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There is something a little magical about biting into a strawberry cheesecake cookie straight from the oven—the buttery vanilla dough, the creamy swirl of cheesecake, and the bright pop of strawberry jam all in one soft and chewy bite. Strawberry cheesecake cookies are my go to when I crave something special but simple, offering a classic dessert flavor in an easy, portable form. With just 20 minutes of prep and a bake time of 30 to 45 minutes, this bakery style cookie recipe is perfect for quick dessert cravings or effortless gifting during the holidays.
I first made these strawberry cheesecake cookies during a spring break picnic when I wanted cheesecake flavors but needed a dessert that traveled well. With a vanilla cookie exterior, a tangy cream cheese core, and strawberry jam swirled on top, these cookies always get rave reviews from friends. Each batch brings back memories of warm afternoons and sweet bakery treats shared on a blanket with loved ones.
Gather Your Ingredients
- Unsalted butter softened to room temperature: Ensures a rich, tender dough; use European style butter for extra depth and flavor. Can substitute plant based butter for dairy free cookies.
- Granulated sugar: Adds sweetness and that perfect chewy texture; coconut sugar can be used for a caramel hint if desired.
- Large egg: Binds the dough and keeps cookies soft; always bring to room temperature before mixing for even results.
- Vanilla extract: Brings warmth and enhances the cheesecake flavor; pure vanilla is worth using for an extra aromatic boost.
- All purpose flour: Provides important structure; spoon and level to avoid dry cookies. For gluten free, use a cup for cup gluten free blend.
- Baking powder: Gives a light, tender lift to each cookie; check that yours is fresh for the best rise.
- Fine sea salt: Balances out sweetness and sharpens flavors; do not skip as it makes the flavors pop.
- Cream cheese at room temperature: Creates a creamy smooth filling; use block style for thick, bakery style centers rather than whipped versions.
- Powdered sugar: Ensures the cheesecake filling stays sweet and lush; sift before mixing for the smoothest texture.
- Strawberry jam or preserves: Gives a pop of fruity flavor; choose thick, quality preserves (seedless is best for neat cookies) and try other berries for variety.
How to Make Strawberry Cheesecake Cookies
- Preheat and Prep the Pan:
- Preheat oven to 350°F and line a large cookie sheet with parchment paper. This step prevents sticking and speeds up cleanup so you can focus on baking. Make sure your oven is fully at temperature for even baking every time.
- Cream the Butter and Sugar for Softness:
- In a large mixing bowl, beat softened butter and granulated sugar with a hand or stand mixer on medium speed for about 3 minutes, scraping the bowl as needed. The mixture should look pale and fluffy when ready—this aeration makes the cookies soft and rich.
- Add Egg and Vanilla for Flavor:
- Crack in the egg and pour in vanilla extract. Beat until fully blended, ensuring the dough is cohesive and scented with vanilla, giving a classic bakery aroma.
- Combine Dry Ingredients:
- In a separate bowl, whisk flour, baking powder, and salt together. Slowly mix the dry blend into the wet ingredients with the mixer on low or by hand, just until combined. Avoid overmixing so the cookies stay tender and slightly chewy.
- Make the Cheesecake Filling:
- In a small bowl, beat block style cream cheese and powdered sugar with a handheld mixer until smooth and creamy. The filling should be thick, not runny—add a squeeze of lemon juice for extra tang if desired.
- Shape and Fill the Cookies:
- Scoop about 1 tablespoon of dough, roll it gently, and create a small indentation in the center with your finger or thumb. Place about half a teaspoon of cheesecake filling in the center and swirl a little strawberry jam or preserves on top. The layered effect gives each cookie beautiful contrast and bakery style appeal.
- Bake Until Just Set:
- Arrange on the prepared baking sheet spaced 2 inches apart for even spread. Bake at 350°F for 12 to 15 minutes, until edges turn pale gold and centers look just set. Cool on pan for 10 minutes to avoid breakage before transferring to a rack.
- Cool and Enjoy:
- Let cookies cool completely for the cheesecake filling to firm up and strawberry centers to set. Chill for a firmer texture if desired, or enjoy at room temperature for a creamy, gooey center in every bite.
I always use a slightly tart strawberry jam for a true bakery flavor, and once made these for a family tea party, where my cousin said they tasted just like her favorite cafe cookie. Because the cream cheese adds both richness and nutrition, I feel good about sharing these treats with both kids and adults for any occasion.
Smart Swaps and Variations
You can easily adjust strawberry cheesecake cookies to fit dietary needs or your pantry. Use a gluten free flour blend for wheat free cookies, or dairy free cream cheese for a lactose free version. If you want to cut sugar, replace with an appropriate substitute for both cookie and filling. Try swapping the jam for raspberry, cherry, or blueberry, or stir a little lemon zest into the dough for a fresh twist. These swaps keep things interesting and suit different tastes.
How to Store and Reheat Strawberry Cheesecake Cookies
For best results, store strawberry cheesecake cookies in an airtight container in the refrigerator for up to five days, since the cream cheese filling is perishable. If making ahead, layer cookies with parchment to prevent sticking and keep them fresh. For freezing, lay cookies in a single layer on a baking sheet, then transfer to an airtight container once solid; they stay fresh for three months. To reheat, bring to room temperature or microwave for several seconds for that soft, creamy center without melting the jam.
What to Serve with Strawberry Cheesecake Cookies
Serve these cookies with fruit desserts like lemon bars, or add fresh fruit salad for a colorful dessert platter. For drinks, pair with coffee, black tea, or strawberry milk for kids. At parties, display on a cake stand and dust with powdered sugar for a festive presentation, or offer with scoops of ice cream for a decadent pairing.
Nutritional Benefits
Strawberry cheesecake cookies provide a balanced treat with protein, calcium, and energy from real butter, cream cheese, and fruit jam. Every cookie is vegetarian friendly and can be made gluten free for special diets. Each one contains about 430 calories, 15 grams protein, 40 grams carbohydrates, and 18 grams fat, making it a satisfying option for dessert or a sweet snack.
Recipe Success Tips
If your dough is too sticky to work with, chill it for 15 minutes so it scoops easily and holds the filling. Avoid overfilling the centers since too much cream cheese can spill or burn during baking. Always let your cookies cool on the pan for at least 10 minutes to prevent them from breaking, and store only after fully cooled to keep the filling creamy and neat inside.
These strawberry cheesecake cookies combine creamy, fruity, and chewy textures for the best of both cheesecake and jam cookies in one simple bake. Try them for your next homemade dessert and enjoy a crowd pleasing treat ready in under an hour.
Common Questions About This Recipe
- → How do you get a creamy center in these cookies?
The creamy center comes from mixing softened cream cheese with powdered sugar, then adding a dollop to each cookie before baking.
- → Can I use fresh strawberries instead of jam?
Yes, finely chopping fresh strawberries works, but jam delivers more consistent flavor and texture in the center.
- → What keeps these cookies soft after baking?
The combination of butter, cream cheese, and careful baking time ensures a tender, moist result.
- → Is it possible to freeze these cookies?
Yes, the cookies freeze well—simply cool them completely, then store in an airtight container for up to two months.
- → Why flatten and indent the dough before baking?
Flattening allows even baking, while an indent secures the creamy center and jam, preventing spills during baking.