If you’re on the hunt for a treat that combines the creamy delight of cheesecake with the sweet, juicy burst of fresh fruit, you’ve just found your new obsession. This Strawberry Cheesecake Cookies Recipe brings together soft, buttery cookie dough with luscious cheesecake centers and pockets of homemade strawberry jam, creating a perfect balance of flavors and textures that feels both indulgent and comforting. Whether you’re baking for a crowd or treating yourself, these cookies are an absolute joy with every bite and a guaranteed showstopper whenever you pull them out of the oven.

The image shows a close-up view of several soft cookies with red strawberry bits mixed throughout their light beige dough, arranged closely together. One cookie is front and center with a bite taken out of it, revealing a soft, creamy layer inside. Around the cookies are whole bright red strawberries and some small white flowers with yellow centers. In the top corner, a white bowl is filled with more fresh strawberries. The cookies and fruit rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. With a handful of straightforward but thoughtfully chosen ingredients, every element plays a crucial role—whether it’s enriching the dough, adding sweetness, intensifying the strawberry flavor, or ensuring the perfect texture.

Cream cheese: Provides the luscious, tangy cheesecake filling that melts in your mouth.
Granulated white sugar: Sweetens both the dough and the jam, balancing tartness and richness.
Vanilla extract: Enhances the overall flavor with warm, aromatic notes.
Fresh strawberries: The star of the jam—ripe, juicy berries chopped finely for natural sweetness and color.
All-purpose flour: The base of the cookie dough, giving it structure and tenderness.
Baking powder and baking soda: Leavening agents that help achieve perfectly risen, tender cookies.
Salt: Balances the sweetness and deepens the flavor profile.
Unsalted butter: Softened to creamy perfection for rich taste and tender crumb.
Egg: Adds moisture and binds the ingredients together beautifully.

How to Make Strawberry Cheesecake Cookies Recipe

Step 1: Prepare the Cheesecake Filling

Start by mixing cold cream cheese with sugar and vanilla until fluffy and smooth. This creamy cheesecake filling is gently shaped into small discs and frozen, so it holds its shape inside the cookies, delivering that irresistible surprise bite of tangy creaminess.

Step 2: Make the Strawberry Jam

Cook finely diced fresh strawberries with sugar over medium heat, mashing midway to help break down the fruit and thicken the mixture. The result is a vivid, intensely flavored strawberry jam that’s thick enough to create sweet pockets in the cookie dough. Chill this jam to help it set before folding it into the dough.

Step 3: Mix the Cookie Dough

Whip softened butter and sugar until airy, then add egg and vanilla for richness and tenderness. Combine your dry ingredients—flour, baking powder, baking soda, and salt—and mix them in gently. This dough is the soft, buttery canvas that will embrace both jam and cheesecake.

Step 4: Incorporate the Strawberry Jam

Layer the dough with the strawberry jam in quarters within the mixing bowl, folding gently just enough to create little pockets of vibrant fruit throughout without fully blending it away. This technique ensures every bite bursts with sweet strawberry goodness and beautiful pink streaks.

Step 5: Assemble the Cookies

Divide dough into 18 portions and flatten each slightly. Place a frozen cheesecake disc into the center of each, then carefully wrap dough around so the cream cheese is fully enclosed. A little sugar coating adds a sparkle and subtle crunch. Flatten the dough discs slightly before baking for even spreading and that perfect cookie shape.

Step 6: Bake to Perfection

Bake the cookies at 350℉ (175℃) for about 11-12 minutes. Immediately after baking, you can press a round cookie cutter around each while still warm to give them a neat, perfect shape. Let them cool on the baking sheet briefly and then transfer to a cooling rack. The smell alone is enough to make you want to dig right in!

How to Serve Strawberry Cheesecake Cookies Recipe

Strawberry Cheesecake Cookies Recipe - Recipe Image

Garnishes

A light dusting of powdered sugar over these cookies creates a delicate, snowy finish that makes each one feel extra special. Fresh strawberry slices or a small dollop of whipped cream on the side can also elevate presentation and hint at the delicious flavors inside.

Side Dishes

Pair your Strawberry Cheesecake Cookies with a cold glass of milk or a creamy cup of coffee or tea. For a festive occasion, consider serving alongside a bowl of vanilla ice cream to create a summery dessert spread that’s sure to impress.

Creative Ways to Present

These cookies are fabulous in a gift box tied with twine for celebrating holidays or birthdays. You can also arrange them on a pretty platter layered with fresh strawberry halves and mint leaves for a bright, inviting dessert table centerpiece that will have guests asking for the recipe.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture. If you prefer cooler treats, a brief chill in the fridge will firm them slightly but beware this can alter their tenderness somewhat.

Freezing

You can freeze unbaked cookie dough balls with the cheesecake centers wrapped inside on a baking sheet, then transfer to a freezer-safe bag or container once solid. Bake from frozen with just a couple extra minutes added to the baking time. Baked cookies also freeze well for up to a month when stored properly.

