Jump to Recipe Print RecipeAs the sweet scent of strawberries wafted through my kitchen, I couldn’t help but think of those glorious summer picnics filled with homemade delights. Enter these Strawberry Cheesecake Cookies—the happy marriage of soft, chewy sugar cookies and a creamy cheesecake filling that resembles a bite-sized version of that classic dessert we all adore. In just a matter of minutes, you can whip up these delightful treats that not only satisfy your sweet tooth but are also perfect for sharing (or keeping all to yourself!). The best part? They’re a crowd-pleaser that can be made ahead of time, leaving you free to enjoy the moments that matter most. So, are you ready to experience a cookie that will make you feel like a pastry chef in your own home? Let’s dive into making these irresistible Strawberry Cheesecake Cookies together! Why are these cookies a must-try? Unforgettable Flavor: Each bite of these Strawberry Cheesecake Cookies bursts with the sweet, juicy flavor of fresh strawberries paired with a creamy filling that feels indulgent yet comforting. Simple to Make: With straightforward steps and easy-to-find ingredients, even novice bakers can whip these up without stress. Versatile Options: Feel free to use different fruits like raspberries or blueberries to customize the flavor to your liking—endless possibilities await! Perfect for Any Occasion: Whether it’s a family gathering or a cozy night in, these cookies are a delightful treat that will impress friends and family alike. Make-Ahead Convenience: Prepare the cheesecake filling and strawberry jam the day before, allowing for quick assembly and baking, ideal for busy schedules. Get ready to elevate your baking game; try these delicious Strawberry Cheesecake Cookies that remind you of summer desserts and cozy moments! Strawberry Cheesecake Cookies Ingredients • For the Cheesecake Filling Cream Cheese (6 oz, cold) – Adds a rich, creamy texture for the cheesecake filling; ensure it’s cold for optimal consistency. Granulated White Sugar (3 tbsp) – Sweetens the cheesecake filling; no direct substitutions recommended. Vanilla Extract (½ tsp) – Enhances the flavor profile of the filling; pure vanilla recommended for best results. • For the Strawberry Jam Fresh Strawberries (12 oz, hulled & finely diced) – Provides natural sweetness and flavor for the jam; use ripe, fresh strawberries for optimal taste. Granulated White Sugar (¼ cup) – Aids in sweetening the jam; alternatives like honey or maple syrup can be used but may alter texture. • For the Cookies All-Purpose Flour (2¾ cups, spooned & leveled) – The main structure of the cookies; avoid scooping directly from the bag to prevent over-measuring. Baking Powder (½ tsp) – Acts as a leavening agent, giving the cookies a light and fluffy texture. Baking Soda (½ tsp) – Works with baking powder for additional leavening during baking. Salt (½ tsp) – Balances sweetness and enhances overall flavor. Granulated White Sugar (1 cup) – Main sweetener for the cookie base. Unsalted Butter (1 cup, very softened) – Provides richness and moistness; ensure it’s soft but not melted for the best texture. Egg (1, at room temperature) – Binds the cookie dough; room temperature helps it incorporate better. Vanilla Extract (2 tsp) – Adds depth of flavor; again, pure vanilla extract preferred. Granulated White Sugar (¼ cup, for rolling dough) – Used for coating the cookie dough before baking for added sweetness and texture. Step‑by‑Step Instructions for Strawberry Cheesecake Cookies Step 1: Prepare Cheesecake Filling In a medium bowl, mix the cold cream cheese, 3 tablespoons of granulated sugar, and ½ teaspoon of vanilla extract until smooth and fluffy. This process should take about 3-5 minutes using an electric mixer on medium speed. Once well combined, spread the mixture into a thin layer on a parchment-lined baking sheet and freeze for at least 2 hours until solid. Step 2: Make Strawberry Jam While the cheesecake filling is freezing, combine 12 ounces of finely diced fresh strawberries and ¼ cup of granulated sugar in a medium saucepan. Cook over medium heat, stirring occasionally for about 45 minutes, or until the mixture thickens to a jam-like consistency. Remove from heat and allow the strawberry jam to cool completely before using. Step 3: Cookie Dough