extract (for dough)

For Rolling

1/4 cup granulated white sugar, for rolling dough in

Instructions

Prepare Cheesecake Filling: In a mixing bowl, beat the cold cream cheese with 3 tablespoons of granulated sugar and 1/2 teaspoon of vanilla extract until the mixture becomes smooth and fluffy. Using a spoon or small scoop, form small discs of the filling on parchment paper and place them in the freezer to solidify while you continue with the recipe.
Cook Strawberry Jam: Combine the finely diced strawberries and 1/4 cup granulated sugar in a medium pot. Cook the mixture over medium heat for about 45 minutes, mashing the strawberries halfway through cooking to enhance the jam texture. Once cooked, transfer the jam to the refrigerator to cool completely.
Make Cookie Dough: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened unsalted butter with 1 cup granulated sugar until light and fluffy. Add the room temperature egg and 2 teaspoons of vanilla extract to the butter mixture and mix well. Gradually incorporate the dry ingredients into the wet ingredients until just combined.
Fold Strawberry Jam Into Dough: Gently layer the cooled strawberry jam and cookie dough in quarters, folding lightly to create pockets of jam evenly throughout the dough without mixing completely.
Assemble Cookies: Scoop portions of the dough and flatten them in your hand. Place one frozen cheesecake disc in the center of each flattened dough portion. Carefully fold the dough around the cheesecake filling, sealing it completely. Roll each cookie in 1/4 cup granulated sugar for a sparkly finish.
Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies, six at a time, on a parchment-lined baking sheet for 11 to 12 minutes until they are golden around the edges. While still warm, gently press each cookie with a round cutter to perfect their shape. Transfer the cookies to a wire rack to cool completely before serving.

Notes

Freezing the cheesecake filling discs helps maintain their shape during baking.
Pressing the cookies while warm creates a uniform and neat appearance.
Ensure jam is fully cooled before folding into dough to avoid melting the butter in the dough.
Store cookies in an airtight container for up to 5 days or freeze for longer storage.
Use fresh strawberries for the best flavor in the jam.

Keywords: Strawberry cheesecake cookies, strawberry jam cookies, creamy cheesecake filling, baked cookies, dessert cookies, sweet cookies