If you adore the heavenly blend of rich cream cheese and juicy strawberries, you are going to absolutely fall in love with this Strawberry Cheesecake Cookies Recipe. These cookies are a delightful marriage of soft, creamy cheesecake centers wrapped in buttery, tender cookie dough speckled with swirls of fresh strawberry jam. Each bite delivers a burst of sweet, tangy flavor paired with a satisfyingly crisp sugar crust, making them the perfect treat for sharing or savoring solo. This recipe brings together simple ingredients in an unexpected but utterly delicious way that will become an instant favorite in your cookie rotation.
Ingredients You’ll Need
Getting these cookies just right means using a handful of straightforward but carefully chosen ingredients that each play a crucial role in the final texture and flavor balance. From the creamy tang of cold cream cheese to the fresh zip of ripe strawberries, every element adds a unique touch to create those luscious strawberry cheesecake cookies you’ll dream about.
- Cream cheese, 6 oz (170 g), cold: The star ingredient for that signature rich and tangy cheesecake filling that melts in your mouth.
- Granulated white sugar, 3 tbsp (38 g): Adds just enough sweetness to the filling while helping it fluff up perfectly.
- Vanilla, 1/2 tsp: A splash of fragrant vanilla amplifies the creamy cheesecake flavor.
- Fresh strawberries, 12 oz (340 g), hulled and finely diced: Provides vibrant color and natural sweetness for the homemade strawberry jam swirl.
- Granulated white sugar, 1/4 cup (50 g): Essential in cooking down the strawberries to a thick, luscious jam consistency.
- All-purpose flour, 2 3/4 cups (344 g): The foundation of the cookie dough, delivering soft yet sturdy structure.
- Baking powder, 1/2 tsp: Helps give the cookies a tender lift.
- Baking soda, 1/2 tsp: Works alongside baking powder for the perfect crumb.
- Salt, 1/2 tsp: Enhances all the sweet flavors and balances the dough.
- Granulated white sugar, 1 cup (200 g): The sweetness powerhouse for the cookie dough itself.
- Unsalted butter, 1 cup (227 g), very softened: Makes the cookies irresistibly rich and tender.
- Egg, 1, at room temperature: Binds everything together while adding moisture.
- Vanilla, 2 tsp: Adds a deep warm note to the cookie dough, pairing beautifully with the strawberry and cheese.
- Granulated white sugar, 1/4 cup (50 g), for rolling: Creates a delightful crackly, sweet coating once baked.
How to Make Strawberry Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by lining a small cookie sheet with parchment paper. In a bowl, combine cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla using an electric mixer on medium-high speed. Whip this mixture until it’s light, fluffy, and the sugar has completely dissolved, which takes about 2 minutes. Scoop this creamy filling into 18 small, 2-teaspoon portions on the parchment, flattening each into a thick disc. Pop these discs in the freezer until they’re completely solid—this step ensures that your cheesecake centers hold their shape when baking.
Step 2: Make the Strawberry Jam
For the vibrant swirl of strawberry jam, place finely diced strawberries and 1/4 cup sugar in a medium pot over medium heat. Cook the mixture for approximately 45 minutes, gently smashing the berries halfway through to release their juices. Stir more frequently toward the end to prevent burning and cook until thick and reduced to about a heaping 1/3 cup. Then transfer the jam to the fridge to chill, allowing its flavors to concentrate and set for when you swirl it into your cookie dough.
Step 3: Prep Dry Ingredients and Oven
While the jam chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Setting the dry ingredients aside now will make incorporating them a breeze in the next steps.
Step 4: Cream Butter and Sugar
In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat softened butter and 1 cup granulated sugar on high speed until the mixture is pale, light, and fluffy—this should take about 2 minutes. This step is key to creating a tender texture by incorporating air into the dough.
Step 5: Add Egg and Vanilla
Slow the mixer to medium speed to beat in the egg and 2 teaspoons of vanilla. Continue mixing until the dough is pale and very fluffy, around 1 to 2 minutes. This adds moisture and rich aroma that perfectly complements the strawberry cheesecake theme.
