Soft Strawberry Cheesecake Cookies – A Creamy Strawberry Delight
Soft Strawberry Cheesecake Cookies are the perfect fusion of buttery sugar cookies, creamy cheesecake filling, and sweet homemade strawberry jam. If you’re a fan of strawberry cheesecake and soft-baked cookies, this recipe delivers both in one dreamy bite. With fresh strawberry flavor and a smooth, tangy center, these cookies bring a bakery-level treat straight to your kitchen.
Why You’ll Love This Recipe
- Soft, thick, and indulgent cookie texture
- Creamy cheesecake filling that stays smooth
- Real strawberries – no artificial flavoring
- Beautiful for Pinterest and holiday trays
- Freezer-friendly and easy to make ahead
- Great for all seasons — spring, summer, or cozy weekends
Soft Strawberry Cheesecake Cookies – A Creamy Strawberry Delight
Ingredients
Strawberry Jam
Cheesecake Filling
Cookie Dough
1 cup finely diced fresh strawberries1/4 cup granulated sugar8 oz cream cheese, softened1/4 cup granulated sugar1/2 tsp vanilla extract1 cup unsalted butter, softened1 cup granulated sugar1 large egg1 tsp vanilla extract3 cups all-purpose flour1/2 tsp baking powder1/4 tsp salt1/3 cup thick homemade strawberry jam
Instructions
Step 1: Make the Strawberry JamCombine strawberries and sugar in a saucepan. Cook over medium heat for about 45 minutes, stirring occasionally. Mash berries halfway through. Once thickened and reduced to about 1/3 cup, set aside to cool.Step 2: Prepare the Cheesecake FillingIn a bowl, mix cream cheese, sugar, and vanilla until smooth. Divide into 18 discs and freeze completely — this keeps the cheesecake center intact during baking.Step 3: Make the Cookie DoughCream the butter and sugar until light. Add egg and vanilla, beating until pale. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the wet.Step 4: Add the Strawberry JamDivide dough into 4 sections. Flatten each and layer with jam. Gently fold without fully mixing, creating beautiful strawberry swirls.Step 5: Assemble the CookiesScoop dough into 18 portions (2 tbsp each). Flatten, place a frozen cheesecake disc in the center, and wrap dough around it. Shape into thick rounds.Step 6: BakePreheat oven to 350°F (175°C). Place cookies on lined sheets and bake for 11–12 minutes, until edges are set. Cool on the tray for 10 minutes, then transfer to a rack.
Notes
Ingredients
Strawberry Jam
- 1 cup finely diced fresh strawberries
- 1/4 cup granulated sugar
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup thick homemade strawberry jam
Instructions
Step 1: Make the Strawberry Jam
Combine strawberries and sugar in a saucepan. Cook over medium heat for about 45 minutes, stirring occasionally. Mash berries halfway through. Once thickened and reduced to about 1/3 cup, set aside to cool.
Step 2: Prepare the Cheesecake Filling
In a bowl, mix cream cheese, sugar, and vanilla until smooth. Divide into 18 discs and freeze completely — this keeps the cheesecake center intact during baking.
Step 3: Make the Cookie Dough
Cream the butter and sugar until light. Add egg and vanilla, beating until pale. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the wet.
Step 4: Add the Strawberry Jam
Divide dough into 4 sections. Flatten each and layer with jam. Gently fold without fully mixing, creating beautiful strawberry swirls.
Step 5: Assemble the Cookies
Scoop dough into 18 portions (2 tbsp each). Flatten, place a frozen cheesecake disc in the center, and wrap dough around it. Shape into thick rounds.
Step 6: Bake
Preheat oven to 350°F (175°C). Place cookies on lined sheets and bake for 11–12 minutes, until edges are set. Cool on the tray for 10 minutes, then transfer to a rack.
Tips & Tricks
- Don’t skip freezing the cheesecake filling — it prevents leaks
- Use thick jam to avoid making the dough too wet
- Slightly underbake for that ultra-soft center
- Use a cookie scoop for uniform sizes
- Cookies can be frozen after baking or as dough balls
Details
Prep Time: 1 hour (includes chilling & jam)
Cook Time: 12 minutes
Total Time: 1 hour 15 minutes
Yield: 18 cookies
Category: Dessert
Method: Baking
Cuisine: American
Difficulty: Moderate
Dietary Notes: Vegetarian, nut-free
Notes
These cookies are best eaten slightly warm or at room temperature. Store in the fridge for a cheesecake-like bite, or freeze and reheat for later indulgence.
FAQ – Frequently Asked Questions
Can I use store-bought jam?
Yes, but make sure it’s thick and not runny to keep the dough stable.
Can I skip the cheesecake center?
Absolutely! You’ll still have delicious strawberry cookies.
Can these cookies be frozen?
Yes — freeze baked cookies or assembled dough balls for up to 2 months.
Storage
Store cookies in an airtight container in the refrigerator for up to 5 days. Freeze for longer storage and reheat slightly before serving.
Similar Recipes
- Strawberry Cream Cheese Muffins
- Raspberry Jam Thumbprint Cookies
- Cheesecake Stuffed Chocolate Cookies
- Lemon Curd Filled Sugar Cookies
Conclusion
If you’re looking for a unique twist on traditional cookies, Soft Strawberry Cheesecake Cookies are it. Sweet, creamy, and bursting with real strawberry flavor — they’ll impress anyone lucky enough to get a bite. Perfect for gifting, sharing, or treating yourself!