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Strawberry Cheesecake Cookies: A Dreamy Dessert Worth Baking Again and Again

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These Strawberry Cheesecake Cookies are soft, rich, and filled with creamy cheesecake centers and swirls of real strawberry jam. Every bite is like a mini cheesecake, wrapped in a buttery cookie shell—easy to make, totally irresistible, and perfect for sharing (or not!).

Ingredients

Scale

For the Cookie Dough

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 ¾ cups all-purpose flour

  • ½ tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

For the Cheesecake Filling

  • 6 oz cream cheese, softened

  • ¼ cup powdered sugar

  • ½ tsp vanilla extract

For the Strawberry Swirl

  • ⅓ cup strawberry jam or finely diced fresh strawberries

  • Optional: 1–2 drops red food coloring (for a brighter swirl)

Instructions

  • Make the Cheesecake Filling:
    In a small bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth. Drop teaspoon-sized dollops onto a parchment-lined plate and freeze for 30–60 minutes.

  • Make the Cookie Dough:
    In a large bowl, cream the butter and granulated sugar together until light and fluffy (about 2–3 minutes). Add the egg and vanilla, and mix until combined.
    In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly mix dry ingredients into the wet until a soft dough forms.

  • Assemble the Cookies:
    Scoop 1½ tablespoons of dough and flatten slightly. Place one frozen cream cheese dollop in the center, then cover with another smaller piece of dough. Seal the edges and gently roll into a ball. Swirl about 1 teaspoon of strawberry jam over the top using a toothpick or knife.

 

  • Bake:
    Arrange cookies on a parchment-lined baking sheet, spacing 2 inches apart. Bake at 350°F (175°C) for 12–14 minutes, or until edges are set but centers still look slightly soft. Cool 5 minutes on the pan before transferring to a wire rack.

Notes

  • Don’t skip freezing the filling—it keeps the cream cheese from melting into the dough!

  • For a smoother swirl, use jam; for texture, go with chopped strawberries.

  • Chill dough slightly before baking if cookies spread too much during your test batch.

 

  • Store in the fridge due to the cheesecake filling, and enjoy cold or lightly warmed.

Nutrition

Keywords: strawberry cheesecake cookies, cheesecake cookies, strawberry cookies, stuffed cookies, cream cheese cookies

Find it online: https://recipedune.com/strawberry-cheesecake-cookies-a-dreamy-dessert-worth-baking-again-and-again/