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!
Amaizing!
Ddd
Absolutely obsessed ?
These are so delicious. I made a raspberry jam to go in it because that’s what I had on hand.
Everything besides the combining of the dough and jam was straight forward. I got it all combined in the end, it was just a tad confusing.
I’m unsure if the texture of the cookie is supposed to be doughy. I baked them all for 11- 12 minutes, and while the bottoms and sides are just golden, their texture is underbaked. I don’t mind this texture, I think it suits the cookie. I just wasn’t sure if that is the intent.
These are so delicious. I made a raspberry jam to go in it because that’s what I had on hand.
Everything besides the combining of the dough and jam was straight forward. I got it all combined in the end, it was just a tad confusing.
I’m unsure if the texture of the cookie is supposed to be doughy. I baked them all for 11- 12 minutes, and while the bottoms and sides are just golden, their texture is underbaked. I don’t mind this texture, I think it suits the cookie. I just wasn’t sure if that is the intent.
Hice la receta y a todos en mi familia les encanta, la descripción de todo es increíble y las medidas 2
for sharing ??
I made these cookies with blueberry jam instead of strawberry and they turned out amazing! Highly recommend this recipe, it was very easy to follow :))
I NEVER stray from a new recipe, as far as ingredients and instructions. I want to make sure I do it exactly as shown first before I allow myself creative liberty. I did exactly everything that this recipe said, and these were a disaster to make. They taste good, but the hassle I went through on these wasn’t enough to do it again lol. Please note, this is not a slight on the baker or blog or anything. I make several of these recipes often. This one was just too much for today I guess lol. Glad they taste good at least ??
They are easy to make and taste amazing 10/10
Do you have enough ads on this website? jesus christ i can’t even get the ingredients list
Jump to Recipe > Print button (leaves only ingredients and instructions). Problem Solved.
These were delicious! I had made my own cream cheese and strawberry jam which was fun to do! My cookies seemed to spread out more during the baking than yours, any tips for that?
Instant hit at the family renunion! Sister-in-law is mildly allergic to strawberries…and still decided to eat three lol.
My neighbor made these for us, and they are one of the most delicious cookies I’ve ever had! I begged for the recipe!
11-12 minutes baking time is too short. First batch I did for 11 min. Second batch I did for 12. Third batch was 13 min. Every one is underbaked. They taste like raw cookie dough. My oven had preheated for 3 hours.
I concur. I’m trying 16 min for bake time. They are very doughy. But delicious
I made it the first time and baked for 13min then made it again and baked for 18. I recommend the 18 because they came out more stable and not too soft to where they left like it’ll fall apart
Do you think I can freeze the jam and use at a later date? I ordered a flat of strawberries and would love to have them in baggies ready to go so I don’t have to make the jam every time. Thank you!
I really love this recipe and it worked very well and it’s so delicious!!
I replaced the homemade strawberry jam with the canned one and it turned out great too, but i will definitely try it again with the homemade strawberry jams!!
I have one comment that i was a bit confused about in the recipe, which is the butter grams, i added the same amount that was written “227 g” but it turned out a little buttery, so should i lower the amount next time? Because i really wanna make it again but I’m not confident about the amount of time butter
Mmmmmm
I changed things up a bit but these were delicious. My family is already asking for another batch.
Wow, I can’t wait to make these!!! After making the oreo, pumpkin and lemon cheesecake cookies I tried making my own version of a strawberry one using strawberry emulsion but it didn’t look anything like this, crumbled and was too sweet- the strawberry jam is such a great idea and makes for such a delicate look while adding just the right flavour. Really really great idea, thank you!!!
Simplemente deliciosas ?
I have never left a review on a recipe but these turned out to be such a complete disaster that I had to. I bake very regularly and followed each step to the T, I even used a scale to measure rather than measuring cups for precision. While putting together the ingredients I thought “wow this seems like a lot of flour” but I continued with recipe because I saw how good they looked on her IG video. The cookies were a huge pain to make and took much longer to make and despite making three different trays at varying times since the 11-12 min was far too short each batch came out undercooked and ended up tasting way too much like flour. I spent a lot of time making these only to be seriously disappointed.
Don’t waste 3+ hours of your life.
Today I’m make it OMG so delisshh thank you for share recipe ?????God bless you
These cookies do not disappoint! They are time consuming, but totally worth it. The look, taste, texture, everything is perfection. Great and unique addition to add to your cookie lineup.
These were amazing! My family loved them!
I only cooked the strawberries for 20 minutes on medium heat and they were already burned even with stirring…? What did I do wrong??
