With their wonderful blend of creamy cheesecake and fruity strawberry jam, Strawberry Cheesecake Cookies are a sweet treat that brings joy to any dessert table. These delightful cookies boast a soft, chewy texture and an irresistible flavor that’s hard to match. The combination of fresh strawberries and cream cheese creates a comforting nostalgia reminiscent of summer picnics and family gatherings. Imagine biting into a soft cookie that oozes delicious strawberry goodness, followed by a hint of cream cheese richness—pure heaven!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Cheesecake Cookies Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Cheesecake Cookies

I first made these cookies during a sunny afternoon, looking for a simple dessert to whip up before a gathering with friends. The excitement in the kitchen grew as I mixed the ingredients and caught the sweet aroma wafting through the air. Every bite was an unforgettable experience, and since then, they’ve become a go-to recipe in my household. Perfect for gatherings or simply to satisfy a sweet craving, this Strawberry Cheesecake Cookies Recipe is one you’ll want to share with family and friends. Let’s get started on this delightful adventure!

Why You’ll Love This Recipe

Simple & Quick: Prepared in under 120 minutes, these cookies are perfect for busy days.
Irresistible Flavor: Sweet strawberry jam paired with rich cream cheese will leave you wanting more.
Eye-Catching Appeal: The vibrant pink color of strawberries makes these cookies fun and impressive.
Flexible Serving: Great for any occasion—snack time, parties, or even breakfast with coffee!
Diet-Friendly Options: Try them with gluten-free flour for a tasty alternative that everyone can enjoy.

Ingredients You’ll Need

6 oz (170 g) cream cheese, cold: The star of the filling, it adds that creamy, rich texture. For a lighter version, consider using Neufchâtel cheese.
3 tbsp (38 g) granulated white sugar: Used in the cream cheese filling to sweeten it perfectly.
1/2 tsp vanilla: Enhances the flavor of both the cream cheese and cookies.
12 oz (340 g) fresh strawberries, hulled and finely diced: Fresh strawberries create a luscious jam. You can substitute with store-bought strawberry jam for convenience.
1/4 cup (50 g) granulated white sugar: Sweetens the strawberries for the jam, balancing their tartness.
2 3/4 cups (344 g) all-purpose flour, spooned and leveled: A key component for that chewy cookie texture.
1/2 tsp baking powder: Helps the cookies rise slightly.
1/2 tsp baking soda: Adds further lift for a fluffy mouthfeel.
1/2 tsp salt: Balances the sweetness, enhancing overall flavor.
1 cup (200 g) granulated white sugar: This is essential for the cookie dough itself, creating a sweet and cohesive texture.
1 cup (227 g) unsalted butter, very softened: Yeilds a rich and tender cookie. Ensure it’s softened for easy mixing.
1 egg, at room temperature: Bonds the ingredients together for a perfect consistency.
2 tsp vanilla: Adds depth of flavor to the dough.
1/4 cup (50 g) granulated white sugar, for rolling dough: Creates a sweet, sparkling crust on the cookies.

How to Make Strawberry Cheesecake Cookies Recipe

Prepare the Cream Cheese Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine 6 oz (170 g) cold cream cheese, 3 tbsp (38 g) granulated white sugar, and 1/2 tsp vanilla. Using an electric mixer on medium-high speed, mix until fluffy and the sugar dissolves—about 2 minutes should do. Scoop filling into 18 portions of 2 teaspoons each onto the baking sheet, slightly flattening each to form thick discs. Freeze until completely frozen, which helps keep the filling intact while baking.

Cook the Strawberry Jam: In a medium pot over medium heat, combine 12 oz (340 g) finely diced fresh strawberries and 1/4 cup (50 g) granulated white sugar. Cook for approximately 45 minutes, mashing the strawberries halfway through with a wooden spoon. Stir continuously towards the end so it doesn’t stick. The jam will reduce to a thick, heaping 1/3 cup (80 ml). Once done, remove from heat and chill in the refrigerator so it firms up for easier use later.

Preheat the Oven: Preheat your oven to 350℉ (175℃). Line two baking sheets with parchment paper to prevent sticking and promote even baking.

Mix the Dry Ingredients: In a medium bowl, whisk together 2 3/4 cups (344 g) all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside while you prepare the wet ingredients to ensure everything combines well later.

Cream the Butter and Sugar: In a large bowl, using an electric hand mixer or stand mixer fitted with a paddle attachment, beat 1 cup (227 g) very softened unsalted butter and 1 cup (200 g) granulated sugar on high speed until fluffy—this should take about 2 minutes.

Incorporate the Egg and Vanilla: Add the egg and 2 tsp vanilla to the creamed mixture, mixing on medium speed until the mixture is pale and very fluffy, around 1–2 minutes. This step is crucial for the airiness of your cookies.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. This avoids over-mixing, which can lead to tough cookies.

Layer the Dough and Jam: Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom, spoon 1/4 of the chilled jam onto it, then top with another 1/4 of dough. Repeat layering jam and dough two more times. Use a rubber spatula to cut the dough into quarters, folding each just enough to create little pockets of jam throughout, without fully mixing it in.

