I’m so excited to share this Strawberry Cheesecake Cookies Recipe with you because it’s honestly one of those treats that feels fancy but is surprisingly easy to make at home. These cookies have that perfect balance of creamy cheesecake filling and sweet, slightly tart strawberry jam all wrapped in a buttery, soft cookie. If you love the taste of strawberry cheesecake but want it in a fun, handheld form, this recipe is absolutely for you.

What makes this Strawberry Cheesecake Cookies Recipe special to me is how the flavors and textures come together with each bite—creamy, fruity, and just a little bit crunchy on the outside thanks to the sugar coating. They work beautifully for a weekend bake, sharing at a gathering, or even hiding a few in the freezer for a sweet surprise whenever the craving strikes!

Ingredients You’ll Need

Every ingredient in this Strawberry Cheesecake Cookies Recipe has a purpose, coming together to create those luscious layers of flavor. I always recommend using the freshest strawberries you can find, and make sure your cream cheese is cold when whipping up the filling for the best texture.

Cream Cheese: Use cold full-fat cream cheese for the creamiest, richest cheesecake filling.
Granulated White Sugar: Splitting the sugar for both the cookie dough and jam helps balance sweetness throughout.
Vanilla: Adds a warm, aromatic depth that complements both strawberry and cheesecake flavors.
Fresh Strawberries: Firm, ripe berries are key for a bright, natural flavor in your homemade jam.
All-Purpose Flour: Spoon and level your flour for the best cookie texture — too much flour makes cookies dry!
Baking Powder & Baking Soda: These leavening agents help your cookies rise just enough to feel soft without being cakey.
Salt: A pinch is essential here to balance the sweetness and bring out all the flavors.
Unsalted Butter: Very softened butter gives the cookies their tender crumb and buttery taste.
Egg: Make sure it’s at room temperature—it helps the dough come together smoothly.
Extra Granulated Sugar for Rolling: This step gives the cookies a delightful sparkle and light crunch on the outside.

Variations

I love personalizing this Strawberry Cheesecake Cookies Recipe depending on the season or my mood. Don’t hesitate to make it your own—after all, baking should always be a little bit of fun and experimentation!

Berry Swap: I’ve swapped strawberries for raspberries or blueberries with great results—just cook the jam until thickened like in the original recipe.
Dairy-Free Version: For friends who avoid dairy, I’ve had luck using dairy-free cream cheese and vegan butter, though the texture might be slightly different but still delicious.
Lemon Zest Addition: Adding a teaspoon of lemon zest to the cheesecake filling brightens the flavor and adds a fresh zing.
Mini Cookies: Making smaller cookies means more, and they bake faster—great for parties or if you want bite-sized treats.

How to Make Strawberry Cheesecake Cookies Recipe

Step 1: Whip Up the Cheesecake Filling

Start by lining a small baking sheet with parchment paper. Then, combine your cold cream cheese, sugar, and vanilla in a bowl. I like using an electric mixer for about 2 minutes until really fluffy and smooth—that little step makes a huge difference in texture! Scoop the mixture into eighteen little 2-teaspoon mounds, flattening each a bit with the back of your spoon so they look like thick discs. Pop these into the freezer—trust me, freezing them solid makes assembling the cookies much easier later on.

Step 2: Make the Strawberry Jam

While that’s freezing, head over to your stove with the diced strawberries and sugar. Cook over medium heat for about 45 minutes, smashing halfway through with a wooden spoon to break it down. Keep stirring toward the end because the jam thickens quickly and can stick to your pan. When it’s reduced to about ⅓ cup and feels thick and syrupy, take it off the heat and let it chill in the fridge while you prep the cookie dough.

Step 3: Prepare the Cookie Dough

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment. Then, whisk together your flour, baking powder, baking soda, and salt in a medium bowl. In a separate large bowl, cream together your softened butter and sugar until fluffy—this usually takes me two minutes with a hand mixer, or you can use a stand mixer with a paddle attachment. Next, add in the egg and vanilla and mix again until your dough is light and fluffy.

Step 4: Fold in the Strawberry Jam

Add your dry ingredients to the wet, mixing just until combined. Now, here’s a fun trick I love: push about ¾ of the dough to one side of the bowl, flatten out the remaining ¼, spoon a quarter of your jam on top, add another quarter of the dough, then a layer of jam, and repeat once more. Use a spatula to gently fold these layers together just enough to swirl the jam in, creating beautiful pockets of strawberry flavor throughout. Don’t overmix—you want those tasty bursts!

