Strawberry Cheesecake Cookies Recipe – A Sweet Hug in Every Bite

There’s something magical about the aroma of freshly baked cookies wafting through the house — it’s like a warm hug that wraps you in comfort. The soft texture, the sweet smell, and the hint of strawberries remind me of summer picnics spent laughing with friends and family. That’s why I’m so excited to share this Strawberry Cheesecake Cookies Recipe with you! It captures all that cozy nostalgia in each delicious bite.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple, fresh ingredients
• Perfect for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• 6 oz (170 g) cream cheese, cold
  Why? It gives the cookies that classic cheesecake flavor.
• 3 tbsp (38 g) granulated white sugar
  A touch of sweetness to balance the cream cheese.
• 1/2 tsp vanilla
  To add a warm, fragrant note.
• 12 oz (340 g) fresh strawberries, hulled and finely diced
  Fresh strawberries for the best flavor.
• 1/4 cup (50 g) granulated white sugar
  To make a delightful strawberry jam.
• 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
  Provides the structure your cookies need.
• 1/2 tsp baking powder
  For a soft, fluffy texture.
• 1/2 tsp baking soda
  Helps the cookies rise beautifully.
• 1/2 tsp salt
  Balances the sweetness and enhances flavor.
• 1 cup (200 g) granulated white sugar
  The main sugar base for our dough.
• 1 cup (227 g) unsalted butter, very softened
  For that rich, buttery flavor.
• 1 egg, at room temperature
  To bind everything together.
• 2 tsp vanilla
  Because two vanillas are always better than one!
• 1/4 cup (50 g) granulated white sugar, for rolling dough in
  This gives the cookies a sweet sparkle.

How to Make It

Alright, let’s dive into these beautiful cookies. Start by lining a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tablespoons of granulated sugar, and vanilla. Using an electric mixer on medium-high speed, blend everything until it’s fluffy and the sugar has dissolved — this should take about 2 minutes.

Scoop the mixture into 18 portions of about 2 teaspoons each and flatten them slightly to form thick discs on your baking sheet. Pop those beauties into the freezer until they’re completely frozen. Trust me; this step is crucial for that luscious cheesecake center.

Next, let’s make the strawberry jam! In a medium pot over medium heat, mix together the diced strawberries and the 1/4 cup of sugar. Cook it for about 45 minutes, smashing the strawberries halfway to create a thick, gooey jam. Keep stirring to prevent sticking — you’ll know it’s done when it’s a glorious, luscious 1/3 cup (80 ml) of concentrated strawberry goodness. Set it aside to chill in the refrigerator.

Now, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper — the sweet smell is about to fill your home! In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside; it’s time for the wet ingredients.

In a large bowl, beat the softened butter and that remaining cup of granulated sugar with an electric mixer (using a paddle attachment is great here) on high speed until fluffy — this should take about 2 minutes. Add the egg and 2 teaspoons of vanilla, mixing on medium speed until pale and very fluffy — we’re looking at about 1–2 minutes here.

Now, it’s time to combine the dry ingredients with the wet mixture. Just mix on low speed until everything is barely incorporated.

Here comes the fun part — creating those layers! Push 3/4 of the dough to one side of the bowl. Flatten a quarter of the dough on the bottom, spoon a quarter of the strawberry jam onto it, and top with another quarter of dough. Repeat this two more times. You’ll want to fold the dough slightly to create little pockets of jam without fully mixing it in.

Using a 2-tablespoon cookie scoop, portion out 18 dough portions. Gently flatten each portion, place one of those frozen cheesecake discs in the center, and carefully encase it completely with dough, shaping each into a slightly flattened disc. Roll each dough disc in the reserved granulated sugar for that sweet sparkle!

Place the cookies on your prepared baking sheets — do this in batches of about six cookies to keep it manageable. Bake for 11–12 minutes. Right after baking, grab a large circular cookie cutter to shape those cookies perfectly round.

Let them cool for about 10 minutes on the sheet and then transfer them to a cooling rack to cool completely before serving. Just imagine the delicious smell filling your kitchen!

Kitchen Tips

• Time-saving trick: Make the cheesecake discs and strawberry jam a day ahead, so you only need to bake the cookies when you’re ready.
• Fixing common mistakes: If your cookies spread too much during baking, try chilling the dough longer before shaping.
• Flavor variation: Swap out the strawberries for raspberries or blueberries for a delicious twist!

