Strawberry Cheesecake Cookies Recipe

Strawberry Cheesecake Cookies combine everything you love about cookies and cheesecake into one delicious bite. These soft, buttery cookies are stuffed with creamy cheesecake filling and swirled with thick, homemade strawberry jam.

They’re sweet, tangy, and full of flavor. In this article, you’ll learn exactly how to make them, from ingredients and step-by-step instructions to expert tips, storage advice, and flavor variations.

What Are Strawberry Cheesecake Cookies?

A Delicious Fusion: Cookie Meets Cheesecake

Strawberry cheesecake cookies are soft sugar cookies with a surprise inside—a creamy cheesecake center and pockets of strawberry jam. Each cookie is rich in flavor and has a soft texture with just a slight crisp edge.

This cookie is more than just a treat. It brings together the richness of cheesecake and the comfort of homemade cookies. With real strawberries and cold cream cheese at the core, every bite is balanced, sweet, and satisfying.

Why These Cookies Are Becoming a Viral Favorite

These cookies have become a favorite because they’re easy to love and fun to make. The combination of creamy, fruity, and buttery layers makes them unique. They also look as good as they taste, making them perfect for birthdays, bake sales, or weekend cravings.

Their homemade strawberry jam gives a fresh and real flavor that’s hard to find in store-bought desserts. And with the cheesecake filling tucked inside, they deliver a surprise that keeps people coming back for more.

Essential Ingredients for Strawberry Cheesecake Cookies

Breakdown of the Cheesecake Filling

The star of this recipe is the rich cheesecake filling, which sits in the center of each cookie. To create this creamy layer, you’ll only need three basic ingredients:

• Cream cheese (cold): This is the main ingredient that gives the filling its smooth, tangy texture. Using it cold helps it hold shape while baking.
• Granulated white sugar: Just enough to lightly sweeten the filling without overpowering the cheesecake flavor.
• Vanilla extract: Adds warmth and depth, giving the filling that classic cheesecake taste.

Mixing these together creates a smooth, fluffy texture that freezes well and bakes into a creamy surprise in every bite.

Fresh Strawberry Jam: A Homemade Must

Instead of using store-bought jam, this recipe calls for making it fresh. It’s simple, and the flavor is unbeatable. Here’s what goes in:

• Fresh strawberries: Diced finely for better texture and even distribution.
• Granulated sugar: Helps the strawberries break down and thickens the jam as it cooks.

Cooking the jam over medium heat for about 45 minutes concentrates the strawberry flavor and creates a thick, spoonable jam that doesn’t run during baking. The end result should be a deep red, chunky jam that tastes like summer in every bite.

The Cookie Dough Base: Soft, Sweet, and Buttery

The cookie base itself is a sweet sugar cookie dough that bakes up soft and tender. Here’s a closer look at what’s in it:

• All-purpose flour: Provides the structure.
• Baking powder and baking soda: Give the cookies lift and softness.
• Salt: Balances the sweetness and enhances flavor.
• Granulated sugar: Sweetens the dough and helps it brown slightly during baking.
• Unsalted butter (very softened): Adds richness and moisture. Softened butter is essential for creating a fluffy base when creamed with sugar.
• Egg: Binds the dough and adds structure.
• Vanilla extract: Enhances the dough’s flavor and complements the cheesecake filling.
• Granulated sugar for rolling: Coating the dough in sugar gives the outside a slight crispness after baking.

Each component plays an important role in creating a cookie that’s light, tender, and flavorful while holding up to the rich filling inside.

Tools and Preparation Tips

Kitchen Tools You’ll Need Before Starting

Having the right tools on hand makes this recipe easier and more efficient. Here’s what you’ll want ready before diving in:

• Electric hand mixer or stand mixer: Essential for creaming butter and sugar until fluffy and for blending the cheesecake filling.
• Mixing bowls: Use separate bowls for dry ingredients, wet ingredients, and filling. A medium and large bowl are ideal.
• Small pot or saucepan: Needed for cooking down the fresh strawberry jam until thick and rich.
• Cookie scoop: A 2-tablespoon cookie scoop helps portion the dough evenly, which is key for consistent baking.
• Teaspoon measuring scoop: Use this to portion out the cheesecake filling into the right size discs.
• Rubber spatula: Great for folding in the jam without overmixing the dough.
• Parchment paper: Prevents sticking and helps cookies bake evenly.
• Baking sheets: You’ll need at least two, since the recipe yields 18 cookies and they bake in smaller batches.
• Cooling rack: Allows cookies to cool properly without continuing to bake on the hot tray.
• Flat spoon or back of a measuring cup: Use this to slightly flatten the cheesecake and cookie dough scoops.