Amazing cookies! I made these for a potluck and they were a hit! Everything is just straightforward and the taste is out of this world ? Not my first time trying to bake your recipes. Love them
These were tasty, but a few issues. They were a lot of steps. The bake time was way too short- i ended up having to bake for 18 minutes so they were cooked through! Even at 14 min they were raw on top. The final taste was very mild strawberry flavor-mostly tasted like a tasty sugar cookie with cream cheese. I think if i made them again, i’d use more jam and just use store bought jam-less work and sweeter.
They are the best cookies ever!!!
I do think I either measured the butter or flour wrong and it was so difficult to actually make. I’ve tried twice now and the dough just won’t dough. Still amazing!!
Hello,I just finished making these wonderful cookies and they turned out great!Very fun to make,I only wish I had had more strawberries as I was short by about 4oz. also I ended baking for 13 minutes instead of 11-12 on a whole I love all the recipes I have gotten from here.
Thank You!!
Wooooow
Excellent cookies in my life
Thank you♡
Family loved them
They are soo perfect and pretty, my boyfriend doesn’t even like cream cheese and he loved these
Sou do Brasil, fiz essa receita passo a passo e deu super certo, ficou uma delícia!!
Fiz a receita e ficou uma delícia!
These were absolutely perfect!
My sister and boyfriend sent these to me on the same day. They found them on social media and felt I could master them. I SO DID. The recipe is great. I used strawberry extract instead of the vanilla with the cream cheese and I made the cream cheese balls a little bigger. The cookies are AMAZING, thank you for the instructions.
Yummy! The cream cheese middle is a nice surprise when you bite in. I followed your recipe but neglected to roll the cookie balls in the sugar. I’m guessing this would have helped the dough to not stick to fingers as much whilst shaping. These are substantial cookies and I did need to bake for 17 mins. I will make them again when strawberries are in season and perhaps smaller and darker strawberries will add a more pungent strawberry flavor… or I’ll use strawberry extract instead of vanilla. Delicious. Thanks for sharing!
Oops.. forgot to rate
Such a beautiful and tasty recipe. I didn’t have the confidence to make them but they came out wonderfully. Got me thinking of trying a mango flavoured one.
One of my new favorites from In Bloom! I plan on making these again but doubling the batch. For doubling the jam, how much extra time should I give for it to cook down to the same consistency?
I’ll finish making them tomorrow! They’re in the fridge now
I hated making these! I will never make these cookies ever again! I followed every instruction and they still look like poop on a plater. I almost burnt my cousin while making these. Please make more clear instructions next time. ???????????????????????????????????????????
Sorry, I forgot cook them so that’s why they look like poop on a plater.?
Too doughy as has been commented here before. I did my best to follow the steps, resisting the urge to substitute anything for anything, and what came out of the oven looked like cookies but on the inside was just kind of raw and way too sweet. The inner cheese was nice but the cookie dough itself was a disappointment. Maybe I’ll try to just bake regular cookies and make it a cookie sandwich with that stuff in between.
These were very good and worked at about 4800ft elevation. Just be aware that it took us about 2x as long as the advertised time to make them, so don’t start at 7pm like we did!
I do want to add that I did need to bake each batch for about 15-18 minutes for them to be fully cooked.
Is the perfect reset the cookies
I loved this so much, I made a peach version too, it was soo good. Thank you so muccch!!
the cookies came out amazing and the recipe was very easy to follow. I had to remake the jam once however because 45 minutes was a way to long the the jam came out burnt. I let it cook for about 20-25 mins the second time. Additionally baking the cookies for about 15 mins rather than 12 gives the cookies a much less doughy texture.
It was a very involved cookie but it was worth it for me! The flavor is so good. Next time I’ll add more strawberry. I used a total of 13 oz of hulled and diced berries.
I used the chilled cream cheese to make the cheesecake filling, against my own thought process and I’m glad I listened to the directions as the filling came out really nicely and didn’t take as long to firm in the freezer.
EVERY OVEN HAS DIFFERENT COOK TIMES. Mine came out perfect after 13 minutes. Not doughy, very soft with a nice golden bottom.
I’m very excited to make these again!!
How do I store these?
I made these but subbed the flour for Bobs mill gluten free flour. They came out perfect! A huge hit at the cookout!!
The flavor of these is great, but my god what a pain in the a** to make. The dough was extremely sticky and hard to work with, and I ended up having to bake each batch for at least 20 minutes a piece, if not longer. They taste good, but I will not be making these again.