There’s something special about Strawberry Cheesecake Cookies Recipe the way its aroma fills the kitchen and makes everyone wander in for a taste. The creamy tang of cheesecake meets soft, tender cookie and a bright ribbon of strawberry jam inside. It feels like a dessert that hugs you from the inside out, and I want you to feel confident making it at home. If you enjoy baking with simple ingredients and a comforting outcome, you are in the right place to learn a recipe that becomes a family favorite. If you like exploring similar comforting cookie projects, you might also enjoy this apple cinnamon oatmeal cookies recipe for another cozy treat.

Why You’ll Love Making This Strawberry Cheesecake Cookies Recipe or The Story Behind My Strawberry Cheesecake Cookies Recipe

These cookies started as a way to bring two beloved desserts together: cheesecake and a soft sandwich cookie. They are not fussy. You do not need fancy tools. What you do need is a little patience and a love for textures that surprise you. The outside is soft and slightly golden. Inside there are pockets of fresh strawberry jam and a frozen cream cheese center that bakes into a creamy surprise.

I developed this version after testing for texture and balance. The dough is lightly sweetened so the strawberry jam and cheesecake filling can sing. The technique of freezing the cream cheese discs is a small extra step that gives you a clean, soft cheesecake center that does not run away during baking. That trick keeps things tidy and makes the finished cookies look as good as they taste.

Step-by-Step: How to Make Strawberry Cheesecake Cookies Recipe

“Cooking isn’t about perfection. It’s about enjoying every delicious step.”

Before we dive into the ingredients and the numbered directions, take a quick look at the game plan. You will make a quick strawberry jam, prepare frozen cream cheese discs, build a tender cookie dough, then sandwich the frozen cheesecake into each portion of dough and bake. It sounds like many parts, but each is simple and satisfying. Read through the whole recipe first so nothing surprises you, then gather your tools and ingredients.

Ingredients You’ll Need for Strawberry Cheesecake Cookies Recipe

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar (for the cream cheese filling)
• 1/2 tsp vanilla (for the cream cheese filling)
• 12 oz (340 g) fresh strawberries, hulled and finely diced
• 1/4 cup (50 g) granulated white sugar (for the strawberry jam)
• 2 3/4 cups (344 g) all purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (200 g) granulated white sugar (for the cookie dough)
• 1 cup (227 g) unsalted butter, very softened (use real butter for rich flavor)
• 1 egg, at room temperature
• 2 tsp vanilla (for the cookie dough)
• 1/4 cup (50 g) granulated white sugar, for rolling dough in one per line

Notes:

• Use real butter for rich flavor. Margarine does not give the same texture or taste.
• Fresh strawberries produce the best jam texture and flavor. Frozen will work if cooked down well. Fresh herbs are not part of this recipe, but fresh ingredients make a clear difference in taste.

Directions: Cooking with Confidence

Line a small cookie sheet with parchment paper. In a small bowl, add cold cream cheese, sugar, and vanilla. Using an electric mixer on medium-high speed, mix until fluffy and sugar dissolves, about 2 minutes. Scoop filling into 18 portions of 2 teaspoons each onto the baking sheet, slightly flatten each to form thick discs. Freeze until completely frozen.

In a medium pot over medium heat, combine diced strawberries and sugar. Cook for approximately 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring continuously towards the end to prevent sticking. The jam should reduce to a thick, heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator.

Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to beat softened butter and granulated sugar on high speed until fluffy, about 2 minutes.

Add the egg and vanilla to the creamed mixture and mix on medium speed until pale and very fluffy, around 1–2 minutes.

Add the dry ingredients to the wet mixture and mix on low speed just until combined.

Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom, spoon 1/4 of the jam onto it, top with another 1/4 of dough, and repeat layering jam and dough two more times. Cut the dough into quarters with a rubber spatula, folding each just enough to create little pockets of jam without fully mixing it in.

Using a 2 tbsp cookie scoop, portion out 18 dough portions. Slightly flatten each portion, place one frozen cheesecake disc in the center, and encase it completely with dough, shaping each into a slightly flattened disc. Roll dough discs in the reserved granulated sugar.

Place cookies on prepared baking sheets, baking 6 at a time for 11–12 minutes. Immediately after baking, use a large circular cookie cutter to shape cookies perfectly round.

Allow cookies to cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.

Now the same directions laid out as clear numbered steps you can follow while baking.

