I’m excited to share my Strawberry Cheesecake Cookies recipe with you today. These cookies bring together the sweet, fresh taste of strawberries with a creamy cheesecake filling. They’re soft, chewy, and perfect for any occasion, whether you’re celebrating or just indulging in a tasty treat.

Growing up, my Dad James always encouraged my passion for baking. I remember swiping cookie dough off the mixing blade as we whipped up treats together in the kitchen. These memories inspire me to create recipes that bring joy to others.

What You’ll Need

1 cup finely diced fresh strawberries
1/4 cup granulated sugar
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup homemade thick strawberry jam (prepared above)

My Trusted Kitchen Tools

Medium saucepan
Mixing bowls
Mixer or whisk
Baking sheet
Parchment paper
Measuring cups and spoons
Cookie scoop

Bringing It All Together

Combine diced strawberries and 1/4 cup sugar in a medium saucepan.
Cook over medium heat for approximately 45 minutes, mashing halfway through, until thickened and reduced to about 1/3 cup.
Mix cream cheese, 1/4 cup sugar, and vanilla extract until smooth.
Divide into 18 equal portions and flatten each into a disc. Freeze until completely solid.
Beat softened butter and 1 cup sugar together until light and fluffy.
Add the egg and 1 tsp vanilla extract, continuing to beat until the mixture is pale and voluminous.
Whisk flour, baking powder, and salt in a separate bowl.
Gradually incorporate the dry mixture into the butter mixture until just combined.
Divide the dough into four parts in the mixing bowl.
Layer strawberry jam between flattened sections of dough to evenly distribute.
Cut dough into quarters and gently fold each section to create pockets of jam without fully blending.
Scoop dough into 18 two-tablespoon portions.
Flatten each portion, place a frozen cheesecake disc on top, and wrap the dough around to fully encase the filling.
Shape the cookies into slightly flattened discs.
Preheat oven to 350°F.
Arrange cookies on baking sheets lined with parchment paper.
Bake for 11-12 minutes.
Allow cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Making It Your Own (Swaps & Ideas)

You can use other fruits like raspberries or blueberries if strawberries aren’t available. Try adding a splash of lemon zest for a refreshing twist. For a richer flavor, mix in some white chocolate chips or a glaze on top after baking.

How We Love to Serve It

These cookies are fantastic on their own, but we love serving them with a scoop of vanilla ice cream for a dessert that feels special. They are also great with a cup of coffee or tea during an afternoon break.

A Few Tips For Success

Make sure your cream cheese is really soft to get a smooth filling. When shaping the cookies, ensure that the dough fully encloses the filling to keep it from leaking out during baking. Lastly, keep an eye on them while baking since ovens can vary.

Saving Some For Later

Store the cookies in an airtight container at room temperature for about three days. You can also freeze them for up to three months. Just make sure they are wrapped well to prevent freezer burn.

From My Kitchen to Yours

I hope you enjoy making these Strawberry Cheesecake Cookies as much as I do! Every bite is a little piece of my childhood and the sweet memory of baking with family. Enjoy the journey and the delicious results that come from your kitchen.

Your Questions, Answered

How should I store Strawberry Cheesecake Cookies?

You should store the cookies in an airtight container at room temperature for up to three days. If you want to keep them for longer, you can freeze them for up to three months.

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries! Just thaw and drain any excess liquid before chopping them. This ensures you get the right texture in your cookies.

What if I don’t have homemade strawberry jam?

No worries! You can use store-bought thick strawberry jam instead. Just make sure to choose a brand that has a good flavor and consistency.

Strawberry Cheesecake Cookies

Author: sarah
Total Time: 72 minutes
Yield: 18 servings 1x
Diet: Vegetarian

Print Recipe

Description

These cookies bring together the sweet, fresh taste of strawberries with a creamy cheesecake filling, perfect for any occasion.

Ingredients

Scale

1 cup finely diced fresh strawberries
1/4 cup granulated sugar
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup homemade thick strawberry jam

Instructions

Combine diced strawberries and 1/4 cup sugar in a medium saucepan. Cook over medium heat for approximately 45 minutes, mashing halfway through, until thickened and reduced to about 1/3 cup.
Mix cream cheese, 1/4 cup sugar, and vanilla extract until smooth. Divide into 18 equal portions and flatten each into a disc. Freeze until completely solid.
Beat softened butter and 1 cup sugar together until light and fluffy. Add the egg and 1 tsp vanilla extract, continuing to beat until the mixture is pale and voluminous.
Whisk flour, baking powder, and salt in a separate bowl. Gradually incorporate the dry mixture into the butter mixture until just combined.
Divide the dough into four parts in the mixing bowl. Layer strawberry jam between flattened sections of dough to evenly distribute. Cut dough into quarters and gently fold each section to create pockets of jam without fully blending.
Scoop dough into 18 two-tablespoon portions. Flatten each portion, place a frozen cheesecake disc on top, and wrap the dough around to fully encase the filling. Shape the cookies into slightly flattened discs.
Preheat oven to 350°F. Arrange cookies on baking sheets lined with parchment paper. Bake for 11-12 minutes.
Allow cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Notes

Make sure your cream cheese is soft for a smooth filling. Store in an airtight container at room temperature for about three days or freeze for up to three months.

Prep Time: 60 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: cookies, strawberry, cheesecake, dessert