These tools not only make the process smoother but help ensure your cookies come out just right in both texture and appearance.

Preparation Timeline for Planning Ahead

This recipe does take a bit of planning, especially since the cheesecake filling must be frozen before baking. Here’s a basic timeline to help you stay organized:

Total Prep and Baking Time: About 2 hours and 15 minutes. Most of that includes chill and cooling time, so active time is much less.

Pro tip: You can make the cheesecake filling and jam the day before, then store them in the fridge or freezer until you’re ready to bake.

Strawberry Cheesecake Cookies Recipe

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• Author: Olivia
• Total Time: 2 hours 11 minutes
• Yield: 18 cookies
• Diet: Vegetarian

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Description

These strawberry cheesecake cookies are soft, buttery, and filled with a rich cream cheese center and swirls of thick homemade strawberry jam. Perfect for special occasions or a cozy baking day.

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Ingredients

For the Cheesecake Filling

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated white sugar

1/2 tsp vanilla

For the Strawberry Jam

12 oz (340 g) fresh strawberries, hulled and finely diced

1/4 cup (50 g) granulated white sugar

For the Cookies

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

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Instructions

1. Line a small tray with parchment. Mix cream cheese, sugar, and vanilla until smooth. Portion into 18 discs, flatten slightly, and freeze.
2. Add strawberries and sugar to a pot. Cook over medium heat for about 45 minutes, stirring often until thick. Cool in fridge.
3. In a bowl, whisk flour, baking powder, baking soda, and salt.
4. In another bowl, beat softened butter and sugar until fluffy. Add egg and vanilla. Mix until pale.
5. Add dry ingredients to wet. Fold gently.
6. Layer dough and chilled jam, then fold gently to create swirls.
7. Scoop dough into 18 pieces. Flatten, place frozen cheesecake in the center, and wrap completely. Flatten again.
8. Roll each in sugar. Bake 6 at a time at 350°F (175°C) for 11–12 minutes.
9. Let cool 10 minutes on tray, then transfer to rack.

Notes

Keep cheesecake discs frozen until use to prevent leaking.

 

For perfect shape, use a round cutter to “scoot” cookies right after baking.

 

Store in an airtight container for up to 5 days in the fridge.

 

Freeze unbaked or baked cookies for up to 2 months. Bake directly from frozen or thaw before serving.

• Prep Time: 2 hours
• Cook Time: 11 minutes
• Category: Cookies
• Method: Baking
• Cuisine: American

Step-by-Step Instructions to Make the Cookies

Making the Cheesecake Filling

The cheesecake filling is what sets these cookies apart. It needs to be frozen solid before being stuffed inside the dough, so start here first.

1. Mix the filling: In a small bowl, add cold cream cheese, granulated sugar, and vanilla extract. Use an electric mixer on medium-high speed and beat until the mixture is light, fluffy, and the sugar is fully dissolved. This should take about 2 minutes.
2. Portion and shape: Scoop the mixture into 18 equal portions, about 2 teaspoons each. Place them onto a parchment-lined small baking sheet.
3. Flatten the discs: Use the back of a spoon to slightly flatten each scoop into a thick disc. This shape helps it fit inside the cookie dough better.
4. Freeze: Place the tray in the freezer until the discs are completely frozen. This usually takes at least 1 hour. Keep them frozen until ready to use.

Cooking the Strawberry Jam to Perfection

Fresh strawberry jam adds natural sweetness and texture. Here’s how to make a thick, flavorful version:

1. Prepare strawberries: Hull and finely dice 12 oz of fresh strawberries.
2. Cook: Add strawberries and sugar to a medium pot over medium heat.
3. Simmer and stir: Cook for about 45 minutes, stirring often. Halfway through, gently mash the strawberries with a spoon to help release the juices.
4. Reduce until thick: Keep a close eye near the end, as the jam will begin to stick to the bottom of the pot as it thickens. It’s ready when reduced to a thick consistency, about 1/3 cup.
5. Cool: Remove from heat and place in the refrigerator to cool while preparing the dough.

Mixing and Folding the Cookie Dough Like a Pro

The cookie dough should be soft and buttery but sturdy enough to hold the filling.

1. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar using a mixer until light and fluffy, about 2 minutes.
3. Add egg and vanilla: Mix in the egg and vanilla extract on medium speed until the mixture becomes pale and fluffy, another 1–2 minutes.
4. Combine wet and dry: Slowly add the dry ingredients to the wet mixture, mixing on low speed just until no flour remains. Do not overmix.

