Strawberry cheesecake cookies are the perfect blend of rich cheesecake and fresh strawberry goodness wrapped in a soft, chewy cookie shell. If you’re looking for a dessert that feels indulgent yet approachable, this recipe hits the mark. With a hidden cream cheese filling and pockets of strawberry jam swirling through the dough, you’ll experience layers of flavor and texture in every bite. Whether you’re baking for family, friends, or just treating yourself, this recipe brings something special to the table.
Why You’ll Love These Strawberry Cheesecake Cookies
You’ll love these strawberry cheesecake cookies because they offer the best of both worlds: the creamy tang of cheesecake combined with the fruity brightness of strawberries, all inside a cookie you can hold in your hand. The cheesecake filling gives that luscious middle, while the cookie dough—with its homemade strawberry jam—adds bursts of fresh berry flavor. Plus, they look impressive without being overly complicated, making them perfect for gifts or a cozy weekend bake.
Ingredients
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- ½ tsp vanilla
For the Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- ¼ cup (50 g) granulated white sugar
For the Cookies
- 2 ¾ cups (344 g) all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ 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
- ¼ cup (50 g) granulated white sugar (for rolling dough in)
Step-by-Step: How to Make Strawberry Cheesecake Cookies
1. For the Cheesecake Filling
- Line a small cookie sheet with parchment paper.
- In a small bowl, add the cold cream cheese, sugar and vanilla. Use an electric mixer on medium-high speed until the mixture is fluffy and the sugar has completely dissolved (about 2 minutes).
- Scoop the cheesecake filling into 18 portions of approximately 2 teaspoons each on the prepared parchment. Slightly flatten each with the back of a spoon so each looks like a thick disc rather than a ball.
- Place the tray in the freezer until the discs are completely frozen.
2. For the Strawberry Jam
- In a medium pot over medium heat, add the diced strawberries and sugar.
- Cook for about 45 minutes, smashing roughly halfway through with a wooden spoon. Continue stirring toward the end as the jam gets thicker and may stick to the bottom of the pan.
- The jam should reduce to a very thick consistency—about a heaping ⅓ cup (≅80 ml).
- Remove from heat and place in the refrigerator to chill while you make the dough.
3. For the Cookies
- Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt, whisking until evenly mixed.
- In a large bowl (or stand mixer with paddle attachment) cream the softened butter and granulated sugar (1 cup) together on high speed for about 2 minutes, until light and fluffy.
- Add the room-temperature egg and vanilla; mix on medium speed until pale and very fluffy (about 1-2 minutes).
- Add the dry ingredients to the wet and mix on low speed just until combined.
- Now, to incorporate the jam without fully mixing it in: Push about ¾ of the dough to one side of the bowl. Flatten the remaining ¼ dough. Spoon ¼ of the chilled jam onto the flattened dough. Add another ¼ of dough on top, then spoon another ¼ of jam. Repeat this layering two more times so you distribute jam evenly but you still have little pockets of jam rather than fully blended.
- Use a rubber spatula to “cut” the dough into four sections and fold each section just until the jam is slightly folded in — you don’t want to over-mix because those little jam pockets are part of the charm.
- Using a 2 Tbsp cookie scoop, portion the dough into 18 balls. Slightly flatten each ball into a disc shape (the dough doesn’t spread as well if left as a full ball).
- Roll each dough disc in the remaining ¼ cup (50 g) granulated sugar.
- Place a frozen cheesecake disc from the freezer in the center of each dough portion. Then wrap the cookie dough around the cheesecake, making sure it’s completely enclosed. Shape each into a slightly flattened disc.
- Bake 6 cookies at a time (on your prepared sheets) for about 11–12 minutes. Immediately after removing from the oven, you can scoot a large circular cookie cutter around each cookie to give them a perfect round shape (optional but nice).
- Let cookies cool for about 10 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Helpful Tips
- Weigh your flour rather than scooping with a cup. Over-packing flour can lead to dense cookies. One baking blog emphasises weighing for best results.
- Be sure your cheesecake discs are completely frozen before you assemble. This prevents the filling from leaking out during baking.
- Very softened butter (room temperature) helps for smooth creaming and gives the cookies a tender texture.
- When mixing in the jam, do not fully blend it in. Leaving pockets ensures that hit of strawberry flavour remains distinct and the dough texture stays correct.
- After baking, letting the cookies rest on the sheet for 10 minutes before moving helps them set up without falling apart.
Substitutions And Variations
- For a dairy-free version: Use dairy-free cream cheese and dairy-free butter, as seen in vegan adaptations of similar recipes.
- You can switch out strawberries for other fruits in the jam layer—raspberries, blueberries or even mixed berries would work for variation.
- If you want a quicker version, you could use store-bought jam—but note you may lose some flavour intensity and risk more spreading. One blogger cautions against this.
- You could add white chocolate chips or finely chopped nuts into the dough for extra texture if desired.
- Want a gluten-free version? Use a good quality gluten-free all-purpose flour blend, but note texture may vary slightly.
Storage Instructions
Store fully cooled cookies in an airtight container. Because of the cream cheese filling and jam, keep them in the fridge for up to 3 days. Some sources suggest you can freeze the baked cookies (without frosting or extra toppings) for longer storage. To freeze: place cookies in a single layer on a tray, freeze till firm, then move to a freezer bag. When ready to serve, thaw in fridge or at room temperature before enjoying.
Nutritional Information
While exact values will vary depending on size and exact ingredients, each cookie is rich in butter, sugar, cream cheese and flour, so expect:
- A generous calorie count per cookie (likely in the 200–300 calorie range depending on size)
- Higher fat content (due to butter and cream cheese)
- Moderate protein (from cream cheese & egg)
- High sugar content (from jam, dough sugar and filling)
For a more precise breakdown, you’d need to calculate based on your specific ingredient brands and cookie size.
