Oh, I can’t wait to share this Strawberry Cheesecake Cookies Recipe with you! These cookies are like a little bite of heaven—soft, chewy cookie dough wrapped around a luscious cheesecake center and pockets of sweet strawberry jam. Every time I make them, my family can’t get enough, and I know you’ll love how they turn out just as much.
What makes this Strawberry Cheesecake Cookies Recipe so special is how it balances flavors and textures perfectly. The creamy cheesecake filling melts into the dough, and the fresh strawberry jam adds a vibrant, fruity zing that wakes up your taste buds. Whether it’s for a special occasion or just an indulgent treat, these cookies will impress everyone you share them with.
Why You’ll Love This Recipe
- Unique Flavor Combo: The mix of creamy cheesecake and fresh strawberry jam is unforgettable and totally irresistible.
- Impressive Yet Easy: Although it looks gourmet, this Strawberry Cheesecake Cookies Recipe is surprisingly straightforward to make.
- Perfect for Any Occasion: From afternoon snacks to party treats, these cookies hit the spot every time.
- Make-Ahead Friendly: You can prep the cheesecake filling and strawberry jam in advance, making baking day less stressful.
Ingredients You’ll Need
Every ingredient in this Strawberry Cheesecake Cookies Recipe plays an important role in creating the perfect balance of flavor and texture. Using fresh strawberries for the jam makes such a difference—I always pick the ripest ones I can find.
- Cream Cheese: Cold and full-fat gives you that creamy, rich cheesecake filling you want.
- Granulated White Sugar: Used in the dough, filling, and jam to bring the perfect sweetness.
- Vanilla Extract: Adds warmth and depth to both the cheesecake filling and cookie dough.
- Fresh Strawberries: Hulling and finely dicing them ensures the jam cooks down evenly with great texture.
- All-Purpose Flour: Make sure to spoon and level for accurate measurement and tender cookies.
- Baking Powder and Baking Soda: These leavening agents help your cookies rise beautifully without spreading too much.
- Salt: Balances and enhances the sweetness perfectly.
- Unsalted Butter: Very softened for easy creaming with sugar, contributing to that melt-in-mouth texture.
- Egg: Adds structure and richness—room temperature is best for smooth mixing.
Variations
I love experimenting a little with this Strawberry Cheesecake Cookies Recipe. Sometimes I swap the strawberry jam for a raspberry version or even use a blueberry compote. It’s so fun to make it your own and see what you and your loved ones prefer.
- Berry Swap: My family’s favorite twist is using raspberries instead of strawberries—still delicious but with a bit more tartness.
- Gluten-Free Option: You can substitute all-purpose flour with a gluten-free blend; just be sure to add a bit of xanthan gum to help with texture.
- Mini Versions: For parties, I’ve halved the dough and made bite-sized cookies—they disappear quickly!
- Dairy-Free Adaptation: Using dairy-free cream cheese and butter alternatives works well, just watch the baking time closely.
How to Make Strawberry Cheesecake Cookies Recipe
Step 1: Prep the Cheesecake Filling
First things first, get your cheesecake filling ready. I like to mix the cold cream cheese with sugar and vanilla until fluffy using an electric mixer—about 2 minutes does the trick. Don’t skip freezing these scoops on parchment paper! Freezing keeps the filling firm so it doesn’t melt into the dough during baking.
Step 2: Make the Strawberry Jam
Next, cook your diced strawberries with sugar over medium heat for around 45 minutes, stirring frequently and smashing halfway through. Trust me, this patience pays off—the jam thickens beautifully without burning. Pop it in the fridge to chill while you make the dough. Keeping it cool helps when folding it into the cookie dough later.
Step 3: Prepare the Cookie Dough
Sift together your flour, baking powder, baking soda, and salt in a medium bowl to keep things even. Cream the butter and sugar until fluffy using a hand or stand mixer, then beat in the egg and vanilla until nice and pale. Add your dry ingredients and mix just until combined—overmixing can make the cookies tough, and you don’t want that.
Step 4: Fold in the Jam and Form Cookies
This is where the magic happens: divide your dough into quarters, adding jam between the layers, then gently fold so that pockets of jam stay intact. You want those strawberry bursts in every bite! Use a cookie scoop for even portions, flatten each a bit, and wrap a frozen cheesecake disc right in the center, sealing it completely. Roll each cookie in sugar for that pretty, sparkling finish.
Step 5: Bake and Shape
Bake six cookies at a time at 350°F (175°C) for 11-12 minutes. Just out of the oven, I use a large circular cookie cutter to gently nudge each cookie into a perfect round shape—this little trick makes them look super professional. Let them cool on the pan for 10 minutes before transferring to a rack, and trust me, the aroma alone will make it hard to wait!
Pro Tips for Making Strawberry Cheesecake Cookies Recipe
- Keep Cheesecake Filling Frozen: I’ve found baking with fully frozen cheesecake balls prevents leakage and keeps the center creamy.
- Don’t Overmix Dough: Mixing dry ingredients just until combined keeps cookies tender, not tough.
- Use a Cookie Scoop for Even Sizes: This helps cookies bake evenly and look consistent—plus, it’s way easier!
- Shape Cookies Right Out of Oven: Quickly shaping them with a cutter while warm gives a professionally neat look.
How to Serve Strawberry Cheesecake Cookies Recipe
Garnishes
When I serve these, I like to sprinkle a little powdered sugar on top for an elegant touch. Sometimes, I add fresh strawberry slices or a small dollop of whipped cream on the side—it makes for a beautiful presentation that still feels homey and inviting.