Prep Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a separate bowl, whisk together 2¾ cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. In a large mixing bowl, cream 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 4-5 minutes. Add in 1 egg and 2 teaspoons of vanilla extract, mixing until well combined. Step 4: Combine Jam and Dough Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold the cooled strawberry jam into the cookie dough, creating ribbons of strawberry throughout, ensuring you don’t overmix. The dough should be sticky but manageable. Using your hands, form 18 equal-sized balls of dough, about 2 tablespoons each. Step 5: Assemble Cookies Once the cheesecake filling is fully frozen, use a cookie scoop to take out the cheese discs. Take one cookie dough ball and flatten it slightly in your palm. Place a frozen cheesecake filling disc in the center, carefully folding the dough around it to seal. Ensure there are no openings for the filling to escape during baking. Step 6: Baking Roll each sealed cookie ball in a small bowl of ¼ cup of granulated sugar for added sweetness and texture. Place the coated cookies onto the lined baking sheets, leaving some space in between them. Bake in the preheated oven for 11-12 minutes or until the edges are just barely golden. The centers will look slightly underbaked, which is perfect for that chewy texture. Step 7: Cool & Serve Once baked, allow the cookies to cool on the baking sheets for about 10 minutes before transferring them to a wire rack. This cooling time helps the cheesecake filling firm up slightly. After fully cooled, your delectable Strawberry Cheesecake Cookies are ready to be enjoyed or stored in an airtight container for later! How to Store and Freeze Strawberry Cheesecake Cookies Airtight Container: Store your Strawberry Cheesecake Cookies in an airtight container at room temperature for up to 3 days to maintain their chewiness. Freezer: For longer storage, freeze the cookies by placing them in a single layer on a baking sheet, then transfer to an airtight container after they are completely frozen. They will last up to 2 weeks. Reheating: When ready to enjoy, thaw cookies at room temperature. For a warm treat, pop them in the microwave for 10-15 seconds, but be cautious not to overheat and disturb the creamy filling. Batch Preparation: Consider freezing separate portions of frozen cheesecake filling and jam for quick assembly later, making it easy to whip up these cookies at a moment’s notice! Expert Tips for Strawberry Cheesecake Cookies Freeze Filling Thoroughly: Ensure the cheesecake filling is completely frozen before using. This prevents it from leaking out during baking, giving you perfect cookies. Measure Flour Accurately: Spoon flour into your measuring cup rather than scooping. This prevents over-measuring, which can lead to dense cookies instead of the desired chewy texture. Let Cookies Cool Completely: Allow your cookies to cool fully on a wire rack before storing them. This helps the filling set nicely and enhances the overall texture of the Strawberry Cheesecake Cookies. Avoid Overmixing: When incorporating the jam into the dough, mix gently until just combined. Overmixing can break down the strawberry pieces and lead to uneven flavor distribution. Use Quality Ingredients: Opt for pure vanilla extract and fresh strawberries for the best tasting cookies. Quality ingredients make a significant difference in flavor and texture. Make Ahead Options These Strawberry Cheesecake Cookies are perfect for meal prep enthusiasts! You can prepare the cheesecake filling and strawberry jam up to 24 hours in advance, allowing for a quick assembly later. Simply mix the cream cheese, sugar, and vanilla, then freeze the filling in discs as instructed. For the jam, cook the strawberries and sugar, then chill until ready to use. When it’s time to bake, simply mix the prepared jam into the cookie dough, encase the frozen filling, and bake as directed. This method ensures your cookies remain just as delicious, saving you valuable time on busy weeknights! Strawberry Cheesecake Cookies Variations Feel free to explore your culinary creativity and make these cookies even more delightful! Berry Swap: Replace fresh strawberries with raspberries or blueberries to add a different fruit flavor. Cream Cheese Twist: Use flavored cream cheese, like strawberry or vanilla, for a unique filling experience. Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make these cookies accessible for everyone. Nutty Addition: Fold in crushed almonds or walnuts into the cookie dough for a delightful crunch and nutty flavor. Spice it Up: Add ½ teaspoon of cinnamon or nutmeg to the cookie dough for a warm, inviting spice that elevates the flavor. Chocolate Chips: Mix in a cup of semi-sweet or white chocolate chips to create a chocolate-strawberry sensation that sweetens every bite. Dairy-Free Option: Use vegan cream cheese and plant-based butter for a lactose-free treat everyone can enjoy. Citrus Zing: Add the zest of one lemon or orange to the cheesecake filling for a refreshing zing that brightens the dessert. These variations ensure that every cookie can be a new and exciting treat! For more dessert inspiration, check out our scrumptious recipes like Oreo Cheesecake Decadent or Blueberry Crumble Cheesecake. What to Serve with Strawberry Cheesecake Cookies Indulging in these delightful cookies opens the door to a variety of sweet pairings that can elevate your treat time to new heights. Creamy Vanilla Ice Cream: The smooth creaminess beautifully contrasts the chewy cookie, enhancing the dessert experience. A scoop of vanilla ice cream melting over the warm cookies is a match made in dessert heaven. You’ll enjoy a delightful balance of temperatures as the sweet flavors mingle. Fresh Berries: A mix of strawberries, blueberries, and raspberries adds a refreshing pop of juiciness, perfectly complementing the flavors inside the cookie. The tartness of the berries cuts through the sweetness of the cheesecake filling, offering a light and satisfying contrast with each bite. Chocolate Ganache Drizzle: Rich, silky chocolate adds an indulgent flair that pairs wonderfully with the fruity notes of the cookies. Whether enjoyed as a drizzle or a dip, the chocolate provides a decadent twist that scouts out the sweet and tangy notes of strawberries. Chilled Lemonade: A glass of bright and refreshing lemonade enhances the sweetness of the cookies while adding a zesty twist. The citrus notes cut through the richness, making each bite feel lighter and inviting—perfect for a sunny afternoon. Whipped Cream: Lushing dollops of whipped cream take these cookies to a whole new level of delight, making them feel even more special. A light cloud of fluffy whipped cream balances the creaminess within the cookie, providing an airy finish that will keep you coming back for more. Earl Grey Tea: Aromatic and fragrant, a warm cup of Earl Grey tea enhances the sweet notes of your cookies with its subtle hints of bergamot. The soothing flavors mingle, creating a comforting experience perfect for winding down or enjoying with friends during tea time. Strawberry Cheesecake Cookies Recipe FAQs How do I choose the right strawberries? Absolutely! For the best flavor, select ripe strawberries that are bright red and firm to the touch. Avoid those with dull color or dark spots. Ripe strawberries will be naturally sweet and juicy, perfect for creating that delicious jammy filling. What’s the best way to store the cookies? To keep your Strawberry Cheesecake Cookies fresh, store them in an airtight container at room temperature for up to 3 days. This will maintain their chewy texture. For longer storage, place the cookies in the freezer, ensuring they’re in a single layer on a baking sheet until frozen, then transfer to an airtight container. They can last up to 2 weeks in the freezer! Can I freeze these cookies? Absolutely! Once your Strawberry Cheesecake Cookies have cooled completely, you can freeze them. Here’s how: Place them in a single layer on a baking sheet until they are frozen solid, then transfer them to an airtight container. When you’re ready to enjoy them, let them thaw at room temperature or microwave them for 10-15 seconds for a warm treat! What if the cheesecake filling leaks during baking? To avoid leakage, ensure that your cheesecake filling is thoroughly frozen before baking. If you’re noticing minor leaks, it’s usually because the dough isn’t sealed properly around the filling. Make sure to pinch the dough securely around the filling—no openings should be visible. If you experience major leakage, your filling might