Strawberry Cheesecake Cookies
These perfect strawberry cheesecake cookies are soft and chewy sugar cookies, with jammy strawberries throughout, stuffed with a creamy vanilla cheesecake filling. They’re chewy, buttery, full of fresh strawberry flavor and taste just like strawberry cheesecake in cookie form!
Why these are the best strawberry cheesecake cookies
Soft, melt in your mouth texture– They’re fluffy, buttery, tender and chewy all at the same time.
They have a creamy cheesecake layer– The centers are stuffed full of delicious, sweetened cream cheese. It’s the best part of these cookies!
They have the perfect amount of strawberry flavor. The dough is flavored with a very thick homemade strawberry jam to add the most fresh strawberry flavor, without adding too much extra moisture to the cookie dough. By reducing the jam a lot, we’re able to keep the cookies extra chewy!
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Strawberry Cheesecake Cookies FAQs
No. I really recommend making the thick, homemade strawberry jam presented in the recipe. This will ensure the most strawberry flavor is added to the cookies. Store bought jam is not as thick and could lead to the cookies spreading too much, as well as not having as strong of a strawberry flavor.
Store the cookies in an airtight container for up to three days, or freeze them for up to two weeks!
Nope! If you need to make the dough in advance and bake the next day, you of course can. For the best results I would just recommend letting the dough return to room temperature before attempting to scoop and bake!
Tips for baking perfect strawberry cheesecake cookies
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams
Make sure to completely freeze the cheesecake balls. This will ensure no cheesecake filling leaks out of the cookies while baking. Keep the cheesecake balls in the freezer just until you’re ready to use for each batch of cookies.
Very softened butter. You’ll want to make sure your butter is super soft. As in, you should be able to press your finger into it very easily. This will make it easier to cream together with the sugar and help give the cookies the best texture.
Beat the egg and vanilla thoroughly. Make sure to beat your egg and vanilla into the butter and sugar until the mixture is pale in color and very fluffy, not just until it’s combined. This helps to give the cookies their pillowy texture.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape!
Let the cookies cool completely before eating. This will allow the cheesecake filling to properly firm up.
If you make these strawberry cheesecake cookies please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Strawberry Cheesecake Cookies
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
For the Cheesecake Filling
- Line a small cookie sheet with parchment paper.
- Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.6 oz (170 g) cream cheese, cold, 3 tbsp (38 g) granulated white sugar, 1/2 tsp vanilla
- Scoop the cheesecake filling into 20, 2 tsp portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc rather than a scooped ball.
- Pop them into the freezer until completely frozen.
For the Strawberry Jam
- Add the diced strawberries and sugar to a medium pot over medium heat.12 oz (340 g) fresh strawberries, hulled and finely diced, 1/4 cup (50 g) granulated white sugar
- Cook for about 45 minutes, smashing half way through with a wooden spoon. Be sure to stir continuously towards the end of the time as the jam will start sticking to the bottom of the pan as it gets thicker.The strawberry jam should be very thick and reduced to a heaping 1/3 cup (80 ml).
- Remove from the heat and pop in the fridge to chill while working on the dough.
For the Cookies
- Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.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
- In a large bowl cream the softened butter and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.(You can also use the bowl of a stand mixer fit with a paddle attachment.)1 cup (200 g) granulated white sugar, 1 cup (227 g) unsalted butter, very softened
- Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.1 egg, at room temperature, 2 tsp vanilla
- Add in the dry ingredients. Mix on low speed just until combined.
- Push 3/4 of the dough to the side of the bowl. Flatten out 1/4 of the dough on the bottom of the bowl. Spoon 1/4 of the jam onto that section of dough. Add 1/4 of the dough on top of that section and spoon 1/4 of the jam on top. Repeat twice more. (Basically, we are trying to evenly disperse the jam!)
- "Cut" the dough in quarters with a rubber spatula and fold each section of dough just until the jam is slightly folded in. Don't mix the jam in all the way, you'll want there to be little pockets of jam throughout the dough.
- Scoop the dough into 20 portions with a 2 tbsp cookie scoop. Slightly flatten out each then place a frozen cheesecake disc in the center. Then close the cheesecake in with the cookie dough. Make sure the cheesecake is completely covered in cookie dough. Shape each cookie dough section into a slightly flattened disc, rather than a ball. (The cookie dough does not spread as well if not slightly flattened.) See photos in the blog post above.1/4 cup (50 g) granulated white sugar, for rolling dough in
- Roll the cookie dough in sugar.(Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
- Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11-12 minutes.(When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape.)
- Let the cookies cool for about 10 minutes on the cookie sheet, then transfer the baked cookies to a cooling rack to cool completely. Then serve!
These cookies are a lot of work but soo delicious. I will definitely be making them again.
They looked nothing like the picture haha! They still tasted great though!
really a struggle to make. 🙁
These are so amazing they taste so good. Took so ling but so worth it??.
