Strawberry Cheesecake Cookies
These irresistible Strawberry Cheesecake Cookies are soft, chewy, and bursting with real strawberry flavor. Each cookie is swirled with thick homemade strawberry jam and filled with a rich, vanilla-infused cream cheese center. Buttery and tender with a hint of tang, they deliver all the indulgence of classic strawberry cheesecake—wrapped up in the comfort of a handheld cookie.
Ingredients
- 6 oz cream cheese cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla
- 12 oz fresh strawberries hulled and finely diced
- 1/4 cup granulated white sugar
- 2 3/4 cups all purpose flour spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar
- 1 cup unsalted butter very softened
- 1 egg at room temperature
- 2 tsp vanilla
- 1/4 cup granulated white sugar for rolling dough in
Instructions
- Line a small cookie sheet with parchment paper and mix cream cheese, sugar, and vanilla until fluffy.
- Scoop 18 portions of cheesecake filling onto the tray and flatten them slightly. Freeze until solid.
- Add diced strawberries and sugar to a pot and cook for about 45 minutes until thick. Chill in the fridge.
- Preheat oven to 350°F and line two baking sheets with parchment.
- Whisk flour, baking powder, baking soda, and salt in a bowl and set aside.
- Cream the softened butter and sugar together until fluffy.
- Add egg and vanilla and beat until very fluffy.
- Add dry ingredients and mix just until combined.
- Layer jam into dough by flattening and folding in portions to create visible jam swirls.
- Divide dough into 18 scoops, flatten each, and place a frozen cheesecake disc in the center.
- Seal the filling inside and shape into slightly flattened discs.
- Roll each cookie in sugar and place on baking sheets.
- Bake 6 cookies at a time for 11–12 minutes.
- Cool on the tray for 10 minutes, then move to a wire rack to cool fully before serving.
Notes
- Make sure the cheesecake filling is frozen solid before baking to prevent leaks.
- Use thick homemade strawberry jam for best texture and flavor balance.
- Do not overmix the dough after adding the flour to maintain soft cookie texture.