Strawberry Cheesecake Cookie
These strawberry cheesecake cookies transform the classic dessert into a handheld treat that perfectly balances sweet strawberry jam with creamy cheesecake filling. I created these after wanting to surprise my daughter with something special for her birthday that combined her two favorite desserts.
I first made these cookies for a summer potluck and they disappeared within minutes. Now they’re requested at every family gathering, especially during strawberry season when the fruit is at its sweetest.
Ingredients
- Fresh strawberries: Deliver bright natural flavor and create beautiful pink swirls throughout
- Cream cheese: Provides that signature tangy cheesecake filling that surprises with every bite
- Light brown sugar: Enhances the strawberry flavor with caramel notes
- All purpose flour: Creates the perfect structure for cookies that hold their shape without spreading too much
- Vanilla extract: Enhances both the cookie dough and cheesecake filling with warm aromatic notes
- Unsalted butter: Allows you to control the exact salt level in your cookies
Step-by-Step Instructions
- Make Homemade Strawberry Jam:
- Combine finely diced strawberries with brown sugar in a medium pot and cook over medium high heat. Stir occasionally while the mixture thickens considerably to about one third of its original volume. This concentrated jam creates intense strawberry flavor pockets throughout the cookies. Cool completely before using.
- Prepare Cheesecake Filling:
- Beat softened cream cheese with sugar and vanilla until completely smooth and no lumps remain. The filling should be creamy but firm enough to scoop. Portion into twelve equal balls on a parchment lined tray and freeze for at least one hour until completely solid. These frozen discs make it much easier to encase the filling without it squishing out.
- Create Cookie Dough:
- Mix melted butter with sugar and vanilla until the sugar begins to dissolve. Add the egg and incorporate completely. Fold in the dry ingredients carefully to avoid overmixing. The dough will seem quite thick but will soften as you add the fresh strawberries. Gently fold in the diced strawberries and swirl in the jam in layers for beautiful marbling throughout the dough.
- Assemble and Bake:
- Take a portion of chilled dough and flatten into a disc. Place a frozen cheesecake ball in the center and carefully wrap the dough around it, sealing completely. Roll into a ball and place on a parchment lined baking sheet. Space cookies about 4 inches apart as they will spread slightly. Sprinkle with granulated sugar for a beautiful sparkle and crunch. Bake until just golden at the edges while maintaining a soft center.You Must Know
My personal secret is using the ripest strawberries possible for the jam. One summer when our garden produced more berries than we could eat, I made triple batches of these cookies and realized the intensely ripe homegrown strawberries created an incredible flavor that store bought just cannot match.
Storage Tips
These cookies require refrigeration after the first day due to the cream cheese filling. Store in an airtight container with parchment paper between layers to prevent sticking. They will maintain their freshness for up to 5 days refrigerated. For longer storage, you can freeze the baked cookies for up to 3 months. Thaw in the refrigerator overnight before serving for the best texture.
Make Ahead Options
You can prepare components of these cookies in advance to make assembly quicker. The strawberry jam can be made up to a week ahead and stored in the refrigerator. The cheesecake filling can be prepared and frozen up to a month in advance. Even the cookie dough can be made a day ahead and refrigerated until ready to assemble. This makes these impressive cookies much more manageable for busy schedules.
Flavor Variations
While strawberry is the classic pairing with cheesecake, you can easily adapt this recipe with other berries. Blueberries create a beautiful purple swirl and pair wonderfully with lemon zest added to the cheesecake filling. Raspberries offer a slightly tart alternative that balances the sweet cookie base. For chocolate lovers, try adding mini chocolate chips to the cookie dough or a tablespoon of cocoa powder to the dry ingredients for a chocolate strawberry cheesecake cookie.
Frequently Asked Questions
- → What makes these cookies soft and flavorful?
- The combination of fresh strawberries, homemade jam, and creamy cheesecake filling creates a soft, flavorful texture bursting with sweetness.
- → Can I use frozen strawberries instead of fresh?
- Yes, you can use frozen strawberries. Thaw them completely, drain excess liquid, and dice before making the jam or adding to the dough.
- → How do I prevent the cookie dough from sticking?
- Wet your hands with water or spray them lightly with non-stick spray while working with the dough to prevent sticking.
- → Can I store these cookies at room temperature?
- They can stay on the counter for up to one day. For longer storage, keep them in the fridge due to the cream cheese filling.
- → What’s the best way to serve these cookies?
- They’re delightful at room temperature or chilled. Serve them with tea, coffee, or as a standalone dessert treat.
- → How do I achieve a swirl without over-mixing the jam?
- Dot the jam in small portions as you layer the dough and fold gently to maintain a swirled look without fully blending it in.
Strawberry Cheesecake Cookie
Soft cookies with fresh strawberries and a creamy cheesecake filling. Perfect for dessert lovers!
→ For Strawberry Jam
→ For Cheesecake Filling
→ For Strawberry Cookies
Instructions
Step 01
Wash, dry, and hull the strawberries. Place finely diced strawberries and light brown sugar in a medium pot and stir well. Cook over medium-high heat, stirring occasionally, until very thick, and reduce to about 1/3 – 1/4 cup. Set aside to cool. Measure out 1/4 cup of strawberry jam, transfer it to a small bowl, and chill it in the fridge.
Step 02
Beat softened cream cheese, vanilla extract, and sugar together. Line a tray with baking paper and scoop out 12 portions of filling (about one Tablespoon per cookie). Slightly flatten each ball and place in the freezer for an hour, or until firm completely.
Step 03
Preheat the oven to 350℉ (175℃). Line 2 baking sheets with parchment paper. Bake 6 cookies at a time because the cookies are large. In a bowl, combine melted butter, vanilla extract, and sugar. Whisk until dissolved, then add one egg and whisk well. Using a spatula, fold in the mixture of flour, baking powder, baking soda, and salt. The dough will be thick and seem dry, but that’s okay. Scatter the strawberries and fold them into the dough. Layer the dough with strawberry jam by spreading 3/4 of the dough to the side of the bowl, flattening the remaining dough on the bottom, and dotting it with 1/3 of the jam. Add another layer of dough and repeat with the remaining jam. Ensure the jam and strawberries are evenly dispersed without fully tinting the dough pink.
Step 04
After chilling for 30 minutes, flatten each portion of the dough and place a frozen cheesecake disc in the center. Seal the cheesecake filling with the dough, fully covering it. Shape into balls and arrange on the prepared baking sheet, 4 inches apart. Wet or spray hands with non-stick spray if the dough is sticking. Slightly flatten each ball and sprinkle granulated sugar on top. Bake for 13-16 minutes or until the edges are light golden brown. Cool for 10 minutes on the sheet before transferring to a cooling rack. Store at room temperature for one day or refrigerate in an airtight container due to the cream cheese filling.