have been too soft before freezing. Are these cookies safe for people with allergies? Check the ingredients carefully! These Strawberry Cheesecake Cookies contain common allergens such as gluten (from flour) and dairy (from cream cheese and butter). For a dairy-free version, consider substitutes like vegan cream cheese and dairy-free butter. Always consult with individuals regarding their allergies before serving! Can I make the cheesecake filling and jam ahead of time? Yes! I often prepare the cheesecake filling and strawberry jam a day in advance. Simply store them separately in airtight containers in the refrigerator. The next day, you can assemble your cookie dough quickly, making the baking process a breeze! Irresistible Strawberry Cheesecake Cookies for Sweet Moments These Strawberry Cheesecake Cookies are a delightful blend of soft cookies and creamy filling, perfect for any occasion. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 12 minutes minsFreezing Time 2 hours hrsTotal Time 2 hours hrs 27 minutes mins Servings: 18 cookiesCourse: DessertCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cheesecake Filling6 oz Cream Cheese Ensure it's cold for optimal consistency.3 tbsp Granulated White Sugar No direct substitutions recommended.½ tsp Vanilla Extract Pure vanilla recommended for best results.For the Strawberry Jam12 oz Fresh Strawberries Use ripe, fresh strawberries for optimal taste.¼ cup Granulated White Sugar Alternative sweeteners may alter texture.For the Cookies2¾ cups All-Purpose Flour Avoid scooping directly from the bag to prevent over-measuring.½ tsp Baking Powder Acts as a leavening agent.½ tsp Baking Soda Works with baking powder for leavening.½ tsp Salt Balances sweetness.1 cup Granulated White Sugar Main sweetener for the cookie base.1 cup Unsalted Butter Ensure it's soft but not melted.1 large Egg At room temperature for better incorporation.2 tsp Vanilla Extract Pure vanilla extract preferred.¼ cup Granulated White Sugar For rolling dough before baking. Equipment medium bowlElectric MixerParchment paperMedium SaucepanLarge mixing bowlCookie scoopBaking sheets Method Preparation StepsIn a medium bowl, mix the cold cream cheese, 3 tablespoons of granulated sugar, and ½ teaspoon of vanilla extract until smooth and fluffy.Spread the mixture into a thin layer on a parchment-lined baking sheet and freeze for at least 2 hours until solid.Combine 12 ounces of finely diced fresh strawberries and ¼ cup of granulated sugar in a medium saucepan. Cook over medium heat for about 45 minutes, or until the mixture thickens to a jam-like consistency.Remove from heat and allow the strawberry jam to cool completely before using.Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.In a separate bowl, whisk together 2¾ cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.In a large mixing bowl, cream 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 4-5 minutes.Add in 1 egg and 2 teaspoons of vanilla extract, mixing until well combined.Gradually mix the dry ingredients into the wet ingredients until just combined.Gently fold the cooled strawberry jam into the cookie dough, creating ribbons of strawberry throughout.Using your hands, form 18 equal-sized balls of dough, about 2 tablespoons each.Once the cheesecake filling is fully frozen, use a cookie scoop to take out the cheese discs.Flatten one cookie dough ball in your palm and place a frozen cheesecake filling disc in the center, carefully sealing the dough around it.Roll each sealed cookie ball in a small bowl of ¼ cup of granulated sugar for added sweetness and texture.Place the coated cookies onto the lined baking sheets, leaving some space in between them.Bake for 11-12 minutes or until the edges are just barely golden. The centers will look slightly underbaked.Allow the cookies to cool on the baking sheets for about 10 minutes before transferring them to a wire rack.After fully cooled, your delectable Strawberry Cheesecake Cookies are ready to be enjoyed or stored in an airtight container for later! Nutrition Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 15mgIron: 1mg NotesEnsure the cheesecake filling is completely frozen before using to prevent leaking during baking. Quality ingredients make a significant difference in flavor and texture. Tried this recipe?Let us know how it was!