Step 6: Combine Wet and Dry Ingredients
Reduce mixer speed to low and gradually add the dry ingredients, mixing just until combined. Be careful not to overmix here since you want your cookies soft and tender, not tough or dense.
Step 7: Incorporate the Strawberry Jam
Push about three-quarters of the cookie dough to one side of the bowl. Flatten the remaining quarter of dough at the bottom and spoon one-quarter of the chilled strawberry jam over it. Repeat this layering until all dough and jam are distributed. Using a spatula, cut the dough into quarters and gently fold these together just until the jam is swirled without fully blending—this creates gorgeous bursts of jam throughout your cookies.
Step 8: Assemble Cookies with Cheesecake Centers
Use a 2-tablespoon cookie scoop to portion the dough into 18 equal parts. Flatten each dough portion slightly and place a frozen cheesecake disc right in the center. Carefully wrap the dough around the filling, ensuring the cream cheese is completely sealed inside. Then shape each cookie into a slightly flattened disc, coaxing the edges to close gently over the filling.
Step 9: Sugar the Dough Discs
Roll each cookie in the remaining 1/4 cup of granulated sugar. This extra sweet layer creates a delightful crunch and a shimmer that makes these cookies not only delicious but beautiful.
Step 10: Bake to Perfection
Arrange six cookies per loaf pan lined with parchment paper, spacing them evenly apart. Bake for 11 to 12 minutes until the cookies set and the edges are just firm but not browned. If desired, gently press them into shape with a cookie cutter right when they come out of the oven. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to finish cooling completely. Now you have perfect strawberry cheesecake cookies ready to enjoy!
How to Serve Strawberry Cheesecake Cookies Recipe
Garnishes
To make your Strawberry Cheesecake Cookies Recipe truly pop, consider topping them with a light dusting of powdered sugar or a drizzle of white chocolate. Fresh strawberry slices placed on a serving plate not only look stunning but echo the fruity flavors inside. A sprig of mint can add a fresh aroma and a burst of color that elevates your presentation instantly.
Side Dishes
While these cookies are scrumptious on their own, pairing them with a scoop of vanilla ice cream or a dollop of whipped cream brings out their creamy texture beautifully. A simple cup of hot tea or freshly brewed coffee complements their sweetness perfectly, making your teatime or dessert experience complete and comforting.
Creative Ways to Present
For a fun twist, assemble cookie sandwiches by sandwiching your strawberry cheesecake cookies with a thin layer of strawberry jam or cream cheese frosting in between. They also make excellent gifts when stacked in a decorative tin or wrapped in parchment with a colorful ribbon for friends and family to enjoy. Serving them on a beautiful platter surrounded by fresh fruit can turn these humble cookies into a show-stopping dessert for any occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Cheesecake Cookies keep well stored in an airtight container at room temperature for up to three days. To maintain their freshness, layer parchment paper between cookies to prevent sticking and preserve the chewy, tender texture you baked into them.
Freezing
You can freeze these cookies either before or after baking. If freezing dough balls, wrap them individually in plastic and place them in an airtight container or zip-top bag, then bake directly from frozen adding a couple of extra minutes to the baking time. Baked cookies freeze beautifully too—just thaw overnight at room temperature when ready to enjoy.
Reheating
To revive a soft, freshly baked feel, warm your cookies in the oven at 300°F (150°C) for 5 to 7 minutes or microwave individually for about 10 seconds. This reheating step brings back that melty cream cheese center and the subtle crispness of the outside, perfect for a quick treat anytime.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries work best for this recipe because they reduce down into a thick jam with vibrant flavor and texture. However, frozen strawberries may be used in a pinch—just make sure to thaw and drain excess water before cooking to avoid a watery jam.
What if I don’t have an electric mixer?
You can absolutely make this Strawberry Cheesecake Cookies Recipe by hand using a sturdy whisk or wooden spoon, especially for mixing the filling. Just expect a bit more arm work to achieve the fluffy texture, particularly when beating butter and sugar together.
