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Strawberry cheesecake cookies with strawberries and cream cheese frosting

Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies offer a delightful combination of soft, chewy texture with a creamy cheesecake-like center bursting with sweet strawberries—a perfect treat for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 6 oz cream cheese, cold Make sure the cream cheese is truly cold.
  • 3 tbsp granulated sugar
  • ½ tsp vanilla extract
Strawberry Jam
  • 12 oz fresh strawberries, diced You can use frozen strawberries if thawed and drained.
  • ¼ cup granulated sugar For the jam preparation.
Cookie Dough
  • 2¾ cups all-purpose flour, spooned and leveled
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • 1 cup unsalted butter, very softened Ensure butter is softened but not melted.
  • 1 large egg Use room temperature egg.
  • 2 tsp vanilla extract
  • ¼ cup sugar, for rolling

Method
 

Prepare Cheesecake Filling
  1. In a medium mixing bowl, mix cream cheese, 3 tablespoons of granulated sugar, and ½ teaspoon of vanilla extract until fluffy.
  2. Scoop the mixture into 18 discs, flatten them, and freeze until solid.
Make Strawberry Jam
  1. In a saucepan, combine diced strawberries and ¼ cup sugar over medium heat.
  2. Smash the strawberries halfway through cooking until it becomes thick and jam-like.
  3. Chill the jam completely in the fridge.
Prepare Cookie Dough
  1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
  3. Add the egg and 2 teaspoons of vanilla extract; beat until pale and fluffy.
  4. Gradually mix the dry ingredients into the butter mixture until just combined.
Create Swirls
  1. Take about ¼ of the dough, flatten it out, and spread about ¼ of the chilled strawberry jam on top.
  2. Repeat this layering process, folding the layers together carefully.
Assemble Cookies
  1. Scoop the dough into 18 portions, flatten each, and place a frozen cheesecake disc in the center, wrapping the dough around it completely.
  2. Shape cookies into thick discs, roll them in extra sugar, and place them on parchment-lined baking sheets.
Bake
  1. Bake in a preheated oven at 350°F (175°C) for 11–12 minutes.
  2. Allow them to cool on the pan for 10 minutes before transferring them to a wire rack.
Cool
  1. Let the cookies cool completely so the cheesecake centers can set.

Notes

Store cookies in an airtight container at room temperature for up to 3 days. They can be frozen for up to 3 months with parchment paper between layers.
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