Introduction

These Strawberry Cheesecake Cookies combine the richness of creamy cheesecake with the bright sweetness of fresh strawberries in a soft, swirled cookie. They are perfect for a special treat or to impress guests with a unique dessert.

Strawberry Cheesecake Cookies Recipe - Recipe Image

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

Step 1: Mix the cold cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla extract until fluffy. Scoop this mixture into 18 small discs, flatten them, and freeze until solid.
Step 2: In a saucepan over medium heat, cook the diced strawberries with ¼ cup sugar. Smash halfway through cooking and continue until the mixture is thick and jammy, about ⅓ cup total. Chill completely.
Step 3: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: Cream the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and fluffy.
Step 5: Gently mix in the dry ingredients until just combined.
Step 6: To create strawberry jam swirls in the dough: press ¼ of the dough flat, spread ¼ of the jam on top, then repeat layering. Gently fold the dough to create ribbons without overmixing.
Step 7: Divide the dough into 18 portions. Flatten each portion, place a frozen cheesecake disc in the center, and carefully wrap the dough around it completely.
Step 8: Shape each filled dough portion into a thick disc, roll in the ¼ cup sugar, and place on parchment-lined baking sheets.
Step 9: Bake at 350°F (175°C) for 11–12 minutes. Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack.
Step 10: Allow the cookies to cool completely so the cheesecake centers can set. Enjoy your delicious Strawberry Cheesecake Cookies!

Tips & Variations

If strawberries are out of season, frozen berries can be used for the jam, but be sure to thaw and drain them well before cooking.
For extra flavor, add a teaspoon of lemon zest to the strawberry jam while cooking.
Chilling the dough before baking can help maintain the swirled appearance of the jam and dough.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze for up to 3 months. Reheat gently in a low oven to restore softness, or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute with good quality strawberry jam, but homemade jam gives a fresher flavor and better texture for swirling in the dough.

Why do I need to freeze the cream cheese discs before baking?

Freezing helps the cheesecake centers stay intact during baking so they don’t melt away, creating a creamy surprise inside each cookie.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.8 from 83 reviews

Strawberry Cheesecake Cookies combine a soft, creamy cheesecake center with fresh strawberry jam swirled into a buttery cookie dough, creating a delightful treat perfect for any occasion.

Author: Marco
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 15 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cheesecake Center

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 temp
2 tsp vanilla extract
¼ cup (50g) sugar, for rolling

Instructions

Prepare Cheesecake Centers: Mix cold cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract until fluffy. Scoop the mixture into 18 discs, flatten them slightly, and freeze until solid.
Make Strawberry Jam: Cook diced strawberries and ¼ cup sugar over medium heat. Halfway through cooking, smash the strawberries to release juices. Continue until the mixture is thick and jammy, about enough for ⅓ cup. Cool completely before using.
Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside.
Cream Butter and Sugar: In a large bowl, beat together the softened butter and 1 cup granulated sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract and beat until the mixture is pale and fluffy.
Combine Dough: Gradually mix in the dry ingredients just until combined, careful not to overmix.
Create Jam Swirls: Layer a quarter of the dough flat, then spread a quarter of the cooled strawberry jam on top, repeating layers twice more. Gently fold the layered dough and jam together to create ribbons without overmixing.
Assemble Cookies: Divide the dough into 18 portions. Flatten each portion, place a frozen cheesecake disc in the center, and wrap the dough completely around the cheesecake center, sealing it inside.
Shape and Roll: Form each cookie into thick discs. Roll each disc in the ¼ cup sugar reserved for rolling. Place cookies on parchment-lined baking sheets, spacing them apart.
Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 11–12 minutes until edges are set but centers remain soft. Remove from oven and let cool on the pan for 10 minutes.
Cool Completely: Transfer cookies to a wire rack to cool completely. This step allows the cheesecake centers to set perfectly, ensuring a delicious creamy center when eaten.

Notes

Make sure to chill the cheesecake centers well before assembling to prevent them from melting during baking.
Do not overmix the dough after adding the jam to maintain the swirl effect.
If strawberries are out of season, frozen diced strawberries can be used after thawing and draining excess liquid.
Store these cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese center.

Keywords: Strawberry Cheesecake Cookies, Cheesecake Center Cookies, Strawberry Jam Cookies, Cream Cheese Cookies, Swirled Cookies, Baked Dessert