Now comes the clever part—folding in the strawberry jam:

5. Layer the dough and jam: Push three-quarters of the dough to the side of the bowl. Flatten one quarter of the dough, spoon a quarter of the chilled jam on top, then repeat with remaining dough and jam in layers.
6. Gently fold: Use a rubber spatula to “cut” the dough into quarters and fold it just until the jam is streaked throughout. Do not mix all the way in. You want visible swirls and pockets of jam, not an even color.

At this point, your cookie dough is ready for the next step—assembly and baking.

Assembling and Baking the Cookies

Stuffing the Dough with Frozen Cheesecake Discs

Scoop the cookie dough into 18 even portions using a 2-tablespoon scoop. Flatten each slightly. Place one frozen cheesecake disc in the center of each, then fold the dough around it to fully seal the filling. Reshape into thick, slightly flattened discs.

Rolling and Shaping the Cookie Dough Correctly

Roll each cookie dough disc in granulated sugar. This adds a light crisp texture to the outside. Lightly press the tops again to ensure they bake evenly without puffing up too much.

Baking the Cookies for the Perfect Texture

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Bake 6 cookies at a time for 11–12 minutes, until edges are set and lightly golden. Centers will be soft but will firm up as they cool. Let cookies cool on the tray for 10 minutes, then transfer to a rack.

Once cool, the cookies will have a soft center with a creamy cheesecake core and strawberry swirls throughout.

Storage, Freezing, and Make-Ahead Tips

How to Store Cookies for Maximum Freshness

Once cooled completely, place the cookies in an airtight container. Store them at room temperature for up to 2 days, or refrigerate for up to 5 days to keep the cheesecake center firm and fresh. Always separate layers with parchment paper to avoid sticking.

For best texture, let refrigerated cookies sit at room temperature for 10–15 minutes before serving. This softens the cookie and brings back the creamy center.

Can You Freeze These Cookies? Best Methods

Yes, these cookies freeze well both before and after baking.

To freeze before baking:

• Assemble the cookies completely with the frozen cheesecake inside.
• Place them on a tray and freeze until solid, then transfer to a freezer-safe bag.
• When ready to bake, no need to thaw. Just bake from frozen, adding 1–2 extra minutes to the baking time.

To freeze after baking:

• Cool cookies fully.
• Wrap each cookie in plastic wrap, then store in a freezer-safe container for up to 2 months.
• Thaw at room temperature or warm briefly in the oven for a soft, fresh-baked texture.

Reheating for Fresh-Out-of-the-Oven Texture

To revive that just-baked taste, pop a chilled or frozen cookie in a 300°F oven for 4 to 6 minutes. This warms the cookie, softens the center, and slightly crisps the outside again.

This makes them a great make-ahead treat for holidays, events, or when you just want a little dessert magic on demand.

Flavor Variations and Customizations

White Chocolate Chips, Nuts, or Graham Cracker Crusts

These cookies are already packed with flavor, but you can easily personalize them with extra mix-ins or toppings.

• White chocolate chips: Add ½ cup to the dough for extra sweetness and a creamy contrast to the cheesecake center.
• Chopped nuts: Finely chopped pecans or almonds add texture and a slight crunch that balances the soft cookie and creamy filling.
• Graham cracker crumbs: Roll the dough in crushed graham crackers instead of sugar for a crust-like exterior that gives each cookie a classic cheesecake touch.

Small additions like these can bring out new textures and flavors without changing the base recipe.

Using Different Fruits: Raspberry or Blueberry Cheesecake Cookies

If strawberries aren’t available or you want a twist, you can easily swap the fruit jam.

• Raspberry jam: Offers a tart punch that pairs beautifully with the cheesecake filling.
• Blueberry jam: Delivers a milder, slightly earthy flavor with a smooth texture.
• Mixed berry jam: A blend of strawberries, blueberries, and blackberries gives the cookies a deeper flavor profile.

Just make sure the jam is thick and not too runny. You want it to stay nestled in the dough during baking, not leak out.

You can also experiment by adding citrus zest—like lemon or orange—into the dough or the filling for a fresh, tangy boost.

Conclusion

Strawberry Cheesecake Cookies are more than just a sweet treat—they’re a bakery-style experience you can create right at home. With a rich cream cheese center, homemade strawberry jam swirls, and a soft buttery cookie base, each bite offers something special. Whether you’re baking for a celebration or just craving something indulgent, this recipe delivers both flavor and fun.

The steps may take a little time, but the results are worth it. From freezing the filling to folding in the jam, every detail builds a cookie that’s soft, creamy, fruity, and unforgettable. Once you make them, don’t be surprised if they become a permanent favorite in your recipe