Strawberry Cheesecake Cookies Recipe
If you love cookies that feel like a delightful twist on your favorite dessert, this Strawberry Cheesecake Cookies Recipe is going to steal your heart. Imagine biting into a soft, sugar-rolled cookie that oozes with pockets of homemade strawberry jam and a hidden creamy cheesecake center—pure magic in every bite. I first made these on a lazy weekend, and they quickly became my go-to treat for whenever I want to impress friends or just spoil myself.
What makes this Strawberry Cheesecake Cookies Recipe so special is the combination of textures and flavors: the buttery cookie dough, the tangy cream cheese, and that sweet-tart strawberry jam all wrapped up in one perfect little package. It’s a bit of effort upfront, but trust me, your patience will pay off with one of the most unforgettable cookie experiences you’ll ever have.
Ingredients You’ll Need
The ingredients for this recipe come together to create a rich, creamy, and fruity cookie that balances sweetness and tang perfectly. Using fresh strawberries for the jam really amps up the flavor, so consider getting the best, ripest berries you can find.
- Cream Cheese: Use cold cream cheese for a smoother, fluffier cheesecake filling that holds its shape well during freezing.
- Granulated White Sugar: This appears in all parts of the recipe to add just the right amount of sweetness without overpowering the other flavors.
- Vanilla Extract: A little vanilla in both the cheesecake filling and dough brings warmth and depth to the cookies.
- Fresh Strawberries: Finely diced for making homemade jam; fresher berries yield better flavor than store-bought jam.
- All Purpose Flour: Spooned and leveled for accuracy to ensure a cookie texture that’s soft but sturdy enough to hold the filling.
- Baking Powder and Baking Soda: Both work together to give the cookies a gentle rise and tender crumb.
- Salt: Just a pinch to balance all the sweetness and brighten the flavors.
- Unsalted Butter: Very softened to create a creamy dough but not melted to keep the cookies from spreading too much.
- Egg: At room temperature to help bind everything together and give the dough structure.
Variations
I’m all for mixing things up sometimes, and there’s plenty of room to tweak this Strawberry Cheesecake Cookies Recipe to match your taste or dietary needs. You can make these your own in a number of fun ways.
- Gluten-Free Version: I’ve swapped the all purpose flour with a gluten-free blend with great results; just add a little xanthan gum if your blend doesn’t include it.
- Mixed Berry Jam: Try replacing half the strawberries with blueberries or raspberries for a berry medley that tastes amazing in these cookies.
- Extra Cheesecake Swirl: For a cheesier bite, double the cheesecake filling portion or swirl some softened cream cheese as a topping before baking—just avoid scorching.
- Vegan Adaptation: Use vegan butter and cream cheese, plus a flax egg to get similar results that everyone can enjoy.
How to Make Strawberry Cheesecake Cookies Recipe
Step 1: Whip Up the Creamy Cheesecake Filling
Begin by lining a small cookie sheet with parchment paper to prepare for the cheesecake filling. Using an electric mixer at medium-high speed, beat together cold cream cheese, sugar, and vanilla until smooth and fluffy—about 2 minutes. It’s important that the sugar dissolves completely here, so don’t rush this step. Then, scoop the mixture into 18 little discs using 2 teaspoons each, flattening them slightly with a spoon. Pop the tray into the freezer so these discs can set firmly while you move on. Freezing the cheesecake filling prevents it from melting into the cookie dough later—a trick I swear by!
Step 2: Simmer Your Fresh Strawberry Jam
Next, make the jam with fresh strawberries and sugar in a medium pot over medium heat. As it simmers, use a wooden spoon to gently mash about half the berries. Keep stirring, especially toward the end, so the jam thickens without sticking to the bottom of your pot. This should take about 45 minutes, resulting in a very thick and concentrated jam—roughly 1/3 cup. Once thickened, let it chill in the fridge while you prepare your cookie dough. Pro tip: homemade jam beats store-bought by miles in flavor and texture for these cookies.