Are these cookies gluten-free as written?
This recipe calls for all-purpose flour, which contains gluten. To make a gluten-free version, substitute a cup-for-cup gluten-free flour blend appropriate for baking, but results may vary slightly in texture.
Can I substitute cream cheese with another cheese?
Cream cheese gives these cookies their distinct smooth, tangy cheesecake flavor. Substituting with a different cheese like mascarpone or ricotta isn’t recommended as it can alter the texture and taste significantly.
How do I know when the cookies are done baking?
The cookies should be set around the edges and just firm to the touch but not browned. Avoid overbaking to keep them soft and tender with creamy cheesecake centers that stay luscious and not dry.
Final Thoughts
If you’re looking to impress with a unique, homemade treat that feels both indulgent and fresh, you can’t go wrong with the Strawberry Cheesecake Cookies Recipe. The combination of creamy cheesecake pockets nestled inside perfectly tender cookies swirled with real strawberry jam is downright irresistible. I promise once you bake a batch, they’ll become one of your favorite go-to recipes when you want to spoil yourself or share a smile with those you love. Grab your ingredients and get baking—delicious happiness awaits!
Print
Strawberry Cheesecake Cookies Recipe
- Total Time: 2 hours 31 minutes
- Yield: 18 cookies 1x
Description
These Strawberry Cheesecake Cookies feature a luscious cream cheese center surrounded by a tender, strawberry-jam marbled cookie dough. With a crisp sugary exterior and a soft, flavorful crumb, they combine the best elements of cheesecake and cookies in every bite. Perfect for dessert lovers looking for a sweet treat with fresh berry goodness and creamy richness.
Ingredients
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
Cookie Dough
- 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 extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract. Use an electric mixer on medium-high speed to beat until the filling is light, fluffy, and sugar is dissolved, about 2 minutes. Scoop into 18 portions of 2 teaspoons each onto the sheet and flatten slightly into discs. Freeze until completely solid.
- Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and 1/4 cup sugar. Cook for about 45 minutes, smashing berries halfway through with a wooden spoon. Stir more frequently near the end to prevent burning, until thick and reduced to about 1/3 cup (80 ml). Remove from heat and chill in the fridge.
- Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter and 1 cup granulated sugar on high speed with an electric mixer until light and fluffy, about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla on medium speed until pale and very fluffy, about 1–2 minutes.
- Incorporate Dry Ingredients: Add dry ingredient mixture to wet ingredients and mix on low speed just until combined. Avoid overmixing to keep cookies tender.
- Swirl in Strawberry Jam: Push three-quarters of the dough to one side of the bowl. Flatten remaining quarter dough on the bottom and spoon a quarter of the chilled jam over it. Repeat layering with the remaining dough and jam. Gently fold these layers together with a spatula to create a swirl effect, being careful not to mix completely.
- Assemble Cookies with Cheesecake Filling: Scoop dough into 18 portions using a 2-tablespoon cookie scoop. Flatten each portion, place a frozen cheesecake disc in the center, and wrap the dough around it to seal fully. Shape into slightly flattened discs.
- Roll in Sugar: Roll each dough disc in the reserved 1/4 cup granulated sugar to create a sweet and crisp exterior.
- Bake and Cool: Arrange 6 cookies per prepared baking sheet, spacing well apart. Bake for 11–12 minutes until cookies are set but not browned. If desired, use a circular cookie cutter right out of the oven to perfect cookie shape. Cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Freezing the cheesecake filling discs helps them hold shape during baking and creates a creamy center.
- Cooking strawberry jam low and slow concentrates flavor and prevents runniness in the dough.
- Do not overmix dough after adding dry ingredients to keep cookies tender.
- Swirling jam gently avoids fully mixing it into dough, providing bursts of strawberry flavor.
- Freeze cheesecake discs ahead of time to streamline cookie assembly.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
- Prep Time: 2 hours 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
