Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet, tangy burst of strawberry jam, all wrapped in a soft, chewy cookie. These delightful treats offer a luscious surprise in every bite and are perfect for sharing or indulging yourself.

Ingredients

• 6 oz cream cheese
• 3 tablespoons sugar (for filling)
• ½ teaspoon vanilla extract (for filling)
• 12 oz diced strawberries
• ¼ cup sugar (for jam)
• 2¾ cups flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup softened butter
• 1 cup sugar (for dough)
• 1 egg
• 2 teaspoons vanilla extract (for dough)
• Optional: powdered sugar for dusting

Instructions

1. Step 1: Mix the cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla until fluffy. Divide into 18 portions, flatten each into a small disc, and freeze for about an hour until firm. This keeps the cheesecake filling intact during baking.
2. Step 2: In a saucepan over medium heat, combine the diced strawberries and ¼ cup sugar. Stir occasionally and mash the berries halfway through cooking. After about 45 minutes, the mixture should thicken into a glossy jam. Chill completely before using.
3. Step 3: Cream 1 cup softened butter and 1 cup sugar until pale and fluffy. Beat in the egg and 2 teaspoons vanilla until smooth. In a separate bowl, whisk together 2¾ cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Gently fold the dry ingredients into the wet mixture until combined, taking care not to overmix.
4. Step 4: Spoon the chilled strawberry jam into the dough in layers. Using a spatula, fold gently just once or twice to create visible jam swirls without mixing the jam fully into the dough.
5. Step 5: Scoop the dough into 18 balls. Flatten each ball, place a frozen cheesecake disc in the center, and wrap the dough fully around it. Roll each cookie ball in sugar for sparkle, then slightly flatten before baking.
6. Step 6: Bake at 350°F (177°C) for 11–12 minutes until the edges are lightly golden. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. This step ensures the centers set properly.

Tips & Variations

• Prevent leaks: Always freeze the cheesecake filling until solid and seal the dough completely around it to keep the creamy center intact.
• Jam swirls: Fold the jam into the dough gently to maintain pretty streaks and added texture.
• Substitutions: Use raspberry jam instead of strawberry for a different berry twist, or swap regular flour for a gluten-free blend at a 1:1 ratio.
• Finish: Dust cooled cookies with powdered sugar for a bakery-style presentation.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month and thaw at room temperature before serving. Reheat gently in a low oven or microwave for 10–15 seconds to restore softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, store-bought jam works well, but homemade jam adds extra depth and fresh flavor that enhances the overall taste of the cookies.

How do I prevent the cheesecake filling from leaking out during baking?

Be sure to freeze the cheesecake filling discs until firm and seal the cookie dough completely around each disc to keep the filling from leaking during baking.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.8 from 307 reviews

Delightfully soft and chewy Strawberry Cheesecake Cookies featuring a creamy, frozen cheesecake filling core surrounded by homemade strawberry jam swirled cookie dough. These cookies offer the perfect balance of sweet tangy strawberry flavor and rich cheesecake, baked to golden perfection with a luscious center that stays smooth and creamy.

• Author: Daniel
• Prep Time: 1 hour 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 42 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Filling Ingredients

• 6 oz cream cheese, softened
• 3 tablespoons sugar
• ½ teaspoon vanilla extract

Homemade Strawberry Jam Ingredients

• 12 oz diced strawberries
• ¼ cup sugar

Cookie Dough Ingredients

• 2¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract

Optional Garnishes and Substitutions

• Powdered sugar for dusting
• Raspberry jam as a substitution for strawberry jam
• Gluten-free flour blend 1:1 substitution for regular flour

Instructions

1. Prepare the Cheesecake Filling: In a mixing bowl, beat together the cream cheese, sugar, and vanilla extract until the mixture is creamy, light, and fluffy. Divide the mixture into 18 equal portions, shaping each into a small disc. Place the discs on a tray and freeze them for about an hour until they are firm; this ensures the cheesecake filling stays intact during baking.
2. Cook the Strawberry Jam: In a saucepan over medium heat, combine the diced strawberries and sugar. Stir occasionally and gently mash the strawberries halfway through cooking. Simmer for approximately 45 minutes until the mixture reduces to a thick, glossy jam. Remove from heat and chill the jam completely before using.
3. Mix the Cookie Dough: In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy. Beat in the egg and vanilla extract until smooth and well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined to avoid overmixing.
4. Swirl in the Jam Without Overmixing: Spoon the well-chilled strawberry jam into the dough in layers. Gently fold the jam into the dough only once or twice to create visible streaks and swirls of jam. Avoid overmixing as it will turn the dough uniformly pink and eliminate the pretty jam ribbons.
5. Assemble and Shape the Cookies: Scoop the dough into 18 equal balls. Flatten each dough ball into a disk, and place a frozen cheesecake disc in the center. Wrap the dough fully around the filling to seal it completely, preventing leakage. Roll each cookie in granulated sugar for a sparkling finish, and then slightly flatten the cookies before baking.
6. Bake and Cool for the Best Texture: Preheat the oven to 350°F (175°C). Arrange the cookies on a parchment-lined baking sheet and bake for 11–12 minutes, or until the edges just begin to turn lightly golden. Remove from the oven and let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. This cooling step helps the centers set properly while preserving softness.

Notes

• Freeze the cheesecake filling discs solid to prevent leaking during baking.
• Seal each cookie fully around the filling to avoid gaps and leaks.
• Use gentle folding when incorporating jam into dough to maintain distinct swirls.
• Cream butter and sugar thoroughly to achieve a soft, chewy cookie texture.
• Powdered sugar dusting adds an optional bakery-style finish.
• Raspberry jam can substitute the strawberry jam if desired.
• Use gluten-free flour blends in a 1:1 ratio for gluten-free adaptation.

Keywords: Strawberry Cheesecake Cookies, Homemade Strawberry Jam, Soft Chewy Cookies, Cheesecake Filling Cookies, Dessert Cookies, Bakery Style Cookies