Name: Strawberry Cheesecake Cookies Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla; 12 oz (340 g) fresh strawberries, hulled and finely diced; 1/4 cup (50 g) granulated white sugar; 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; 1/4 cup (50 g) granulated white sugar, for rolling dough in

Jump to Recipe

If you’re looking for a dessert that’s equal parts nostalgic comfort and bakery-worthy decadence, these Strawberry Cheesecake Cookies are your ticket to bliss. Imagine the classic flavors of creamy cheesecake and summery strawberries merged into a soft, chewy cookie with pockets of sweet jam and a luscious cream cheese center. Each bite is a burst of tangy, fruity, and buttery goodness that will leave your friends and family begging for the recipe. Trust me, once you’ve tried these Strawberry Cheesecake Cookies, they’ll become your go-to treat for celebrations, late-night cravings, and everything in between!

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Strawberry Cheesecake Cookies comes from a handful of simple, high-quality ingredients that work together to create texture, flavor, and vibrant color. Each element holds a special place in building layers of delight in every bite.

Cream cheese (6 oz, cold): Delivers the classic tangy, creamy cheesecake flavor that makes these cookies so unique.
Granulated white sugar (3 tbsp for filling, 1/4 cup for jam, 1 cup for dough, 1/4 cup for rolling): Adds just the right amount of sweetness to each layer—from the jam to the dough to the rolled exterior.
Vanilla (1/2 tsp for filling, 2 tsp for dough): Brings warm, aromatic notes to both the filling and the cookie base.
Fresh strawberries (12 oz, hulled and finely diced): The star of the jam, providing brightness and a natural pop of color.
All purpose flour (2 3/4 cups, spooned and leveled): Offers the structure that holds everything together while keeping the cookie soft and tender.
Baking powder & baking soda (1/2 tsp each): These leaveners guarantee light, puffy cookies with that classic homemade feel.
Salt (1/2 tsp): Enhances all the flavors and balances the sweetness for a rounded bite.
Unsalted butter (1 cup, very softened): Brings rich flavor and the soft, chewy texture that makes these cookies irresistible.
Egg (1, room temperature): Binds the dough and ensures a tender, cohesive crumb.

How to Make Strawberry Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

Line a small cookie sheet with parchment paper. In a mixing bowl, combine cold cream cheese, sugar, and vanilla, beating until fluffy and smooth—about 2 minutes. Scoop out 18 portions (2 teaspoons each), flattening each into a thick disc rather than a round ball. Freeze until completely solid. This step creates the irresistible, creamy pocket at the heart of every Strawberry Cheesecake Cookie!

Step 2: Cook the Strawberry Jam

While your cheesecake filling chills, dice the fresh strawberries and toss them into a pot with sugar over medium heat. Cook for about 45 minutes, smashing halfway with a wooden spoon to release all the sweet juice. Stir often as the mixture thickens up toward the end. Once it reduces to a heaping 1/3 cup of thick, glossy jam, cool it in the fridge while you make the cookie dough.

Step 3: Combine the Dry Ingredients

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. This combination is the backbone of the cookie, ensuring you get that perfect puff and chewy bite every time.

Step 4: Cream the Butter and Sugar

In a large bowl, beat the softened butter with granulated sugar until it turns light and fluffy—about 2 minutes. Add in the egg and vanilla, then mix until the batter becomes pale and even more airy. This is what gives Strawberry Cheesecake Cookies their soft, tender crumb.

Step 5: Bring It All Together

With your butter mixture ready, gently mix in the dry ingredients on low speed just until they’re combined. Here’s where the fun starts! Spread 1/4 of the dough on the bottom of the bowl, add a spoonful of jam, then layer more dough and jam until everything is added in quarters. Use a rubber spatula to loosely fold—don’t overmix! You want pockets of jam rippling through the dough, not blended in completely.

