Strawberry Cheesecake Cookies Recipe
If you have a soft spot for cookies that feel like a mini celebration in every bite, you’re going to adore this Strawberry Cheesecake Cookies Recipe. Imagine tender, buttery cookies swirled with sweet, homemade strawberry jam, and a luscious cream cheese center that melts in your mouth—it’s pure dessert magic. These cookies are the perfect balance of fruity freshness and rich cheesecake flavor, making them an irresistible treat any time of the day. Whether you’re baking for a special occasion or just because, this recipe is sure to become your new beloved classic.
Ingredients You’ll Need
These ingredients are straightforward, yet each plays a crucial role, delivering the perfect texture, flavor, and that gorgeous pink hue that makes these cookies so inviting.
- Cream cheese (6 oz, cold): Adds a creamy smoothness and the signature cheesecake flavor in the filling.
- Granulated white sugar (3 tbsp + 1/4 cup + 1 cup + 1/4 cup): Sweetens the dough, filling, and creates a delightful sugar crust on the outside.
- Vanilla (1/2 tsp + 2 tsp): Provides a warm, aromatic depth enhancing both dough and filling.
- Fresh strawberries (12 oz, hulled and finely diced): The star ingredient for the homemade jam that infuses the cookies with bright, fruity bursts.
- All-purpose flour (2 3/4 cups): Forms the base of the cookies ensuring they hold just the right shape and softness.
- Baking powder (1/2 tsp): Helps the cookies rise beautifully while keeping them tender.
- Baking soda (1/2 tsp): Works alongside baking powder to give the cookies their ideal texture.
- Salt (1/2 tsp): Balances sweetness and enhances all the other flavors.
- Unsalted butter (1 cup, very softened): Provides rich flavor and a melt-in-your-mouth tenderness.
- Egg (1, room temperature): Binds ingredients together and contributes to a light, fluffy dough.
How to Make Strawberry Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by setting up a cookie sheet with parchment paper. Combine the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon vanilla in a small bowl. Beat on medium-high speed until the mixture is light, fluffy, and the sugar is dissolved, about two minutes. Spoon into 18 small portions and flatten each to thick discs, then freeze until fully solid. This step ensures your cheesecake center stays perfectly creamy after baking.
Step 2: Make the Strawberry Jam
Next, in a medium pot over medium heat, combine your diced strawberries with 1/4 cup sugar. Let them cook gently for about 45 minutes, smashing the berries mid-way to release their juices. Stir frequently towards the end to prevent burning, until thickened into a rich, sweet jam. Chill it in the fridge to use later—it’s that fresh strawberry flavor that truly elevates this recipe.
Step 3: Mix Dry Ingredients
While your jam chills, preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, and salt. Having your dry ingredients ready means you can smoothly combine everything without overmixing later.
Step 4: Cream Butter and Sugar
In a large bowl, beat the softened butter and 1 cup of granulated sugar on high speed until it’s pale and fluffy—this usually takes about two minutes. This process traps air in the dough, crucial for tender cookies that are full of life.
Step 5: Add Egg and Vanilla
Beat the egg and 2 teaspoons vanilla into the butter mixture on medium speed until the whole thing looks pale and about as fluffy as a cloud. This step keeps the dough moist and flavorful.
Step 6: Combine Wet and Dry Mixtures
Slowly add your dry ingredients to the wet ones, mixing on low just until everything is combined. Resist the urge to overmix because a light hand guarantees soft, tender cookies instead of tough ones.
Step 7: Swirl in Strawberry Jam
Push three-quarters of the dough to one side of your bowl. Flatten the remaining quarter dough on the bottom and spoon a quarter of the jam over it. Repeat layering with remaining dough and jam until the jam is evenly swirled through the dough. Gently fold with a spatula just enough to create beautiful swirls but don’t fully mix—this keeps pockets of sweet strawberry goodness throughout.
Step 8: Shape Cookies with Cheesecake Filling
Use a 2-tablespoon scoop to divide the dough into 18 portions. Flatten each dough portion and place a frozen cheesecake disc in the center. Carefully wrap the dough around the filling, sealing it in completely so the cheesecake remains luscious inside while baking. Shape each into a slightly flattened cookie shape.
Step 9: Coat Cookies with Sugar and Bake
Roll each dough ball in the extra 1/4 cup sugar for a sugared, crisp exterior that adds a perfect sweet crunch. Arrange six cookies per baking sheet, spacing them well because these babies spread just enough. Bake for 11–12 minutes until set but not browned. While still warm, use a circular cookie cutter to gently reshape if needed, then cool on the sheets for 10 minutes before transferring to wire racks to cool completely. You’re now ready to experience these delicious Strawberry Cheesecake Cookies!
How to Serve Strawberry Cheesecake Cookies Recipe
Garnishes
To enhance the look and taste, try dusting your cooled cookies lightly with powdered sugar or drizzle a little melted white chocolate over the top. A few fresh strawberry slices on the side can also make them look as fresh and inviting as they taste. These simple garnishes elevate the cookies for gift-giving or entertaining guests.
Side Dishes
Pairing these cookies with a creamy vanilla ice cream or a cup of freshly brewed coffee or tea can turn snack time into a delightful afternoon treat. Their rich cheesecake center and fruity swirls make them a perfect companion with mild, warm drinks that balance the sweetness.
