Introduction

Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the sweet, fruity burst of fresh strawberries. These delightful cookies feature a soft cream cheese center and swirls of homemade strawberry jam, making them a perfect treat for any occasion.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients

6 oz (170g) cream cheese, cold
3 tbsp (38g) granulated sugar
½ tsp vanilla extract
12 oz (340g) fresh strawberries, diced
¼ cup (50g) granulated sugar (for jam)
2¾ cups (344g) all-purpose flour, spooned and leveled
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (200g) granulated sugar
1 cup (227g) unsalted butter, very softened
1 egg, room temperature
2 tsp vanilla extract
¼ cup (50g) sugar, for rolling

Instructions

Step 1: Mix the cold cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla extract until fluffy. Scoop the mixture into 18 small discs, flatten each, and freeze until solid.
Step 2: In a saucepan over medium heat, cook the diced strawberries with ¼ cup sugar. Smash halfway through cooking and continue until the mixture becomes thick and jammy, about ⅓ cup total. Chill completely.
Step 3: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Step 4: Cream the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and fluffy.
Step 5: Gradually mix in the dry ingredients just until combined.
Step 6: To create dough swirls, press ¼ of the dough flat, spread ¼ of the chilled jam over it, and repeat these layers once more. Gently fold the layers to create ribbons without overmixing.
Step 7: Divide the dough into 18 portions. Flatten each portion, place one frozen cheesecake disc in the center, and wrap the dough completely around it.
Step 8: Shape each cookie into a thick disc, roll in the ¼ cup sugar, and place on parchment-lined baking sheets.
Step 9: Bake in a preheated oven at 350°F (175°C) for 11–12 minutes. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Step 10: Allow cookies to cool completely to set the cheesecake centers before enjoying.

Tips & Variations

Use frozen strawberries if fresh are not in season, but drain excess liquid before cooking for jam.
For extra flavor, add a teaspoon of lemon zest to the strawberry jam mixture.
To avoid overmixing the dough swirls, fold gently until you see ribbons of jam and dough.
Substitute cream cheese with mascarpone for a slightly different creamy texture.

Storage

Store cooled cookies in an airtight container in the refrigerator for up to 5 days. To reheat, warm briefly in a microwave or enjoy chilled; the cheesecake center tastes delicious both ways.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry jam instead of making my own?

While you can substitute store-bought jam, making fresh strawberry jam adds brightness and texture that enhances the cookie’s flavor and moisture.

Why do I need to freeze the cream cheese mixture?

Freezing the cream cheese discs helps them hold their shape during baking, creating a soft, creamy center instead of melting away.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

These Strawberry Cheesecake Cookies combine a soft, buttery dough swirled with fresh strawberry jam and a rich cream cheese center. Perfectly baked to a golden finish, these cookies offer a delightful balance of sweet, tangy, and creamy flavors that melt in your mouth.

Author: Kai
Prep Time: 35 minutes
Cook Time: 12 minutes
Total Time: 1 hour 10 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Center

6 oz (170g) cream cheese, cold
3 tbsp (38g) granulated sugar
½ tsp vanilla extract

Strawberry Jam

12 oz (340g) fresh strawberries, diced
¼ cup (50g) granulated sugar

Cookie Dough

2¾ cups (344g) all-purpose flour, spooned and leveled
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (200g) granulated sugar
1 cup (227g) unsalted butter, very softened
1 egg, room temperature
2 tsp vanilla extract
¼ cup (50g) granulated sugar, for rolling

Instructions

Prepare Cheesecake Centers: In a mixing bowl, beat together the cold cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract until the mixture is fluffy. Scoop the mixture into 18 equal discs, flatten them slightly, and freeze until solid.
Make Strawberry Jam: In a saucepan over medium heat, cook the diced strawberries and ¼ cup granulated sugar. Smash the strawberries halfway through cooking to release their juices. Continue to cook until the mixture thickens to a jam-like consistency, approximately 10-15 minutes, yielding about ⅓ cup of jam. Remove from heat and chill completely.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and 1 cup granulated sugar together until light and fluffy. Add the egg and 2 teaspoons vanilla extract, then beat the mixture until pale and fluffy, incorporating air for a tender dough.
Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet ingredients just until combined. Avoid overmixing to maintain a soft cookie texture.
Create Jam Swirls: To incorporate the strawberry jam, press one-quarter of the dough flat, then top with one-quarter of the jam. Repeat layering with dough and jam until all is used. Gently fold the layers together to create ribbons of jam within the dough, taking care not to overmix to preserve the swirl effect.
Assemble Cookies: Divide the swirl dough into 18 portions. Flatten each portion, place one frozen cheesecake disc in the center, and wrap the dough completely around it, sealing the edges.
Shape and Roll: Shape each filled dough portion into thick discs. Roll each disc in the reserved ¼ cup granulated sugar to coat evenly. Place them on parchment-lined baking sheets, spaced to allow spreading.
Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 11 to 12 minutes until lightly golden around the edges. After baking, allow cookies to cool on the pan for 10 minutes to set before transferring them to a wire rack.
Cool Completely and Serve: Let the cookies cool thoroughly to ensure the cheesecake centers firm up properly. Enjoy these delicious strawberry cheesecake cookies once fully cooled.

Notes

Ensure cream cheese is cold when mixing to help maintain shape during baking.
Do not overmix the dough after adding dry ingredients to keep cookies tender.
Cooling the jam completely before swirling helps maintain distinct layers.
Chilling the cream cheese discs before assembling prevents leaking during baking.
Cookies are best stored in an airtight container and can be refrigerated to preserve freshness.

Keywords: Strawberry Cheesecake Cookies, cream cheese cookies, strawberry jam cookies, homemade cookies, dessert recipe