Strawberry Cheesecake Cookies are the ultimate treat when you’re craving something sweet, creamy, and a little bit fruity. These delightful cookies combine three irresistible layers: a soft, buttery sugar cookie, a tangy cheesecake center, and a fresh strawberry jam topping. Each bite is rich, tender, and full of homemade charm—just like your favorite slice of strawberry cheesecake, but in portable cookie form!
These cookies are perfect for spring gatherings, birthday parties, summer picnics, holiday cookie swaps, or simply treating yourself after a long day. They look beautiful on any dessert table and deliver crowd-pleasing flavor with every bite. You’ll love the contrast of textures and flavors—the crisp sugar-dusted cookie exterior, the luscious cream cheese core, and the juicy, just-sweet-enough strawberry topping.
Surprisingly easy to make, these cookies use basic pantry ingredients and are great for prepping in stages. The cheesecake centers and jam can be made ahead, and the dough comes together in just minutes. You’ll be amazed at how quickly these become a new household favorite. Bake a batch, share with friends, or keep them all to yourself—we won’t judge!
Why You’ll Love Strawberry Cheesecake Cookies
- Three textures in one bite: Buttery cookie, creamy cheesecake, fruity jam.
- Perfectly portable: All the flavors of cheesecake, no fork or plate required.
- Make-ahead friendly: Prepare cheesecake filling and jam in advance.
- Seasonal & crowd-pleasing: Great for spring, summer, and holidays.
- Freezer-friendly: Bake ahead and freeze for quick treats.
- Kid-approved: Fun to make and even more fun to eat.
- Customizable: Try different fruits or crust toppings.
Ingredients You’ll Need
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tablespoon (38 g) granulated white sugar
- ½ teaspoon vanilla extract
For the Strawberry Jam:
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- ¼ cup (50 g) granulated white sugar
For the Cookies:
- 2¾ cups (344 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 teaspoon vanilla extract
- ¼ cup (50 g) granulated white sugar, for rolling dough in
Step-by-Step Instructions
- Make the Cheesecake Filling
- In a small bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. Using a small spoon or melon baller, scoop into 1-teaspoon portions and place on a parchment-lined plate. Freeze for at least 30 minutes until firm. This step ensures the centers stay creamy without melting into the dough.
- Prepare the Strawberry Jam
- Combine diced strawberries and sugar in a small saucepan over medium heat. Cook for 10–15 minutes, stirring often, until the mixture thickens and becomes jam-like. Let cool completely before using. This fresh jam adds vibrant flavor and color.
- Mix the Cookie Dough
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, and beat until smooth.
- Gradually mix the dry ingredients into the wet until just combined. Avoid overmixing to keep cookies tender. Chill the dough for 30 minutes to make handling easier.
- Assemble the Cookies
- Scoop about 2 tablespoons of dough and flatten slightly. Place a frozen cheesecake filling ball in the center and fold the dough around it, sealing the edges.
- Roll each cookie ball in granulated sugar for a sparkly, sweet finish. Place on a parchment-lined baking sheet spaced 2 inches apart.
- Bake
- Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Let cool on the baking sheet for 5 minutes. Then, using the back of a spoon, gently press a small indentation on top and add 1 teaspoon of cooled strawberry jam.
- Transfer to a wire rack to cool completely.
Serving and Storage Tips
- Serve at room temperature: Allows all flavors and textures to shine.
- Store in airtight container: Cookies stay fresh for 3–4 days.
- Freeze for future treats: Freeze unbaked cookie balls with filling or fully baked cookies for up to 2 months. Thaw at room temp.
- Warm before serving: A quick 10-second zap in the microwave enhances the flavor.
Helpful Notes
- Use cold cream cheese: Helps retain shape inside cookies while baking.
- Don’t overbake: Cookies should be soft in the center with lightly golden edges.
- Swap the jam: Try raspberry, blueberry, cherry, or even lemon curd.
- Graham cracker dust: Sprinkle crushed graham crackers on top of the jam for that true cheesecake vibe.
- Make mini versions: Use a smaller scoop for bite-sized party cookies.
Frequently Asked Questions
- Can I use store-bought jam?
Yes, although homemade jam brings the freshest taste and texture. - Can I skip the cheesecake filling?
Yes, though the cookies will be flatter. They’ll still taste delicious with the strawberry topping. - Can I use frozen strawberries?
Yes. Thaw and drain excess moisture before cooking them down. - Can I make the dough ahead of time?
Absolutely! Chill for up to 2 days or freeze shaped dough balls until ready to bake. - What if I don’t have vanilla extract?
You can substitute with almond extract or lemon zest for a fun twist.
Final Thoughts
Strawberry Cheesecake Cookies are the perfect marriage of cheesecake indulgence and cookie convenience. With their tender crumb, sweet fruit topping, and creamy surprise center, they’re a crowd-pleasing, show-stopping dessert that’s as fun to make as it is to eat. Whether you’re baking for a celebration or simply because it’s Tuesday, these cookies are sure to brighten your day. Make them once, and you’ll be hooked for good!
Strawberry Cheesecake Cookies
Ingredients
For the Cheesecake Filling:
- 6 oz 170 g cream cheese, cold
- 3 tablespoon 38 g granulated white sugar
- ½ teaspoon vanilla extract
For the Strawberry Jam:
- 12 oz 340 g fresh strawberries, finely diced
- ¼ cup 50 g granulated white sugar
For the Cookies:
- 2¾ cups 344 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 200 g granulated white sugar
- 1 cup 227 g unsalted butter, softened
- 1 egg room temperature
- 2 teaspoon vanilla extract
- ¼ cup 50 g sugar, for rolling
Instructions
- Beat cream cheese, sugar, and vanilla; scoop and freeze.
- Cook strawberries and sugar to make jam; cool completely.
- Mix flour, baking powder, soda, salt. Cream butter and sugar, then add egg and vanilla. Mix in dry ingredients. Chill dough.
- Wrap dough around frozen filling, roll in sugar, place on baking sheet.
- Bake at 350°F for 10–12 minutes. Cool slightly, indent tops, and spoon on jam.
Notes
- Keep cream cheese cold to avoid melting.
- Use fresh or frozen berries for jam.
- Add crushed graham cracker for a real cheesecake touch.
- Store in airtight container or freeze for later.
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