Introduction

Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the fresh sweetness of strawberry jam, all wrapped in a tender, buttery cookie. These delightful treats are perfect for spring and summer gatherings or anytime you want a luscious, homemade dessert.

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: Mix cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla extract until fluffy. Scoop into 18 small discs, flatten slightly, and freeze until solid.
Step 2: Cook the diced strawberries and ¼ cup sugar over medium heat, smashing halfway through, until thick and jammy—about 10 minutes. Chill completely.
Step 3: Whisk together flour, baking powder, baking soda, and salt in a large bowl.
Step 4: Cream the butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and smooth.
Step 5: Gradually mix the dry ingredients into the butter mixture just until combined.
Step 6: To create swirls, press ¼ of the dough flat, spread ¼ of the strawberry jam on top, then repeat layers. Gently fold the layers to create ribbons, being careful not to overmix.
Step 7: Divide the dough into 18 portions. Flatten each portion, place a frozen cheesecake disc in the center, and wrap the dough completely around it.
Step 8: Shape each filled dough ball into a thick disc, roll in the ¼ cup 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 before transferring to a wire rack.
Step 10: Let cookies cool completely to let the cheesecake centers set, then enjoy your delicious Strawberry Cheesecake Cookies!

Tips & Variations

For a different flavor twist, substitute fresh strawberries with raspberries or mixed berries for the jam.
Make sure the cream cheese is very cold when forming discs to help keep the centers intact during baking.
Use superfine sugar for rolling to give the cookies a delicate, sparkling finish.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake centers fresh. Reheat gently in the microwave for 10–15 seconds if desired. You can also freeze the cookies for up to 2 months, thawing overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for making the jam because they hold up better and have a brighter flavor. However, you can use thawed frozen strawberries; just drain excess liquid to prevent sogginess.

How do I prevent the cheesecake filling from leaking during baking?

Freeze the cream cheese discs until solid before wrapping them in dough. This helps them hold their shape and stay inside the cookie while baking.

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.8 from 54 reviews

These Strawberry Cheesecake Cookies combine a creamy cold cream cheese center with a sweet strawberry jam swirl inside a soft, buttery cookie. The unique layering of dough and jam creates beautiful ribbons, while the frozen cheesecake centers add a luscious surprise in every bite. Perfectly baked to a golden finish and rolled in sugar for a delightful crunch, these cookies are a decadent treat for cheesecake and fruit lovers alike.

Author: Sophie
Prep Time: 40 minutes
Cook Time: 12 minutes
Total Time: 1 hour 15 minutes
Yield: 18 cookies 1x
Category: Dessert Cookies
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Centers

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: In a mixing bowl, combine cold cream cheese, 3 tablespoons of granulated sugar, and ½ teaspoon vanilla extract. Beat until fluffy and smooth. Scoop the mixture into 18 equal portions and flatten each into a disc. Place discs on a tray and freeze until solid to prevent melting when baking.
Make Strawberry Jam: In a saucepan over medium heat, combine diced strawberries and ¼ cup granulated sugar. Cook, stirring occasionally, and smash the strawberries halfway through cooking, until mixture thickens to a jam-like consistency, about 10-15 minutes. Remove from heat and chill completely.
Whisk Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined.
Cream Butter and Sugar: Using a mixer, cream softened unsalted butter and 1 cup granulated sugar until the mixture becomes light and fluffy. Beat in the egg and 2 teaspoons vanilla extract until pale and well combined.
Combine Dry and Wet Ingredients: Gradually add the whisked dry ingredients to the wet mixture, mixing just until combined without overworking the dough.
Create Dough and Jam Swirls: To incorporate the strawberry jam into the dough, press a quarter of the dough flat in a bowl, top with a quarter of the chilled jam, and repeat layering until all dough and jam are used. Gently fold the layers to create ribbons of jam throughout the dough, taking care not to overmix to preserve the swirl pattern.
Assemble Cookies: Divide the swirled dough into 18 portions. Flatten each portion and place a frozen cheesecake disc in the center. Wrap the dough completely around the cheesecake center, sealing it inside and shaping it into a thick disc.
Prepare for Baking: Roll each cookie disc in ¼ cup granulated sugar to coat the exterior. Arrange the cookies on parchment-lined baking sheets, spaced evenly.
Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 11-12 minutes until the edges are lightly golden. Remove from oven and let cool on the baking sheet for 10 minutes to set.
Cool and Serve: Transfer cookies to a wire rack and cool completely to allow the cheesecake centers to firm up. Once cooled, enjoy the delicious contrast of creamy cheesecake, sweet strawberry jam, and tender cookie.

Notes

Freezing the cream cheese discs helps prevent melting and leakage during baking.
Do not overmix when folding the jam into the dough to keep distinct swirls and texture.
Allow cookies to cool fully to ensure the cheesecake centers are set and the flavors meld perfectly.
If fresh strawberries are not available, frozen can be used but thaw and drain excess moisture before cooking.
Store cookies in an airtight container in the refrigerator to maintain freshness for up to 5 days.

Keywords: strawberry cheesecake cookies, cream cheese cookies, fruit swirl cookies, baked cheesecake cookies, strawberry jam cookies