Step 3: Mix the Cookie Dough Magic
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, and salt in a bowl and set it aside. In a large bowl, cream together the very softened butter and granulated sugar on high until fluffy—around 2 minutes works for me. Then add the egg and vanilla, mixing on medium speed until the batter turns pale and even fluffier. Finally, add the dry ingredients and stir on low just until blended.
Step 4: Layer Jam into the Dough
Here’s where the magic happens: push about three-quarters of your dough to one side of the bowl, then flatten the remaining quarter on the bottom. Spoon a quarter of your chilled strawberry jam onto this flat dough, then add another quarter of dough on top, followed by more jam. Repeat two more times to evenly distribute the jam pockets. Use a spatula to “cut” the dough into quarters and fold them lightly just until the jam is swirled through—not fully mixed. This creates those gorgeous bursts of strawberry in every bite that make this Strawberry Cheesecake Cookies Recipe so memorable.
Step 5: Assemble and Bake with Cheesecake Discs
Use a 2-tablespoon scoop to portion out dough, flatten each portion slightly, and then place a frozen cheesecake disc in the center. Carefully wrap the cookie dough all around the cheesecake, ensuring it’s fully enclosed. I find shaping these into slightly flattened discs helps them bake evenly without spreading too thin. Roll each cookie in sugar for a sweet, sparkly finish. Bake 6 cookies per sheet for 11-12 minutes at 350°F. A neat little trick I use is pressing a circular cookie cutter around them right after baking to give each cookie a perfect shape—kind of like cookie couture!
Step 6: Cool and Enjoy
Let the cookies cool on the sheet for about 10 minutes so they firm up enough to move without breaking. Then transfer to a wire rack to cool completely. Resist the urge to dive in immediately—they’re easier to handle and taste even better when the filling sets just right. This waiting game is one I happily play for these cookies!
How to Serve Strawberry Cheesecake Cookies Recipe
Garnishes
I like a simple dusting of powdered sugar over the cooled cookies for a touch of elegance and sweetness. Fresh sliced strawberries alongside the plate add a pop of color and fresh flavor that highlights the cookie’s strawberry notes beautifully. Sometimes, a small dollop of whipped cream makes it feel extra special, like a mini dessert party on your kitchen counter.
Side Dishes
These cookies pair wonderfully with a cup of strong coffee or a milky black tea to balance all the sweetness. I often serve them with a fresh fruit salad or a scoop of vanilla ice cream when I want to turn them into a decadent dessert spread. Just trust me—it’s the kind of combo that gets everyone reaching for seconds!
Creative Ways to Present
For parties, I like arranging the cookies on a tiered serving tray with fresh mint leaves scattered around for a pop of color and freshness. Wrapping each cookie in a little parchment square and tying it with a ribbon turns them into adorable edible gifts. I’ve even done mini cookie-and-milk shot glasses for a playful dessert experience that guests loved!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and flavorful, thanks to the cheesecake filling keeping them moist. If you want to keep them longer, transfer to the fridge—just know they might firm up a bit, but still taste delicious.
Freezing
This Strawberry Cheesecake Cookies Recipe freezes beautifully. I freeze the unbaked cookie dough balls with the cheesecake discs inside, separated by parchment paper, so I can bake fresh cookies anytime. When ready, bake straight from frozen—just add a minute or two to the baking time. It’s a lifesaver when you crave fresh cookies but don’t want to bake a whole batch.
Reheating
To enjoy leftover cookies warm, I pop them in a preheated 300°F oven for about 5 minutes, which revives their soft texture without melting the cheesecake filling completely. Avoid microwaving if you want to keep that perfect cookie texture; the oven method is gentler and keeps the flavors intact.
FAQs
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Can I use store-bought strawberry jam instead of making fresh jam?
While store-bought jam can work in a pinch, I highly recommend making the fresh strawberry jam as described in this recipe. It offers a richer, fresher flavor and the perfect thick texture to create those lovely pockets in the cookie dough. If you do opt for store-bought, choose a high-quality jam with minimal additives and try to reduce the sugar elsewhere to keep balance.
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Why is the cheesecake filling frozen before baking?
