Strawberry Cheesecake Cookies Recipe

I absolutely love this Strawberry Cheesecake Cookies Recipe because it perfectly combines the creamy richness of cheesecake with the sweet, fresh burst of strawberry jam all wrapped inside a tender, buttery cookie. When I first tried making these, I was amazed at how the cheesecake filling stays soft and luscious, while the cookie remains crisp at the edges and chewy in the center. It’s like having a mini dessert explosion in every bite, and trust me—you’ll find these cookies disappear faster than you can say “more please!”

These cookies are perfect for sharing at a family gathering or for a special weekend treat, especially when you want something a bit more memorable than your usual chocolate chip. What makes this Strawberry Cheesecake Cookies Recipe stand out is its delightful layering of flavors and textures, plus the homemade strawberry jam that adds that genuine fresh fruit kick. Plus, you don’t have to be a baking pro to pull this off—I’ll walk you through every step so your batch comes out just right.

this …

Ingredients You’ll Need

The ingredients for this Strawberry Cheesecake Cookies Recipe are simple but thoughtfully chosen to create layers of flavor. Fresh strawberries, quality cream cheese, and softened butter all come together beautifully. When shopping, look for ripe, fragrant strawberries and make sure your cream cheese is cold for best mixing results.

• Cream Cheese: Cold cream cheese whips up fluffy and smooth, creating that signature cheesecake filling texture.
• Granulated White Sugar: Used in both the cheesecake filling and dough to balance sweetness without overpowering.
• Vanilla Extract: A little vanilla goes a long way in adding warmth and enhancing all the flavors.
• Fresh Strawberries: Freshness is key here—it makes the jam naturally sweet and bursting with fruitiness.
• All-Purpose Flour: The backbone of the cookie dough, helping to hold everything together with a tender crumb.
• Baking Powder and Baking Soda: These leavening agents give the cookie just the right lift and prevent it from being dense.
• Salt: Even in sweet recipes, a pinch of salt is essential to balance flavors and enhance sweetness.
• Unsalted Butter: Very softened butter blends easily and gives cookies a rich, tender bite.
• Egg: Adds moisture and helps bind the cookie dough while promoting a nice rise.
• Sugar for Rolling Dough: Rolling the cookies in sugar creates a pretty crackled exterior with a subtle crunch.

Variations

One of my favorite things about this Strawberry Cheesecake Cookies Recipe is how easy it is to tweak. Whether you want to adjust the flavors or accommodate dietary needs, you can personalize these cookies without losing that wonderful flavor core.

• Berry Mix-Up: I once swapped fresh strawberries with raspberries and blueberries for a mixed berry cheesecake twist, and it was a crowd-pleaser!
• Gluten-Free: You can substitute all-purpose flour with a trusted gluten-free blend; just be sure to check the texture since some blends absorb more liquid.
• Vegan Version: Use a plant-based cream cheese, dairy-free butter, and flax egg to make these cookies vegan while keeping that creamy vibe.
• Extra Crunch: For a little crunch, try folding in some finely chopped toasted almonds or pecans into the dough—adds an unexpected texture contrast.

How to Make Strawberry Cheesecake Cookies Recipe

Step 1: Prep the Cheesecake Filling

Start by lining a small cookie sheet with parchment paper. Place your cold cream cheese, granulated sugar, and vanilla in a small bowl and beat on medium-high speed until fluffy and smooth—this usually takes about 2 minutes. This step is crucial to get that light, sweet cheesecake filling your cookies will center around. Then, scoop the filling into 18 small portions on the sheet, flattening each into a disc shape. Pop these discs into the freezer to harden while you move on to the jam.

Step 2: Make the Strawberry Jam

In a medium saucepan, combine diced fresh strawberries and sugar over medium heat. You’ll want to cook them gently for about 45 minutes, smashing the berries halfway through with a wooden spoon to release all their juices. Stir constantly towards the end so the jam thickens without burning. You’re aiming for a thick, spoonable jam—approximately a heaping 1/3 cup. Once done, set it aside to chill in the fridge, which makes folding it into the dough simpler later on.