Reheating

To refresh the cookies, warm them in a low oven or microwave briefly until the cream cheese filling is soft again. This gentle reheating revives their fresh-baked charm without drying them out.

FAQs

Can I use frozen strawberries instead of fresh for the jam?

Absolutely. Just thaw and drain excess juice before cooking the jam—frozen strawberries may release more water, so pressing some of that out helps achieve the perfect jam consistency for your Strawberry Cheesecake Cookies Recipe.

What if I don’t have cream cheese on hand?

Cream cheese is key for the rich cheesecake flavor and soft center, but mascarpone can be a substitute if you have it. Avoid using lighter cream cheese spreads as they have a different texture and moisture content.

Is it okay to make this recipe vegan or dairy-free?

To adapt this recipe, try plant-based cream cheese and butter alternatives, and use a flax egg instead of a regular egg. Keep in mind the flavor and texture might differ slightly, but it’s a fun way to personalize this Strawberry Cheesecake Cookies Recipe.

How do I prevent the cookies from spreading too much?

Be sure to use very softened but not melted butter, and chill the cheesecake discs thoroughly before baking. Slightly flattening the dough discs before baking also helps maintain shape and keep those delightful pockets intact.

Can I make the strawberry jam ahead of time?

Yes, in fact, making the strawberry jam ahead helps deepen its flavor. Just keep it refrigerated until you’re ready to fold it into the cookie dough for maximum freshness and taste.

Final Thoughts

This Strawberry Cheesecake Cookies Recipe is truly one of those joyous creations that turns baking into a heartwarming experience. With fresh strawberries, creamy cheesecake, and buttery cookie dough merging so beautifully, it’s a recipe worth making again and again. I hope you have as much fun baking and sharing these cookies as I do eating them!

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.1 from 41 reviews

These Strawberry Cheesecake Cookies combine a soft, fluffy cookie dough with pockets of homemade strawberry jam and a creamy cheesecake center for a deliciously sweet and tangy treat. The unique layering of jam within the dough and the frozen cheesecake filling make these cookies stand out, offering a perfect bite of creamy richness with vibrant strawberry flavor in every bite.

Author: Cara
Prep Time: 45 minutes
Cook Time: 1 hour 26 minutes
Total Time: 2 hours 11 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla. Beat on medium-high speed with an electric mixer until the mixture is fluffy and the sugar has dissolved, about 2 minutes. Portion the filling into 18 scoops (2 teaspoons each) onto the prepared baking sheet and slightly flatten each scoop into a thick disc. Freeze until completely solid.
Make the Strawberry Jam: In a medium pot over medium heat, combine the finely diced strawberries and 1/4 cup sugar. Cook for about 45 minutes, smashing the mixture halfway through with a wooden spoon. Stir continuously near the end to prevent sticking as the jam thickens. The jam should be thick and reduced to about 1/3 cup. Remove from heat and refrigerate to chill.
Prepare for Baking: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup granulated sugar on high speed with an electric mixer until light and fluffy, about 2 minutes.
Add Egg and Vanilla: Mix in the egg and 2 teaspoons vanilla on medium speed until pale and fluffy, about 1-2 minutes.
Combine Wet and Dry Ingredients: Add the dry ingredients to the wet and mix on low speed just until combined.
Layer Jam in Dough: Push three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough on the bottom of the bowl. Spoon one-quarter of the chilled strawberry jam onto this flattened dough, then layer another quarter of the dough on top followed by another quarter of jam. Repeat this layering one more time. Using a spatula, cut the dough into quarters and fold each section gently just until the jam pockets are slightly distributed, maintaining the jam pockets within the dough.
Form Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 18 equal scoops. Slightly flatten each portion, then place a frozen cheesecake disc in the center. Encase the cheesecake fully with the dough, shaping each cookie into a slightly flattened disc rather than a ball. Keep the cheesecake discs frozen until ready to use.
Roll and Bake: Roll each dough-enclosed cheesecake cookie in the reserved 1/4 cup sugar to coat. Place cookies on the prepared baking sheets (6 at a time). Bake for 11-12 minutes. Right after baking, gently press a large circular cookie cutter around each cookie to create a perfect round shape.
Cool and Serve: Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely before serving.

Notes

Ensure the cream cheese is cold before making the cheesecake filling for the best texture.
Freezing the cheesecake discs before assembling helps maintain their shape during baking.
The strawberry jam should be thick and well reduced to prevent excess moisture in the cookies.
Do not overmix the jam into the dough; maintaining pockets of jam gives bursts of flavor.
Rolling cookies in sugar before baking adds a sweet crunchy exterior.
Cooled cookies will be easier to handle and have a better texture.

Keywords: strawberry cheesecake cookies, cream cheese cookies, homemade strawberry jam cookies, soft cookies with cheesecake center, baked dessert cookies