These Strawberry Cheesecake Cookies are a decadent treat combining chewy sugar cookies with a creamy vanilla cheesecake filling and jammy strawberry pockets. These cookies are packed with flavor— buttery, fruity, and a little tangy from the cheesecake filling. Perfect for any occasion, they’re sure to impress with their delicious layers and gorgeous appearance.
Why You’ll Love This Recipe
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Cheesecake filling: The soft, creamy cheesecake filling inside each cookie adds a rich, decadent texture and flavor that perfectly complements the sweet strawberry jam.
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Fresh strawberry jam: The homemade strawberry jam gives each cookie a burst of jammy sweetness throughout, making them irresistible.
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Fun to make: With multiple layers to assemble, these cookies are fun to make, and the results are stunning.
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Perfect balance of flavors: The rich cheesecake filling and the tart sweetness of the strawberries are perfectly balanced with the chewy, buttery cookie.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Filling:
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6 oz (170 g) cream cheese, cold
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3 tbsp (38 g) granulated white sugar
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½ tsp vanilla
For the Strawberry Jam:
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12 oz (340 g) fresh strawberries, hulled and finely diced
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¼ cup (50 g) granulated white sugar
For the Cookies:
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2 ¾ cups (344 g) all-purpose flour, spooned and leveled
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½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup (200 g) granulated white sugar
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1 cup (227 g) unsalted butter, very softened
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1 egg, at room temperature
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2 tsp vanilla
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¼ cup (50 g) granulated white sugar (for rolling dough in)
directions
1. Make the Cheesecake Filling
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Line a small cookie sheet with parchment paper.
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Add the cream cheese, sugar, and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved (about 2 minutes).
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Scoop the cheesecake filling into 18, 2 tsp portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon to form thick discs.
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Pop the discs into the freezer until completely frozen.
2. Prepare the Strawberry Jam
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Add the diced strawberries and sugar to a medium pot over medium heat.
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Cook for about 45 minutes, smashing halfway through with a wooden spoon. Stir continuously as the jam thickens and begins to stick to the bottom of the pan.
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The strawberry jam should be thick and reduced to about 1/3 cup (80 ml).
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Remove from heat and let it chill in the fridge while working on the cookie dough.
3. Make the Cookie Dough
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until fluffy (about 2 minutes).
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Add the egg and vanilla, and mix on medium speed until pale and fluffy (about 1-2 minutes).
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Add the dry ingredients to the butter mixture and mix on low speed just until combined.
4. Incorporate the Strawberry Jam
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Push ¾ of the dough to the side of the bowl. Flatten out ¼ of the dough at the bottom of the bowl.
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Spoon ¼ of the strawberry jam onto the flattened dough. Add another ¼ of the dough on top and spoon ¼ of the jam on top again. Repeat with the remaining dough and jam.
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“Cut” the dough in quarters with a rubber spatula and gently fold each section just until the jam is slightly folded in. You want the jam to remain swirled throughout, not fully mixed.
5. Form the Cookies
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Scoop the dough into 18 portions with a 2 tbsp cookie scoop.
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Slightly flatten each dough portion, then place a frozen cheesecake disc in the center. Carefully wrap the cookie dough around the cheesecake, making sure it’s completely covered. Shape the dough into a slightly flattened disc.
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Roll each cookie dough disc in granulated sugar.
6. Bake the Cookies
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Place the cookies on the prepared baking sheets, 6 cookies at a time. Bake for 11-12 minutes, until golden around the edges.
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After baking, use a large circular cookie cutter to gently scoot around the cookies to give them a perfect round shape.
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Let the cookies cool for 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
7. Serve
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Once the cookies are cool, they’re ready to enjoy! Serve and enjoy these irresistible strawberry cheesecake cookies.
Servings and timing
Servings: 18 cookies
Prep time: 2 hours (for chilling and freezing)
Cook time: 11 minutes
Total time: 2 hours 11 minutes
Variations
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Different jam: Swap out the strawberry jam for raspberry, blueberry, or mixed berry jam for a different twist on these cookies.
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Add a crunchy element: Add a sprinkle of crushed graham crackers or crushed almonds to the top of the cookies before baking for added crunch.
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Flavored cream cheese filling: Mix in a teaspoon of lemon zest or vanilla bean paste into the cheesecake filling for a more complex flavor.
storage/reheating
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Storage: Store leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week.
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Freezing: Freeze these cookies by placing them in a single layer on a baking sheet, then transferring to an airtight container for up to 3 months. Allow them to thaw at room temperature before serving.
FAQs
Can I use a different type of cookie for the dough?
