Introduction

Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the sweet, fruity burst of homemade strawberry jam. These delightful treats feature a soft cookie dough wrapped around a frozen cheesecake center, creating a deliciously surprising texture and flavor in every bite.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients

6 oz cold cream cheese
3 tbsp granulated sugar (for cheesecake filling)
0.5 tsp vanilla extract (for cheesecake filling)
12 oz fresh strawberries, hulled and finely diced
0.25 cup granulated sugar (for strawberry jam)
2.75 cups all-purpose flour
0.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup granulated sugar (for cookie dough)
1 cup very softened unsalted butter
1 large egg, room temperature
2 tsp vanilla extract (for cookie dough)
0.25 cup granulated sugar (for rolling dough)

Instructions

Step 1: Mix cream cheese, 3 tablespoons sugar, and 0.5 teaspoon vanilla extract until smooth. Scoop the mixture into 18 small discs and freeze until solid.
Step 2: Cook the diced strawberries and 0.25 cup sugar over medium heat for about 45 minutes, mashing halfway through. Continue until the mixture thickens and reduces to about 1/3 cup. Chill completely.
Step 3: Cream the softened butter and 1 cup sugar together until fluffy. Add the egg and 2 teaspoons vanilla extract; beat until pale and light.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix into the butter mixture until just combined.
Step 5: Gently layer the cookie dough and chilled strawberry jam in quarters, folding carefully to create swirls without overmixing.
Step 6: Scoop the dough into 18 balls. Flatten each ball, place a frozen cheesecake disc in the center, then wrap the dough around it completely. Roll each cookie ball in 0.25 cup granulated sugar and flatten slightly.
Step 7: Bake cookies at 350°F (175°C) for 11–12 minutes. Let them cool on the baking pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For best results, keep the cheesecake filling frozen until assembly to prevent melting during baking.
Use fresh, chilled homemade strawberry jam to achieve the perfect texture and sweetness.
Allow cookies to cool fully before serving to enjoy the creamy cheesecake center.
Try swapping strawberries for raspberries or blueberries for a different fruity twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to preserve the cheesecake filling. Reheat gently in a low oven or microwave for a few seconds to soften if desired, but be careful not to melt the cream cheese filling completely.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, the cheesecake filling can be prepared and frozen in discs ahead. Keep them frozen until you are ready to assemble the cookies for easier handling and better texture.

How do I prevent the cream cheese center from leaking during baking?

Ensure the cheesecake discs are thoroughly frozen before wrapping in dough. Also, seal the dough completely around the filling to avoid leakage while baking.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

Delightfully soft and creamy Strawberry Cheesecake Cookies featuring a luscious cheesecake filling and homemade strawberry jam swirls. These cookies combine the richness of cream cheese with the fresh sweetness of strawberry jam for a perfect treat that melts in your mouth. Ideal for Valentine’s Day or any special occasion, these cookies deliver a uniquely indulgent dessert experience.

Author: Sophie
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cheesecake Filling

6 oz cold cream cheese
3 tbsp granulated sugar
0.5 tsp vanilla extract

Strawberry Jam

12 oz fresh strawberries, hulled and finely diced
0.25 cup granulated sugar

Cookie Dough

2.75 cups all-purpose flour
0.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup granulated sugar
1 cup very softened unsalted butter
1 large egg, room temperature
2 tsp vanilla extract
0.25 cup granulated sugar (for rolling dough)

Instructions

Prepare Cheesecake Filling: In a mixing bowl, combine cold cream cheese, 3 tablespoons granulated sugar, and 0.5 teaspoon vanilla extract. Beat until the mixture is smooth and creamy. Scoop the mixture into 18 small discs and place them in the freezer until frozen solid to maintain the shape during cookie assembly.
Make Strawberry Jam: In a saucepan over medium heat, cook the finely diced strawberries with 0.25 cup granulated sugar. Stir occasionally, smashing the berries halfway through the 45-minute cooking process to release juices and break down the fruit. Continue cooking until the mixture thickens and reduces to about 1/3 cup. Remove from heat and chill completely before using to ensure the jam sets properly in the cookies.
Prepare Cookie Dough: In a large bowl, cream together softened unsalted butter and 1 cup granulated sugar until the mixture is fluffy and light. Beat in the room temperature egg and 2 teaspoons vanilla extract until pale. Gradually mix in all-purpose flour, baking powder, baking soda, and salt until just combined, avoiding overmixing to keep cookies tender.
Incorporate Strawberry Jam: Carefully layer the prepared cookie dough and chilled strawberry jam together in quarters in a bowl to create visible jam swirls without thoroughly mixing, preserving the distinct texture and flavor swirls in the cookies.
Assemble Cookies: Scoop the dough into 18 equal balls. Flatten each dough ball and place one frozen cheesecake disc in the center. Wrap the dough around the disc completely to encase the filling. Roll each assembled cookie ball in 0.25 cup granulated sugar, then flatten slightly to shape the cookies.
Bake Cookies: Preheat the oven to 350°F (175°C). Arrange the cookies on a baking sheet lined with parchment paper and bake for 11 to 12 minutes, until the edges are set but the centers remain soft. Remove from oven and allow cookies to cool on the pan for 10 minutes to firm up.
Cool and Serve: Transfer cookies to a wire rack to cool completely for optimal texture and creamy centers. Enjoy once fully cooled for the best flavor and consistency.

Notes

Use chilled homemade strawberry jam for the best consistency and flavor.
Keep the cheesecake filling discs frozen until you are ready to assemble the cookies to prevent them from melting.
Allow the cookies to cool completely before serving to ensure the centers are creamy and the flavors are fully developed.

Keywords: cheesecake cookies, Strawberry Cheesecake Cookies, strawberry desserts, Valentine’s Day Cookies