Serving Suggestions
These strawberry cheesecake cookies shine on their own, but you can elevate them further:
- Serve slightly warm (but cooled so the filling is set) alongside a scoop of vanilla ice cream.
- Plate them on a dessert board with fresh strawberries and a drizzle of strawberry sauce.
- For a teatime treat, serve with a light sparkling water or iced tea to balance the sweetness.
- Package them in a pretty box with parchment paper or doilies—these make lovely edible gifts for holidays, brunches or special occasions.
Frequently Asked Questions About Strawberry Cheesecake Cookies
Can I make these ahead of time?
Yes—you can prepare the dough and the cheesecake filling ahead of time. Freeze the cheesecake discs and keep the dough in the fridge until you’re ready to bake. For best texture, bake shortly before serving.
Can I use store-bought strawberry jam instead of making the jam from scratch?
While you can, many bakers recommend making the thick homemade jam because store-bought versions tend to be thinner and may cause the dough to spread too much. This affects texture and flavor.
Do I need to chill the dough?
In this specific recipe, you’re not required to chill the dough for long, but the cheesecake discs must be thoroughly frozen. Some variations of the recipe mention that chilling the dough can improve chewiness and reduce spreading.
How do I avoid the cheesecake filling leaking out?
Make sure the filling discs are completely frozen. When assembling, enclose them fully with cookie dough so no part of the filling is exposed. After baking, let the cookies cool and fully set before handling.
Can I freeze the baked cookies?
Yes. Many bakers freeze either the dough balls before baking or the baked cookies (without toppings). Store well-sealed and thaw fully before serving.
Final Thoughts
Thank you for joining me in baking these strawberry cheesecake cookies! I hope you’ve enjoyed exploring every layer of flavour—from the jam-filled dough to the rich cream cheese centre. They’re surprisingly straightforward to make, yet feel so decadent and special. Whether you’re baking them for a treat, for guests, or just because you love strawberries and cheesecake, I’m confident you’ll find yourself reaching for seconds. Happy baking, and here’s to many tasty cookies and joyful moments in your kitchen!
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Strawberry Cheesecake Cookies
- Total Time: 1 hour 12 minutes
- Yield: 18 cookies 1x
Description
These strawberry cheesecake cookies are soft, chewy, and filled with a hidden layer of cream cheese and rich homemade strawberry jam. The perfect cookie for special occasions or everyday treats!
Ingredients
For the Cheesecake Filling
6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
½ tsp vanilla
For the Strawberry Jam
12 oz (340 g) fresh strawberries, hulled and finely diced
¼ cup (50 g) granulated white sugar
For the Cookies
2 ¾ cups (344 g) all-purpose flour, spooned and leveled
½ tsp baking powder
½ tsp baking soda
½ 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
¼ cup (50 g) granulated white sugar (for rolling dough in)
Instructions
1. For the Cheesecake Filling
- Line a small cookie sheet with parchment paper.
- In a small bowl, add the cold cream cheese, sugar and vanilla. Use an electric mixer on medium-high speed until the mixture is fluffy and the sugar has completely dissolved (about 2 minutes).
- Scoop the cheesecake filling into 18 portions of approximately 2 teaspoons each on the prepared parchment. Slightly flatten each with the back of a spoon so each looks like a thick disc rather than a ball.
- Place the tray in the freezer until the discs are completely frozen.
2. For the Strawberry Jam
- In a medium pot over medium heat, add the diced strawberries and sugar.
- Cook for about 45 minutes, smashing roughly halfway through with a wooden spoon. Continue stirring toward the end as the jam gets thicker and may stick to the bottom of the pan.
- The jam should reduce to a very thick consistency—about a heaping ⅓ cup (≅80 ml).
- Remove from heat and place in the refrigerator to chill while you make the dough.
3. For the Cookies
- Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt, whisking until evenly mixed.
- In a large bowl (or stand mixer with paddle attachment) cream the softened butter and granulated sugar (1 cup) together on high speed for about 2 minutes, until light and fluffy.
- Add the room-temperature egg and vanilla; mix on medium speed until pale and very fluffy (about 1-2 minutes).
- Add the dry ingredients to the wet and mix on low speed just until combined.
- Now, to incorporate the jam without fully mixing it in: Push about ¾ of the dough to one side of the bowl. Flatten the remaining ¼ dough. Spoon ¼ of the chilled jam onto the flattened dough. Add another ¼ of dough on top, then spoon another ¼ of jam. Repeat this layering two more times so you distribute jam evenly but you still have little pockets of jam rather than fully blended.
- Use a rubber spatula to “cut” the dough into four sections and fold each section just until the jam is slightly folded in — you don’t want to over-mix because those little jam pockets are part of the charm.
- Using a 2 Tbsp cookie scoop, portion the dough into 18 balls. Slightly flatten each ball into a disc shape (the dough doesn’t spread as well if left as a full ball).
- Roll each dough disc in the remaining ¼ cup (50 g) granulated sugar.
- Place a frozen cheesecake disc from the freezer in the center of each dough portion. Then wrap the cookie dough around the cheesecake, making sure it’s completely enclosed. Shape each into a slightly flattened disc.
- Bake 6 cookies at a time (on your prepared sheets) for about 11–12 minutes. Immediately after removing from the oven, you can scoot a large circular cookie cutter around each cookie to give them a perfect round shape (optional but nice).
- Let cookies cool for about 10 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Notes
Ensure the cheesecake centers are fully frozen before assembling.
Do not overmix the jam into the dough—swirls make each cookie unique.
Use a round cookie cutter post-bake for perfect shape.
Cookies store best chilled due to cream cheese center.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18 g
- Carbohydrates: 34 g
- Protein: 3 g