In my grandmother’s kitchen, I first learned that the secret to unforgettable baking is simple ingredients treated with love—and that’s exactly how I approached these Strawberry Cheesecake Cookies. Bursting with juicy berries and a tangy cream-cheese swirl, these cookies remind me of summer afternoons spent sharing sweet treats and stories. Over the years, I’ve adapted her “little cake friends” into bars, muffins, and now these portable, hand-held delights that marry crisp edges with soft, creamy centers. If you’d like more inspiration, check out my collection of creative cake bar recipes naturally inspired by global flavors or dive into a twist on classics like my carrot cake bars with cream cheese frosting.
Why Strawberry Cheesecake Cookies Stand Out
Strawberry Cheesecake Cookies capture everything you love about summer berries and tangy cream cheese—packed into a perfectly handheld cookie.
Fresh Strawberries and Cream Cheese Swirl
To achieve the brightest flavor, start with ripe, fragrant strawberries. Chop them into small pieces so they distribute evenly. Then, fold in softened cream cheese to create those signature ribbons of tangy richness. This method keeps the cookie dough from becoming too wet, ensuring each bite boasts a tender crumb with a creamy surprise. For a twist on classic cheesecake treats, you might also enjoy my No-Bake Cheesecake Bars, which layer cheesecake filling over a buttery crust—equally delicious for berry lovers.
Balancing Sweetness and Texture
Achieving the perfect balance means using just enough sugar to highlight the natural strawberry tartness without overpowering it. I prefer a blend of granulated sugar and a touch of brown sugar for depth. Additionally, chilling the dough for at least 30 minutes helps the cookies maintain their shape while baking—yielding crisp edges and a soft, gooey center. If you’re seeking another soft-centered treat, try my bestselling French Strawberry Cake for a cozy alternative that’s rich in spice and texture.
PrintStrawberry Cheesecake Cookies: Irresistible Summer Delight
Soft and chewy sugar cookies filled with jammy strawberries and creamy vanilla cheesecake, these Strawberry Cheesecake Cookies taste just like a slice of cheesecake in a bite-sized treat.
- Prep Time: 2 hours
- Cook Time: 11 minutes
- Total Time: 2 hours 11 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cheesecake Filling
6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla
For the Strawberry Jam
12 oz (340 g) fresh strawberries, hulled and finely diced
1/4 cup (50 g) granulated white sugar
For the Cookies
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
Instructions
1. Line a small cookie sheet with parchment paper.
2. Add the cream cheese, sugar and vanilla to a small bowl and mix on medium-high speed until fluffy and sugar dissolves.
3. Scoop the filling into 18, 2 tsp portions and flatten into discs; freeze until solid.
4. Combine diced strawberries and sugar in a pot over medium heat and cook 45 minutes, smashing halfway, until thick; chill.
5. Preheat oven to 350℉ (175℃) and line baking sheets.
6. Whisk flour, baking powder, baking soda and salt in a bowl; set aside.
7. Cream butter and sugar until fluffy, then add egg and vanilla and mix until pale.
8. Layer dough and jam in quarters and fold gently to create jam pockets.
9. Portion dough into 18 pieces, place a cheesecake disc in the center, and enclose with dough.
10. Roll cookies in sugar and transfer to sheets; bake 11–12 minutes.
11. Cool on sheets 10 minutes, then on racks; serve.
Notes
Keep cheesecake discs frozen until ready to assemble, and use a cookie cutter to shape warm cookies for uniform circles.
Nutrition
- Serving Size: 1 cookie
Keywords: strawberry cheesecake cookies, sugar cookies, cheesecake filling, strawberry jam
Perfecting the Base: Strawberry Cheesecake Cookie Essentials
Choosing the Ideal Ingredients for Strawberry Cheesecake Cookies
To nail the flavor of your Strawberry Cheesecake Cookies, start with the freshest berries you can find—juicy, ripe strawberries bring natural sweetness and vibrant color. You’ll also need full-fat cream cheese for that authentic cheesecake tang, plus unsalted butter, granulated sugar, and a touch of brown sugar to deepen the taste. Use an all-purpose flour blended with a bit of cornstarch to keep cookies tender. Don’t skimp on vanilla extract; it enhances both strawberry and cream-cheese notes. If you love filled treats, try my Cookies with Milky Way Bars for a caramel-packed twist that’s equally nostalgic.
Mastering the Mixing Process for Flawless Texture
First, cream butter and sugars until light and fluffy—this aerates the dough for a delicate crumb. Then, beat in softened cream cheese and vanilla until smooth. Gradually add dry ingredients, mixing just until you no longer see streaks of flour. Over-mixing will develop gluten and toughen your Strawberry Cheesecake Cookie dough. Finally, gently fold in chopped strawberries (fresh or thawed from frozen) to spread juicy bursts throughout. Chill the dough for at least 30 minutes; this step firms up the butter and preserves cookie shape during baking. For another one-bowl bake that skips chilling, check out my S’more Cookie Bars—perfect when you need a gooey, campfire-inspired dessert without extra steps.