This was a fun recipe to try to up my baking skills! I made them as a treat for my team at work. They turned out beautiful and tasted amazing! I even added some crushed graham cracker into the sugar for rolling. I definitely would advise this is not a beginner recipe but if you read the directions before baking you should be able to get a good handle on getting that strawberry swirl down.
These. Are. Incredible!!!! The best cookies ever! We picked fresh strawberries before we first made this recipe & WOW, the flavor was unmatched. The second time we made the recipe we used store bought strawberries but the cookies were still awesome. Definitely a staple now and a family favorite. Thank you!
I luv it
Delicious.
But this recipe yielded 27+ cookies using my 2 Tablespoon cookie scoop. My dough was also too sticky to work with.
Why would I get these results?
I followed the recipe exactly, measuring with grams, and the jam was thick.
Still a yummy cookie, though.
Hey haven’t made these yet but just so you know for next time even if u follow cookie recipes sometimes they will be sticky so just add more flour until it’s a cookie dough consistency! It will taste the same don’t worry lol
I just love the texture of the cookie as well as the taste. I already made two batches of them!
I made them to a T and they came out really mushy no matter how long I cooked them(made 2 batches, cooked one for the exact time, cooked another for the 20 minutes longer). Could barely taste the strawberry with only 1/3 a cup of jam mixed in. Overall it was a really labor intensive disappointment.
These were fantastic!! I did have to adjust a couple things though. First, I kept the strawberries on the pot on medium low and only cooked for about 30 minutes. Medium was too hot and 45 minutes would have been way too long. Second, I added a little bit of whole milk to the dough because after adding flour I found it very crumbly. You may want to add a little less flour. When freezing the cream cheese filling, cut the parchment paper into thirds, and place six of the little cream cheese things on each one. That way, you can take out only six cream cheese dollops from the freezer at a time, as I found the filling melts FAST. Lastly, you need to bake these for 15-18 minutes. These cookies are quite large and 11-13 was not enough I think. Overall, these were delicious and everyone loved them!
listen to her and make the strawberry jam from scratch. very easy and tastes better than store-bought. Chewy cookies that arent too sweet and taste just like strawberry cheesecake.
hi how many cookies will come out
Made these today and they are maybe the best cookies i have ever had. The bad reviews scared me but if you follow the recipe and have some baking knowledge then they will turn out great. Make sure your jam is super thick, mine also had to bake about 17 or 18 minutes. Thank you for the recipe!!
AMAZING!! If anybody who is wondering, yes they do take a long time to make. I melted the butter instead of normal soft butter and it turned out super chewy. Had some trouble with the folding, but its alright. It doesn’t look like on the picture, however its very similar. Thanks for the recipe! 🤩
Thanks so much for sharing! Happy they turned out great!
Easy to make- just be sure to freeze the cheesecake before you plan to make the cookies lol. These taste phenomenal!!! Firat time making a stuffed cookie but it was not hard!
Thanks so much for making this recipe and sharing your experience! 🙂
Receta
This didn’t work out well at all.. the directions were honestly out of order but it’s partially my fault for not reading through. Make sure you read through because I’d get to directions and it would be too late. These are disgusting
I’m sorry these didn’t work out for you, Ari! Thanks for taking the time to try this recipe.
I’ve made this recipe several times over the past year for multiple birthdays. The first time I made them was for my Boss’ birthday. All my coworkers loved it! They ask me all the time when I’m going to make more.
This is such a great recipe.
But does make a couple extra cookies more than 18 like the recipe calls for. I did cut back on the sugar a bit for the cookie dough. I also find that I have to bake these for about 16 minutes, a little longer if you want it to be browned. It’s raw otherwise, 12 minutes is not enough time.
Other than that, I followed the recipe exactly and they always come out AMAZING.
I’m so happy you found something so many people love! Yay! Love that baking can do that. Thanks for sharing. xx
Love this recipe and its so delicious keep up the ideas pleaseeee!!
Hi. Can I use frozen strawberries to make the jam?!
This is an amazing idea! I love it!
Since I haven’t tried using frozen strawberries for the jam, I unfortunately can’t give a 100% approval. If you try it, make sure to come back and let us know how it goes! Happy baking!
I haven’t made them yet, but as soon as I get the recipe I want to make them. They look so yummy.
I’m excited for you and hope you love them!
Absolutely delicious! Followed recipe exactly and they could not be more perfect in appearance, texture or taste. Will be trying your other recipes. Thank you for sharing!
So happy you are here, Michelle!
These were so yummy! I had leftover cream cheese so decided to make these, although my grocery store was sold out of fresh berries so I bought a jar of jam! I ended up cooking the jam down for 15 minutes or so and it was thick enough to mix into the batter and they turned out perfect!! I’ve made these kinds of cookies before and they’re always delicious
Yay! So happy you enjoyed these. Thanks for sharing. 🙂
It’s so good!!
Thank you for trying this 🙂
wonderful recipe ! it was clear and straightforward, and they turned out beautifully. 🖤
Great job! Thanks for sharing 🙂
These were a huge hit! I added chocolate chips in half the batch, but they were perfect on their own! A little tedious to make your own jam, but I used frozen strawberries and it turned out great. 10/10 would recommend.