Step 6: Assemble the Cookies

Scoop 18 portions of dough (about 2 tablespoons each). Flatten slightly, then place a frozen cheesecake disc in the center of each. Gently cover and seal it up with the cookie dough, shaping each into a slightly flattened disc. Roll each in sugar for a sparkly, sweet finish. Work in batches, keeping extra cheesecake discs frozen until ready to use.

Step 7: Bake to Perfection

Place 6 cookies per sheet on your prepared trays and bake in a 350°F oven for 11–12 minutes. Straight out of the oven, use a large round cookie cutter to scoot and shape cookies into perfect circles (optional, but so satisfying!). Let them cool on the tray for 10 minutes, then transfer to a rack. Once cool, your Strawberry Cheesecake Cookies are ready to devour!

How to Serve Strawberry Cheesecake Cookies

Garnishes

For a finishing touch, try dusting the cookies with a light sprinkle of powdered sugar or scatter a few freeze-dried strawberry crumbs on top for a pop of color and crunch. Even a tiny mint leaf or a drizzle of melted white chocolate makes them extra special for serving guests or parties.

Side Dishes

Pair your Strawberry Cheesecake Cookies with a tall glass of cold milk, a hot cup of Earl Grey tea, or a scoop of classic vanilla ice cream. These cookies also play well on a dessert tray alongside lemon bars or chocolate-dipped strawberries if you’re serving guests a sweet sampler.

Creative Ways to Present

Arrange the Strawberry Cheesecake Cookies on a rustic wooden board surrounded by fresh strawberries for a beautiful, inviting look. For special occasions, stack them in cellophane bags tied with a pretty ribbon—they make thoughtful (and utterly delicious) edible gifts!

Make Ahead and Storage

Storing Leftovers

Keep any extra Strawberry Cheesecake Cookies in an airtight container in the refrigerator. Their creamy centers make them happiest when chilled, where they’ll stay soft and flavorful for up to five days. Just remember, they’re irresistible cold or at room temperature!

Freezing

You can freeze these cookies after baking or freeze the dough with the cheesecake centers already inside. Place cooled cookies (or dough) in a single layer on a tray to freeze, then transfer to a zip-top bag. They’ll keep beautifully for up to two months—just thaw in the fridge overnight before serving.

Reheating

For that just-baked experience, pop a chilled or thawed Strawberry Cheesecake Cookie into the microwave for 8–10 seconds. The filling gets gooey and soft, the jam wakes up, and the whole cookie smells amazing, like fresh from the oven!

FAQs

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

Absolutely! If you’re short on time, a high-quality store-bought strawberry jam works great. You’ll still get those lovely, fruity streaks in your Strawberry Cheesecake Cookies. Just make sure it’s thick and not too runny, so the cookies don’t spread too much.

Can these cookies be made gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend in a 1:1 ratio. Make sure your blend contains xanthan gum to maintain the structure and chew of the classic cookies.

Why do I need to freeze the cheesecake filling?

Freezing the cream cheese discs keeps them from melting too quickly during baking, so you get a beautiful creamy center instead of the filling leaking into the cookie. It’s the secret to picture-perfect Strawberry Cheesecake Cookies!

How do I keep the cookies from spreading too much?

Ensure your butter is very soft but not melted, and be sure to chill the assembled cookie dough if your kitchen is warm. Also, flattening the cookie discs slightly before baking helps them hold their shape.

Is it possible to make these ahead for a party?

Definitely! You can prep the cookies completely and keep them stored in the fridge for up to five days, or freeze them and bake fresh the morning of your event. Your guests will be wowed by your bakery-level Strawberry Cheesecake Cookies!

Final Thoughts

It’s hard not to fall in love with the charm and flavor of Strawberry Cheesecake Cookies. They truly are the best of both worlds, blending nostalgic cookie joy with irresistible cheesecake decadence. Whether for a special celebration or just to make your Tuesday a little brighter, I hope you’ll give this recipe a try and share the love with family and friends!