With these ingredient-and-mixing fundamentals, you set the stage for cookies that bake up with crisp edges and a soft, cream-cheese-marbled center. In the next section, we’ll cover baking temperatures, timing, and finishing touches to guarantee bakery-style results every time.
Perfecting the Base: Strawberry Cheesecake Cookie Essentials
Choosing the Ideal Ingredients for Strawberry Cheesecake Cookies
To nail the flavor of your Strawberry Cheesecake Cookies, start with the freshest berries you can find—juicy, ripe strawberries bring natural sweetness and vibrant color. You’ll also need full-fat cream cheese for that authentic cheesecake tang, plus unsalted butter, granulated sugar, and a touch of brown sugar to deepen the taste. Use an all-purpose flour blended with a bit of cornstarch to keep cookies tender. Don’t skimp on vanilla extract; it enhances both strawberry and cream-cheese notes. If you love filled treats, try my Cookies with Milky Way Bars for a caramel-packed twist that’s equally nostalgic.
Mastering the Mixing Process for Flawless Texture
First, cream butter and sugars until light and fluffy—this aerates the dough for a delicate crumb. Then, beat in softened cream cheese and vanilla until smooth. Gradually add dry ingredients, mixing just until you no longer see streaks of flour. Over-mixing will develop gluten and toughen your Strawberry Cheesecake Cookie dough. Finally, gently fold in chopped strawberries (fresh or thawed from frozen) to spread juicy bursts throughout. Chill the dough for at least 30 minutes; this step firms up the butter and preserves cookie shape during baking. For another one-bowl bake that skips chilling, check out my S’more Cookie Bars—perfect when you need a gooey, campfire-inspired dessert without extra steps.
With these ingredient-and-mixing fundamentals, you set the stage for cookies that bake up with crisp edges and a soft, cream-cheese-marbled center. In the next section, we’ll cover baking temperatures, timing, and finishing touches to guarantee bakery-style results every time.
Bake to Perfection: Temperature, Timing, and Finishing Touches
Optimal Oven Settings and Bake Time
Preheat your oven to 175 °C (350 °F) for consistent heat distribution. Position racks in the center to avoid hot spots. Drop 2-tablespoon scoops of dough onto a lined baking sheet, spacing them at least 5 cm (2 in) apart. Bake for 12–14 minutes: the edges should turn golden while the centers remain slightly soft. Immediately rotate the pans halfway through baking to ensure even color and rise. Remember, residual heat continues to bake the cookies after you remove them, so pull them when they look just set.
Decorating and Storage Tips
Once cooled on the sheet for 5 minutes, transfer cookies to a wire rack. For a pretty finish, brush tops with a thin glaze made of powdered sugar and a splash of strawberry juice. Garnish with a tiny piece of fresh berry or a sprinkle of finely chopped white chocolate for added contrast. Store completely cooled cookies in an airtight container at room temperature for up to 3 days. For longer freshness, freeze the baked cookies—layer them between parchment or pop them into a resealable bag; they’ll keep for up to 1 month. When you’re ready, thaw at room temperature for 10–15 minutes to restore that signature soft center.
Frequently Asked Questions
Yes. Thaw and drain them well before folding into the dough. Pat them dry with paper towels to remove excess moisture. This prevents the dough from becoming too wet and ensures your cookies keep their shape and bake up evenly.
Chill the dough for at least 30 minutes before baking. Cold dough holds its shape in the oven, giving you cookies with defined edges. Additionally, avoid over-creaming the butter and sugar, and measure flour accurately to maintain the right dough consistency.
Absolutely. Scoop dough onto a parchment-lined sheet, freeze until firm, then transfer the scoops to a resealable bag. When you’re ready to bake, place frozen dough mounds on the baking sheet and add 1–2 minutes to the bake time.
Use full-fat, block-style cream cheese for the creamiest texture and truest cheesecake flavor. Avoid spreadable varieties or reduced-fat versions—they contain extra stabilizers or water that can alter dough consistency and cookie texture.
Conclusion
These strawberry cheesecake cookies deliver the bright taste of summer berries and the silky tang of cheesecake in every bite. By selecting ripe strawberries, creaming butter and sugar properly, chilling the dough, and baking at the right temperature, you’ll achieve cookies with crisp edges and a soft, marbled center. Experiment with mix-ins like white-chocolate chips or a simple glaze to elevate your batch. Whether you bake them for a gathering or an everyday treat, these cookies are sure to become a new favorite.
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