Freezing the cheesecake filling keeps it firm, so it stays intact inside the cookie dough during baking. This prevents it from melting into the dough, ensuring each cookie has that lovely, creamy cheesecake center that makes this Strawberry Cheesecake Cookies Recipe so special.
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Can I make these cookies ahead of time?
Absolutely! You can prepare the cheesecake filling, jam, and dough portions in advance. Store the cheesecake discs in the freezer and the jam in the fridge, then assemble and bake the cookies when you’re ready. This makes it easy to have fresh, delicious cookies on any schedule.
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How do I keep the cookies soft after baking?
Store them in an airtight container at room temperature to retain moisture. You can also add a slice of bread into the container—the bread helps keep the cookies soft overnight by absorbing excess air moisture.
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Is it necessary to roll the cookies dough in sugar before baking?
Rolling the dough in sugar adds a wonderful texture and a subtle sparkle on the cookie’s surface. It also gives each bite a slight crunch that contrasts beautifully with the soft dough and creamy filling. This step is highly recommended for the best experience.
Final Thoughts
This Strawberry Cheesecake Cookies Recipe is one of those delightful discoveries that has earned a place in my baking arsenal. It’s a bit of a process but rewarding—you get to enjoy the best of cheesecake and fresh strawberry jam tucked inside a tender cookie. I love sharing these with friends—it’s always a conversation starter and crowd-pleaser. So grab those fresh strawberries and cream cheese, and give these cookies a try—you’ll thank me later!
Print
Strawberry Cheesecake Cookies Recipe
- Prep Time: 2 hours
- Cook Time: 11 minutes
- Total Time: 2 hours 11 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these irresistible Strawberry Cheesecake Cookies featuring a creamy cheesecake filling and luscious homemade strawberry jam, all wrapped in a tender, buttery cookie dough. Perfectly balanced with sweet pockets of jam and a soft cheesecake center, these cookies are a luscious treat for any occasion.
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 large 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, blend on medium-high speed until the mixture is fluffy and the sugar has fully dissolved, approximately 2 minutes. Use a spoon to scoop 18 portions of 2 teaspoons each onto the prepared sheet. Gently press each portion into a thick disc shape and freeze until solid.
- Make the Strawberry Jam: Combine the diced strawberries and sugar in a medium saucepan over medium heat. Cook for about 45 minutes, smashing the berries halfway through and stirring continuously towards the end to prevent sticking. The jam should reduce and thicken to about 1/3 cup. Remove from heat and chill in the refrigerator while preparing the dough.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 2 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter mixture. Beat on medium speed until pale and fluffy, about 1-2 minutes.
- Combine Dry Ingredients: Add the flour mixture to the wet ingredients. Mix on low speed just until combined.
- Incorporate Strawberry Jam: Push three-quarters of the dough to the side of the bowl. Flatten the remaining quarter of dough on the bottom, dollop a quarter of the jam on it, then cover with another quarter of dough and add jam again. Repeat to distribute jam evenly. Fold the sections gently to create pockets of jam without fully mixing it in.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 18 equal parts. Flatten each portion slightly, place a frozen cheesecake disc in the center, and encase it completely with dough. Shape each cookie into a slightly flattened disc. Roll each cookie dough ball in the remaining granulated sugar.
- Bake the Cookies: Place the cookies on the prepared baking sheets, 6 at a time. Bake for 11-12 minutes. Immediately after removing from the oven, use a large circular cookie cutter to gently shape each cookie for a perfect round edge.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Keep cheesecake discs frozen until ready to assemble to prevent melting during shaping.
- Rolling cookie dough in sugar before baking adds a delicate crunch and sparkle to the exterior.
- Using a cookie cutter after baking ensures uniform, professional-looking cookie shapes.
- The strawberry jam can be made in advance and refrigerated for up to a week.
- The dough does not spread much during baking, so slightly flatten before baking for the best cookie shape.
- Ensure cream cheese is cold when making the filling to facilitate easier scooping and shaping.
Keywords: Strawberry Cheesecake Cookies, cheesecake cookies, strawberry jam cookies, baked dessert cookies, sweet treats, cream cheese cookies, homemade strawberry jam
