Strawberry Cheesecake Cookies are a delightful twist on a classic favorite, blending the rich, creamy goodness of cheesecake with the warmth of fresh cookies. The moment you bite into these cookies, you’ll be embraced by a delightful combination of soft, sweet dough and a surprise creamy filling nestled within. Picture soft, chewy cookies, bursting with the vibrant flavor of strawberries and a sweetened cream cheese surprise, balancing texture and flavor superbly.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Cheesecake Cookies Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Cheesecake Cookies

I still remember the first time I baked these Strawberry Cheesecake Cookies. It was a sunny afternoon, and I had an abundance of fresh strawberries begging to be transformed. As I mixed the ingredients and tasted the cookie dough, I knew I was in for something special. The anticipation of biting into one of these made my heart race, and I’m sure you’ll feel the same after making them! With a perfect balance of sweetness and a hint of tang, these cookies are bound to become a cherished recipe in your collection.

Why You’ll Love This Recipe

Simple & Quick: With just over two hours of prep and cook time, you’ll have warm cookies ready to impress.
Irresistible Flavor: The combination of cream cheese and strawberries creates a taste that’s creamy, fruity, and indulgently satisfying.
Eye-Catching Appeal: These cookies look adorable with their creamy centers peeking through, making them perfect for any gathering.
Flexible Serving: Ideal for snacks or special occasions, these cookies can fit any time of day or event.
Texture Play: You get a chewy cookie with a creamy, cheesecake-like filling that elevates your dessert experience.

Ingredients You’ll Need

6 oz cream cheese, cold: Essential for that rich, creamy filling. Ensure it’s cold for the perfect texture.
3 tbsp granulated white sugar: This sweetens your cream cheese mixture just right. You could substitute it with powdered sugar for a smoother texture.
1/2 tsp vanilla: Adds depth of flavor to the filling. Use pure vanilla extract for the best taste.
12 oz fresh strawberries, hulled and finely diced: The star of the show! Fresh strawberries yield the best flavor. Frozen strawberries can be a substitute, but be sure to drain excess moisture.
1/4 cup granulated white sugar: Used for making strawberry jam. Adjust the quantity based on your sweetness preference.
2 3/4 cups all-purpose flour: Provides structure to the cookies. Properly measure by spooning and leveling for accuracy.
1/2 tsp baking powder: This helps the cookies rise slightly.
1/2 tsp baking soda: Works with the baking powder for that perfect lift.
1/2 tsp salt: Balances sweetness, enhancing the overall flavor; don’t skip it!
1 cup granulated white sugar: Essential for crafting the cookie dough.
1 cup unsalted butter, very softened: Contributes to the cookie’s rich taste and tender texture. Ensure it’s soft but not melted.
1 egg, at room temperature: Binds the dough together for chewy cookies.
2 tsp vanilla: Flavors the cookie dough. Again, opt for pure vanilla extract for that incredible aroma.
1/4 cup granulated white sugar, for rolling dough in: This adds a sweet, crunchy exterior to your cookies.

How to Make Strawberry Cheesecake Cookies Recipe

Prepare the Filling: Line a small cookie sheet with parchment paper. In a small bowl, add 6 oz cold cream cheese, 3 tbsp granulated white sugar, and 1/2 tsp vanilla. Using an electric mixer on medium-high speed, mix until fluffy and the sugar dissolves, about 2 minutes. Scoop filling into 18 portions of 2 teaspoons each onto the baking sheet, slightly flattening each to form thick discs. Freeze until completely frozen.

Cook the Strawberries: In a medium pot over medium heat, combine the 12 oz diced strawberries and 1/4 cup granulated white sugar. Cook for approximately 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring continuously towards the end to prevent sticking. The jam should reduce to a thick, heaping 1/3 cup. Remove from heat and chill in the refrigerator.

Preheat the Oven: Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper. This prepares your baking environment for perfectly baked cookies.

Mix Dry Ingredients: In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set this dry mixture aside while you prepare the wet ingredients.

Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to beat 1 cup very softened unsalted butter and 1 cup granulated white sugar on high speed until fluffy, about 2 minutes. This step is crucial as it incorporates air, which helps the cookies be light and tender.

Add Egg and Vanilla: Add 1 egg and 2 tsp vanilla to the creamed mixture and mix on medium speed until pale and very fluffy, around 1-2 minutes. This adds moisture and flavor to your dough.

Combine Wet and Dry Ingredients: Add the dry mixture to the wet and mix on low speed just until combined. Don’t overmix; you want your cookies to be light and tender.

Layer Jam into Dough: Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom, spoon 1/4 of the strawberry jam onto it, top with another 1/4 of dough, and repeat layering jam and dough two more times. Cut the dough into quarters with a rubber spatula, folding only enough to create little pockets of jam without fully mixing it in.