1. Prepare the cream cheese centers.
   • Line a small cookie sheet with parchment paper.
   • In a small bowl, add 6 oz (170 g) cold cream cheese, 3 tbsp (38 g) granulated sugar, and 1/2 tsp vanilla.
   • Using an electric mixer on medium-high speed, beat until the mixture is light and sugar dissolves, about 2 minutes. You want it smooth and just fluffy.
   • Portion the mixture into 18 equal spoonfuls of approximately 2 teaspoons each onto the prepared sheet. Slightly flatten each to form thick discs.
   • Freeze them until completely solid. This step prevents the cream cheese from melting out during baking.
2. Make the strawberry jam.
   • In a medium pot over medium heat, combine 12 oz (340 g) finely diced fresh strawberries and 1/4 cup (50 g) granulated sugar.
   • Stir, bring to a gentle simmer, and then maintain a low steady simmer for about 45 minutes.
   • About halfway through cooking, press the strawberries down with a wooden spoon to release juice and break them up. Toward the end, stir more frequently to prevent sticking and burning.
   • The jam should reduce to a thick, heaping 1/3 cup (80 ml). Remove from heat and let it cool to room temperature, then refrigerate until chilled. Chilled jam is easier to work into the dough.
3. Preheat and prep dry ingredients.
   • Preheat oven to 350℉ (175℃).
   • Line two baking sheets with parchment paper.
   • In a medium bowl, whisk together 2 3/4 cups (344 g) all purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
4. Cream butter and sugar.
   • In a large bowl or stand mixer, beat 1 cup (227 g) unsalted butter, very softened, with 1 cup (200 g) granulated sugar on high speed until light and fluffy, about 2 minutes. Scrape the bowl as needed.
   • This step traps air in the butter, giving a tender cookie texture.
5. Add egg and vanilla.
   • Add 1 room temperature egg and 2 tsp vanilla to the creamed butter and sugar.
   • Mix on medium speed until the mixture is pale and very fluffy, around 1–2 minutes. The batter should look lighter and slightly thicker.
6. Combine dry and wet ingredients.
   • With the mixer on low, add the flour mixture to the wet ingredients and mix until just combined. Do not overmix; stop when the dough comes together.
7. Add the strawberry jam into the dough in a controlled way.
   • Push 3/4 of the dough to one side of the bowl.
   • Flatten 1/4 of the dough in the bottom of the bowl, spoon 1/4 of the chilled jam onto it, top with another 1/4 of dough, and repeat layering jam and dough two more times.
   • Now cut the dough into quarters with a rubber spatula and fold each quarter only a few times. Your goal is little pockets of jam throughout the dough, not fully mixed jam that colors and softens the whole dough.
8. Portion the dough and add the frozen cheesecake centers.
   • Use a 2 tbsp cookie scoop to portion 18 dough portions.
   • Slightly flatten each portion in your palm. Place one frozen cheesecake disc in the center and completely encase it with dough. Pinch seams closed and smooth into a slightly flattened disc. If the dough becomes too warm, chill the portions briefly.
   • Roll each dough disc in the reserved 1/4 cup (50 g) granulated sugar so they have a pretty sugared exterior.
9. Bake and shape.
   • Place cookies on prepared baking sheets, leaving space between each. Bake 6 at a time for 11–12 minutes, or until the edges are set and just starting to turn golden.
   • Immediately remove the tray from the oven and press a large circular cookie cutter onto each warm cookie to get a neat, round shape. This keeps them looking uniform.
10. Cool and finish.

• Allow cookies to cool on the baking sheet for 10 minutes. This helps the center set.
• Transfer to a cooling rack and let cool completely before serving. The cream cheese center will be creamy, not runny, if frozen properly before baking.

These steps have been tested for consistency and balance. If anything goes a little different, keep reading I have troubleshooting tips and swaps below.

How to Serve Strawberry Cheesecake Cookies Recipe and Make It Shine

These cookies are pretty enough to serve on a dessert platter and cozy enough for a morning coffee. Serve them at room temperature so the cream cheese center is creamy and the strawberry jam remains tender. A dusting of powdered sugar looks lovely, but I like them plain so the filling stands out.

For a simple dessert plate, place two cookies on a small dessert plate with a few fresh strawberry slices and a small dollop of whipped cream. They also pair well with a cup of black tea or a mild coffee. For a party, arrange them in rows on a rectangular platter, alternating whole cookies and halved cookies so guests can see the cross section.

If you want to make them extra fancy, drizzle a thin line of melted white chocolate over the top and sprinkle with finely chopped freeze-dried strawberries for crunch and color. Keep the decorations light so the strawberry and cheesecake flavors remain the star.

How to Store Strawberry Cheesecake Cookies Recipe for Later

Store fully cooled cookies in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese center, refrigeration keeps them fresh and safe. If you prefer them softer, remove them from the fridge 20–30 minutes before serving so the center warms slightly.

For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag or container with layers separated by parchment paper. They will keep up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

If you want to prepare parts ahead of time, you can freeze the cream cheese discs for up to 2 weeks before using. The jam will keep in the refrigerator for up to 1 week. The dough can be portioned and refrigerated for 2 days or frozen for up to 3 months; bake from chilled, adding a minute or two if needed.

Clara’s Tips for Success

1. Freeze the cream cheese discs properly. If they are even slightly soft when you encase them in dough, they will leak during baking. Work quickly with cold hands or chill the dough briefly if it feels warm.
2. Don’t overmix the dough. Mix just until the flour disappears. Overmixing develops gluten and makes cookies dense rather than tender.
3. Use a spooned and leveled flour measure. A lightly packed cup of flour can mean heavier cookies. Spoon the flour into the measuring cup and level with a straight edge.
4. If your jam is still a little loose after cooking, continue simmering a few more minutes. You want it thick enough to stay inside the dough when portioned.
5. If the dough becomes sticky during shaping, chill the portions for 15 minutes before encasing the cream cheese disc.

