Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with sweet, homemade strawberry jam inside a tender cookie. Perfect for a special treat or dessert, they delight with a soft, jammy center wrapped in buttery dough.

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 (for jam)
• 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. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla. Using an electric mixer on medium-high speed, beat until fluffy and sugar dissolves, about 2 minutes. Scoop into 18 portions of 2 teaspoons each, flatten slightly into thick discs, and freeze until solid.
2. Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and 1/4 cup sugar. Cook for about 45 minutes, smashing berries halfway through and stirring continuously near the end to prevent sticking. Reduce until thick and heaping 1/3 cup. Remove from heat and chill in the refrigerator.
3. Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, beat softened butter and 1 cup granulated sugar on high speed until fluffy, about 2 minutes.
5. Add Egg and Vanilla: Mix in the egg and 2 teaspoons vanilla on medium speed until pale and fluffy, 1–2 minutes.
6. Incorporate Dry Ingredients: Add dry ingredients to wet mixture, mixing on low speed just until combined.
7. Layer and Fold Jam into Dough: Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom, spoon 1/4 of the strawberry jam over it, then layer another 1/4 of dough on top. Repeat layering jam and dough two more times. Cut dough into quarters with a spatula and fold just enough to create jam pockets without fully mixing.
8. Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion 18 dough portions. Slightly flatten each, place one frozen cheesecake disc in the center, and encase completely with dough. Shape into slightly flattened discs and roll in the remaining 1/4 cup granulated sugar.
9. Bake Cookies: Place 6 cookies per baking sheet and bake for 11–12 minutes. Immediately after baking, press each cookie with a large round cookie cutter to shape perfectly round.
10. Cool and Serve: Let cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely before serving.

Tips & Variations

• Use very cold cream cheese for the filling to help it hold its shape during baking.
• Swap fresh strawberries for frozen if out of season, just thaw and drain excess liquid before cooking the jam.
• For extra flavor, add a teaspoon of lemon zest to the strawberry jam.
• Freeze leftover dough balls to bake fresh cookies later.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 1 month. Reheat gently in a warm oven for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese that’s not cold?

Cold cream cheese helps create firm filling discs that hold shape when baked. Using room temperature cream cheese may result in spreading or melting.

How do I know when the strawberry jam is ready?

The jam should be thickened to about 1/3 cup and have a jam-like consistency after cooking and reducing for about 45 minutes. If it’s still runny, cook a little longer while stirring.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

These Strawberry Cheesecake Cookies combine a creamy cheesecake center with a soft, strawberry-infused cookie dough, delivering a deliciously unique treat. The cookies feature layers of strawberry jam folded into buttery dough and a frozen cream cheese filling, baked to perfection and shaped into perfectly round cookies. Perfect for dessert lovers seeking a rich, fruity indulgence.

• Author: Nora
• Prep Time: 1 hour 15 minutes
• Cook Time: 11 minutes per batch, total approx. 33 minutes
• Total Time: 1 hour 50 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 large egg, at room temperature
• 2 tsp vanilla extract
• 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, sugar, and vanilla. Using an electric mixer on medium-high speed, beat until fluffy and the sugar dissolves, about 2 minutes. Scoop into 18 portions of 2 teaspoons each onto the sheet, flattening slightly into thick discs. Freeze until completely frozen.
2. Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and sugar. Cook for approximately 45 minutes, smashing the strawberries halfway through and stirring continuously towards the end to prevent sticking. The jam should reduce to a thick, heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator.
3. Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar on high speed using a hand or stand mixer with paddle attachment until fluffy, about 2 minutes.
5. Add Egg and Vanilla: Add the egg and vanilla to the creamed mixture and beat on medium speed until pale and very fluffy, about 1–2 minutes.
6. Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined to form dough.
7. Layer and Fold Jam into Dough: Push 3/4 of the dough to one side of the bowl. Flatten the remaining 1/4 of dough on the bottom of the bowl, spoon 1/4 of the prepared jam onto it, top with another 1/4 of dough, and repeat layering jam and dough two more times. Cut the dough into quarters with a rubber spatula, folding each just enough to create little pockets of jam without fully mixing.
8. Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion out 18 dough portions. Slightly flatten each portion, place one frozen cheesecake disc in the center, and encase it completely with dough, shaping each into a slightly flattened disc. Roll dough discs in the reserved granulated sugar.
9. Bake Cookies: Place cookies on prepared baking sheets, baking 6 at a time for 11–12 minutes. Immediately after baking, use a large circular cookie cutter to shape cookies perfectly round.
10. Cool and Serve: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

• Freezing the cheesecake filling discs before assembling helps prevent the filling from melting too quickly during baking.
• Using fresh strawberries and slowly cooking the jam ensures a rich, natural fruit flavor without added preservatives.
• The layering and folding method incorporates jam pockets without fully mixing, giving bursts of strawberry flavor in the cookie.
• Shaping cookies with a cutter right after baking creates a neat, uniform appearance.
• Be sure not to overmix the dough after adding dry ingredients to keep the cookies tender.

Keywords: strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, layered jam cookies, dessert cookies, baked cheesecake cookies