How to Make Strawberry Cheesecake Cookies from Scratch

Strawberry Cheesecake Cookies are the kind of treat that instantly grabs your attention. Imagine soft, buttery cookies with a swirl of real strawberry jam and a hidden pocket of creamy cheesecake inside. These are not your average cookies. They’re rich, fruity, and creamy all at once. Whether you’re baking for a party, a cozy weekend, or just because you need something sweet, this recipe delivers a bakery-style experience right from your kitchen. The best part? You don’t need fancy tools or techniques to pull it off. Just simple ingredients and a craving for something unforgettable.

Why You’ll Love This Recipe

• Soft and chewy with a rich cream cheese center that melts in your mouth
• Fresh strawberry flavor in every bite without being overly sweet
• No artificial flavors or shortcuts — just real fruit and real ingredients
• Simple prep steps with no complicated techniques required
• A guaranteed crowd favorite whether for birthdays, holidays, or weekend treats
• Looks impressive on a dessert table but easy enough for a casual bake
• The contrast between the sweet jam and tangy cheesecake creates a perfect flavor balance
• Each cookie is thick, gooey in the center, and golden on the edges — bakery quality at home

Ingredients Needed

For the Cheesecake Filling

• 6 oz (170 g) cream cheese, straight from the fridge
• 3 tbsp (38 g) white sugar
• 1/2 tsp vanilla extract

For the Strawberry Jam

• 12 oz (340 g) fresh strawberries, finely chopped with stems removed
• 1/4 cup (50 g) white sugar

For the Cookie Dough

• 2 3/4 cups (344 g) all-purpose flour, measured by spooning and leveling
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (200 g) white sugar
• 1 cup (227 g) unsalted butter, very soft
• 1 large egg, room temperature
• 2 tsp vanilla extract

For Rolling

• 1/4 cup (50 g) white sugar for coating the cookie dough before baking

How to Make Strawberry Cheesecake Cookies

1. Prepare the Cheesecake Filling

Line a small tray with parchment paper. In a bowl, beat the cream cheese, sugar, and vanilla on medium-high speed for about 2 minutes until smooth and fluffy.
Scoop out small amounts (about 2 teaspoons each) and place them onto the tray. Lightly press each portion into a thick disc using the back of a spoon. Freeze these until solid.

2. Make the Strawberry Jam

In a saucepan over medium heat, combine the chopped strawberries and sugar. Let it simmer for about 45 minutes, stirring often and smashing the berries halfway through.
As it thickens near the end, stir more frequently to prevent burning. The jam is ready when it’s reduced to a thick consistency, roughly 1/3 cup. Cool it in the fridge while you work on the dough.

3. Mix the Cookie Dough

Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a larger bowl, use a hand mixer to cream the soft butter and sugar for 2 minutes until fluffy. Add the egg and vanilla, then beat again until the mixture turns light and airy.
Add the dry ingredients and mix on low just until the dough forms. Don’t overmix.

4. Swirl in the Jam

Move about 3/4 of the dough to one side of the bowl. Flatten a quarter of the remaining dough and spoon some jam on top. Repeat by layering dough and jam in alternating sections.
Using a spatula, divide the dough into quarters and gently fold each one. The goal is to create pockets of jam, not to mix it in completely.

5. Shape the Cookies

Use a 2-tablespoon scoop to portion the dough into 18 mounds. Slightly flatten each one and place a frozen cheesecake disc in the center.
Fold the dough around the filling and seal completely. Shape into thick, slightly flattened discs — this helps them bake evenly.

6. Coat and Bake

Roll each dough disc in sugar. Keep the unused cheesecake filling frozen while baking in batches.
Place six cookies per baking sheet and bake for 11 to 12 minutes.
Once out of the oven, use a round cookie cutter to gently swirl around each cookie to shape them into perfect circles.

7. Cool and Serve

Let the cookies sit on the tray for 10 minutes, then move to a wire rack to cool fully before serving.

Nutritional Information

Here’s a simple nutritional breakdown per 1 cookie (based on a batch of 18 cookies):

Note: This is an estimate based on standard ingredients and may vary depending on brands and substitutions.

