Strawberry Cheesecake Cookies

There’s something unforgettable about the taste of a strawberry at its peak. Sweet, juicy, sun-kissed—it evokes memories of barefoot summers, family picnics, and long afternoons that drift lazily into golden evenings. For many of us, strawberries symbolize more than just a fruit; they carry stories, like the jam Grandma used to simmer slowly on the stove, or the first cheesecake you helped frost for a birthday.

Grow your collection—save this delicious recipe on Pinterest now!

Strawberry Cheesecake Cookies are just that: tender, bakery-style cookies swirled with homemade strawberry jam and stuffed with creamy cheesecake filling. They taste like nostalgia baked into every bite—perfect for spring celebrations, summer brunches, or anytime you want to share something that feels homemade and heartwarming.

These cookies were born from the idea of blending two classic desserts—cheesecake and cookies—into one, while elevating the flavor with real strawberry jam made from scratch. They’re the kind of treat you’ll want to make for loved ones, to tuck into lunchboxes, or to keep hidden in the freezer for that one quiet moment at night when you just need a little something special.

Grow your collection—save this delicious recipe on Pinterest now!

Why You’ll Love This Recipe

  • Creamy centers: Each cookie is filled with a sweet, tangy cheesecake bite that melts in your mouth.
  • Homemade strawberry jam: Made from real strawberries, this jam adds fresh flavor and beautiful swirls.
  • Soft, thick cookies: With a chewy edge and plush interior, these cookies are satisfying and bakery-quality.
  • Perfect for gifting: Wrapped in parchment or nestled in a tin, they make a thoughtful, homemade gift.

Ingredients You’ll Need

For the Cookies:

  • 2 3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated white sugar
  • 1 cup unsalted butter, very softened
  • 1 egg (room temperature)
    • 2 tsp vanilla extract
  • 1/4 cup granulated white sugar (for rolling)
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For the Cheesecake Filling:

  • 6 oz cream cheese (cold)
  • 3 tbsp granulated white sugar
  • 1/2 tsp vanilla extract

For the Strawberry Jam:

  • 12 oz fresh strawberries (hulled and finely chopped)
  • 1/4 cup granulated white sugar

How to Make Strawberry Cheesecake Cookies

Step-by-Step Instructions

1. Freeze the Cheesecake Filling:
Start by mixing the cream cheese, sugar, and vanilla until smooth and fluffy. Spoon out small rounds—about two teaspoons each—onto a parchment-lined tray. Flatten them slightly, then freeze until solid. This helps keep the cheesecake from leaking during baking.

2. Simmer the Strawberry Jam:
Next, cook your chopped strawberries with sugar over medium heat. Let them bubble gently for about 45 minutes, stirring occasionally. Once thick and jammy, cool it down completely in the fridge. This step makes the flavor pop and keeps the cookie dough from becoming too wet.

3. Mix the Cookie Dough:
Cream your softened butter and sugar until light and fluffy. Add in the egg and vanilla, then slowly blend in your dry ingredients. You’ll end up with a soft, pale dough—perfect for folding in your chilled jam.

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4. Swirl in the Strawberry Jam:
This part is a little like marbling a cake. Flatten a section of the dough and smear some chilled jam over it. Repeat with the rest of the dough and jam, then fold everything gently with a spatula. The goal is to create swirls, not mix it in completely.

5. Assemble the Cookies:
Scoop about 2 tablespoons of dough for each cookie. Flatten slightly and press a frozen cheesecake disc in the center. Wrap the dough around the filling, seal, and gently shape into a disc.

6. Bake and Cool:
Place on parchment-lined baking sheets and bake at 350°F for 11–12 minutes. The cookies should be slightly golden at the edges. Let them rest on the pan for 10 minutes, then cool on a rack. They’ll be soft and just a little gooey in the center—the ultimate cookie texture.

Helpful Tips

  • Use cold cream cheese for filling: It firms up faster and helps maintain the structure when frozen.
  • Jam must be fully chilled: Warm jam can make your dough too soft to work with.
  • Do not over-swirl: Less is more here—you want bright pockets of strawberry in each bite.
  • Soft butter matters: Room temperature butter ensures a smooth, even cookie dough texture.
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Details

  • Prep Time: 1 hour
  • Cook Time: 12 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Notes

These cookies freeze beautifully. Just let them cool completely, then store them in a freezer-safe container with parchment between layers. When you’re ready to enjoy, thaw at room temperature or microwave for 10–15 seconds for that just-baked warmth.

