If you’re a fan of decadent desserts that taste like they came straight from a bakery, these Strawberry Cheesecake Cookies are about to become your next obsession. Imagine every bite bursting with sweet strawberry jam, tangy cream cheese filling, and tender cookie dough wrapped in a sugary crust—each one delivering the dreamy flavor of classic cheesecake in the portable form of a cookie. Whether you’re baking for a summer picnic, a special celebration, or simply to satisfy a late-night craving, these cookies will have everyone swooning.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

These Strawberry Cheesecake Cookies only require simple staples and fresh strawberries, but each ingredient brings something magical—the cream cheese creates the trademark tang, the ripe strawberries give vivid color and real-fruit flavor, and everything else blends together for the ultimate soft-baked treat.

Cream Cheese: Opt for a block-style, full-fat cream cheese for maximum richness and the classic cheesecake tang.
Granulated White Sugar: You’ll use this for both the filling and cookie dough; it sweetens and helps the cookies crisp up on the outside.
Vanilla Extract: Adds a warm, aromatic note that pulls the filling and cookie together.
Fresh Strawberries: The heart of the strawberry filling; finely diced, they cook down into a bright, jammy swirl.
All Purpose Flour: The essential structure-builder; be sure to spoon and level it for a perfect, soft texture.
Baking Powder: Lends just the right lift, so your cookies bake up fluffy rather than flat.
Baking Soda: Works with the baking powder for optimal rise and a tender crumb.
Salt: Just a touch amplifies every flavor, balancing the sweetness.
Unsalted Butter: Provides richness, moisture, and a luscious mouthfeel in every bite.
Egg: Binds everything together and lends structure for chewy, dreamy cookies.
Granulated White Sugar (for rolling): Rolling the dough in sugar before baking gives each cookie a gorgeous sparkle and subtle crunch.

How to Make Strawberry Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

Start by making that irresistible cheesecake core. Beat cream cheese, sugar, and vanilla together until the mixture is fluffy and smooth—this touch of tangy sweetness is what sets these cookies apart. Dollop the filling into small portions on a lined baking sheet and slightly flatten each one, then freeze. Frozen centers make assembly easier, so don’t rush this step!

Step 2: Make the Strawberry Jam

Add your diced strawberries and sugar to a pot. Cook them down slowly, stirring and occasionally smashing with a spoon until you have a thick, syrupy jam—reduced to about a heaping third of a cup. Chilling this jam after it cooks down intensifies the strawberry flavor and keeps the cookie dough from melting when you fold it in later.

Step 3: Mix the Cookie Dough

While the jam chills, whisk together your dry ingredients—flour, baking powder, baking soda, and salt—in a bowl and set aside. In another bowl, cream the butter and sugar until pale and fluffy; this helps the cookies bake up soft and thick. Add the egg and vanilla, blending until light, then pour in your dry mixture, combining just until a supple dough forms.

Step 4: Swirl in the Strawberry Jam

This part is fun! Layer chunks of dough and spoonfuls of chilled jam to create pockets of juicy strawberry throughout the batter. Gently fold sections of dough over the jam, just enough for beautiful streaks of fruit—you want swirls, not a homogeneous dough.

Step 5: Assemble and Fill Each Cookie

Scoop the dough into portions, flatten slightly, and nestle a frozen cheesecake disc in the middle of each. Wrap the dough around the filling, sealing it completely. Shape each filled scoop into a disc to ensure they bake up thick and chewy, and not lumpy or overly spread. Roll each in sugar for sparkle.

Step 6: Bake the Cookies

Place the cookies on parchment-lined sheets and bake in a preheated oven until they’re puffed and just beginning to turn golden. For perfect-shaped cookies, use a large round cutter to gently nudge the edges into a circle right out of the oven. Let them cool for 10 minutes on the tray before transferring to a rack so the decadent cheesecake centers set up just right.

How to Serve Strawberry Cheesecake Cookies

Garnishes

Take your Strawberry Cheesecake Cookies over the top with a little flair. A dusting of powdered sugar adds elegance, or finish with thin slices of fresh strawberry for a burst of color. For a hint of luxury, drizzle a thread of melted white chocolate over the top or add a sprig of fresh mint as a pretty garnish.

Side Dishes

Pair your cookies with a cool glass of lemonade, a scoop of vanilla ice cream, or a steaming mug of coffee for a truly satisfying dessert experience. The creamy cookie filling plays beautifully with fresh berries or a side of tangy yogurt, making this treat the star of any lineup.

Creative Ways to Present

Stack a few Strawberry Cheesecake Cookies on a tiered stand for an eye-catching centerpiece at brunch. Wrap them in clear bags tied with ribbon for heartfelt edible gifts, or crumble leftover cookies over strawberry shortcake or ice cream for a luxurious, playful topping.

Make Ahead and Storage

Storing Leftovers

Cooled cookies can be kept in an airtight container in the refrigerator for up to five days. The cream cheese centers stay smooth and luscious, while the cookies hold their tender texture—simply bring them to room temperature for the best flavor and softness before serving.

Freezing

Strawberry Cheesecake Cookies freeze beautifully! Place cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months—just thaw overnight in the fridge or for a couple of hours on the counter.

Reheating

If you love warm cookies, a few seconds in the microwave (try 10 to 15 seconds per cookie) will bring back that just-baked gooeyness, especially to the cheesecake center. Enjoy them gently warmed for the ultimate treat.

FAQs

Can I use frozen strawberries instead of fresh?

You can! Frozen strawberries work well once thawed and diced—just drain any excess liquid before cooking down into jam to prevent a runny filling.

How do I keep the cheesecake filling from leaking out?

Make sure the filling discs are fully frozen before assembly and carefully seal the dough around each one. A thorough seal keeps all that creamy goodness safely tucked inside while baking.

Can I make the dough in advance?

Absolutely. The dough can be made and refrigerated (without the filling or jam swirled in) up to 2 days ahead of time. When you’re ready to bake, let it sit at room temperature just until it’s easy enough to work with, then proceed with assembly.

Why is my jam swirling unevenly?

If your jam is too warm, it can mix too much with the dough and lose the distinctive swirls. Always let the jam cool completely before adding it to the dough so you get those pretty strawberry ribbons in every cookie.

Can I double this recipe?

Yes! These cookies are a hit at parties, so feel free to double the batch. Just make sure to freeze the cheesecake filling well and bake in batches for best results.

Final Thoughts

There’s something so joyful about baking and sharing these Strawberry Cheesecake Cookies—each bite is a celebration of bright fruit, creamy filling, and soft cookie bliss. Whether you’re surprising friends or treating yourself, don’t wait to try this recipe. You’ll be hooked after just one taste!

Strawberry Cheesecake Cookies Recipe

★★★★★

5 from 23 reviews

Author: Ella
Total Time: 1 hour
Yield: 18 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Strawberry Cheesecake Cookies are a delightful combination of creamy cheesecake, sweet strawberry jam, and soft cookie dough. Perfect for any occasion!

Instructions

Cheesecake Filling – Line a small cookie sheet with parchment paper. Add cream cheese, sugar, and vanilla to a bowl. Mix until fluffy and sugar dissolves. Freeze in portions.
Strawberry Jam – Cook strawberries and sugar until thick. Chill.
Cookies – Preheat, mix dry ingredients, cream butter and sugar, add egg and vanilla, combine with dry ingredients. Layer dough and jam, fold, add cheesecake, shape, roll in sugar, bake, cool, and serve.

Notes

Ensure the cheesecake filling is frozen before using in the cookies for best results.
These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American