Strawberry Cheesecake Cookies: A Soft, Creamy, Fruity Dream in Every Bite
If cheesecake and cookies had a baby, and that baby went strawberry-picking in the spring sunshine, this would be it. These Strawberry Cheesecake Cookies combine buttery cookie dough with a luscious cream cheese filling and a swirl of homemade strawberry jam. The result? A soft, decadent treat bursting with fresh fruit flavor and creamy richness — the kind of cookie that makes you close your eyes and savor.
These cookies are perfect for spring and summer, ideal for brunches, dessert trays, or anytime you want something bakery-level but homemade.
Ingredients
For the Strawberry Jam:
10 oz (280 grams) fresh strawberries, finely diced
3½ tablespoons (42 grams) light brown sugar
For the Cheesecake Filling:
6 oz (170 grams) cream cheese, softened
1½ tablespoons (18 grams) granulated sugar
½ teaspoon vanilla extract
For the Cookie Dough:
½ cup (113 grams) unsalted butter, softened
½ cup (100 grams) granulated sugar
¼ cup (55 grams) light brown sugar
1 large egg
1½ teaspoons vanilla extract
1⅓ cups (170 grams) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
How to Make Strawberry Cheesecake Cookies
Step 1: Make the Strawberry Jam
In a small saucepan over medium heat, combine the diced strawberries and light brown sugar. Stir occasionally as the berries break down and the mixture thickens, about 8–10 minutes. You want a jammy texture with most of the moisture cooked off. Let it cool completely before using (you can chill it to speed this up).
Step 2: Prepare the Cheesecake Filling
In a small bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth. Spoon small dollops (about ½ teaspoon each) onto a parchment-lined plate or tray. Freeze for at least 20–30 minutes — this makes it easier to stuff the cookies later.
Step 3: Make the Cookie Dough
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet until a soft dough forms.
Step 4: Assemble the Cookies
Scoop out about 2 tablespoons of dough and flatten it slightly in your hand. Place a frozen cheesecake filling piece in the center and top with a small spoonful of strawberry jam. Take another piece of dough (about 1 tablespoon), flatten it, and press it on top to seal the filling inside. Gently shape into a ball and place on a lined baking sheet. Repeat with remaining dough.
Step 5: Chill and Bake
Chill the assembled cookies in the fridge for 15–20 minutes to help them hold their shape. Preheat oven to 350°F (175°C). Bake the cookies for 12–14 minutes or until the edges are lightly golden and the centers are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 6: Serve and Enjoy
Enjoy warm or fully cooled. The cheesecake center stays creamy and the strawberry jam adds that perfect fruity finish. Serve as-is or dust with a little powdered sugar for a pretty touch.
Why You’ll Love These Cookies
Soft and chewy with a creamy surprise in the center
Real strawberry jam adds fresh, fruity flavor
Cream cheese filling = cheesecake magic in cookie form
Ideal for parties, gifting, or indulgent snacks
Freezer-friendly and make-ahead approved
Variations to Try
Use raspberries or blueberries instead of strawberries
Add crushed graham cracker crumbs to the cookie dough for a classic cheesecake vibe
Swirl the jam directly into the dough instead of stuffing for a marbled look
Drizzle with melted white chocolate for an extra-decadent touch
Make mini versions for cookie trays or dessert buffets
Tips for Success
Freeze the cream cheese filling solid so it doesn’t melt too quickly in the oven
Fully cool the strawberry jam before using, or it will be too runny
Don’t skip chilling the cookies before baking — it helps with structure and prevents spreading
Use a cookie scoop for even sizes and better baking consistency
Store in an airtight container in the fridge for up to 5 days (or freeze for longer storage)
FAQ: Strawberry Cheesecake Cookies
Q: Can I use store-bought strawberry jam?
A: Yes, but homemade gives you better texture and flavor control. If using store-bought, use a thick jam to avoid runniness.
Q: Can I skip the cheesecake center?
A: You can, but it really takes the cookie to the next level. You could also swirl the cream cheese directly into the dough for a different effect.
Q: Can I make these gluten-free?
A: Yes — just use a 1:1 gluten-free flour blend in place of all-purpose flour.
Q: How do I store them?
A: Keep refrigerated in an airtight container for up to 5 days, or freeze for up to 2 months. Let them thaw in the fridge before serving.
Q: Can I make the components ahead of time?
A: Definitely! Make the jam and cheesecake filling the day before and refrigerate until ready to assemble.
Final Thoughts
Strawberry Cheesecake Cookies are more than just a treat — they’re a soft, creamy, fruity bite of comfort. With layers of flavor and a surprise center, these cookies are perfect for impressing guests or simply satisfying your own sweet tooth. Once you try them, you’ll want to keep a batch on hand for whenever cookie cravings strike.
Fresh strawberries, creamy centers, and golden cookie goodness? Yes, please. 🍓🍪💕