Side Dishes
A cup of freshly brewed coffee or a creamy latte pairs perfectly with these cookies. For a fun afternoon treat, try them alongside a glass of cold milk or even a scoop of vanilla ice cream for an extra indulgent dessert experience.
Creative Ways to Present
I once set these out on a wooden board with fresh berries, small bowls of jam, and sprigs of mint for a summer birthday party. It was a hit! They also look charming stacked in a clear jar tied with a ribbon as a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Cheesecake Cookies in an airtight container at room temperature for up to 3 days. I usually keep them on a cooling rack for a bit longer after baking to avoid sogginess. If your kitchen is warm, the fridge works fine too, but bring them back to room temperature before serving.
Freezing
If you want to freeze them, wrap each cookie individually in plastic wrap and place in a freezer-safe container or bag. They last beautifully for up to 3 months. When I’m ready to enjoy, I just thaw them overnight in the fridge.
Reheating
I warm them slightly in the microwave for about 10-15 seconds or pop them in a 300°F oven for 5 minutes to bring back that freshly-baked softness. Just be careful not to overheat, or the cheesecake center might get too soft and oozy.
FAQs
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Can I use store-bought strawberry jam instead of making my own?
Absolutely! While fresh homemade strawberry jam gives a vibrant, natural flavor and texture, you can substitute good-quality store-bought jam. Just try to find one with chunks of real fruit for the best taste and texture in your cookies.
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How do I prevent the cheesecake filling from leaking during baking?
Freezing the cheesecake filling scoops solid before wrapping them in dough is the key. This solid barrier helps the filling hold its shape and stay creamy inside rather than oozing out and causing a mess.
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Can I make this recipe dairy-free?
Yes! Use dairy-free cream cheese and butter substitutes. Keep an eye on baking times, as dairy-free alternatives can affect texture slightly, but overall it works well for those avoiding dairy.
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How should I store leftover cookies?
Store them airtight at room temperature for up to 3 days, or refrigerate if your kitchen is warm. Make sure they cool completely before storing to avoid sogginess.
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Can I freeze the cookie dough before baking?
Yes! You can freeze the fully assembled cookies on a baking sheet, then transfer them to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.
Final Thoughts
This Strawberry Cheesecake Cookies Recipe has truly become one of my go-to treats when I want to impress without too much fuss. The balance of creamy cheesecake, strawberry jam bursts, and soft cookie dough is something I always look forward to baking. Give it a try—you’ll find it’s as fun to make as it is to eat, and I bet it will quickly become a favorite in your house too.
Print
Strawberry Cheesecake Cookies Recipe
- Prep Time: 2 hours
- Cook Time: 11 minutes
- Total Time: 2 hours 11 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Strawberry Cheesecake Cookies that combine a soft, vanilla-scented cookie dough with pockets of homemade strawberry jam and a creamy frozen cheesecake center. Perfectly balanced between sweet and tangy, these cookies offer a unique dessert experience with a rich, creamy filling enclosed in tender, jam-speckled cookie dough.
Ingredients
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
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 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, granulated sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat until fluffy and the sugar is dissolved, about 2 minutes. Scoop the mixture into 18 portions of 2 teaspoons each on the prepared sheet. Flatten each portion slightly with the back of a spoon into thick discs. Freeze until completely solid.
- Make the Strawberry Jam: Place the finely diced strawberries and granulated sugar in a medium pot over medium heat. Cook for about 45 minutes, smashing the strawberries halfway through with a wooden spoon. Stir continuously toward the end to prevent sticking as the jam thickens. The jam should reduce to a thick, heaping 1/3 cup. Remove from heat and refrigerate to chill while preparing the dough.
- Preheat the Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric hand mixer on high speed until fluffy, approximately 2 minutes. Alternatively, use a stand mixer with the paddle attachment.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat on medium speed until the mixture is pale and very fluffy, about 1 to 2 minutes.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture and mix on low speed just until combined.
- Incorporate Strawberry Jam into Dough: Push three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough at the bottom of the bowl. Spoon one-quarter of the chilled jam onto this flattened dough, then cover with another quarter of the dough and top with another quarter of the jam. Repeat this layering process two more times, creating layers of dough and jam. Using a rubber spatula, cut the layered dough into quarters and fold each section gently just until the jam is slightly swirled throughout the dough to create pockets.
- Form Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 18 equal scoops. Slightly flatten each dough portion. Place one frozen cheesecake disc in the center of each dough portion, then fold the dough completely around the cheesecake, ensuring it is fully enclosed. Shape each into a slightly flattened disc rather than a ball, as the cookies spread better with this shape.
- Roll in Sugar and Bake: Roll each cookie dough ball in the reserved granulated sugar to coat. Place the dough portions on the prepared baking sheets, about 6 cookies at a time. Bake in the preheated oven for 11 to 12 minutes. Immediately after removing from the oven, use a large circular cookie cutter to gently shape the cookies into perfect circles.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Keep the cheesecake filling discs frozen until ready to use to prevent melting into the dough.
- When cooking the strawberry jam, be patient and stir frequently towards the end to avoid burning.
- The cookie dough should be only lightly folded with the jam to create pockets and swirls, not fully mixed in.
- Shaping cookies immediately after baking with a cookie cutter ensures perfect shape.
- This recipe yields 18 cookies, perfect for sharing or storing for a few days.
- If desired, jam can be made in advance and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
