If you love the dreamy flavors of cheesecake and the bright freshness of strawberries, then you’re going to fall head over heels for this Strawberry Cheesecake Cookies Recipe. I absolutely love how these cookies come together with a soft, tender base that wraps around a luscious cheesecake filling and pockets of homemade strawberry jam. It’s like having dessert and a snack rolled into one delightful bite!
These cookies are perfect when you want to impress guests without hours of fuss, or just when you need a special treat to lift your spirits. When I first made this Strawberry Cheesecake Cookies Recipe, I was surprised by how straightforward it was — yet the result felt decadent and so worth the wait. Trust me, once you try these, your family will be asking for them time and again.
Why You’ll Love This Recipe
- Irresistibly Creamy Center: The secret cheesecake filling adds a melt-in-your-mouth surprise in every bite.
- Fresh Strawberry Jam: Homemade jam bursts with fresh flavor, unlike store-bought versions.
- Fun and Easy Assembly: You’ll enjoy making these cookies with simple steps and minimal fuss.
- Perfect for Any Occasion: Whether it’s a weekend treat or a party dessert, these cookies always impress.
Ingredients You’ll Need
The ingredients in this Strawberry Cheesecake Cookies Recipe come together in a harmony of textures and flavors—from soft cream cheese to bright, juicy strawberries. When shopping, look for the freshest berries you can find as they make a real difference in the jam’s flavor and texture.
- Cream Cheese: Make sure it’s cold to help the filling firm up nicely when frozen.
- Granulated White Sugar: Divided to sweeten both the filling and the dough perfectly.
- Vanilla Extract: Adds warm, subtle depth to both filling and dough.
- Fresh Strawberries: Finely diced for a fresh jam that’s full of strawberry goodness.
- All-Purpose Flour: Spoon and level for accurate measuring and perfect cookie texture.
- Baking Powder & Baking Soda: Both are key to giving the cookies a tender, light crumb.
- Salt: Balances sweetness and enhances overall flavor.
- Unsalted Butter: Very softened for easy creaming and smooth dough.
- Egg: At room temperature for even mixing and cookie structure.
- Extra Sugar for Rolling: Creates a sweet, slightly crunchy outer finish on the cookies.
Variations
I love playing around with this Strawberry Cheesecake Cookies Recipe to suit different occasions or dietary needs. Feel free to make it your own by swapping ingredients or adding a twist—cookies are all about having fun in the kitchen!
- Berry Mix-Up: I once swapped fresh strawberries for mixed berries, and the cookies had a lovely burst of varied flavors—very refreshing!
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend to accommodate friends with gluten sensitivities without losing texture.
- Vegan Version: Try dairy-free cream cheese and vegan butter, and a flax egg substitute to keep everything creamy and delicious.
- Extra Crunch: Adding chopped pistachios or almonds gives the cookies a wonderful nutty contrast I highly recommend trying.
How to Make Strawberry Cheesecake Cookies Recipe
Step 1: Whip Up the Cheesecake Filling
Start by mixing the cold cream cheese with sugar and vanilla until smooth and fluffy—about 2 minutes with a hand mixer. Scoop the filling into small discs on parchment paper and freeze until solid. This step is key because it helps the filling hold its shape when it bakes inside the cookie, giving you that signature creamy center.
Step 2: Cook Your Strawberry Jam
Gently cook your diced strawberries with sugar over medium heat for about 45 minutes, smashing them halfway through. Keep stirring toward the end so the jam doesn’t stick or burn. This homemade jam is thick, vibrant, and bursting with fresh strawberry flavor—way better than anything from a jar.
Step 3: Mix the Cookie Dough
Combine flour, baking powder, baking soda, and salt in one bowl. In another, cream together softened butter and sugar until light and fluffy. Beat in the egg and vanilla until pale and airy. Then mix in the dry ingredients just until combined; you want to avoid overmixing here to keep the cookies tender.
Step 4: Fold in the Jam Layers
This part is my favorite trick: instead of mixing the strawberry jam evenly, layer the dough and jam pieces in quarters, folding lightly so you get pretty pockets of jam throughout. This way, you get sweet bursts of strawberry flavor in every bite instead of a uniform taste.
Step 5: Shape and Assemble the Cookies
Scoop out dough portions, flatten them, and place a frozen cheesecake filling disc in the center. Then carefully wrap the dough around the cheesecake to fully encase it and shape the dough into a slightly flattened disc. Roll each cookie in sugar for a sparkly finish. Keeping that cheesecake filling frozen up to this point is crucial to prevent melting during baking.
Step 6: Bake and Perfect Their Shape
Bake the cookies at 350°F (175°C) for about 11-12 minutes, six at a time. Straight out of the oven, I like to gently press around the cookies with a round cutter to perfect their shape while still warm—that little touch makes them look bakery-worthy.
Pro Tips for Making Strawberry Cheesecake Cookies Recipe
- Keep Cheesecake Filling Frozen: This keeps the filling intact when baking and prevents it from leaking out.
- Use Fresh Strawberries: Fresh berries elevate the jam’s flavor and texture immensely compared to frozen or canned.
