These are the best strawberry cheesecake cookies! They're buttery shortbread cookies filled with strawberry jam and strawberry cheesecake filling.
These cookies taste just like strawberry cheesecake in cookie form! They're the perfect sweet treat for Valentine’s Day, or any other special occasion!
If you're looking for another easy cookie recipe, check out my pb&j cookies, Andes mint cookies, chocolate caramel cookies, lemon curd cookies, chewy pumpkin cookies, red velvet cookies or brownie cookies!
Why You'll Love these Delicious Strawberry Cheesecake Cookies
They're full of strawberry flavor. The cookies are filled with homemade strawberry jam, then they're topped with a piping of creamy strawberry cheesecake filling. *Chef's kiss*
They've got the best texture. These are chewy, buttery, soft cookies! Each bit truly melts in your mouth.
They're so pretty. The piped cheesecake filling gives these cookies the cutest decoration!
Ingredients for Strawberry Cheesecake Cookies
- Flour- all-purpose flour is used for the best "chew"
- Salt- helps bring out all the flavors in these cookies
- Baking Powder- helps the cookies to rise slightly
- Unsalted Butter- make sure it's softened
- Granulated White Sugar- used to sweeten the cookies and strawberry jam
- Egg Yolk- make sure it's at room temperature
- Vanilla- as always I recommend vanilla bean paste for the best flavor, but vanilla extract will work as well
- Fresh Strawberries- used to make the strawberry jam
- Freeze Dried Strawberries- used to make the strawberry cheesecake filling
- Powdered Sugar- used to sweeten the cheesecake filling
- Cream Cheese- used as the cheesecake filling base
Step by Step Instructions
Please see recipe card below for complete measurements and baking time.
STEP ONE: Puree the strawberries in a food processor, then transfer them to a large pot. Mix in the sugar and vanilla. Let the strawberry puree cook over medium low heat for 20-25 minutes until it has thickened to a jam like consistency and measures out to just about 1 cup. Remove it from the heat and allow it to completely cool.
STEP TWO: In a medium bowl, whisk together the flour, salt and baking powder.
STEP THREE: In a large bowl, cream the butter and granulated white sugar together with and electric mixer on high speed until it's fluffy, 2-3 minutes. (Alternatively, you use a stand mixer fitted with the paddle attachment.)
STEP FOUR: Add in the egg yolk and vanilla and mix on medium-high speed until pale in color and fluffy, 1-2 minutes.
STEP FIVE: Add the dry ingredients to the wet ingredients and mix on low then medium speed just until combined. (Scrape the sides of the bowl as necessary.)
STEP SIX: Scoop the dough with a small cookie scoop into 1 tablespoon portions. Then, roll them into balls. After each ball is rolled, immediately press it with a ¼ teaspoon to make an indent. Chill the prepared cookie dough balls on a parchment paper lined baking sheet for 1 hour. (Chill the dough all together on one baking sheet, then separate out to bake.)
STEP SEVEN: Once chilled, separate the cookies 12 at a time on a prepared baking sheet and bake. When the cookies are straight out of the oven, scoot a small, round cookie cutter around them in a circular motion to help them return to their original smaller sizer. You can also press the centers again with a ½ teaspoon to create a deeper indent. Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to completely cool.
STEP EIGHT: Add the cream cheese to a small bowl. Mix with an electric mixer on high speed until it is light and fluffy, about 1-2 minutes. Add in the powdered sugar and mix on medium-low speed until combined. Then mix in the finely ground freeze dried strawberries on low speed until fully combined.
STEP NINE: Once the cookies are completely cooled, spoon about 1 teaspoon of strawberry jam into the center of each cookie. Then pipe about 1 teaspoon of cheesecake filling on top of the jam. Sprinkle with crushed freeze dried strawberries if you wish, then serve!
FAQs
How do I store the cookies? Keep the cookies in an airtight container for up to three days, or freeze for up to two weeks.
Do I really need to chill the dough? Yes, the formed dough balls absolutely need to be chilled to help the cookies better keep their shape.
Can I use store bought strawberry jam? Absolutely!
Pro Tips
For best results, 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, scoop 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.
When the cookies are straight out of the oven, go around them in a circular motion with a circular cookie cutter. This will help the cookies to go back to their previous smaller size and it'll give them a perfect circular shape!
