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 are amazing. Great recipe! I’ll definitely make these again
Love this! Thanks for sharing!
Mine did spread a lot, I don’t know what I did wrong
Cookies usually spread too much because the butter is too soft or melted, there’s not enough flour, or the dough wasn’t chilled. Over-creaming the butter and sugar or using a low oven temp can also cause excessive spreading. For thicker cookies, use properly measured flour, chill the dough before baking, and make sure your oven is fully preheated.
Couldn’t even get through the instructions! Way too complicated for a cookie! Cookies are supposed to be fun and easy!
These are definitely very involved because of the jam and the filling. Try one of my other recipes, like brownie cookies or chocolate chip cookies! Way less involved but still fun. Thanks!
So I was confused by “cream” and bought whipped cream and fucked my whole shit up, ended up becoming gray and not forming into a dough but more like a pancake mixture
The recipe started becoming overly complicated and specific when mentioning how to form the dough so I gave up mid way and wasted a lot of money just to make some resident evil bio weapon cookies
If you hate yourself then make these cookies, fuck up once then you have an excuse to hate yourself more.
It clearly says cream cheese…. don’t blame the recipe when it’s your own aweful eyesight. I made the recipe the RIGHT way and it’s delicious thank you
I’m sorry these didn’t work out for you!
Are you perhaps an idiot?
Note that I don’t have a food scale. This was a pretty good recipe overall, but a bit complicated if you’re looking for an easy baking session. Wasn’t sure if you used a block of cream cheese or whipped, so I just used like 3/4 of a whipped cream cheese box. I definitely don’t suggest this recipe if you don’t have/have access to a non stick pot. I was a bit worried while I was making the jam since it got really sticky but I was able to clean it off fully (off of a non stick pot). The cookie recipe is a bit odd, like many other reviewers I noticed that it was impossible to deal with the dough with the amount of flour the recipe called for. I ended up adding more flour once I was ready to insert the cream cheese disks. Luckily, this didn’t affect the consistency too much. Sadly I have to say there’s not a huge flavor of strawberries. I’d suggest using more strawberries, adding lemon juice, or even including fresh/freeze dried strawberries in addition to the jam. The cookies luckily didn’t explode or leak but I also ended up baking them for about 16 minutes. I also ended up with 14 pretty large cookies. I’d try this recipe with a few personal tweaks and maybe just use my favorite sugar cookie recipe for the cookie part.
Thanks for trying this recipe and sharing your feedback!
These came out so good! Will definitely be remaking 🙂
Lovely 🙂
So I made these with the help of a video that I found on Pinterest of this recipe, and I will say a few things. The actual cookie is very good and tastes like you would imagine it. However I would definitely not recommend it for new bakers if you follow this recipe exactly I can’t say they will turn out well. The first thing is that the recipe said to cook the jam for 45 minutes. That is way to long I cooked it for half that and it was incredibly thick. If I’d cooked it longer there would be no sauce. I had to turn down the temperature and it was still too long. Second if you follow the recipe for the cream cheese disks you will end up with very big cookies, as it says in the recipe, 2 tablespoons per cookie of cream cheese filling, I did that and I ended up with 8 very large cookies. If you want as many as the recipe claims to make I would do one tablespoon. Because of the very large cookies they take a long time to bake since the recipe isn’t right you have to decide when to take them out. I also have to mention that the instructions for folding in the strawberry jam are unnecessarily confusing I was lucky enough that I found a video of this recipe and it showed me how to fold in the jam, if I hadn’t seen that it wouldn’t have worked well. Overall the cookie is yummy but the recipe instructions need to be inproved majorly.
I appreciate your feedback, Emma! Thanks for sharing. I’m happy they still turned out good for you.
Cookies turned out well! They did not spread too much like some of the other comments are saying, just make sure you cook down the strawberries until you get the specified amount, so the dough isn’t too wet!