Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies combine the creamy tang of cheesecake with the sweet, fresh flavor of strawberries in a tender, swirled dough. They are perfect for those who love a fruit-filled treat with a rich, soft center.

Ingredients

• 6 oz (170g) cream cheese, cold
• 3 tbsp (38g) granulated sugar
• ½ tsp vanilla extract
• 12 oz (340g) fresh strawberries, diced
• ¼ cup (50g) granulated sugar (for jam)
• 2¾ cups (344g) all-purpose flour, spooned and leveled
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (200g) granulated sugar
• 1 cup (227g) unsalted butter, very softened
• 1 egg, room temperature
• 2 tsp vanilla extract
• ¼ cup (50g) sugar, for rolling

Instructions

1. Step 1: Mix the cold cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract until fluffy. Scoop the mixture into 18 small discs, flatten them, and freeze until solid.
2. Step 2: Cook the diced strawberries with ¼ cup granulated sugar over medium heat. Smash the berries halfway through cooking and continue until the mixture thickens into a jammy consistency, about enough for ⅓ cup total. Chill completely.
3. Step 3: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Step 4: Cream the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract; beat until pale and fluffy.
5. Step 5: Gradually mix in the dry ingredients just until combined.
6. Step 6: To create the swirls, press ¼ of the dough flat, top with ¼ of the chilled strawberry jam, then repeat layers. Gently fold the layers together to create ribbons—be careful not to overmix.
7. Step 7: Divide the dough into 18 portions. Flatten each portion, place one frozen cheesecake disc in the center, and wrap the dough fully around it.
8. Step 8: Shape each into a thick disc, roll in sugar, and place on parchment-lined baking sheets.
9. Step 9: Bake in a preheated oven at 350°F (175°C) for 11–12 minutes. Let cool on the pan for 10 minutes before transferring to a wire rack.
10. Step 10: Allow the cookies to cool completely so the cheesecake centers set. Enjoy your delicious Strawberry Cheesecake Cookies!

Tips & Variations

• Use chilled cream cheese to make shaping easier and prevent it from melting during baking.
• For a more intense strawberry flavor, try adding a teaspoon of lemon juice to the jam.
• Substitute fresh strawberries with frozen ones if fresh are out of season, just be sure to thaw and drain excess water before cooking.
• Roll the cookies in colored sugar or finely chopped nuts for a festive twist.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese center, refrigeration is best to keep them fresh. Reheat briefly in a microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake centers ahead of time?

Yes, you can prepare and freeze the cheesecake discs ahead of time. Keep them frozen until you are ready to assemble and bake the cookies.

What if I don’t have fresh strawberries?

You can use frozen strawberries instead—just thaw and drain any excess liquid before cooking them down into jam to avoid watery dough.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.7 from 85 reviews

Strawberry Cheesecake Cookies combine creamy cheesecake centers with swirls of homemade strawberry jam in a soft, buttery cookie. These delightful treats blend the tangy richness of cream cheese with the fresh sweetness of strawberries, baked to perfection for a unique and indulgent dessert.

• Author: Ria
• Prep Time: 40 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Centers

• 6 oz (170g) cream cheese, cold
• 3 tbsp (38g) granulated sugar
• ½ tsp vanilla extract

Strawberry Jam

• 12 oz (340g) fresh strawberries, diced
• ¼ cup (50g) granulated sugar

Cookie Dough

• 2¾ cups (344g) all-purpose flour, spooned and leveled
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (200g) granulated sugar
• 1 cup (227g) unsalted butter, very softened
• 1 egg, room temperature
• 2 tsp vanilla extract
• ¼ cup (50g) sugar, for rolling

Instructions

1. Prepare Cheesecake Centers: Mix the cold cream cheese, 3 tablespoons of sugar, and ½ teaspoon vanilla extract together until fluffy. Scoop the mixture into 18 small discs, flatten them, and freeze until solid.
2. Make Strawberry Jam: In a saucepan over medium heat, cook diced strawberries with ¼ cup sugar, smashing halfway through, until the mixture thickens and becomes jammy, about 10-15 minutes until you have roughly one-third cup. Chill completely before use.
3. Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl to combine evenly.
4. Cream Butter and Sugar: Using a mixer, cream the unsalted butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and smooth.
5. Combine Dough: Gradually mix in the dry ingredients just until combined, being careful not to overwork the dough.
6. Create Jam Swirls: Press a quarter of the dough flat, spread a quarter of the chilled jam evenly on top, then repeat layering once more. Gently fold the layers together to create a marbled ribbon effect without overmixing.
7. Assemble Cookies: Scoop the dough into 18 even portions. Flatten each, place a frozen cheesecake center inside, and wrap the dough completely around it, sealing well.
8. Shape and Sugar Coat: Form each portion into a thick disc, roll in the ¼ cup sugar to coat, and arrange on parchment-lined baking sheets.
9. Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 11-12 minutes. Allow to cool on the pan for 10 minutes before transferring to a wire rack.
10. Cool Completely: Let the cookies cool fully to allow the cheesecake centers to set properly before serving. Enjoy your strawberry cheesecake cookies!

Notes

• Ensure the cheesecake centers are well frozen before wrapping to prevent melting during baking.
• Chilling the strawberry jam completely helps with easier swirling into the dough.
• Do not overmix the dough after adding the jam to maintain distinct swirls and texture.
• Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
• For softer cookies, slightly underbake by a minute and store in a sealed container.

Keywords: Strawberry Cheesecake Cookies, Cream Cheese Cookies, Strawberry Jam Cookies, Swirled Cookies, Soft Baked Cookies, Dessert Cookies