If you make these cookies please leave a star rating, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Easy Recipes to Try Next Time
Strawberries and Cream Cupcakes
Strawberry Shortcake Layer Cake
📖 Recipe
Strawberry Cheesecake Cookies
Ingredients
For the Strawberry Jam
- 16 oz strawberries, trimmed
- ¾ cup (150 g) granulated white sugar
- 1 ½ teaspoon vanilla extract
For the Shortbread Cookies
- 2 ½ cups (313 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (224 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1 egg yolk
- 1 teaspoon vanilla
For the Strawberry Cheesecake Filling
- 5 oz (142 g) cream cheese, cold
- 5 tablespoon (40 g) powdered sugar
- ½ oz (14 g) freeze dried strawberries
Instructions
For the Strawberry Jam
- Puree the strawberries in a food processor, then transfer them to a large pot.16 oz strawberries, trimmed
- Mix in the sugar and vanilla.¾ cup (150 g) granulated white sugar, 1 ½ teaspoon vanilla extract
- Cook the strawberry puree over medium low heat for 20-25 minutes until it has thickened to a jam like consistency and measures out to just about 1 cup. Remove it from the heat and allow it to completely cool.
For the Shortbread Cookies
- In a medium bowl, whisk together the flour, salt and baking powder. Then set aside.2 ½ cups (313 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon salt
- In a large bowl, cream the butter and granulated white sugar together with and electric mixer on high speed until it's fluffy, 2-3 minutes. (You can also use a stand mixer fitted with a paddle attachment.)1 cup (224 g) unsalted butter, softened, 1 cup (200 g) granulated white sugar
- Add in the egg yolk and vanilla and mix on medium-high speed until pale in color and fluffy, 1-2 minutes.1 egg yolk, 1 teaspoon vanilla
- Add the dry ingredients to the wet ingredients and mix on low then medium speed just until combined. (Scrape the sides of the bowl as necessary.)
- Scoop the dough with a small cookie scoop into 1 tablespoon portions. Then, roll them into balls. After each ball is rolled, immediately press it with a ¼ teaspoon to make an indent.
- Chill the prepared cookie dough on a parchment paper lined baking sheet for 1 hour. (Chill the dough all together on one baking sheet, then separate out to bake.)
- 15 minutes before you're ready to bake the cookies, preheat the oven to 350 degrees.
- Once chilled, separate the cookies 12 at a time on a large, parchment paper lined baking sheet and bake for 9-10 minutes.
- When the cookies are straight out of the oven, scoot a small, round cookie cutter around them in a circular motion to help them return to their original smaller sizer. You can also press the centers again with a ½ teaspoon to create a deeper indent. Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to completely cool.
For the Strawberry Cheesecake Filling
- Add the cream cheese to a small bowl. Mix with an electric mixer on high speed until it is light and fluffy, about 1-2 minutes.5 oz (142 g) cream cheese, cold
- Sift in the powdered sugar and mix on medium-low speed until combined.5 tablespoon (40 g) powdered sugar
- Add the freeze dried strawberries to a plastic baggie and roll with a rolling pin until very finely crushed into a powder.½ oz (14 g) freeze dried strawberries
- Then add the finely ground freeze dried strawberries to the cream cheese and mix on low speed until fully combined.
- Add the cheesecake filing to a piping bag fitted with a small decorative tip.
Assembling the Cookies
- Once the cookies are completely cooled, spoon about 1 teaspoon of strawberry jam into the center of each cookie. Then pipe about 1 teaspoon of cheesecake filling on top of the jam. Sprinkle with crushed freeze dried strawberries if you wish, then serve!
This recipe was very easy to follow and it was such a huge hit that I made it 4 times in a week! I didn't need to make any adjustments; I think the sweetness level and strawberry flavor is perfect. I used frozen strawberries, defrosted them, and used a masher instead of a food processor. Turned out great!
The cookies taste great with and without the cream cheese frosting, but I couldn't get it as pretty as the photos with the frosting! I also experimented with following the recipe's instructions exactly, vs. also with sticking the cookies back in the oven for ~1-2 minutes for the jam to slightly set. All super tasty!
Thank you for this recipe!! It has already become one of my staple cookie recipes!