Introduction

Strawberry Cheesecake Cookies combine the creamy tang of cheesecake with the sweet, fresh flavor of strawberries in a soft, swirled cookie. These delightful treats feature a luscious cream cheese center wrapped in a tender, jam-infused dough—perfect 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 slightly, and place them in the freezer until solid.
Step 2: In a saucepan over medium heat, cook the diced strawberries with ¼ cup sugar. Smash halfway through cooking and continue until the mixture thickens to a jam-like consistency (about ⅓ cup). Let it chill completely.
Step 3: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl.
Step 4: Cream the softened butter and 1 cup sugar in a large bowl until light and fluffy. Add the egg and 2 teaspoons vanilla extract, and beat until pale and fluffy.
Step 5: Gradually mix in the dry ingredients just until combined. Avoid overmixing to keep the dough tender.
Step 6: To create the strawberry jam swirls, press ¼ of the dough flat on a sheet, spread ¼ of the chilled jam on top, then repeat layering once more. Gently fold the dough layers to create ribbons of jam—do not overmix.
Step 7: Divide the swirled dough into 18 portions. Flatten each portion and place a frozen cheesecake disc in the center. Wrap the dough completely around the cheesecake center, sealing it inside.
Step 8: Shape each filled dough ball into a thick disc. Roll each disc in the ¼ cup sugar to coat, then place them on parchment-lined baking sheets.
Step 9: Bake the cookies in a preheated oven at 350°F (175°C) for 11 to 12 minutes. After baking, let the cookies cool on the pan for 10 minutes before transferring them to a wire rack.
Step 10: Allow the cookies to cool completely so the cheesecake centers set properly. Enjoy your strawberry cheesecake cookies!

Tips & Variations

Use ripe, sweet strawberries for the best jam flavor, or substitute with frozen berries if fresh are unavailable.
For a fun twist, add chopped white chocolate or toasted nuts to the dough before swirling the jam.
Chilling the cream cheese discs thoroughly ensures the centers hold their shape during baking.

Storage

Store cooled cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese centers fresh. To reheat, bring cookies to room temperature or warm briefly in a low oven. You can also freeze unbaked cookie dough balls and bake them fresh when desired.

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 filling. Just thaw and drain any excess liquid before cooking to prevent a watery jam.

How do I prevent the cream cheese centers from leaking during baking?

Make sure the cream cheese discs are well frozen and completely wrapped in dough to prevent leakage. Avoid overfilling and seal edges tightly for best results.

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.6 from 219 reviews

Strawberry Cheesecake Cookies are a delightful treat combining creamy cheesecake centers with fresh strawberry jam swirls and a soft, buttery cookie dough. These cookies offer a perfect balance of tangy and sweet flavors, ideal for dessert or an indulgent snack.

Author: Elias
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour 10 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Centers

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 cold cream cheese, granulated sugar, and vanilla extract together until fluffy. Scoop the mixture into 18 small discs, flattening each, then freeze until solid to set aside for cookie centers.
Make Strawberry Jam: Cook diced strawberries and granulated sugar over medium heat, smashing them halfway through cooking, until the mixture thickens into a jam-like consistency (about ⅓ cup). Remove from heat and chill completely to use later.
Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
Cream Butter and Sugar: In a large bowl, cream unsalted butter and granulated sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, beating again until pale and fluffy to create a smooth dough base.
Combine Dry and Wet Ingredients: Gently mix the dry flour mixture into the wet ingredients just until combined, careful not to overmix to maintain a tender texture.
Incorporate Strawberry Jam Swirls: Create layers by pressing a quarter of the dough flat, topping it with a quarter of the chilled jam, and repeating the layers two more times. Fold gently to create swirls and ribbons of jam throughout the dough, avoiding overmixing to keep distinct patterns.
Form Cookies with Cheesecake Centers: Divide the dough into 18 portions. Flatten each portion and place a frozen cheesecake disc in the center. Wrap the dough completely around the cheesecake center, sealing it inside.
Shape and Roll Cookies: Shape each filled dough portion into a thick disc, then roll each disc in granulated sugar. Place the sugared discs on parchment-lined baking sheets, spaced evenly apart.
Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 11–12 minutes until edges are lightly golden. Remove from oven and let them cool on the pan for 10 minutes to set.
Cool Completely: Transfer the cookies to a wire rack and allow them to cool completely. This step ensures the cheesecake centers are fully set and the cookies achieve the perfect texture. Enjoy your strawberry cheesecake cookies!

Notes

Keep the cream cheese cold to prevent it from melting while mixing and to help the centers hold their shape during baking.
Do not overmix the dough after adding the jam to maintain visible swirls and ribbons.
Chill the strawberry jam completely before incorporating into the dough to prevent it from melting into the dough too much.
Rolling cookies in sugar adds a pleasant crunch and sweet coating on the outside.
Letting cookies cool completely is crucial for cheesecake centers to set properly and to avoid breakage when handling.

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