The Best Viral Strawberry Cheesecake Cookies Recipe

Introduction

These viral strawberry cheesecake cookies combine the creamy richness of cheesecake with the fresh sweetness of strawberries, all baked into a soft, flavorful cookie. They’re perfect for when you want a dessert that feels special but is surprisingly simple to make.

Ingredients

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract
• 12 oz (340 g) fresh strawberries, hulled and finely diced
• 1/4 cup (50 g) granulated white sugar
• 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

1. Step 1: Prepare the cheesecake filling by beating the cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until smooth. Scoop the mixture into 20 small discs and freeze them until solid.
2. Step 2: Make the strawberry jam by simmering the diced strawberries with 1/4 cup sugar in a saucepan over medium heat. Cook for about 45 minutes, stirring occasionally, until thickened. Let the jam chill in the fridge.
3. Step 3: Prepare the dough by creaming together the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing well.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the butter mixture until combined. Gently marble in the chilled strawberry jam to create streaks throughout the dough.
5. Step 5: Preheat your oven to 350°F (175°C). Take a portion of dough and wrap it around each frozen cheesecake disc, sealing completely. Roll each cookie dough ball in the remaining 1/4 cup sugar, then place on a baking sheet and slightly flatten.
6. Step 6: Bake the cookies for 11 to 12 minutes until set but still soft. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a more intense strawberry flavor, add a teaspoon of strawberry extract to the dough along with the vanilla.
• If fresh strawberries are not in season, use frozen diced strawberries and ensure they are well-drained before simmering.
• To make the cheesecake filling easier to scoop, measure and freeze it in small silicone molds or an ice cube tray.
• Try swapping half the all-purpose flour for almond flour to add a subtle nutty flavor and softer texture.

Storage

Store these strawberry cheesecake cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week or freeze for up to 3 months. Reheat chilled cookies in a warm oven for a few minutes to bring back their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry jam instead of making my own?

You can, but homemade jam adds freshness and better texture. If using store-bought, choose a thick, high-quality jam and swirl it gently into the dough.

Why do the cheesecake discs need to be frozen?

Freezing the cheesecake filling helps it hold its shape inside the dough while baking, so it stays creamy without melting through the cookie.

The Best Viral Strawberry Cheesecake Cookies Recipe

---

★★★★★

4.6 from 124 reviews

• Author: Ella
• Total Time: 1 hour 42 minutes
• Yield: Approximately 20 cookies 1x

Pin Recipe

Print Recipe

Description

These viral strawberry cheesecake cookies combine a creamy cheesecake center, a swirl of homemade strawberry jam, and a buttery, soft cookie that bakes to perfection. The frozen cheesecake discs inside create a luscious surprise, while the strawberry jam marbled throughout the dough adds a fresh fruity burst. Perfect for dessert lovers who enjoy the indulgence of cheesecake and the comfort of cookies in one delightful treat.

---

Ingredients

Scale 1x2x3x

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 egg, at room temperature
• 2 tsp vanilla extract
• Strawberry jam from above
• 1/4 cup (50 g) granulated white sugar, for rolling dough in

---

Instructions

1. Prepare Cheesecake Filling: Beat cold cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Scoop the mixture into approximately 20 small discs and freeze them until they are solid to ensure they hold their shape inside the cookie.
2. Make Strawberry Jam: In a saucepan, combine diced fresh strawberries and 1/4 cup granulated sugar. Simmer over medium-low heat for about 45 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and chill in the refrigerator to set.
3. Prepare Dough: In a large bowl, cream together the softened butter and 1 cup sugar until light and fluffy. Beat in the egg and 2 teaspoons vanilla extract until fully incorporated. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Carefully marble in the chilled strawberry jam by folding it gently into the dough to create swirls without fully blending.
4. Assemble Cookies: Take a portion of the cookie dough and wrap it around one frozen cheesecake disc completely, ensuring it is fully enclosed. Roll the dough-wrapped disc in 1/4 cup granulated sugar to coat the outside, then flatten the cookie slightly to prepare for baking.
5. Bake: Preheat your oven to 350°F (175°C). Arrange the prepared cookies on a baking sheet lined with parchment paper or a silicone mat, spacing them evenly. Bake for 11 to 12 minutes until the edges are set and the cookies have a lightly golden color. Allow them to cool on the pan for a few minutes before transferring to a wire rack to cool completely to avoid breaking.

Notes

• Freezing the cheesecake filling discs is essential to prevent them from melting too quickly during baking, ensuring a creamy center.
• The strawberry jam can be made in advance and stored in the refrigerator for up to one week.
• For best results, use room temperature egg and softened butter to achieve the perfect dough consistency.
• Make sure to marble the strawberry jam gently into the dough to keep nice streaks rather than fully mixing it in.
• Allow cookies to cool completely before handling to maintain their shape and texture.

• Prep Time: 1 hour 30 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry cheesecake cookies, viral cookies, strawberry jam cookies, cream cheese cookies, homemade strawberry cheesecake, dessert cookies, baked cheesecake cookies