Simple Variations to Try

• Mixed Berry Twist: Use a combination of raspberries and strawberries for the jam. Slightly reduce cooking time because raspberries break down quickly.
• Lemon Zest Boost: Add 1 tsp lemon zest to the cookie dough for a bright citrus note that pairs beautifully with the cream cheese. This works well if you enjoy a fresher tang.
• White Chocolate and Strawberry: Fold 1/2 cup chopped white chocolate chips into the dough before portioning for extra creaminess and a sweet contrast to the tart jam.
• Mini Cheesecake Cookies: Make smaller cookies by using a 1 tbsp scoop and halving the cream cheese disc to create bite-sized treats.
• Classic Cheesecake Swap: If you love classic cheesecake flavor, fold a tablespoon of sour cream into the cream cheese for a slightly more authentic cheesecake texture. You might also like recipes like this best cheesecake recipe for inspiration on classic cheesecake technique.

Strawberry Cheesecake Cookies

A delightful blend of soft cookies and creamy cheesecake filling with a sweet strawberry jam center, perfect for dessert lovers.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 18 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

  

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Filling and Jam

• 6 oz cream cheese, cold Use real cream cheese for best flavor.
• 3 tbsp granulated white sugar (for the cream cheese filling)
• 1/2 tsp vanilla (for the cream cheese filling)
• 12 oz fresh strawberries, hulled and finely diced Fresh strawberries produce the best jam texture and flavor.
• 1/4 cup granulated white sugar (for the strawberry jam)

Cookie Dough

• 2 3/4 cups all purpose flour, spooned and leveled Spoon and level flour for accuracy.
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated white sugar (for the cookie dough)
• 1 cup unsalted butter, very softened Use real butter for rich flavor.
• 1 large egg, at room temperature
• 2 tsp vanilla (for the cookie dough)
• 1/4 cup granulated white sugar, for rolling dough

Method

 

Prepare the Cream Cheese Centers

1. Line a small cookie sheet with parchment paper.
2. In a small bowl, add cold cream cheese, sugar, and vanilla. Beat using an electric mixer on medium-high speed until fluffy, about 2 minutes.
3. Scoop filling into 18 portions of 2 teaspoons each onto the baking sheet, slightly flatten each to form thick discs. Freeze until completely frozen.

Make the Strawberry Jam

1. In a medium pot over medium heat, combine diced strawberries and sugar. Cook for approximately 45 minutes, smashing the strawberries halfway through and stirring continuously to prevent sticking.
2. The jam should reduce to a thick, heaping 1/3 cup. Remove from heat and chill in the refrigerator.

Prepare Dry Ingredients

1. Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

1. In a large bowl, use an electric mixer or stand mixer fitted with a paddle attachment to beat softened butter and granulated sugar on high speed until light and fluffy, about 2 minutes.

Add Egg and Vanilla

1. Add the egg and vanilla to the creamed mixture and mix on medium speed until pale and very fluffy, around 1–2 minutes.

Combine Ingredients

1. Add the dry ingredients to the wet mixture and mix on low speed just until combined.

Add Strawberry Jam into Dough

1. Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough, spoon 1/4 of the jam onto it, top with another 1/4 of dough, and repeat layering jam and dough two more times.
2. Cut the dough into quarters with a rubber spatula, folding each just enough to create pockets of jam.

Portion Dough and Add Frozen Centers

1. Using a 2 tbsp cookie scoop, portion out 18 dough portions. Slightly flatten each portion, place one frozen cheesecake disc in the center, and encase it completely with dough.
2. Roll dough discs in the reserved granulated sugar.

Bake and Shape

1. Place cookies on prepared baking sheets, baking 6 at a time for 11–12 minutes. Immediately after baking, use a large circular cookie cutter to shape cookies perfectly round.
2. Allow cookies to cool on the sheet for 10 minutes before transferring to a cooling rack to cool completely.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 100mgSugar: 10g

Notes

For best results, use real butter, and ensure all ingredients are at the correct temperature. Serve at room temperature for the best flavor.

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FAQs About Strawberry Cheesecake Cookies Recipe

Final Encouragement or Closing Note

Baking cookies like these is a small act of joy that fills your home with a warm, familiar scent and gives you a delicious payoff. Take your time, trust the steps, and enjoy the process. If something feels off, pause, check the temperature of your ingredients, and adjust. You are building a recipe that will become your own with small tweaks.

Conclusion

I hope this Strawberry Cheesecake Cookies Recipe helps you discover how simple and rewarding homemade cooking can be. For another version of strawberry cheesecake cookies and inspiration from a different baker, check out Strawberry Cheesecake Cookies – Cookie Dough Diaries. If you want to see a bakery-style take with step by step photos, take a look at Strawberry Cheesecake Cookies – In Bloom Bakery. You’ve got this.