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Nutritional Information (per cookie)

  • Calories: ~250
  • Fat: 15g
  • Carbohydrates: 28g
  • Protein: 3g

Frequently Asked Questions

Can I use frozen strawberries?
Yes! Just thaw and drain them first to remove excess water before cooking.

Do I need to chill the dough?
Not at all. Thanks to the butter texture and jam temperature, the dough is ready to scoop and bake right away.

How long will these last?
They’re best fresh, but can be stored at room temperature for 2–3 days, or frozen for up to 2 weeks.

Storage Instructions

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Freezer: Freeze fully cooled cookies for up to 2 weeks.
  • To Reheat: Warm in the microwave for 10–15 seconds for a fresh-baked feel.
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Conclusion

Baking brings people together, and these Strawberry Cheesecake Cookies do just that—with each warm, chewy bite filled with a surprise of creamy cheesecake and bright strawberry. Whether you’re baking for a crowd, celebrating a season, or just craving something extraordinary, these cookies feel like a little gift from your kitchen.

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Strawberry Cheesecake Cookies


  • Author: Diana. F

Description

There’s something unforgettable about the taste of a strawberry at its peak. Sweet, juicy, sun-kissed—it evokes memories of barefoot summers, family picnics, and long afternoons that drift lazily into golden evenings. For many of us, strawberries symbolize more than just a fruit; they carry stories, like the jam Grandma used to simmer slowly on the stove, or the first cheesecake you helped frost for a birthday.

Now imagine those moments lovingly folded into a single cookie.

Strawberry Cheesecake Cookies are just that: tender, bakery-style cookies swirled with homemade strawberry jam and stuffed with creamy cheesecake filling. They taste like nostalgia baked into every bite—perfect for spring celebrations, summer brunches, or anytime you want to share something that feels homemade and heartwarming.

These cookies were born from the idea of blending two classic desserts—cheesecake and cookies—into one, while elevating the flavor with real strawberry jam made from scratch. They’re the kind of treat you’ll want to make for loved ones, to tuck into lunchboxes, or to keep hidden in the freezer for that one quiet moment at night when you just need a little something special.


Ingredients

  • For the Cookies:
  • 2 3/4 cups all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup granulated white sugar

  • 1 cup unsalted butter, very softened

  • 1 egg (room temperature)

  • 2 tsp vanilla extract

  • 1/4 cup granulated white sugar (for rolling)

  • For the Cheesecake Filling:
  • 6 oz cream cheese (cold)

  • 3 tbsp granulated white sugar

  • 1/2 tsp vanilla extract

  • For the Strawberry Jam:
  • 12 oz fresh strawberries (hulled and finely chopped)

  • 1/4 cup granulated white sugar


Instructions

1. Freeze the Cheesecake Filling:
Start by mixing the cream cheese, sugar, and vanilla until smooth and fluffy. Spoon out small rounds—about two teaspoons each—onto a parchment-lined tray. Flatten them slightly, then freeze until solid. This helps keep the cheesecake from leaking during baking.

2. Simmer the Strawberry Jam:
Next, cook your chopped strawberries with sugar over medium heat. Let them bubble gently for about 45 minutes, stirring occasionally. Once thick and jammy, cool it down completely in the fridge. This step makes the flavor pop and keeps the cookie dough from becoming too wet.

3. Mix the Cookie Dough:
Cream your softened butter and sugar until light and fluffy. Add in the egg and vanilla, then slowly blend in your dry ingredients. You’ll end up with a soft, pale dough—perfect for folding in your chilled jam.

4. Swirl in the Strawberry Jam:
This part is a little like marbling a cake. Flatten a section of the dough and smear some chilled jam over it. Repeat with the rest of the dough and jam, then fold everything gently with a spatula. The goal is to create swirls, not mix it in completely.

5. Assemble the Cookies:
Scoop about 2 tablespoons of dough for each cookie. Flatten slightly and press a frozen cheesecake disc in the center. Wrap the dough around the filling, seal, and gently shape into a disc.

 

6. Bake and Cool:
Place on parchment-lined baking sheets and bake at 350°F for 11–12 minutes. The cookies should be slightly golden at the edges. Let them rest on the pan for 10 minutes, then cool on a rack. They’ll be soft and just a little gooey in the center—the ultimate cookie texture.

Notes

These cookies freeze beautifully. Just let them cool completely, then store them in a freezer-safe container with parchment between layers. When you’re ready to enjoy, thaw at room temperature or microwave for 10–15 seconds for that just-baked warmth.

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