Introduction

Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with fruity strawberry jam swirled into tender cookie dough. These delightful treats offer a perfect balance of sweet and tangy flavors, making them a favorite 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 cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla extract until fluffy. Scoop into 18 discs, flatten them, and freeze until solid.
Step 2: In a saucepan over medium heat, cook diced strawberries with ¼ cup sugar, smashing halfway through, until the mixture thickens and becomes jammy, about 10 minutes. Chill completely.
Step 3: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Step 4: In a large bowl, cream softened butter and 1 cup sugar until light and fluffy. Add egg and 2 teaspoons vanilla extract; beat until pale and fluffy.
Step 5: Gradually mix in the dry ingredients just until combined.
Step 6: To create the strawberry jam swirls: press ¼ of the dough flat, spread ¼ of the chilled jam on top, then repeat layering with another ¼ of dough and jam. Gently fold the layers to create ribbons without overmixing.
Step 7: Divide dough into 18 portions. Flatten each portion, place a frozen cheesecake disc in the center, and wrap the dough fully around it.
Step 8: Shape each into thick discs, roll them in sugar, and place on parchment-lined baking sheets.
Step 9: Bake at 350°F (175°C) for 11–12 minutes. Allow cookies to cool on the pan for 10 minutes, then transfer to a wire rack.
Step 10: Let cookies cool completely to let cheesecake centers set before serving. Enjoy!

Tips & Variations

Use frozen strawberries if fresh aren’t available, but reduce sugar slightly as frozen fruit can be sweeter.
For extra flavor, add a teaspoon of lemon zest to the strawberry jam while cooking.
Swap cream cheese for mascarpone for a richer cheesecake center.
Roll cookies in colored sanding sugar for a festive twist.

Storage

Store cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake centers fresh. For longer storage, freeze the cookies for up to 2 months and thaw in the fridge before serving. Reheat gently in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake centers ahead of time?

Yes, the cheesecake discs can be prepared and frozen in advance, making assembly quicker when ready to bake.

Do these cookies need to be refrigerated?

Because of the cream cheese centers, it’s best to store these cookies in the refrigerator to maintain freshness and safety.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.4 from 132 reviews

Delight in these Strawberry Cheesecake Cookies, a perfect blend of tangy cream cheese centers and sweet strawberry jam swirls, all wrapped in a buttery, soft cookie. The unique method of freezing the cheesecake center ensures a luscious surprise in every bite, while the homemade strawberry jam adds natural fruitiness. These cookies are baked to a golden finish, making them an irresistible treat for any occasion.

Author: Dana
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 Center

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 the cold cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla extract until fluffy. Shape into 18 small discs, flatten slightly, and freeze until solid to maintain shape during baking.
Make Strawberry Jam: Cook diced fresh strawberries with ¼ cup sugar over medium heat. Smash the fruit halfway through cooking to break it down, and simmer until the mixture becomes thick and jammy, yielding about ⅓ cup. Chill completely before use.
Mix Dry Ingredients: Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium bowl to ensure even distribution.
Cream Butter and Sugar: In a separate large bowl, cream the very softened butter with 1 cup of granulated sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and well combined.
Combine Dough: Gradually mix the dry ingredients into the wet mixture just until combined to avoid overworking the dough.
Create Jam Swirls: Press a quarter of the dough flat on a clean surface, spread a quarter of the chilled strawberry jam on top, and repeat layering two more times. Gently fold the layers together a few times to create beautiful ribbons of jam swirling through the dough without overmixing.
Assemble Cookies: Divide the swirled dough into 18 equal portions. Flatten each portion, place a frozen cheesecake disc in the center, and wrap the dough fully around the cheesecake, sealing it inside.
Shape and Sugar Coat: Shape the filled dough balls into thick discs, then roll each disc lightly in the ¼ cup of granulated sugar to create a sweet crust.
Bake: Arrange cookies on parchment-lined baking sheets and bake in a preheated oven at 350°F (175°C) for 11–12 minutes until edges are slightly golden.
Cool: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. This cooling step allows the cheesecake centers to set properly. Enjoy!

Notes

Using cold cream cheese for the centers and freezing them before baking helps maintain the creamy texture inside the cookies without melting during baking.
Do not overmix the dough after adding the jam to preserve the swirl effect and texture.
Chilling the strawberry jam completely before incorporating it into the dough prevents excessive softening of the cookie dough.
Cookies can be stored in an airtight container in the refrigerator for up to 4 days to keep cheesecake centers fresh.
For a tangier kick, use cream cheese with a little added lemon zest in the cheesecake centers.

Keywords: strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, swirled jam cookies, soft cookies, dessert recipe