Introduction

Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the fresh sweetness of homemade strawberry jam in a soft, tender cookie. These delightful treats are perfect for anyone who loves a fruity twist on classic cookies.

A group of round cookies with a soft and slightly crumbly texture, each featuring swirls of bright red mixed into a creamy white dough, creating a marbled effect. The cookies are stacked and scattered on a white plate that rests on a white marbled surface. Around the cookies, there are several fresh red strawberries with green leafy tops, and small white daisy-like flowers with yellow centers spread around for decoration. The lighting highlights the soft texture and vibrant red swirls of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla
12 oz (340 g) fresh strawberries, hulled and finely diced
1/4 cup (50 g) granulated white sugar
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
1 cup (227 g) unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla
1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla. Using an electric mixer on medium-high speed, beat until fluffy and sugar dissolves, about 2 minutes. Scoop the filling into 18 portions of 2 teaspoons each onto the baking sheet, slightly flatten each to form thick discs. Freeze until completely frozen.
Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and 1/4 cup sugar. Cook for about 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring continuously toward 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 and Prepare Dry Ingredients: 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.
Cream Butter and Sugar: In a large bowl, beat softened butter and 1 cup granulated sugar on high speed with an electric mixer until fluffy, about 2 minutes.
Add Egg and Vanilla: Add the egg and 2 teaspoons vanilla to the creamed mixture. Mix on medium speed until pale and very fluffy, about 1–2 minutes.
Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined.
Layer and Fold Jam into Dough: 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 chilled 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 spatula, folding each just enough to create small pockets of jam without fully mixing it in.
Shape Cookies with Cheesecake Filling: Using a 2 tablespoon 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 1/4 cup granulated sugar.
Bake Cookies: 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.
Cool and Serve: Allow cookies to cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.

Tips & Variations

For a stronger strawberry flavor, add a teaspoon of strawberry extract to the dough.
If fresh strawberries aren’t available, use frozen berries, thawed and drained, for the jam.
Ensure the cream cheese is very cold before making the filling to help it hold its shape during baking.
Try rolling the cookies in colored sugar for a festive look.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months. Reheat briefly in the microwave or enjoy chilled.

How to Serve

The image shows a close-up of soft, round cookies with a light beige base color and red swirls mixed throughout, giving a marbled effect. One cookie in the center has a bite taken out, revealing a soft, crumbly inside layer. Around the cookies, there are bright red strawberries, some whole and some cut in half, showing their juicy interior. Small white flowers with yellow centers are scattered among the cookies and strawberries, all placed on a white marbled surface, adding a fresh and natural feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry jam instead of making it?

Yes, you can substitute with your favorite strawberry jam, but homemade jam offers a fresher flavor and better texture pockets within the dough.

What if I don’t have a cookie scoop or cutter?

You can use tablespoons to portion the dough and shape the cookies gently with your hands. A round glass can replace the cookie cutter to shape the tops after baking.