Introduction

Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the sweet, fruity burst of fresh strawberries. These delightful treats feature pockets of strawberry jam and a smooth cheesecake center wrapped in soft, buttery cookie dough. Perfect for sharing or indulging yourself!

A stack of soft, round cookies with a light pink color mixed with darker pink strawberry bits scattered all over, showing a slightly chewy texture; the top cookie has a bite taken from it, revealing a soft, pale inside. Around the stack are more cookies with the same color and texture, arranged closely, sitting on a pale surface. In front, there is one halved fresh strawberry showing its red skin and juicy interior, accompanied by a small white daisy flower with a yellow center. In the background, a white bowl filled with whole bright red strawberries is slightly out of focus, all placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: For the cheesecake filling, line a small cookie sheet with parchment paper. In a small bowl, add the cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla. Mix on medium-high speed with an electric mixer until fluffy and sugar dissolves, about 2 minutes. Scoop 18 portions (2 teaspoons each) onto the sheet, flatten slightly into thick discs, and freeze until completely frozen.
Step 2: Make the strawberry jam by placing diced strawberries and 1/4 cup sugar in a medium pot over medium heat. Cook for about 45 minutes, smashing halfway through. Stir continuously towards the end to prevent sticking. The jam should reduce to a thick, heaping 1/3 cup. Remove from heat and chill in the fridge.
Step 3: Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, beat softened butter and 1 cup sugar with an electric mixer on high until fluffy, about 2 minutes. Add egg and 2 teaspoons vanilla, mixing on medium until pale and very fluffy, 1–2 minutes.
Step 5: Add the dry ingredients to the wet mixture and mix on low just until combined.
Step 6: Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom of the bowl. Spoon 1/4 of the chilled strawberry jam onto that section, add another 1/4 of the dough on top, spoon jam again, and repeat until all jam and dough layers are stacked.
Step 7: Cut the dough into quarters with a spatula and gently fold each section just until jam is slightly folded in, creating pockets of jam throughout.
Step 8: Using a 2-tablespoon cookie scoop, portion the dough into 18 scoops. Flatten each slightly, place a frozen cheesecake disc in the center, then cover completely with dough. Shape into slightly flattened discs.
Step 9: Roll each dough-covered cookie in 1/4 cup granulated sugar. Keep cheesecake discs frozen until ready to use for each batch.
Step 10: Place cookies on prepared baking sheets (6 at a time) and bake for 11–12 minutes. When removed from oven, press a large circular cookie cutter gently around each cookie to perfect the shape.
Step 11: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use very cold cream cheese for the filling to help the cheesecake discs hold their shape during baking.
Try substituting fresh strawberries with frozen, thawed strawberries if fresh aren’t available, but drain excess liquid before cooking the jam.
For a twist, swirl in chopped white or dark chocolate to the dough for extra richness.
Keep the cheesecake discs frozen until assembling each batch to prevent melting inside the dough.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat frozen cookies gently in a warm oven (about 300℉ / 150℃) for 5–7 minutes to restore softness.

How to Serve

A stack of soft, round cookies with a light pink color and red strawberry bits marbled throughout, showing a bite taken from the top cookie, revealing a slightly thicker white inside layer. Around the stack, there are more cookies scattered, all sharing the same pink and red swirled pattern with a soft texture. Next to the stack is a white plate filled with whole bright red strawberries and a halved strawberry with a red outside and white center placed nearby, along with a small white daisy flower. The scene is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese that’s not cold for the filling?

It’s best to use cold cream cheese to shape the cheesecake filling discs easily and keep them from melting during baking. Room temperature cream cheese may result in a softer filling that spreads too much.

How do I prevent the strawberry jam from making the dough too wet?

Cook the jam until it’s very thick and reduced, and chill it before mixing into the dough. Gently fold it in to create small pockets rather than fully incorporating it, which helps keep the dough from becoming soggy.