Dessert

Strawberry Cheesecake Cookies Recipe

ByElla Hart February 3, 2026February 3, 2026

Introduction

These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the sweet freshness of strawberry jam, all wrapped in a soft, buttery cookie. They’re perfect for anyone who loves a fruity twist on a classic treat.

A stack of five soft, round cookies with a light beige base and bright red swirls and specks is centered on a white plate resting on a white marbled surface. The cookies have a slightly puffy texture with visible sugar crystals, and the red swirls appear unevenly spread throughout each cookie, creating a marbled effect. Around the plate, more cookies with the same pattern and texture are scattered, showcasing a mix of smooth and slightly bumpy surfaces. The overall look is warm and fresh, capturing the soft and chewy nature of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz cream cheese, cold
3 tbsp granulated white sugar (for cheesecake filling)
1/2 tsp vanilla extract (for cheesecake filling)
12 oz fresh strawberries, hulled and finely diced
1/4 cup granulated white sugar (for strawberry jam)
2 3/4 cups all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated white sugar (for dough)
1 cup unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla extract (for dough)
1/4 cup granulated white sugar (for rolling dough)

Instructions

Step 1: Make the cheesecake filling by mixing cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop the filling into small discs on parchment paper and freeze until solid.
Step 2: Prepare the strawberry jam by combining diced strawberries and 1/4 cup sugar in a medium pot. Cook over medium heat for about 45 minutes, smashing the strawberries halfway through. Let the jam cool completely in the refrigerator.
Step 3: Whisk together the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing well.
Step 4: Gradually add the dry ingredients to the wet mixture and stir until combined. Fold in the cooled strawberry jam by layering the dough and jam in quarters, folding lightly to create pockets of jam throughout.
Step 5: Scoop portions of dough and flatten each. Place a frozen cheesecake disc in the center, then enclose it with the dough, sealing the edges. Roll each cookie in 1/4 cup sugar for a sparkly finish.
Step 6: Bake the cookies at 350°F (175°C) for 11–12 minutes, baking six at a time. While still warm, gently press the cookies with a round cutter to perfect their shape. Let them cool on a rack before serving.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the strawberry jam while cooking.
Use frozen strawberries if fresh aren’t available; just thaw and drain excess liquid before dicing.
Roll the cookies in colored sugar for a festive look during holidays.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep longer, refrigerate for up to a week or freeze for up to 2 months. Gently reheat refrigerated or frozen cookies in a low oven or microwave to soften before eating.

How to Serve

A close-up view of eight round, soft cookies arranged on a white surface with a white marbled texture; five cookies lie flat showing their slightly cracked tops, creamy beige in color with bright red swirls and specks mixed throughout, and a stack of three cookies placed in the center creating a small tower, highlighting the cookies' soft texture and the contrast between the pale dough and vibrant red streaks; the cookies have a slightly crumbly and sugar-coated surface, giving a homemade and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese that’s not cold?

Cold cream cheese helps the filling hold its shape when frozen, which makes it easier to handle and encloses well in the dough. Softened cream cheese may be too soft and not freeze as firmly.

How do I prevent the strawberry jam from making the dough too wet?

Cook the jam until it thickens and cools completely before folding it into the dough. This reduces moisture and helps maintain the dough’s consistency for baking.