Strawberry Cheesecake Cookies
Soft, chewy cookies filled with creamy cheesecake and sweet homemade strawberry jam. A delightful treat that combines the richness of cheesecake with the fruity freshness of strawberries—perfect for holidays, parties, or everyday indulgence.
Equipment
- Mixing Bowls
- Hand Mixer or Whisk
- Saucepan
- Baking sheet
- Parchment Paper
Ingredients
Cheesecake Filling
- 6 oz cream cheese cold
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
Strawberry Jam
- 12 oz fresh strawberries hulled and finely diced
- ¼ cup granulated sugar
Cookies
- 2 ¾ cups all-purpose flour spooned and leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup unsalted butter softened
- 1 egg room temperature
- 2 tsp vanilla extract
- ¼ cup granulated sugar for rolling dough
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the strawberry jam: In a saucepan, cook diced strawberries with 1/4 cup sugar over medium heat for 10–15 minutes until thickened. Cool completely.
- Make the cheesecake filling: Beat cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until smooth. Set aside.
- In a bowl, whisk flour, baking powder, baking soda, and salt together.
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and 2 tsp vanilla.
- Gradually add dry ingredients into wet mixture, mixing until just combined.
- Flatten 2 tbsp of dough in your hand, place a small scoop of cheesecake filling and strawberry jam in the center, then seal and roll into a ball.
- Roll dough balls in sugar and place on prepared baking sheet.
- Bake 12–15 minutes until edges are lightly golden. Let rest 5 minutes before cooling on a wire rack.
Notes
For variety, try swapping strawberries with raspberries, blueberries, or peach jam. Add a pinch of cinnamon or nutmeg to the dough for extra flavor. Store cookies in an airtight container up to 3 days at room temperature, 1 week in the fridge, or 3 months in the freezer.