Serving Ideas

These Strawberry Cheesecake Cookies are perfect for just about any occasion: family dinners, cozy nights in, Sunday brunch, or even holiday gatherings. Serve them warm with a dusting of powdered sugar on top or a scoop of ice cream for a delightful dessert. For a complete picnic vibe, pair them with a refreshing fruit salad and a light lemonade!

Storing & Leftovers

• Store any leftover cookies in an airtight container in the fridge for up to a week.
• If you want to freeze them, separate the layers with parchment paper and keep them in a sealed bag for up to three months.
• Got leftover cookies? Try crumbling them over yogurt for a delightful breakfast treat!

FAQs

Q: Can I make this ahead of time?
A: Definitely! The flavors blend beautifully if left overnight in the fridge.

Q: Can I swap any ingredients?
A: Sure! You can use any berry you like or even a cream cheese alternative if you want a lighter version.

Q: What’s the best way to serve it?
A: Warm, right out of the oven, or chilled — either way, they’re delectable!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges, and of course, the smell wafting through your kitchen will be the best indicator!

Final Thoughts

This Strawberry Cheesecake Cookies Recipe holds a special place in my heart. It’s a lovely blend of flavors that evokes memories of laughter, sunshine, and sweet moments with loved ones. I hope you try it, share it, and make it your own. I can’t wait for you to experience the joy these cookies bring, just like they do for me. Happy baking!

Strawberry Cheesecake Cookies

Delicious cookies infused with creamy cheesecake and fresh strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 18 servings

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Cheesecake Filling

• 6 oz 6 oz (170 g) cream cheese, cold It gives the cookies that classic cheesecake flavor.
• 3 tbsp 3 tbsp (38 g) granulated white sugar A touch of sweetness to balance the cream cheese.
• 1/2 tsp 1/2 tsp vanilla To add a warm, fragrant note.

For the Strawberry Jam

• 12 oz 12 oz (340 g) fresh strawberries, hulled and finely diced Fresh strawberries for the best flavor.
• 1/4 cup 1/4 cup (50 g) granulated white sugar To make a delightful strawberry jam.

For the Cookies

• 2 3/4 cups 2 3/4 cups (344 g) all-purpose flour, spooned and leveled Provides the structure your cookies need.
• 1/2 tsp 1/2 tsp baking powder For a soft, fluffy texture.
• 1/2 tsp 1/2 tsp baking soda Helps the cookies rise beautifully.
• 1/2 tsp 1/2 tsp salt Balances the sweetness and enhances flavor.
• 1 cup 1 cup (200 g) granulated white sugar The main sugar base for our dough.
• 1 cup 1 cup (227 g) unsalted butter, very softened For that rich, buttery flavor.
• 1 egg 1 egg, at room temperature To bind everything together.
• 2 tsp 2 tsp vanilla Because two vanillas are always better than one!
• 1/4 cup 1/4 cup (50 g) granulated white sugar, for rolling dough in This gives the cookies a sweet sparkle.

Method

 

Preparation

1. Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tablespoons of granulated sugar, and vanilla. Blend until fluffy with an electric mixer on medium-high speed for about 2 minutes.
2. Scoop the mixture into 18 portions of about 2 teaspoons each and flatten them slightly to form thick discs. Freeze until completely frozen.
3. In a medium pot over medium heat, mix together the diced strawberries and the 1/4 cup of sugar. Cook for about 45 minutes, smashing strawberries halfway to create thick jam. Stir continuously until done, then chill in the refrigerator.

Baking

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and remaining cup of sugar using an electric mixer on high speed until fluffy (about 2 minutes). Add the egg and 2 teaspoons of vanilla, mixing on medium speed until pale and very fluffy (1-2 minutes).
4. Combine the dry ingredients with the wet mixture on low speed until barely incorporated.
5. Push 3/4 of the dough to one side of the bowl, flatten a quarter of the dough on the bottom, spoon a quarter of the strawberry jam onto it, and top with another quarter of dough. Repeat this two more times without fully mixing.
6. Using a 2-tablespoon cookie scoop, portion out 18 portions, flatten each portion, place a frozen cheesecake disc in the center, and encase it with dough. Roll in reserved granulated sugar.
7. Place the cookies on the prepared baking sheets (in batches of about six) and bake for 11-12 minutes. Use a large circular cookie cutter to shape cookies after baking.
8. Let cool for about 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

Notes

Make the cheesecake discs and strawberry jam a day ahead for time-saving. If cookies spread too much, chill the dough longer before shaping. Swap strawberries for raspberries or blueberries for a variation.