Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies combine the creamy tang of cheesecake with the sweet, fruity burst of fresh strawberries inside a soft, tender cookie. They’re a delightful treat perfect for any occasion, blending rich flavor and a unique texture that’s sure to impress.

Ingredients

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar (for cheesecake filling)
• 1/2 tsp vanilla (for cheesecake filling)
• 12 oz (340 g) fresh strawberries, hulled and finely diced
• 1/4 cup (50 g) granulated white sugar (for strawberry jam)
• 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 (for cookie dough)
• 1 cup (227 g) unsalted butter, very softened
• 1 egg, at room temperature
• 2 tsp vanilla (for cookie dough)
• 1/4 cup (50 g) granulated white sugar (for rolling dough)

Instructions

1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla. Using an electric mixer on medium-high speed, beat until fluffy and sugar dissolves, about 2 minutes. Scoop filling into 18 portions of 2 teaspoons each onto the baking sheet and gently flatten each into thick discs. Freeze until completely frozen.
2. Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and 1/4 cup sugar. Cook for about 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring toward the end to prevent sticking. The jam should reduce to a thick, heaping 1/3 cup. Remove from heat and chill in the refrigerator.
3. Preheat Oven and Prepare Dry Ingredients: Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup sugar on high speed with an electric mixer until fluffy, about 2 minutes.
5. Add Egg and Vanilla: Mix in the egg and 2 teaspoons vanilla on medium speed until pale and very fluffy, about 1–2 minutes.
6. Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined.
7. Layer and Fold Jam into Dough: Push three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough on the bottom, spoon one-quarter of the strawberry jam onto it, top with another quarter of dough, and repeat layering until all jam and dough are used up. Cut the dough into quarters with a rubber spatula and gently fold each quarter just enough to create little pockets of jam without fully mixing it in.
8. Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion out 18 dough portions. Slightly flatten each portion, place one frozen cheesecake disc in the center, and encase it completely with dough, shaping each into a slightly flattened disc. Roll the dough discs in the reserved 1/4 cup granulated sugar.
9. Bake Cookies: Place cookies on prepared baking sheets, baking six at a time for 11–12 minutes. Immediately after baking, use a large circular cookie cutter to shape cookies perfectly round.
10. Cool and Serve: Let cookies cool on the sheet for 10 minutes before transferring them to a cooling rack to cool completely. Serve once cooled.

Tips & Variations

• For extra strawberry flavor, fold small diced fresh strawberries into the dough before baking.
• Swap fresh strawberries with frozen and thawed berries if fresh are unavailable, but drain well to avoid excess moisture.
• Use a stand mixer with a paddle attachment to make mixing easier and ensure even texture.
• Freeze cheesecake filling discs in advance to save preparation time on baking day.

Storage

Store the baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for 1 month. Reheat briefly in the microwave for about 10 seconds to soften the cheesecake center before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese at room temperature?

For the cheesecake filling, it’s best to use cold cream cheese to keep the discs firm when freezing and prevent them from melting into the dough too quickly during baking.

How do I prevent the jam from making the dough too wet?

Cook the jam down slowly until thick and reduced as described, then chill it before folding into the dough. This helps keep the right consistency so the cookies hold their structure.

Strawberry Cheesecake Cookies Recipe

---

★★★★★

4.5 from 88 reviews

• Author: Julian
• Total Time: 1 hour 30 minutes
• Yield: 18 cookies 1x

Pin Recipe

Print Recipe

Description

Delight in these Strawberry Cheesecake Cookies that combine a creamy cheesecake center, sweet strawberry jam pockets, and a soft, buttery cookie exterior. With layers of homemade strawberry jam folded into the dough and a frozen cream cheese filling baked inside, these cookies offer a perfect balance of tartness and sweetness with a melt-in-your-mouth texture.

---

Ingredients

Scale 1x2x3x

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 large egg, at room temperature
• 2 tsp vanilla extract
• 1/4 cup (50 g) granulated white sugar, for rolling dough in

---

Instructions

1. 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. Using an electric mixer on medium-high speed, beat until fluffy and sugar is dissolved, about 2 minutes. Scoop the filling into 18 portions of 2 teaspoons each onto the baking sheet, flatten slightly to form thick discs. Freeze until completely solid.
2. Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and 1/4 cup sugar. Cook for about 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring continuously near the end to prevent sticking. The jam should reduce to a thick, heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator until cold.
3. Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and 1 cup sugar on high speed until light and fluffy, about 2 minutes.
5. Add Egg and Vanilla: Add the egg and 2 teaspoons vanilla extract to the creamed mixture and beat on medium speed until pale and very fluffy, around 1–2 minutes.
6. Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet mixture and mix on low speed just until combined, being careful not to overmix.
7. Layer and Fold Jam into Dough: Push three-quarters of the dough to one side of the bowl. Flatten the remaining quarter of the dough on the bottom, spoon one-quarter of the chilled jam onto it, then top with another quarter of the dough. Repeat layering jam and dough two more times. Cut the combined dough into quarters with a rubber spatula, folding just enough to create pockets of jam without fully mixing.
8. Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion out 18 dough portions. Slightly flatten each, place one frozen cheesecake disc in the center, and fold the dough around it completely, shaping into slightly flattened discs. Roll each dough disc in the reserved 1/4 cup granulated sugar.
9. Bake Cookies: Place cookies on the prepared baking sheets, baking 6 at a time for 11–12 minutes. Immediately after baking, use a large circular cookie cutter to shape cookies perfectly round while still warm.
10. Cool and Serve: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving, allowing the flavors to set and the texture to firm up.

Notes

• Make sure the cream cheese is cold when preparing the filling to help the discs hold their shape during baking.
• Freezing the cheesecake discs before assembling helps prevent the filling from melting inside the dough too quickly.
• Cooking the strawberry jam low and slow ensures thickened consistency and rich flavor without runniness.
• Use room temperature egg and softened butter for better creaming and fluffier cookie dough texture.
• Rolling the dough discs in sugar before baking gives a slight crunch and sweetness to the exterior.
• Use a large cookie cutter immediately after baking to achieve uniform round cookies while warm and pliable.

• Prep Time: 35 minutes
• Cook Time: 12 minutes (plus 45 minutes for jam preparation, done ahead)
• Category: Dessert Cookies
• Method: Baking
• Cuisine: American

Keywords: strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, layered jam cookies, soft baked cookies, summer berry desserts