Strawberry Cheesecake Cookies Recipe
These Strawberry Cheesecake Cookies combine buttery, soft cookie dough with a creamy cheesecake center and luscious strawberry jam swirls. A bakery-style treat that's easy to make and perfect for holidays, dessert tables, or indulgent snacking!
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.