Shape the Cookies: Using a 2 tbsp cookie scoop, portion out 18 dough portions. Slightly flatten each portion, placing one frozen cheesecake disc in the center, and encase it completely with dough, shaping each portion into a slightly flattened disc. Roll the dough discs in the reserved 1/4 cup (50 g) granulated sugar for a sweet coating.

Bake the Cookies: Place cookies on the prepared baking sheets, baking 6 at a time for 11–12 minutes. The edges will be lightly golden when done. Immediately after baking, use a large circular cookie cutter to shape the cookies into perfect rounds, if desired.

Cool and Enjoy: Allow cookies to cool on the sheet for 10 minutes before transferring to a cooling rack to cool completely. These cookies are best enjoyed fresh, but they also hold onto that fabulous flavor for days to come.

Storing & Reheating

To enjoy your Strawberry Cheesecake Cookies at their best, store them at room temperature in an airtight container for up to 4 days. If you need to keep them longer, refrigerate for up to a week, ensuring they’re in a sealed container. For longer storage, place them in the freezer in a single layer atop parchment paper and then transfer to a zip-top bag for up to 3 months. When ready to enjoy, let them thaw at room temperature and warm them in the oven at 300℉ (150℃) for 5 minutes. Note that the texture may change slightly upon reheating, but a quick warm-up brings back their charm.

Chef’s Helpful Tips

Avoid Overmixing: Overmixing the dough can lead to dense cookies; mix just until combined!
Ensure Room Temperature Ingredients: Using room temperature eggs and softened butter is key to achieving a smooth blend and great rise in your cookies.
Watch the Baking Time: Ovens vary, so start checking your cookies around 10 minutes to avoid overbaking.
Test for Jam Distribution: When folding the dough, do it gently to keep little pockets of strawberry jam.
Experiment with Fillings: Feel free to try different fruits or jams, like raspberry or blueberry, for a fun twist on your cheesecake cookies.
Make Ahead: You can prepare the cookie dough and jam in advance. Just assemble the cookies and bake when you’re ready to enjoy!

These scrumptious Strawberry Cheesecake Cookies are an absolute joy, hitting all the right notes in flavor and texture. They offer a delightful blend of sweet and tangy, with that unique cheesecake filling making them irresistible. I encourage you to explore the possibilities with this recipe—perhaps try adding a sprinkle of lemon zest or a touch of almond extract to the cream cheese filling. You won’t regret these delicious indulgences!

Recipe FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just make sure to thaw and drain any excess liquid from the frozen strawberries before using them to prepare the jam. This helps maintain the right consistency.

How should I store these cookies?

Store your cookies in an airtight container at room temperature for up to 4 days. You can also refrigerate them for a week or freeze for up to 3 months. Just remember to thaw them in advance!

Can I substitute the cream cheese with something else?

You can try using Neufchâtel cheese for a lighter version of the filling. For a dairy-free alternative, look for a plant-based cream cheese spread at your local grocery store.

What if the jam is too runny?

If your jam turns out runny, simply return it to the heat and cook it a bit longer until it thickens to a thicker consistency. This will ensure it stays nicely in the cookies.

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Strawberry Cheesecake Cookies

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Author: Anna
Prep Time: 120 minutes
Cook Time: 131 minutes
Total Time: 4 hours 11 minutes
Yield: 18 cookies 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Strawberry Cheesecake Cookies feature a creamy cheesecake center and strawberry jam in a delightful cookie. With simple ingredients and easy preparation, they’re perfect for any occasion, making every bite a tasty experience!

Ingredients

Scale

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla
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 egg, at room temperature
2 tsp vanilla
1/4 cup (50 g) granulated white sugar, for rolling dough in

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Instructions

Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, sugar, and vanilla. Mix with an electric mixer on medium-high speed for about 2 minutes until fluffy and sugar dissolves. Scoop filling into 18 portions of 2 teaspoons each onto the baking sheet and flatten slightly. Freeze until completely frozen.
In a medium pot over medium heat, cook diced strawberries and sugar for about 45 minutes, smashing the strawberries halfway through. Stir continuously to avoid sticking. The jam should reduce to a thick, heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator.
Preheat oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk flour, baking powder, baking soda, and salt together; set aside.
In a large bowl, beat softened butter and granulated sugar on high speed with an electric hand mixer until fluffy, about 2 minutes.
Add egg and vanilla to the creamed mixture and mix on medium speed until pale and very fluffy, about 1–2 minutes.
Add the dry ingredients to the wet mixture and mix on low speed until combined.
Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough, spoon on 1/4 of the jam, and top with another layer of dough. Repeat layering jam and dough two more times. Fold the dough with a spatula to create small pockets of jam without fully mixing it.
Using a 2 tbsp cookie scoop, portion out 18 dough portions. Flatten each, place one frozen cheesecake disc in the center, and encase it completely with dough, forming slightly flattened discs. Roll in reserved granulated sugar.
Place cookies on prepared baking sheets, spacing 6 at a time, and bake for 11–12 minutes. Use a large circular cookie cutter to shape the cookies immediately after baking.
Let cookies cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.

Notes

Ensure the cream cheese is cold for a better texture when mixing.
For a fun twist, try adding chocolate chips to the dough.
Store cookies in an airtight container to keep them fresh.