If you’re looking for a cookie that tastes like dessert and comfort in one bite, these strawberry cheesecake cookies are it. With a creamy cheesecake center and homemade strawberry jam swirl, every bite is soft, sweet, and just the right amount of gooey. Whether you’re baking for a special occasion or just need something delicious with your coffee, these cookies hit the spot.
Table of Contents
Why You’ll Love Strawberry Cheesecake Cookies
- Bursting with real strawberry flavor
- Soft, thick cookies with creamy centers
- Fun and easy to make at home
- Great for parties, gifts, or snack time
- No fancy tools needed – just a mixing bowl and oven
- Tastes like cheesecake and cookies in one bite
Ingredients of Strawberry Cheesecake Cookies
Main Ingredients
- Cream cheese
- Granulated white sugar
- Vanilla extract
- Fresh strawberries
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Egg
Optional Garnishes
- Powdered sugar
- Crushed freeze-dried strawberries
- White chocolate drizzle
Equipment
- Stand mixer or hand mixer
- Baking sheet
- Saucepan
- Mixing bowls
- Parchment paper
Utensils
- Measuring cups and spoons
- Spatula
- Small spoon
- Cooling rack
Variations of Strawberry Cheesecake Cookies
There are many ways to switch things up and make these cookies your own:
- Use raspberry or blueberry jam instead of strawberry.
- Add mini white chocolate chips to the dough for extra sweetness.
- Mix some crushed graham crackers into the cookie dough for a cheesecake crust vibe.
- For a citrus twist, add a bit of lemon zest to the jam or filling.
- Want it gluten-free? Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Swap in dairy-free cream cheese and butter for a lactose-free option.
How to Make Strawberry Cheesecake Cookies
These cookies are made in four simple parts: the creamy filling, the fruity jam, the soft cookie dough, and finally, baking everything to golden perfection. Let’s walk through each step so you can bake like a pro—even if it’s your first time!
Step 1: Make the Cheesecake Filling
To begin with, place cold cream cheese, sugar, and vanilla into a mixing bowl. Mix everything with a spoon or spatula until smooth and creamy. Once combined, scoop small portions (about ½ teaspoon each) onto a plate lined with parchment paper. Freeze the filling while you prepare the rest. This helps it stay firm while baking.
Step 2: Cook the Strawberry Jam
Next, add finely diced strawberries and sugar to a small saucepan. Stir the mixture over medium heat. The strawberries will start to release juice and bubble. Keep stirring for about 8-10 minutes until the mixture thickens like jam. After cooking, remove the pan from heat and let it cool to room temperature.
Step 3: Prepare the Cookie Dough
In a large mixing bowl, combine the softened butter and sugar. Beat until light and fluffy. Then, add the egg and vanilla, and mix again until smooth. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the wet mixture and mix until you get a soft, thick dough.
Scoop a tablespoon of dough, flatten it slightly, and place a frozen cheesecake ball and a bit of jam in the center. Gently fold the dough around the filling and seal it shut. Roll the cookie ball in sugar and set it on a baking sheet.
Step 4: Bake the Cookies
Finally, preheat your oven to 350°F. Line your baking sheet with parchment paper and space the cookie dough balls a couple of inches apart. Bake for 11–13 minutes or until the edges are lightly golden. Once done, let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack.
Tips and Tricks
- Freeze the cheesecake filling before stuffing—it makes the process easier.
- Don’t overbake! The cookies should still be soft in the center.
- Let the jam cool before adding it to the dough so it doesn’t make the cookie too wet.
- Rolling the dough in sugar adds a subtle crunch to the outer layer.
How to Serve Strawberry Cheesecake Cookies
These cookies are great warm or at room temperature. You can serve them:
- With a cup of tea, coffee, or cold milk
- On a dessert tray with other cookies or bars
- As a cute homemade gift, wrapped in parchment and ribbon
- Slightly warmed with a scoop of vanilla ice cream for an indulgent treat
Make Ahead and Storage
- Make Ahead: You can prepare the cheesecake filling and jam a day in advance.
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze unbaked, filled cookie dough balls and bake directly from frozen—just add 1–2 extra minutes.
FAQs
Can I use store-bought strawberry jam?
Yes! If you’re short on time, use a good quality jam instead of making your own.
Do I have to freeze the cheesecake filling?
It’s highly recommended. It makes the cookies easier to shape and prevents the filling from leaking during baking.
Can I double the recipe?
Absolutely. This recipe doubles well—just make sure to chill the dough between batches.
Are these cookies too sweet?
Not at all! The tartness of the cream cheese balances out the sweetness of the jam and cookie dough perfectly.
Conclusion
In summary, these strawberry cheesecake cookies are the ultimate soft and creamy treat. They’re full of flavor, easy to make, and impossible to resist. Whether you’re a beginner or an experienced baker, this recipe is sure to be a hit.
Ready to bake a batch? Don’t forget to bookmark this recipe and share it with friends who love homemade desserts.
If you’re a fan of fruity, creamy desserts, you’ll love exploring even more sweet ideas beyond these cookies. Try this Klondike Strawberry Cheesecake Recipe for a frozen twist on the classic, or check out the mouthwatering Strawberry Cheesecake Klondike Bar for a no-bake treat that’s perfect on a hot day. And if you’re craving something with a citrusy burst, the Lemon Blueberry Cheesecake delivers the perfect balance of tangy and sweet in every slice.
Strawberry cheesecake cookies bring together the best of two beloved desserts: soft, chewy cookies and rich, tangy cheesecake. The creamy filling in these cookies is inspired by the traditional cheesecake, a dessert that dates back to ancient Greece. The sweet and slightly tart flavor comes from fresh strawberries, one of the most popular berries used in baking around the world. And just like most baked treats, these cookies rely on a solid understanding of baking techniques to get the texture and flavor just right.
Strawberry Cheesecake Cookies
Ingredients
For the Cheesecake Filling
- 6 oz cream cheese cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla extract
For the Strawberry Jam
- 12 oz fresh strawberries hulled and finely diced
- 1/4 cup granulated white sugar
For the Cookies
- 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
- 1 cup unsalted butter very softened
- 1 egg at room temperature
- 2 tsp vanilla extract
- 1/4 cup granulated white sugar for rolling dough
Instructions
- Step 1: In a bowl, mix cold cream cheese, sugar, and vanilla until smooth. Scoop into small balls (about ½ tsp each) and freeze until firm.
- Step 2: In a saucepan, add strawberries and sugar. Stir over medium heat until thickened into a jam-like texture (about 8–10 minutes). Let cool.
- Step 3: In a large bowl, beat butter and sugar until fluffy. Add egg and vanilla. In another bowl, mix flour, baking powder, baking soda, and salt. Combine both mixtures. Wrap cheesecake and jam into dough balls. Roll in sugar.
- Step 4: Preheat oven to 350°F. Place cookie balls on a lined baking sheet. Bake for 11–13 minutes until edges are golden. Cool for 5 minutes before moving to a rack.