- Don’t Overmix the Dough: Overworking can lead to tough cookies—mix just until all ingredients come together.
- Flatten Cookies Slightly Before Baking: This helps the dough spread evenly and creates a perfect cookie shape.
How to Serve Strawberry Cheesecake Cookies Recipe
Garnishes
I like to sprinkle just a tiny pinch of powdered sugar over the cooled cookies for a pretty touch and a hint of extra sweetness. Fresh mint leaves or a small fresh strawberry on the side make for a charming garnish when serving guests.
Side Dishes
These cookies go beautifully with a cup of Earl Grey tea or a latte if you want a cozy pairing. For a fresh contrast, serve alongside a small bowl of mixed berries or a light fruit salad.
Creative Ways to Present
For parties, I’ve arranged these cookies on a tiered dessert stand layered with fresh strawberry slices and edible flowers. Another fun idea: serve alongside mini jars of strawberry jam or cream cheese spread for dipping, turning these cookies into a fun interactive dessert experience.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them softer longer, placing a slice of bread inside the container helps maintain moisture beautifully.
Freezing
This Strawberry Cheesecake Cookies Recipe freezes surprisingly well! Freeze the assembled, unbaked cookies on a baking sheet, then transfer to a sealed bag or container. When ready, just bake from frozen and add a couple extra minutes to the baking time.
Reheating
To warm up leftover cookies, pop them in a 300°F oven for about 5 minutes or heat gently in the microwave for 10-15 seconds. This refreshes their soft texture and brings the cheesecake center back to creamy perfection.
FAQs
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Can I use store-bought strawberry jam instead of making my own?
Yes, you can swap in store-bought jam if you’re short on time; however, the homemade jam in this Strawberry Cheesecake Cookies Recipe adds a fresh, natural flavor and a nice texture that’s hard to beat. If you do use store-bought, pick a high-quality jam with fruit chunks for best results.
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Why do we freeze the cheesecake filling before baking?
Freezing the cheesecake filling helps it hold its shape during baking so it doesn’t melt and leak out into the cookie dough. This ensures a creamy, contained center that stays delicious and visually appealing.
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Can I make these cookies ahead of time?
Absolutely! You can prepare the cheesecake filling, jam, and dough a day ahead. Assemble just before baking or freeze the fully assembled cookies to bake fresh when needed. This makes the recipe great for parties or busy days.
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How do I store leftover cookies to keep them fresh?
Store cooled cookies in an airtight container at room temperature. For best softness, add a slice of bread into the container to keep them moist. They keep well for a few days this way!
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Can I substitute cream cheese with another filling?
While cream cheese is essential for that classic cheesecake flavor and texture, you could experiment with mascarpone or ricotta for a milder, different taste. Just note, texture and baking behavior might change slightly.
Final Thoughts
This Strawberry Cheesecake Cookies Recipe holds a special place in my baking repertoire because it effortlessly combines elegance with comfort food vibes. Sharing these cookies always brings smiles and makes ordinary days feel a little more magical. I can’t recommend you try them enough—grab those fresh strawberries and cream cheese, and make yourself some unforgettable cookie magic!
Print
Strawberry Cheesecake Cookies Recipe
- Prep Time: 2 hours
- Cook Time: 11 minutes
- Total Time: 2 hours 11 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Cheesecake Cookies are a delightful twist on classic cookies, featuring a luscious cheesecake filling and swirls of homemade strawberry jam baked inside soft, buttery cookies. Perfect for dessert lovers craving a sweet and tangy treat with a melt-in-your-mouth texture.
Ingredients
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
For the Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
For the Cookies
- 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
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add cold cream cheese, sugar, and vanilla. Using an electric mixer on medium-high speed, mix until fluffy and sugar dissolves, about 2 minutes. Scoop filling into 18 portions of 2 teaspoons each onto the baking sheet, slightly flatten each to form thick discs. Freeze until completely frozen.
- Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and sugar. Cook for approximately 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring continuously towards 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.
- Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to beat softened butter and granulated sugar on high speed until fluffy, about 2 minutes.
- Add Egg and Vanilla: Add the egg and vanilla to the creamed mixture and mix on medium speed until pale and very fluffy, around 1–2 minutes.
- Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined.
- Layer and Fold Jam into Dough: Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom, spoon 1/4 of the jam onto it, top with another 1/4 of dough, and repeat layering jam and dough two more times. Cut the dough into quarters with a rubber spatula, folding each just enough to create little pockets of jam without fully mixing it in.
- Shape Cookies with Cheesecake Filling: Using a 2 tbsp 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 dough discs in the reserved granulated sugar.
- Bake Cookies: Place cookies on 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.
- Cool and Serve: Allow cookies to cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.
Notes
- Keep cheesecake filling discs frozen until assembling each batch to maintain shape during baking.
- Stir the strawberry jam continuously toward the end of cooking to prevent burning.
- The cookie dough should be slightly flattened before baking for best texture and spread.
- Use a circular cookie cutter right after baking to achieve perfectly shaped cookies.
- This recipe yields 18 cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
