Strawberry Cheesecake Cookies Recipe

I absolutely love this Strawberry Cheesecake Cookies Recipe because it combines the rich creaminess of cheesecake with the bright, fresh sweetness of strawberry jam in perfectly soft cookies. When I first tried it, the way the strawberry jam pockets burst with flavor inside the tender dough blew me away—this isn’t your average cookie experience!

You’ll also find that these cookies are surprisingly versatile, working perfectly for afternoon tea, dessert plates, or even a special treat to brighten up your day. Once you try this Strawberry Cheesecake Cookies Recipe, it quickly becomes a go-to whenever you want something both comforting and a little fancy.

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Ingredients You’ll Need

All these ingredients come together beautifully to create layers of flavor and texture in the Strawberry Cheesecake Cookies Recipe. I always recommend using fresh strawberries for the best jam and cold cream cheese to ensure the filling sets perfectly.

• Cream cheese: Keep it cold and use full-fat for the best creamy cheesecake filling.
• Granulated white sugar: You’ll use it across the dough, filling, and jam—makes everything deliciously sweet and balanced.
• Vanilla extract: A classic flavor enhancer that brings out the richness of the cheesecake and strawberry.
• Fresh strawberries: Choose ripe but firm for that perfect jam texture.
• All-purpose flour: Spoon and level it for accurate measurement and tender cookies.
• Baking powder, baking soda, and salt: They work together to give these cookies the right lift and flavor.
• Unsalted butter: Very softened — room temp butter will cream perfectly with sugar.
• Egg: At room temperature for better mixing and structure.
• Extra granulated sugar for rolling: Creates a lovely sparkle and slight crunch on the cookie exterior.

Variations

I love making this recipe my own depending on the season or mood. Feel free to swap out the strawberries for other fruits or tweak the cheesecake filling to suit your taste.

• Use frozen mixed berries: I substituted a berry medley once and the jam turned out jam-packed with flavor, giving a fun twist to the Strawberry Cheesecake Cookies Recipe.
• Make it dairy-free: Swap cream cheese for a dairy-free version and use coconut oil instead of butter to keep these fabulous.
• Drizzle chocolate: When I wanted a little extra indulgence, a drizzle of melted white or dark chocolate over the cooled cookies took them next level.
• Reduce sugar: I sometimes cut back on sugar in the filling and jam for a less sweet but still delicious version.

How to Make Strawberry Cheesecake Cookies Recipe

Step 1: Prepare the Cheesecake Filling

First, line a small cookie sheet with parchment paper—this makes it easy to freeze and handle the cheesecake discs later. Beat cold cream cheese with sugar and vanilla on medium-high speed until fluffy and sugar dissolves, about 2 minutes. Then scoop it into 18 small 2-tsp portions, flatten each slightly to form thick discs, and freeze until firm. Pro tip: freezing the filling first prevents it from oozing out during baking.

Step 2: Cook the Strawberry Jam

While your cheesecake filling is chilling, combine diced fresh strawberries with sugar in a medium pot over medium heat. Cook gently for about 45 minutes, smashing them halfway through, and stirring frequently at the end so the jam doesn’t stick or burn. You want it thick and reduced to about 1/3 cup—then cool it completely in the fridge. This homemade jam is where the magic lies, bursting with fresh strawberry flavor in each bite.

Step 3: Make the Cookie Dough

Preheat your oven to 350℉ (175℃) and line baking sheets with parchment. Mix your dry ingredients first: all-purpose flour, baking powder, soda, and salt. Next, cream softened butter and granulated sugar on high speed until fluffy—this usually takes about 2 minutes with a hand or stand mixer. Add the egg and vanilla, then mix until pale and fluffy. Finally, add your dry ingredients on low speed until just combined—don’t over-mix or your cookies will be tough.

Step 4: Incorporate the Jam

Instead of mixing the strawberry jam right in, you’ll fold it into the dough so you get nice pockets of jam that remain distinct after baking. To do this, spread 3/4 of the dough to one side, flatten 1/4 on the bottom, spoon jam over it, add another quarter of dough, jam again, and repeat twice more. Then cut the dough into quarters with a spatula and fold gently—don’t fully mix, or you lose those gorgeous jam streaks you’re after.

Step 5: Assemble the Cookies

Scoop dough into 18 portions with a 2-tablespoon cookie scoop, flatten each slightly, and place a frozen cheesecake disc in the center. Then wrap the dough completely around the cheesecake disc, sealing it well so none peeks out. Roll the assembled cookie ball in extra granulated sugar for a lovely sparkle and slight crunch. Don’t forget, keep those cheesecake discs frozen until assembly to make wrapping easier and prevent melting.

Step 6: Bake and Shape

Place six cookies per baking sheet and bake for 11-12 minutes, until edges are lightly golden. As soon as the cookies come out of the oven, gently round them with a large circular cookie cutter or the rim of a glass to give a perfect shape. Let cool on the sheet for about 10 minutes, then transfer to a wire rack to cool completely before serving—they’re delicate when warm!

How to Serve Strawberry Cheesecake Cookies Recipe

Garnishes

I love dusting these cookies lightly with powdered sugar or topping them with a little extra fresh strawberry slice and mint leaves for that pretty, fresh look. Sometimes, a drizzle of melted white chocolate makes them even more decadent and special for guests.

Side Dishes

Pair your Strawberry Cheesecake Cookies Recipe with a cup of Earl Grey tea or a frothy cappuccino for a comforting treat. They also go really well with vanilla ice cream if you serve them warm and want something extra indulgent.

Creative Ways to Present

For birthday parties or special occasions, I arrange these cookies on a pretty platter with fresh strawberry halves and edible flowers—always gets wowed reactions! Wrapping a few cookies in a cellophane bag tied with twine makes a lovely homemade gift anyone would adore.

Make Ahead and Storage

Storing Leftovers

I store leftover Strawberry Cheesecake Cookies in an airtight container at room temperature for up to 3 days. They stay soft and fresh but keep them away from heat or sunlight to avoid melting the cheesecake center.

Freezing

These cookies freeze wonderfully! After assembling but before baking, freeze the cookie dough balls with cheesecake filling inside on a tray until solid, then transfer to a freezer-safe bag. When you want fresh cookies, bake straight from frozen, adding a couple minutes to the baking time.

Reheating

Reheat leftover or frozen cookies in a low oven (around 300℉) for 5-7 minutes to warm through without melting the centers too much. This brings back that freshly baked softness and revives the strawberry-cheesecake flavors beautifully.

FAQs

Final Thoughts

This Strawberry Cheesecake Cookies Recipe holds a special place in my baking repertoire because it blends the elegance of cheesecake with the hominess of a cookie—something both my family and friends rave about. Once you give it a go, I’m sure you’ll love experimenting, sharing, and most importantly, enjoying these luscious cookies as much as I do. So go ahead, grab your mixing bowls, and treat yourself to this deliciously unique bake—you won’t regret it!

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