Desserts

Strawberry Cheesecake Cookies

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Craving a cookie that tastes like a creamy cheesecake but with a burst of fresh strawberries? I’ve got just the treat for you—Strawberry Cheesecake Cookies! These cookies are soft, slightly chewy, and filled with a rich cheesecake center paired with a sweet, fruity strawberry jam.

Every bite feels like a little dessert party in your mouth. Whether you’re baking for a weekend treat or a special occasion, these cookies are a guaranteed crowd-pleaser.

The best part? You don’t need any fancy equipment—just some basic kitchen tools, fresh ingredients, and a little love. I promise, making these cookies is as fun as eating them.

Ingredients List

Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold

  • 3 tbsp (38 g) granulated sugar

  • 1/2 tsp vanilla extract

Strawberry Jam

  • 12 oz (340 g) fresh strawberries, hulled and finely diced

  • 1/4 cup (50 g) granulated sugar

Cookie Dough

  • 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 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 sugar, for rolling the dough

Required Kitchen Tools

When I bake these cookies, having the right tools really helps make the process smooth and enjoyable. Here’s what I use:

  1. Mixing Bowls – One large for the dough, one small for the cheesecake filling.

  2. Hand or Stand Mixer – Essential for creaming butter and sugar until fluffy.

  3. Spatula – Perfect for folding in ingredients without deflating the batter.

  4. Measuring Cups and Spoons – Accuracy is key for cookies to turn out soft and chewy.

  5. Parchment-Lined Baking Sheets – Keeps the cookies from sticking and helps them bake evenly.

  6. Small Cookie Scoop – Makes uniform cookie balls for consistent baking.

Having these tools ready makes the process feel effortless, and you’ll be enjoying warm Strawberry Cheesecake Cookies in no time.

Preparing the Cheesecake Filling

I always start with the cheesecake filling because it’s what makes these cookies so indulgent. Here’s how I do it:

  1. In a small mixing bowl, I combine cold cream cheese, granulated sugar, and vanilla extract.

  2. Using a hand mixer or a fork, I beat the mixture until it’s smooth and creamy, with no lumps.

  3. Once ready, I cover the bowl with plastic wrap and place it in the fridge while I prepare the rest of the cookie ingredients. This keeps the filling firm and easy to scoop later.

Pro tip: Make sure your cream cheese is cold—warm cream cheese can make the filling too soft and messy to work with.

Making the Strawberry Jam

Next comes the fruity part—the strawberry jam. I like my jam fresh and slightly chunky, so it complements the creamy cheesecake without being too runny.

  1. I take hulled and finely diced strawberries and place them in a small saucepan with granulated sugar.

  2. I cook the mixture over medium heat, stirring occasionally, until the strawberries release their juices and the sugar dissolves.

  3. Once it starts to thicken slightly, I remove it from the heat and let it cool completely.

This fresh strawberry jam gives the cookies that bright, summery flavor that pairs perfectly with the rich cheesecake center.

Preparing the Cookie Dough

Now for the fun part—the cookie dough! Here’s my step-by-step process:

  1. In a large mixing bowl, I whisk together all-purpose flour, baking powder, baking soda, and salt. This is our dry base.

  2. In another bowl, I cream together the softened butter and granulated sugar until light and fluffy using a hand or stand mixer.

  3. I add the egg and vanilla extract to the butter-sugar mixture, beating until fully combined.

  4. Gradually, I mix the dry ingredients into the wet mixture, stirring just until a soft dough forms. I make sure not to overmix—overworked dough can make cookies tough.

Once the dough is ready, I’m ready to assemble these decadent cookies with the cheesecake filling and strawberry jam.

Assembling the Strawberry Cheesecake Cookies

Now comes the magical part—bringing the cookie dough, cheesecake filling, and strawberry jam together. Here’s how I do it step by step:

  1. Preheat the Oven: I set my oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.

  2. Prepare the Cookie Dough Balls: I scoop about 1 tablespoon of cookie dough and roll it into a ball. Then, I flatten it slightly in the palm of my hand.

  3. Add the Cheesecake Filling: I place a small spoonful (about 1 tsp) of chilled cheesecake filling in the center of the flattened dough.

  4. Add the Strawberry Jam: On top of the cheesecake, I add a tiny dollop (about 1/2 tsp) of the cooled strawberry jam.

  5. Seal the Cookie: I gently fold the edges of the dough over the filling, pinching it together so the cheesecake and jam are fully enclosed. Then, I roll it lightly between my palms to form a smooth ball.

  6. Roll in Sugar: For that extra sweet touch and a slightly crackled top, I roll the dough ball in granulated sugar before placing it on the baking sheet.

I repeat this process until all the dough is used. It’s a little bit like playing with edible clay, and I swear it’s part of the fun!

Baking the Cookies

  1. I bake the cookies for 12–14 minutes at 350°F (175°C), or until the edges are lightly golden but the centers still look soft.

  2. I remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. This step helps them firm up without losing that soft, chewy texture.

  3. After they cool slightly, they’re ready to enjoy—though I admit, I often sneak one while they’re still warm!

Pro tip: These cookies look amazing when the cheesecake slightly peeks out from the top after baking—it gives them that homemade, irresistible charm.

Serving the Strawberry Cheesecake Cookies

I love serving these cookies fresh out of the oven while the cheesecake is still creamy and the strawberry jam is sweet and vibrant. Here are a few ways I like to enjoy them:

  • With a glass of cold milk – the classic combo never fails.

  • As a dessert platter – pair with fresh strawberries or a drizzle of melted white chocolate for a beautiful presentation.

  • Gift-worthy cookies – they look stunning in a decorative box for birthdays, holidays, or just because.

For an extra touch, I sometimes dust the cooled cookies lightly with powdered sugar—it gives them a bakery-style finish.

Storage Instructions

Keeping Cookies Fresh

To enjoy these cookies over a few days, I store them in an airtight container at room temperature. They stay soft and flavorful for 2–3 days.

Freezing Cookies

If I want to bake ahead or save some for later, I freeze the unbaked cookie dough balls. I place them on a tray, freeze until firm, then transfer to a freezer-safe bag. When ready to bake, I simply bake straight from frozen, adding an extra minute or two to the baking time.

The baked cookies can also be frozen, wrapped individually in plastic, for up to a month. Thaw at room temperature or warm slightly in the microwave for a soft, freshly-baked experience.

Final Thoughts

Making Strawberry Cheesecake Cookies has become one of my favorite baking adventures. The combination of soft, buttery cookie dough, creamy cheesecake, and fresh strawberry jam is a guaranteed crowd-pleaser. The process may take a bit of patience, but the result is absolutely worth it—cookies that taste like a gourmet dessert in every bite.

Whether you’re baking for family, friends, or just yourself, these cookies are a surefire way to impress. I promise, once you try them, they’ll become a staple in your baking rotation. So preheat that oven, gather your ingredients, and get ready to experience the perfect blend of cheesecake and strawberries in cookie form!