Yes! You can experiment with other cookie doughs, such as sugar cookies or shortbread dough, if you prefer.
Can I make the cheesecake filling ahead of time?
Yes, you can make the cheesecake filling ahead of time and freeze it in small portions on a baking sheet, just like in the recipe. Once frozen, store them in an airtight container until you’re ready to use them.
Can I add more fruit to the filling?
Absolutely! You can add fresh diced strawberries or other fruits like blueberries for an extra fruity touch.
How do I prevent the cheesecake filling from melting during baking?
Ensure the cheesecake filling is completely frozen before adding it to the cookie dough, which helps it stay intact while baking.
Conclusion
These Strawberry Cheesecake Cookies are the perfect treat for anyone who loves the combination of creamy cheesecake and jammy fruit. With their soft, chewy texture and bursts of strawberry flavor, they make for an irresistible dessert that’s perfect for sharing. Whether for a special occasion or just a sweet craving, these cookies will quickly become a favorite in your recipe collection!
Print
Strawberry Cheesecake Cookies
- Total Time: 2 hours 11 minutes
- Yield: 18 cookies
Description
These Strawberry Cheesecake Cookies are a decadent treat combining chewy sugar cookies with a creamy vanilla cheesecake filling and jammy strawberry pockets. These cookies are packed with flavor— buttery, fruity, and a little tangy from the cheesecake filling. Perfect for any occasion, they’re sure to impress with their delicious layers and gorgeous appearance.
Ingredients
For the Cheesecake Filling:
6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
½ tsp vanilla
For the Strawberry Jam:
12 oz (340 g) fresh strawberries, hulled and finely diced
¼ cup (50 g) granulated white sugar
For the Cookies:
2 ¾ cups (344 g) all-purpose flour, spooned and leveled
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (200 g) granulated white sugar
1 cup (227 g) unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla
¼ cup (50 g) granulated white sugar (for rolling dough in)
Instructions
- Make the Cheesecake Filling:
Line a small cookie sheet with parchment paper. Add the cream cheese, sugar, and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved (about 2 minutes). Scoop the cheesecake filling into 18, 2 tsp portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon to form thick discs. Pop the discs into the freezer until completely frozen. - Prepare the Strawberry Jam:
Add the diced strawberries and sugar to a medium pot over medium heat. Cook for about 45 minutes, smashing halfway through with a wooden spoon. Stir continuously as the jam thickens and begins to stick to the bottom of the pan. The strawberry jam should be thick and reduced to about 1/3 cup (80 ml). Remove from heat and let it chill in the fridge while working on the cookie dough. - Make the Cookie Dough:
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until fluffy (about 2 minutes). Add the egg and vanilla, and mix on medium speed until pale and fluffy (about 1-2 minutes). Add the dry ingredients to the butter mixture and mix on low speed just until combined. - Incorporate the Strawberry Jam:
Push ¾ of the dough to the side of the bowl. Flatten out ¼ of the dough at the bottom of the bowl. Spoon ¼ of the strawberry jam onto the flattened dough. Add another ¼ of the dough on top and spoon ¼ of the jam on top again. Repeat with the remaining dough and jam. “Cut” the dough in quarters with a rubber spatula and gently fold each section just until the jam is slightly folded in. You want the jam to remain swirled throughout, not fully mixed. - Form the Cookies:
Scoop the dough into 18 portions with a 2 tbsp cookie scoop. Slightly flatten each dough portion, then place a frozen cheesecake disc in the center. Carefully wrap the cookie dough around the cheesecake, making sure it’s completely covered. Shape the dough into a slightly flattened disc. Roll each cookie dough disc in granulated sugar. - Bake the Cookies:
Place the cookies on the prepared baking sheets, 6 cookies at a time. Bake for 11-12 minutes, until golden around the edges. After baking, use a large circular cookie cutter to gently scoot around the cookies to give them a perfect round shape. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely. - Serve:
Once the cookies are cool, they’re ready to enjoy! Serve and enjoy these irresistible strawberry cheesecake cookies.
Notes
- Different jam: Swap out the strawberry jam for raspberry, blueberry, or mixed berry jam for a different twist on these cookies.
- Add a crunchy element: Add a sprinkle of crushed graham crackers or crushed almonds to the top of the cookies before baking for added crunch.
- Flavored cream cheese filling: Mix in a teaspoon of lemon zest or vanilla bean paste into the cheesecake filling for a more complex flavor.
- Prep Time: 2 hours (for chilling and freezing)
- Cook Time: 11 minutes
- Category: Dessert
