Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the bright, fresh flavor of strawberries swirled into soft, tender cookie dough. These delightful treats offer a unique twist on classic cookies that are perfect for any occasion.

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 of sugar, and ½ teaspoon vanilla extract until fluffy. Scoop into 18 small discs, flatten slightly, and freeze until solid.
2. Step 2: In a saucepan, cook the diced strawberries with ¼ cup sugar over medium heat. Smash the berries halfway through cooking and continue until jammy and thick, about 10–15 minutes. Chill completely before using.
3. Step 3: Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
4. Step 4: Cream the softened butter and 1 cup sugar in a large bowl until light and fluffy. Add the egg and 2 teaspoons vanilla extract; beat until pale and well combined.
5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing just until combined.
6. Step 6: To create the strawberry jam swirls, press one-quarter of the dough flat on a surface, spread one-quarter of the chilled jam over it, then repeat layering twice more. Gently fold the layers together to create ribbons of jam and dough without overmixing.
7. Step 7: Divide the swirled dough into 18 portions. Flatten each portion, place a frozen cheesecake disc in the center, and wrap the dough around it completely.
8. Step 8: Shape each filled dough ball into a thick disc, roll in the remaining sugar, and place on parchment-lined baking sheets spaced apart.
9. Step 9: Bake in a preheated oven at 350°F (175°C) for 11–12 minutes. Let the cookies cool on the pan for 10 minutes, then transfer to a wire rack.
10. Step 10: Allow cookies to cool completely so the cheesecake centers can set before enjoying.

Tips & Variations

• For a more intense strawberry flavor, use frozen strawberries thawed and drained instead of fresh.
• Ensure the cream cheese is cold when shaping discs to prevent melting during baking.
• Swap the strawberries for raspberries or blueberries for a different fruity twist.
• If you prefer a less sweet finish, reduce the sugar used for rolling or skip it entirely.

Storage

Store the cookies in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months. Reheat gently in a microwave for about 10 seconds or allow to come to room temperature before serving to enjoy the creamy cheesecake center at its best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry jam instead of making my own?

Yes, you can substitute with your favorite strawberry jam, but cooking your own fresh jam adds a fresher, more vibrant flavor and better texture for the swirls.

Do I need to freeze the cream cheese discs before baking?

Freezing the cream cheese discs helps them hold their shape inside the cookie dough while baking, preventing oozing and ensuring a creamy center.

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.6 from 103 reviews

• Author: Sarah
• Total Time: 45 minutes
• Yield: 18 cookies 1x

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Description

These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the fresh, fruity flavor of strawberries baked into a soft, swirled cookie. The dough is infused with a luscious cream cheese center and ribbons of homemade strawberry jam, creating a delightful balance of tart and sweet in every bite. Perfect for dessert lovers seeking a fresh twist on classic cookies.

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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) granulated sugar, for rolling

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Instructions

1. Prepare Cheesecake Centers: In a mixing bowl, beat the cold cream cheese with 3 tablespoons of granulated sugar and ½ teaspoon vanilla extract until light and fluffy. Scoop the mixture into 18 equal discs, flatten them out, and freeze until solid to ensure they hold shape during baking.
2. Make Strawberry Jam: In a saucepan over medium heat, combine diced strawberries and ¼ cup granulated sugar. Cook, stirring occasionally and smashing the strawberries halfway through, until the mixture thickens to a jam consistency (about 10-15 minutes). Remove from heat and chill completely to set.
3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
4. Cream Butter and Sugar: Using a mixer, beat the softened butter with 1 cup granulated sugar until the mixture is light, fluffy, and pale in color. This creates a tender cookie texture.
5. Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla extract until fully combined and fluffy, ensuring the dough is well aerated.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix to keep the cookies tender.
7. Create Strawberry Jam Swirls: Press ¼ of the dough flat on a clean surface, spread ¼ of the chilled strawberry jam over it, then repeat layering with remaining dough and jam. Gently fold the combined mixture a few times to create beautiful jam ribbons without overmixing.
8. Assemble Cookies with Cheesecake Centers: Divide the swirled dough into 18 equal portions. Flatten each portion, place one frozen cheesecake disc inside, then wrap the dough completely around the cheesecake. Shape each into a thick disc.
9. Roll in Sugar and Prepare for Baking: Roll each cookie disc in the ¼ cup granulated sugar to coat. Place the cookies on parchment-lined baking sheets, spaced evenly apart to allow for spreading.
10. Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 11–12 minutes until the edges are lightly golden. Remove from oven and let cool on the pan for 10 minutes to set the shape.
11. Cool Completely: Transfer cookies to a wire rack and allow them to cool fully so the cheesecake centers firm up nicely. Serve and enjoy the perfect balance of creamy cheesecake and fresh strawberry jam in a soft cookie.

Notes

• Ensure cream cheese discs are frozen solid before wrapping in dough to prevent leakage during baking.
• Do not overmix the dough after adding jam to maintain the visible swirls and tender texture.
• Use fresh strawberries for the best flavor in the jam; frozen can be substituted but may affect texture.
• Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
• For a stronger strawberry flavor, use slightly more jam or swirl jam on top before baking if desired.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry cheesecake cookies, strawberry jam cookies, cream cheese cookies, fruit swirled cookies, soft baked cookies, homemade cookies, dessert recipes