Strawberry Cheesecake Cookies Recipe
If you’re craving something delightfully indulgent yet beautifully balanced, this Strawberry Cheesecake Cookies recipe is calling your name. Imagine biting into a pillowy soft cookie with crisp edges, only to discover a sweet, creamy cheesecake center swirled with strawberry jam. These cookies combine the nostalgic comfort of strawberry cheesecake with the handheld convenience of a cookie—perfect for parties, holidays, or when you simply want to treat yourself.
As a professional chef, I can confidently say: these cookies are not just another dessert—they’re an experience. Whether you’re a seasoned baker or a weekend kitchen warrior, this recipe is designed to guide you every step of the way. Let’s dive into every delicious detail.
Why You’ll Love This Strawberry Cheesecake Cookies Recipe
- Decadent and unique – A rich cream cheese center adds that iconic cheesecake flavor in every bite.
- Bursting with strawberry goodness – Swirls of real strawberry jam add fruit-forward brightness.
- Perfect texture – Slightly crisp on the outside, irresistibly soft and gooey on the inside.
- Make-ahead friendly – You can prep these in advance for effortless entertaining.
Ingredients You’ll Need
Let’s break it down into three simple parts: the cookie dough, the cheesecake filling, and the strawberry swirl.
For the Cream Cheese Filling:
- 6 oz (170g) cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
For the Strawberry Swirl:
- ⅓ cup strawberry jam or preserves (preferably seedless for a smoother swirl)
- Optional: 1–2 teaspoons lemon juice (to brighten the flavor)
For the Cookie Dough:
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Optional: ¾ cup white chocolate chips or chopped white chocolate
Step-by-Step Instructions
To achieve the perfect Strawberry Cheesecake Cookies, we’ll work in stages. Here’s a detailed guide to walk you through:
Step 1: Make the Cheesecake Filling
This is what gives these cookies their signature creamy center.
- In a small bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and fluffy.
- Scoop about 1 teaspoon of the mixture and drop it onto a parchment-lined tray. Repeat to make 12–14 small dollops.
- Freeze the cream cheese balls for 30–45 minutes until firm. This makes stuffing the cookies easier.
👨🍳 Chef’s Tip: Don’t skip freezing—the cold filling ensures it stays creamy inside the baked cookie rather than melting into the dough.
Step 2: Prepare the Strawberry Swirl
- If your jam is too thick, microwave it for 10–15 seconds or stir in a touch of lemon juice to loosen it slightly.
- Set aside to cool if heated.
Step 3: Mix the Cookie Dough
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Beat in the egg, egg yolk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Slowly mix the dry ingredients into the wet mixture until a dough forms.
- Fold in white chocolate chips (optional, but highly recommended).
🍪 Pro Tip: The extra egg yolk gives the cookies a chewy, tender texture. Don’t omit it!
Step 4: Assemble the Cookies
- Scoop out about 2 tablespoons of cookie dough and flatten it in your palm.
- Place a frozen cream cheese ball in the center.
- Wrap the dough around the cream cheese and seal completely, rolling gently into a ball.
- Place on a parchment-lined baking sheet.
- Press a small spoonful of strawberry jam on top of each dough ball and swirl lightly with a toothpick.
🍓 Chef’s Note: For that “cheesecake swirl” look, don’t overmix the jam into the dough—keep the swirl visible.
Step 5: Chill and Bake
- Chill the assembled cookie balls for 30 minutes to prevent spreading.
- Preheat your oven to 350°F (175°C).
- Bake the cookies for 12–14 minutes, or until edges are set and centers look slightly underdone.
- Cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Expert Tips for Perfect Strawberry Cheesecake Cookies
- Weigh your ingredients: Precision is key in baking. Use a kitchen scale for consistent results.
- Avoid overbaking: The centers will firm up as they cool. Overbaking dries out the cookies.
- Let them cool: Warm cookies are delicate. Let them rest before handling.
- Room temperature butter is a must: It ensures a smooth and even dough.
- Use quality jam: A high-quality strawberry preserve or homemade jam really elevates the flavor.