Step 3: Whip Up the Cookie Dough

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the dry ingredients—flour, baking powder, baking soda, and salt. In a separate large bowl, cream together softened butter and sugar on high speed until fluffy, using an electric mixer or stand mixer. Add your egg and vanilla, beating until the mixture is pale and very fluffy, about 1-2 minutes. Then combine the dry ingredients on low speed until just incorporated—overmixing will toughen the cookies.

Step 4: Layer in the Strawberry Jam

Here’s my favorite part and a little trick: push about 3/4 of your dough to the side of the bowl, flatten the remaining 1/4 at the bottom, and spoon 1/4 of your chilled jam over that layer. Add another 1/4 of dough on top, then more jam, repeating twice so the jam is spread throughout the dough in bursts. Use a rubber spatula to cut the dough into quarters and fold the sections just enough to create jam pockets without fully mixing it in. This technique means each cookie will surprise you with little patches of jam melting through.

Step 5: Assemble and Bake

Scoop 2-tablespoon portions of dough and flatten them slightly. Place one frozen cheesecake disc in the center and carefully cover it with the dough, sealing it completely so no cheesecake peeks out. Shape the dough into a slightly flattened disc, which will help the cookies bake evenly and spread beautifully. Roll each cookie dough ball in sugar for that delightful crackly exterior. Bake 6 cookies at a time for 11-12 minutes. As soon as they come out of the oven, run a large circular cookie cutter around their edges to perfect their shape. Let them cool on the sheet for about 10 minutes before transferring to a rack to cool completely.

How to Serve Strawberry Cheesecake Cookies Recipe

Garnishes

I usually add a light dusting of powdered sugar on top just before serving—it gives the cookies a delicate, snowy look without overpowering flavors. Sometimes, I’ll place a small fresh strawberry slice or a tiny mint leaf on each cookie for extra color and freshness, which is perfect for parties or gift boxes.

Side Dishes

These cookies pair so well with a hot cup of coffee or a glass of cold milk. For a brunch spread, serving them alongside Greek yogurt and fresh berries really complements the strawberry cheesecake flavors. On a cozy afternoon, I love them with a soothing cup of chamomile tea.

Creative Ways to Present

For birthday parties or showers, I’ve arranged these cookies on tiered serving trays with edible flowers scattered around. Another fun idea is stacking them with parchment paper layers in a pretty box tied with twine—makes a lovely homemade gift. You can also cut little shapes with cookie cutters before baking for festive occasions, just be careful not to disrupt the cheesecake filling too much.

Make Ahead and Storage

Storing Leftovers

I store leftover Strawberry Cheesecake Cookies in an airtight container at room temperature for up to 3 days. If I know I won’t get to them that fast, I keep them in the fridge to maintain freshness, especially in warmer weather. Just bring them back to room temperature before serving for the best flavor and texture.

Freezing

These cookies freeze beautifully! After baking and cooling completely, I wrap each cookie individually in plastic wrap and then place them in a freezer-safe bag. When I’m ready to enjoy, I thaw them overnight in the fridge—it keeps the cheesecake filling from becoming gritty and the jam from leaking.

Reheating

To refresh your frozen cookies, I like to warm them in a 300°F (150°C) oven for about 5 minutes. This melts the cheesecake filling just a tad and revives that soft-centered, fudgy texture. Avoid microwaving if you can, as it tends to make the cookies a bit soggy or overly soft.

FAQs

Final Thoughts

This Strawberry Cheesecake Cookies Recipe has become one of my treasured go-to desserts because it’s both impressive and so genuinely delicious. I love how it brings together the best of strawberry, cream cheese, and cookie in a way that feels special yet comforting. I hope you give this recipe a try soon—you’ll find it’s easier than it looks, and your family or friends will be asking for the recipe too. Happy baking!

Print