I could not taste the strawberry in mine,Its like a plain butter cookies 🙁 but it is delicous as you can feel the creamcheese in the middle.I did it kinda big though,the dough and filling ratio is off for mine.overall its okay
Your recipe sucks, I tried making the jam and it ruined my pot and spoon. I hardened on it while it was cooking and now I had to throw away a pot
I’m so sorry this recipe didn’t work out for you, Angela. Thank you for giving it a try.
I’ve never had that issue when reducing berries. Granted, medium heat is a little high, but experience would say “turn it down”. This recipe is quite advanced, if you don’t already have this skills to make it, it’s not likely to turn out well.
Sounds like you messed up, don’t say the recipe sucked because you don’t know how to make jam.
My family LOVES these and asked for them frequently!! They do take time but completely worth it. Thank You
Wonderful! Thanks for sharing, Tina!
Big fan of this recipe. Made it in February for Valentine’s day, so the fresh strawberry quality was not great. I bought jam with only berries, pectin, and cane sugar and reduced it down on the stove. Then squeezed a whole homegrown Meyer lemon into the jam until I could make soft peaks with it. This was the consistency I wanted for inside the dough to keep them from spreading like you warned.
When the cookies were baked and cooled, I thinned the jam out with some water and glazed the cookies with a basting brush. I also added a little almond extract and cinnamon for the glaze.
Sounds so delicious! Thanks for sharing and trying this recipe.
I also found I had to cook them for about 18 mins. They were pretty nice but the cream cheese filling made the cookies go soggy in several areas. It might just be personal, but they weren’t my favourite cookies ever. Also this took me around 4 hours alternative to the suggested 2hrs. Generally a pretty good recipe.
Thanks so much for trying this recipe, Emily, and sharing your feedback!
This recipe was nice, and does in fact taste delicious! But it is important to tweak the recipe to your liking, Add more flour if by the time you are butting the jam into the dough it it still really sticky. Also I added crushed up freeze-dried strawberries to the cream cheese and it tasted awesome! this was a pretty easy recipe, the only problem was the messiness of it and the fact it wouldn’t hold it’s shape. These cookies are incredibly soft and another tip is to make the cream cheese disks thin and use a piping bag to put them on the parchment paper for even filling and less mess. Another thing is that the cream cheese disks take longer to freeze than I expected which was user error but just put them in wayyy earlier! overall, yummy cookies, but also very messy and ugly looking! This recipe is absolutely delicious though!! I am pretty young and managed to pull it off!
Good job committing to these cookies! Thanks for trying this recipe and sharing your feedback. 🙂
I made this today and holy moly is it bomb asf, i love how it turned out but my dough was sticky and hard to handle properly, though it did spread well in the oven. the taste of the strawberries is good but to me tasted like raw batter in this, so i drizzled with white chocolate and added some to the cream cheese centre and it really helped, it didn’t mask the flavour of the strawberries either just complemented them really well. the texture is perfect, theyre just a tiny bit crunchy on the outside and so soft and gooey inside, im so so so happy with them and will 100000% be making these again
Looks good
Wanna See tge rwcipe
Superb!
Thanks for sharing <3
The most amazing cookies I’ve ever tried now I just need to make it my own with a few secret ingredients but the recipe alone is worth the try! Do it if you’re thinking about it
Thank you Ganiela 🙂
Awesome
Yay!
i liked the cookies but you can’t split the recipe in half, i wanted to make only 10 cookies and i didnt have enough dough and cheesecake filling
These cookies are so delicious, best cookies I’ve ever made and look stunning. Definitely worth the effort. I also refrigerated the dough overnight
Can these be frozen raw and baked at a later date?
For the best results I would just recommend letting the dough return to room temperature before attempting to scoop and bake!
I like you dessert
Thanks so much!
If I want to make 1/2 a cookie recipe, how many tsp of baking powder and baking soda should I use?
If you’re halving this recipe, just divide the leavening the same way as everything else 😊 That means the 1/2 tsp baking powder and 1/2 tsp baking soda both become 1/4 tsp. Easy and still works perfectly!
These were a lot of work but the directions were easy to follow and the results were fabulou
Thanks so much! Happy baking!
The cookies are really good. But like how the other reviews say it takes a lot to make these cookies. Probably something you make on special occasions. But it’s definitely worth it. Especially tasting the freshness of the strawberries and not some processed junk.
I love that you loved them! Thank you!
It’s very hard to get good fresh strawberries here. Can I use store bought strawberry jam instead ?
No. I really recommend making the thick, homemade strawberry jam presented in the recipe. This will ensure the most strawberry flavor is added to the cookies. Store bought jam is not as thick and could lead to the cookies spreading too much, as well as not having as strong of a strawberry flavor.
These cookies turned out amazing! They looked and tasted beautiful. The step by step instruction and pictures were so helpful. I love that she included measurements in grams too.