Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with the fresh sweetness of strawberry jam, all wrapped in a tender cookie. Perfect for a treat that feels like dessert and cookie in one bite!

Ingredients

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla
• 12 oz (340 g) fresh strawberries, hulled and finely diced
• 1/4 cup (50 g) granulated white sugar
• 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

1. Step 1: Prepare the cheesecake filling by lining a small cookie sheet with parchment paper. In a small bowl, beat cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until fluffy and sugar dissolves, about 2 minutes. Scoop into 18 portions of 2 teaspoons each onto the sheet, then flatten each slightly into thick discs. Freeze until fully frozen.
2. Step 2: Make the strawberry jam by placing diced strawberries and 1/4 cup sugar in a medium pot over medium heat. Cook for about 45 minutes, smashing halfway through, stirring constantly towards the end to prevent sticking. The jam should be very thick and reduced to about 1/3 cup. Remove from heat and chill in the fridge.
3. Step 3: Preheat oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
4. Step 4: In a large bowl, cream softened butter and 1 cup sugar with an electric mixer on high until fluffy, about 2 minutes. Add egg and 2 teaspoons vanilla; mix on medium speed until pale and fluffy, 1-2 minutes.
5. Step 5: Add dry ingredients to wet mixture and mix on low speed just until combined.
6. Step 6: Push 3/4 of the dough to one side of the bowl. Flatten remaining 1/4 on the bottom, spoon 1/4 of the chilled jam on top. Layer another 1/4 of dough followed by another 1/4 of jam, then add remaining dough and jam the same way. Use a rubber spatula to cut and fold the dough quarters together just enough to create small pockets of jam—do not fully mix it in.
7. Step 7: Scoop dough into 18 portions using a 2 tablespoon scoop. Slightly flatten each portion, place a frozen cheesecake disc in the center, then cover completely with dough, shaping into a slightly flattened disc.
8. Step 8: Roll each cookie dough disc in the remaining 1/4 cup sugar. Keep cheesecake discs frozen until ready to use. Place cookies on prepared baking sheets, 6 per sheet, and bake for 11-12 minutes.
9. Step 9: Immediately after baking, press around each cookie gently with a large circular cookie cutter to shape them perfectly round. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Make sure the cream cheese is cold when mixing the filling to help maintain shape when freezing.
• If fresh strawberries aren’t available, use frozen and thawed strawberries, but drain excess liquid before making the jam.
• Rolling cookies in sugar before baking adds a nice crunchy texture and a touch of sparkle.
• For an extra burst of flavor, fold in finely chopped white chocolate or add lemon zest to the dough.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a sealed container for up to 1 month. To reheat, warm in a preheated 300℉ (150℃) oven for 5-7 minutes to revive softness and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough and filling ahead of time?

Yes, you can prepare the cheesecake filling and freeze it in discs ahead, as well as make the dough and keep it refrigerated for up to 2 days before assembling and baking.

Will the cookies spread a lot during baking?

The dough is designed to hold its shape, especially because you flatten the cookies before baking and the cream cheese filling is frozen. Use softened, not melted, butter to prevent excess spreading.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.5 from 140 reviews

These Strawberry Cheesecake Cookies combine creamy cheesecake filling, sweet strawberry jam, and a soft, buttery cookie dough for a delightful treat. With pockets of tangy cheesecake and bursts of fresh strawberry flavor in every bite, these cookies are perfect for sharing or enjoying as a special dessert.

• Author: Isabella
• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 25 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract

Strawberry Jam

• 12 oz (340 g) fresh strawberries, hulled and finely diced
• 1/4 cup (50 g) granulated white sugar

Cookie Dough

• 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 extract
• 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. Add the cold cream cheese, 3 tablespoons of sugar, and 1/2 teaspoon vanilla to a small bowl. Mix with an electric mixer on medium-high speed for about 2 minutes until fluffy and sugar is dissolved. Scoop into eighteen 2-teaspoon portions onto the baking sheet and slightly flatten each into thick discs. Freeze until completely frozen.
2. Make the Strawberry Jam: Place the finely diced strawberries and 1/4 cup sugar into a medium pot over medium heat. Cook for about 45 minutes, mashing halfway through with a wooden spoon. Stir continuously toward the end to prevent sticking, until the jam is thick and reduced to about 1/3 cup. Remove from heat and chill in the refrigerator while preparing the dough.
3. Preheat Oven and Prepare Flour Mixture: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer with paddle attachment to cream the softened butter and 1 cup granulated sugar on high speed for 2 minutes until fluffy.
5. Add Egg and Vanilla: Add the egg and 2 teaspoons vanilla extract to the butter mixture. Mix on medium speed until the batter is pale and very fluffy, about 1-2 minutes.
6. Combine Dry Ingredients: Add the flour mixture to the wet ingredients. Mix on low speed just until combined.
7. Incorporate Strawberry Jam into Dough: Push three-quarters of the dough to one side of the bowl. Flatten the remaining quarter into the bottom of the bowl. Spoon one-quarter of the strawberry jam onto this flattened dough. Cover jam with another quarter of dough and spoon another quarter of jam on top. Repeat this layering twice more. Cut the dough into quarters with a spatula and fold slightly so jam is distributed in pockets but not fully mixed.
8. Form Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion dough into eighteen portions. Slightly flatten each portion, place one frozen cheesecake disc in the center, and enclose it completely with cookie dough. Shape into slightly flattened discs.
9. Roll in Sugar: Roll each cookie in 1/4 cup granulated sugar, ensuring even coating. Keep cheesecake discs in freezer until use to maintain shape.
10. Bake: Place cookies on prepared baking sheets, six per sheet. Bake for 11-12 minutes until edges are set. Immediately after removing from the oven, use a large circular cookie cutter to gently shape each cookie into a perfect circle.
11. Cool: Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Keep the cheesecake filling discs frozen until assembling to prevent melting while handling the dough.
• Smashing the strawberries while cooking releases their juices and helps thicken the jam.
• Rolling the cookie dough in sugar adds a sweet, crunchy outer crust.
• Using a cookie cutter right after baking gives cookies a neat appearance.
• Ensure cake cheese is cold and dough is not overmixed for best texture.

Keywords: strawberry cheesecake cookies, cheesecake filled cookies, strawberry jam cookies, soft cookies with cheesecake, summer cookies