Dessert

Strawberry Cheesecake Cookies Recipe

ByAndria Russo February 20, 2026February 20, 2026

Introduction

These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the fresh, fruity burst of strawberries. Soft, swirled with sweet jam, and filled with a cold cheesecake center, they’re a delightful treat perfect for any occasion.

A close-up view of a stack of three cookies sitting on a white marbled surface, with the top cookie split in half to show its inside. Each cookie has a light golden-brown dough base with red swirls throughout, covered in a sugary coating. Inside, there are two visible soft layers: a creamy white filling in the center and a thin layer of red fruit jam just above it. Fresh strawberries and a small white flower are blurred in the background, adding color and a fresh feel to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz (170g) cream cheese, cold
3 tbsp (38g) granulated sugar
½ tsp vanilla extract
12 oz (340g) fresh strawberries, diced
¼ cup (50g) granulated sugar (for jam)
2¾ cups (344g) all-purpose flour, spooned and leveled
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (200g) granulated sugar
1 cup (227g) unsalted butter, very softened
1 egg, room temperature
2 tsp vanilla extract
¼ cup (50g) sugar, for rolling

Instructions

Step 1: In a bowl, mix the cold cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract until fluffy. Scoop the mixture into 18 small discs, flatten them slightly, and freeze until solid.
Step 2: In a saucepan over medium heat, cook the diced strawberries with ¼ cup granulated sugar, mashing halfway through, until the mixture thickens into a jam-like consistency (about ⅓ cup). Let it chill completely.
Step 3: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
Step 4: Cream the softened butter and 1 cup granulated sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract; beat until pale and well combined.
Step 5: Gently mix the dry ingredients into the wet ingredients just until combined.
Step 6: To create swirls, press ¼ of the dough flat in a bowl, top with ¼ of the chilled strawberry jam, and repeat the layering. Fold gently to form ribbons, being careful not to overmix.
Step 7: Divide the dough into 18 portions. Flatten each portion, place a frozen cheesecake disc in the center, and wrap the dough completely around it.
Step 8: Shape each cookie into a thick disc, roll it in the reserved ¼ cup sugar, and place on parchment-lined baking sheets.
Step 9: Bake in a preheated oven at 350°F (175°C) for 11–12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Step 10: Let the cookies cool completely so the cheesecake centers can set before enjoying.

Tips & Variations

Use frozen cream cheese discs to prevent the cheesecake center from melting too quickly during baking.
Try substituting fresh strawberries with raspberries or blueberries for a different fruit flavor.
For extra flavor, add a teaspoon of lemon zest to the strawberry jam mixture.

Storage

Store the cookies in an airtight container in the refrigerator for up to 4 days to keep the cheesecake centers fresh. You can also freeze them for up to 1 month; thaw in the refrigerator before serving. Reheat briefly at room temperature if desired.