Creative Ways to Present
For a charming dessert platter, arrange Strawberry Cheesecake Cookies with fresh berries, mint leaves, and small bowls of whipped cream or strawberry jam on the side. They also make fabulous sandwich cookies if you sandwich two halves together with extra strawberry jam or cream cheese frosting in between. The possibilities to impress your friends and family are endless!
Make Ahead and Storage
Storing Leftovers
Place leftover cookies in an airtight container at room temperature for up to three days to keep them tasting fresh and soft. If your kitchen tends to be warm, storing them in the fridge will also do fine, though they may firm up slightly.
Freezing
These Strawberry Cheesecake Cookies freeze beautifully, either before or after baking. For unbaked dough balls, seal them tightly in a freezer-safe container or bag for up to 3 months—just bake straight from frozen, adding a couple of extra minutes to the baking time. Baked cookies freeze well too; thaw at room temperature when ready to enjoy.
Reheating
When you’re craving these cookies fresh and warm, gently microwave for 10–15 seconds or reheat in a low oven (around 300℉) for 5 minutes. This softens the cookie and brings out the luscious cheesecake and strawberry jam aroma like they just came out of the oven!
FAQs
Can I use frozen strawberries instead of fresh for the jam?
Yes, you can use frozen strawberries, but thaw and drain them well to remove excess liquid before cooking the jam. This helps achieve the right thickness and prevents soggy dough later.
Why do I need to freeze the cheesecake filling discs?
Freezing the cream cheese mixture ensures it stays solid inside the cookie while baking, preventing it from melting out and creating that wonderful creamy center.
Can I substitute cream cheese with something else?
For authentic flavor and texture, cream cheese is best. However, you might experiment with mascarpone, but keep in mind it may alter the firmness and taste slightly.
How do I know when the cookies are perfectly baked?
They should be set around the edges but not browned. The centers will still look soft but will firm up as they cool, keeping the cookies tender and chewy.
Can I make these cookies gluten-free?
You can try a 1:1 gluten-free flour blend, but because of the delicate cheesecake and jam filling, the texture may vary. Adding a bit of xanthan gum can help mimic the structure of regular flour.
Final Thoughts
This Strawberry Cheesecake Cookies Recipe is a testament to how a few simple ingredients can come together to create pure joy. The combination of tangy cream cheese, sweet strawberry jam, and tender cookie dough is an absolute dream. Don’t wait for a special occasion—grab your mixing bowls and give this recipe a try. I promise, once you bite into one, you’ll be hooked for life!
Print
Strawberry Cheesecake Cookies Recipe
- Total Time: 2 hours 10 minutes
- Yield: 18 cookies 1x
Description
These Strawberry Cheesecake Cookies combine a soft, buttery cookie dough with swirls of homemade strawberry jam and a rich, creamy cheesecake filling at the center. The cookie exterior is coated in sugar, providing a sweet and crisp finish, making these cookies a perfect dessert for strawberry lovers and cheesecake fans alike.
Ingredients
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
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat until the filling is light, fluffy, and the sugar is fully dissolved, about 2 minutes. Scoop the mixture into 18 portions of 2 teaspoons each, flattening them slightly into thick discs. Place the discs on the cookie sheet and freeze until completely solid.
- Make the Strawberry Jam: In a medium pot over medium heat, combine the diced strawberries and sugar. Cook for about 45 minutes, mashing the berries halfway through with a wooden spoon. Stir frequently towards the end to prevent burning. Continue cooking until the mixture is very thick and reduced to about a heaping 1/3 cup (80 ml). Remove from heat and refrigerate until chilled.
- Mix Dry Ingredients: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar on high speed until the mixture is light and fluffy, about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract on medium speed until the batter is pale and very fluffy, about 1 to 2 minutes.
- Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
- Swirl in Strawberry Jam: Push three-quarters of the dough to the side of the bowl. Flatten the remaining quarter of dough on the bottom and spoon one-quarter of the chilled jam over it. Repeat layering with the rest of the dough and jam so the jam is dispersed throughout. Use a spatula to quarter the dough and gently fold each portion into the others just until the jam is swirled in. Avoid fully mixing.
- Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion the dough into 18 parts. Flatten each portion, then place a frozen cheesecake disc in the center. Wrap the dough around the filling to seal it completely, ensuring the cheesecake is fully enclosed. Shape each cookie into a slightly flattened disc.
- Coat Cookies with Sugar: Roll each dough disc in the extra granulated sugar to create a sweet and crisp exterior coating.
- Bake the Cookies: Arrange 6 cookies per prepared baking sheet, spacing them apart to allow for slight spreading. Bake in the preheated oven for 11 to 12 minutes, until the cookies are set but not browned. Immediately after removing from the oven, use a circular cookie cutter to gently shape the cookies if needed. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving. Enjoy!
Notes
- Freezing the cheesecake filling discs before assembling helps keep the filling intact while baking.
- The strawberry jam is cooked down to a thick consistency to prevent excess moisture from affecting the cookie dough.
- Do not overmix the dough after adding dry ingredients to ensure tender cookies.
- Rolling the cookies in sugar before baking gives a lovely textured crust and adds sweetness.
- Using a cookie cutter immediately after baking helps achieve uniformly round cookies while still soft.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 1 hour 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