Step 5: Assemble the Cookies with Cheesecake Centers

Use a 2-tablespoon cookie scoop to portion out 18 dough balls. Flatten each slightly, then place one of your frozen cheesecake discs in the middle. Enclose the cheesecake by folding the dough around it, making sure it’s completely covered. Shape each cookie into a slightly flattened disc for even baking—these cookies don’t spread much, so this shape helps them bake beautifully. Finally, roll each cookie in sugar for a delightful, sparkling crust.

Step 6: Bake and Perfect the Shape

Bake about 6 cookies at a time on your lined baking sheets for 11-12 minutes. Right when they come out of the oven, I like to gently run a large circular cookie cutter around each to perfect their shape—totally optional but adds a nice bakery touch! Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Then you’re ready to enjoy these dreamy strawberry cheesecake cookies!

How to Serve Strawberry Cheesecake Cookies Recipe

A close-up image of round strawberry cookies arranged in a pile on a white marbled surface. The cookies have a light beige base with red strawberry pieces scattered inside, giving them a marbled look. One cookie on top has a bite taken out of it, showing a soft inside. Around the cookies, there are a few whole and halved bright red strawberries with green tops, and small white flowers with yellow centers, adding color contrast. A white dish filled with whole strawberries is partially visible in the background. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often sprinkle just a touch of powdered sugar over the cooled cookies for a delicate, pretty finish. Sometimes I add a small dollop of whipped cream and a fresh strawberry slice on top when serving for guests—it’s an extra special touch that makes the cookies look like a dessert plate, not just a snack.

Side Dishes

These cookies pair wonderfully with a cup of hot tea or coffee, especially afternoon blends with berry or vanilla notes. I’ve also served them alongside a light fruit salad or a dollop of vanilla bean ice cream for a delightful summertime treat.

Creative Ways to Present

For birthdays or tea parties, I like stacking the cookies on a tiered cake stand adorned with fresh strawberries and edible flowers. Wrapping each in parchment and tying with a pretty ribbon also makes for charming party favors or gifts that folks rave about!

Make Ahead and Storage

Storing Leftovers

I keep leftover Strawberry Cheesecake Cookies in an airtight container at room temperature for up to two days to maintain their soft texture. If your kitchen is warm, storing them in the fridge is fine, but bring them to room temp before eating to get that creamy cheesecake feel again.

Freezing

These cookies freeze beautifully, either baked or unbaked. I usually freeze assembled, unbaked cookies on a tray first, then pop them into a freezer bag. When ready to bake, just thaw for 15 minutes and add a couple more minutes to the baking time. Baked cookies can be frozen in an airtight container for up to 3 months and thawed at room temperature.

Reheating

To enjoy leftovers warm, I pop the cookies in a 300°F oven for about 5 minutes. This lightly warms the cheesecake center without melting it too much, bringing back that fresh-baked experience. Avoid the microwave if you want to keep the cookie texture intact.

FAQs

Can I use store-bought strawberry jam instead of making it from scratch?

Absolutely! While homemade strawberry jam gives the freshest flavor and perfect texture for this Strawberry Cheesecake Cookies Recipe, using a thick, good-quality store-bought jam works fine in a pinch. Just use less liquid and skip reducing it on the stove to avoid overly wet dough.
How do I prevent the cheesecake filling from leaking during baking?

Freezing the cheesecake filling discs thoroughly before assembling the cookies is essential. Also, make sure to completely cover each cheesecake disc with cookie dough and seal the edges well to avoid leaks while baking.
Can I make this recipe gluten-free?

You can swap the all-purpose flour for a gluten-free flour blend that’s a 1:1 substitute. I recommend blends that include xanthan gum for stability. The texture might be slightly different, but the cookies will still taste fantastic!
What’s the best way to store leftover cookies?

Store leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerating or freezing is best to maintain freshness.
Can I make the dough ahead of time?

Yes! You can prepare the dough and strawberry jam a day ahead. Just keep the dough refrigerated tightly wrapped and bring to room temperature before assembling with the frozen cheesecake filling discs.

Final Thoughts

This Strawberry Cheesecake Cookies Recipe has become one of my favorite ways to enjoy the flavors of cheesecake with a fruity twist, all wrapped in a cookie that’s so satisfying to bite into. Whether you’re baking for family, friends, or just yourself, I’m confident you’ll love how these taste and how fun they are to make. Give this recipe a try and treat yourself—you deserve it!