Serving and Storage Tips

Serving Suggestions

Serve these cookies slightly warm or at room temperature for the best texture. Pair them with a glass of cold milk, hot coffee, or even a scoop of vanilla ice cream for a full dessert experience. Their bakery-style look also makes them a standout on any dessert table or cookie tray.

Storage Instructions

Once fully cooled, store the cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Let them come to room temperature before serving to soften the filling again.

Freezing Option

You can freeze the baked cookies for up to 2 months. Wrap them individually and store in a freezer-safe bag. Thaw at room temperature or warm in the microwave for 10 to 15 seconds.

Helpful Notes

• For the best texture, make sure the butter is very soft before mixing. This helps create a smooth, fluffy base.
• Always use cold cream cheese for the filling — it holds its shape better when baked.
• Stir the jam constantly in the final minutes to avoid burning. It should be thick enough to leave a trail when dragged with a spoon.• Don’t overmix the jam into the dough. Keep the swirl visible for a better look and taste.

• Slightly flattening the dough before baking helps it spread just the right amount.
• If using a cookie cutter to reshape, do it while the cookies are still hot and soft from the oven.
• These cookies are rich, so smaller portions go a long way — but you can also make them larger if you want bakery-style size.
• Want a shortcut? Use high-quality store-bought jam if you’re short on time. Just make sure it’s thick.

Conclusion

Strawberry cheesecake cookies are the perfect blend of creamy, fruity, and soft-baked goodness. Each bite gives you tangy cheesecake, sweet strawberry swirls, and that classic buttery cookie texture. They look fancy, but they’re easy enough for a casual weekend bake.

If you try this recipe, leave a comment and a star rating below. I’d love to hear how it turned out for you. Don’t forget to share your cookie photos on Pinterest or Facebook — tag a friend who needs to try this!

What twist did you add? Maybe a different fruit or a drizzle on top? Let us know in the comments.

Frequently Asked Questions

Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies combine buttery, soft-baked cookie dough with a swirl of homemade strawberry jam and a surprise cheesecake center. They’re sweet, tangy, and bakery-worthy—perfect for parties, holidays, or cozy weekends in.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 18 cookies

Calories 220 kcal

Ingredients

  

Cheesecake Filling

• 6 oz cream cheese cold
• 3 tbsp white sugar
• 0.5 tsp vanilla extract

Strawberry Jam

• 12 oz fresh strawberries finely chopped
• 0.25 cup white sugar

Cookie Dough

• 2.75 cups all-purpose flour spooned and leveled
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup white sugar
• 1 cup unsalted butter very soft
• 1 large egg room temperature
• 2 tsp vanilla extract

Rolling Sugar

• 0.25 cup white sugar for coating dough before baking

Instructions

 

• Make Cheesecake Filling: Beat cream cheese, sugar, and vanilla until smooth and fluffy. Scoop into 2-teaspoon portions, flatten slightly, and freeze until solid.
• Make Strawberry Jam: Simmer chopped strawberries and sugar over medium heat for 45 minutes, stirring often, until thick. Chill in fridge.
• Preheat Oven: Heat oven to 350°F (175°C) and line baking sheets with parchment paper.
• Mix Cookie Dough: Whisk flour, baking powder, baking soda, and salt. Cream butter and sugar until fluffy. Add egg and vanilla, beat until light. Mix in dry ingredients until just combined.
• Swirl in Jam: Fold jam into ¼ of the dough and swirl in layers without overmixing.
• Assemble Cookies: Scoop 2-tablespoon mounds, flatten, place cheesecake filling in center, and seal. Shape into thick discs.
• Coat and Bake: Roll in sugar, place 6 per sheet, and bake 11–12 minutes. Shape with cookie cutter if desired while hot.
• Cool: Let rest 10 minutes on tray, then cool fully on wire rack before serving.

Notes

Use thick jam or reduce store-bought jam before using. Freeze filling completely to prevent leaking. Cookies are best fresh but can be stored for days or frozen for later.

Keyword cream cheese cookies, easy baking recipe, jam swirl cookies, strawberry cheesecake cookies, stuffed cookies