Shape Cookies: With a 2 tbsp cookie scoop, portion out 18 dough portions and slightly flatten each. Place one frozen cheesecake disc in the center, encase it completely with dough, shaping each into a slightly flattened disc. Roll each dough disc in the reserved 1/4 cup granulated white sugar.

Bake: Place cookies on prepared baking sheets, baking 6 at a time for 11-12 minutes. Immediately after baking, use a large circular cookie cutter to shape cookies perfectly round for that delightful presentation.

Cool: Allow the cookies to cool on the sheet for 10 minutes before transferring them to a cooling rack to cool completely. This step allows the flavors to settle and the texture to firm up, creating the perfect bite.

Storing & Reheating

To keep your Strawberry Cheesecake Cookies fresh, store them at room temperature in an airtight container for up to 3 days. If you’d like to extend their life, you can refrigerate them for about one week, using a container that prevents excess moisture. They also freeze well; place them in a single layer in a freezer-safe container for up to 3 months. When you’re ready to enjoy, reheat them at 350℉ (175℃) for 5-7 minutes until warm. Just a quick note: they might lose some softness after freezing, but a gentle reheat can help refresh their delightful texture.

Chef’s Helpful Tips

Ensure your cream cheese is cold for the best consistency in the filling; room temperature can cause it to become too soft.
Use fresh strawberries when possible, as their flavor shines through. If using frozen, be sure to drain well.
Monitor your cookies while baking. The goal is a slight golden edge while the center remains soft, so don’t overbake.
For a sweeter cookie, feel free to adjust the sugar levels to your taste, especially in the strawberry jam.
Assemble the cookie dough and filling ahead of time for a quicker baking session. Just freeze the discs until you’re ready.

These strawberry cheesecake cookies are the perfect blend of indulgent and comforting, making them a fantastic treat to bake for yourself or loved ones. They’re simple yet sophisticated, bringing together familiar flavors in a remarkably delightful way. So gather your ingredients, roll up your sleeves, and bring joy to your kitchen!

Recipe FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries! Just make sure to thaw and drain them, as excess moisture can affect the consistency of the jam.

How do I make these cookies gluten-free?

To make gluten-free Strawberry Cheesecake Cookies, swap the all-purpose flour for a 1:1 gluten-free baking blend. Ensure that your other ingredients, like baking powder and vanilla, are also gluten-free.

How can I make the cookies less sweet?

If you’re looking to reduce sweetness, consider cutting back on the granulated sugar in both the dough and the jam. You can also use unsweetened cream cheese for the filling to balance the flavors.

Can I prepare the dough in advance?

Absolutely! You can make the dough ahead of time and keep it in the refrigerator for up to 2 days or freeze it for later. Just ensure the cheesecake discs are all prepared and frozen before you assemble the cookies for baking.

More Desserts & Appetizers Recipes

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Strawberry Cheesecake Cookies

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Author: Peter
Prep Time: 120 minutes
Cook Time: 131 minutes
Total Time: 4 hours 11 minutes
Yield: 18 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Strawberry Cheesecake Cookies combine the tangy goodness of cream cheese and strawberries with a soft cookie base. Easy to prepare, these cookies make a delightful dessert that everyone will love!

Ingredients

Scale

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla
12 oz (340 g) fresh strawberries, hulled and finely diced
1/4 cup (50 g) granulated white sugar
2 3/4 cups (344 g) all purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (200 g) granulated white sugar
1 cup (227 g) unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla
1/4 cup (50 g) granulated white sugar, for rolling dough in

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Instructions

Line a small cookie sheet with parchment paper. In a bowl, combine cold cream cheese, sugar, and vanilla. Mix on medium-high speed until fluffy, about 2 minutes. Scoop filling into 18 portions and slightly flatten to form discs. Freeze until solid.
In a medium pot over medium heat, combine diced strawberries and sugar. Cook for about 45 minutes, mashing halfway through and stirring to prevent sticking. Chill the jam in the refrigerator after it thickens to 1/3 cup.
Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, beat softened butter and granulated sugar on high speed until fluffy, about 2 minutes. Add the egg and vanilla, mixing until light and fluffy, 1-2 minutes.
Mix the dry ingredients into the wet mixture on low speed just until combined.
Divide the dough. Layer 1/4 dough, jam, and then more dough in a bowl, cutting the mixture to create pockets of jam without fully incorporating it.
Portion out 18 dough portions using a cookie scoop, flatten slightly, encasing each frozen cheesecake disc with dough. Roll in reserved sugar.
Place on prepared baking sheets and bake 6 cookies for 11-12 minutes. Use a cookie cutter to shape immediately after baking.
Cool on the sheet for 10 minutes before transferring to a cooling rack.

Notes

Ensure the cream cheese is cold for the best texture.
Frozen cheesecake discs can be prepared in advance and stored for later use.
For a twist, use different fruit jams or berries.