Strawberry Cheesecake Cookies bring together the best of two dessert worlds soft, chewy cookies with the creamy, tangy richness of cheesecake and the brightness of fresh strawberries. These cookies are more than just a sweet treat they’re a full experience. Whether you’re baking for a special occasion or just because you love the flavor combo, this recipe delivers bakery-quality results in your own kitchen.
What Makes These Cookies Special
These aren’t your average cookies. What sets them apart:
- A chilled cream cheese filling melts into the center while baking
- Homemade strawberry jam brings real fruit flavor, not artificial sweetness
- The cookie dough is buttery, soft, and perfectly balanced
- They hold shape well and bake up thick with beautiful jam swirls
The result is a cookie that’s rich, textured, and surprisingly elegant.
Ingredients
Cheesecake Filling
- 170g cream cheese (cold)
- 38g granulated sugar
- ½ tsp vanilla extract
Strawberry Jam
- 340g fresh strawberries, finely chopped
- 50g granulated sugar
Cookie Dough
- 344g all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 200g granulated sugar
- 227g unsalted butter, very soft
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 50g sugar (for rolling dough)
Step-by-Step Instructions
1. Prepare the Cheesecake Filling
In a bowl, combine the cream cheese, sugar, and vanilla. Beat until smooth and fluffy. Scoop out 18 small portions (about 2 tsp each), place them on a parchment-lined tray, flatten slightly, and freeze until solid. This will keep the center creamy and prevent it from leaking while baking.
2. Make the Strawberry Jam
In a saucepan, stir the strawberries and sugar over medium heat. Let it bubble gently, stirring often. After about 45 minutes, the mixture should reduce to a thick jam. It should coat the spoon and leave trails when stirred. Chill before using.
3. Mix the Dough
Preheat your oven to 350°F (175°C). Line baking trays with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar until pale and fluffy. Add the egg and vanilla; mix until light. Gradually fold in the dry ingredients.
Add chilled strawberry jam to the dough. Gently fold to create swirls avoid overmixing, or the dough will turn pink.
4. Assemble and Bake
Scoop about 2 tablespoons of dough. Flatten slightly, place a frozen cheesecake disc in the center, and wrap the dough around it. Roll the cookie ball in sugar and place it on a tray. Repeat with the rest.
Bake 6 per tray for 11–12 minutes, or until the edges are set and the centers look slightly underbaked. Let them cool on the tray for 10 minutes before transferring to a wire rack.
Tips for Success
- Work in batches: Only remove a few cheesecake fillings from the freezer at a time. They soften fast.
- Don’t overmix the jam into the dough: You want distinct strawberry pockets not a pink dough.
- Use soft butter, not melted: It helps create that chewy texture without spreading too much.
Storage & Make-Ahead
Store in an airtight container in the fridge for up to 5 days. The cheesecake center stays soft and creamy. You can also freeze baked cookies for up to 2 months. Reheat slightly for that fresh-out-of-the-oven feel.
FAQs
Can I use frozen strawberries for the jam?
Yes, but thaw them first and drain excess liquid before cooking.
Is store-bought jam okay?
If you’re short on time, yes. Choose a thick, low-moisture jam to avoid making the dough too soft.
Can I make the dough in advance?
Absolutely. You can refrigerate the dough for up to 48 hours or freeze the shaped dough balls before baking.
Final Thoughts
These Strawberry Cheesecake Cookies are indulgent, slightly nostalgic, and just refined enough to serve at a dinner party or gift box. Every bite delivers a little surprise the tang of cream cheese, the sweetness of strawberries, the richness of buttery dough. This is a cookie that tells a story.
If you’re into cookies that stand out, give this one a go. And if you loved this recipe, you might want to try my Lolly Cake or Mini Chocolate Chip Cookies next.