Variations to Try
These cookies are delicious as-is, but here are some creative ways to make them your own:
1. Chocolate-Dipped Strawberry Cheesecake Cookies
Once cooled, dip half the cookie in melted dark chocolate. Let it set for a gorgeous finish.
2. Lemon Cheesecake Swirl
Add lemon zest to the cream cheese mixture and use lemon curd instead of strawberry jam.
3. Berry Mix-In
Mix freeze-dried strawberries or blueberries into the dough for fruity bursts.
4. Gluten-Free Version
Use a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for structure.
Serving Suggestions
- Serve these cookies slightly warm for an ooey-gooey cheesecake center.
- Add a scoop of vanilla bean ice cream on top for a decadent dessert plate.
- Perfect with a glass of cold milk, hot espresso, or a fruity herbal tea.
- Stack in a clear gift bag, tie with ribbon, and give them as a thoughtful homemade gift.
Storage & Freezing Instructions
How to Store:
- Store baked cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
How to Freeze:
- Unbaked Cookie Dough Balls: Freeze the stuffed dough balls (without jam topping) on a tray, then transfer to a zip-top bag. Bake straight from frozen—just add 2–3 extra minutes.
- Baked Cookies: Cool completely and freeze in layers with parchment in between. Thaw at room temperature.
Frequently Asked Questions
Can I use other types of jam?
Absolutely! Raspberry, blackberry, or even cherry preserves work beautifully.
My cookies spread too much—what went wrong?
Either the cream cheese filling wasn’t fully frozen, or the dough wasn’t chilled long enough before baking.
Can I make these ahead?
Yes! You can prepare the dough and freeze the assembled balls days in advance.
Are these cookies soft or crispy?
These cookies are soft-baked with a slightly crisp edge and a creamy, cheesecake-style center.
Final Thoughts: Your New Favorite Cookie?
This Strawberry Cheesecake Cookies recipe is truly a bakery-worthy treat that brings together the best of both worlds—cookies and cheesecake. The contrast between the rich cream cheese filling, the sweet strawberry swirl, and the soft, chewy cookie base creates pure dessert bliss.
Whether you’re baking for a holiday tray, a party, or a weekend indulgence, these cookies are guaranteed to impress. So tie up your apron, preheat the oven, and prepare for cookie perfection.
Strawberry Cheesecake Cookies Recipe
Ingredients
For the Cheesecake Filling:
- 6 oz 170g cream cheese, softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
For the Strawberry Swirl:
- ⅓ cup strawberry jam or preserves
- 1 –2 tsp lemon juice optional, for brightness
For the Cookie Dough:
- ¾ cup 170g unsalted butter, softened
- ¾ cup 150g brown sugar, packed
- ¼ cup 50g granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 cups 240g all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup white chocolate chips optional
Instructions
Make the Cheesecake Filling:
- In a small bowl, mix cream cheese, sugar, and vanilla extract until smooth. Drop 1 tsp dollops onto a lined tray. Freeze for 30–45 minutes.
Prepare Strawberry Swirl:
- If jam is too thick, mix with lemon juice or microwave briefly until pourable. Let it cool.
Make the Cookie Dough:
- In a mixing bowl, cream butter, brown sugar, and white sugar until fluffy. Beat in the egg, yolk, and vanilla.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add to wet ingredients. Fold in white chocolate chips.
Assemble Cookies:
- Scoop 2 tbsp cookie dough, flatten slightly. Place frozen cream cheese in the center. Wrap dough around and seal. Top with ½ tsp strawberry jam and swirl with a toothpick.
Chill and Bake:
- Chill shaped cookies for 30 minutes. Preheat oven to 350°F (175°C).
- Bake 12–14 minutes until edges are golden and centers appear slightly soft. Cool before transferring to a wire rack.
Notes
- Storage: Store cookies in an airtight container for up to 3 days at room temp, or refrigerate for 5 days.
- Freezing: Freeze unbaked cookie balls (without jam) and bake as needed, adding 2–3 minutes to baking time.
- Flavor Twists: Use raspberry jam, lemon curd, or dip cooled cookies in melted chocolate for variations.
- Tips: Freeze the cheesecake filling fully before wrapping. Chill assembled cookies to prevent spreading.