Strawberry Cheesecake Cookie Bites

These strawberry cheesecake cookies bring together buttery sugar cookie dough with homemade strawberry jam and a creamy cheesecake center. Each bite mirrors the flavors of a classic strawberry cheesecake, but delivered in a soft and chewy cookie. Whenever I make these, they never last more than a day or two in my house—jammy strawberries and tangy cream cheese together are just irresistible.

I still remember the first time I tested this recipe I was amazed at how the jammy strawberries created bursts of flavor and my friends asked where I bought these gourmet cookies.

Ingredients

• Cream cheese: The star of the filling Choose a block style instead of the spreadable type for best texture
• Granulated sugar: Gives subtle sweetness and structure Use a fine grain for smooth blending
• Vanilla: Deepens flavor with classic creamy notes Pure extract gives a richer taste
• Fresh strawberries: Freshness is key Select firm ripe berries for ultimate flavor in the jam
• All purpose flour: The base for tender cookies Spoon and level to avoid heavy dough
• Baking powder and baking soda: Help the cookies puff and spread
• Unsalted butter: For rich flavor and chewy texture Use high quality butter and make sure it is very well softened
• Egg: Brings everything together and adds chewiness Let come to room temperature for even mixing
• Salt: Balances the sweetness and brightens the overall taste
• Granulated sugar for rolling: Gives the outside a sweet crisp finish Regular white sugar works great

Step-by-Step Instructions

Prepare the Cheesecake Filling:

Scoop cold cream cheese sugar and vanilla into a small bowl Blend these together using an electric mixer on medium high speed for about 2 minutes Stop when the mixture becomes fluffy and you can no longer feel grains of sugar

Portion and Freeze the Filling:

Divide the cheesecake filling into 18 even portions using two teaspoons for each Drop them onto a parchment lined baking sheet Flatten each to form a thick disc rather than a round ball Freeze until solid so the filling holds up in the oven

Cook the Strawberry Jam:

Combine finely diced strawberries and sugar in a medium pot Cook on medium heat for around 45 minutes Stir regularly and use a wooden spoon to mash part of the berries as the mixture thickens The finished jam should be reduced and thick like pie filling Chill it in the fridge

Mix the Dry Ingredients:

In a medium bowl whisk together the flour baking powder baking soda and salt Set aside so you can add it all at once later

Cream the Butter and Sugar:

Using an electric mixer cream very softened butter together with granulated sugar for about 2 minutes Beat until visibly light and fluffy so the cookies bake up soft

Add Eggs and Vanilla:

Add egg and vanilla to the butter sugar mixture Beat on medium speed about 1 to 2 minutes Stop when the batter looks pale and fluffy

Combine Dry and Wet:

Add your prepared flour mixture to the wet ingredients Blend together on low speed just until you see no more streaks of flour For tender cookies do not over mix

Swirl in Jam:

Divide the dough and jam as noted Layer one quarter of the dough flat Top with a quarter portion of jam and repeat until all is used up Use a rubber spatula to cut and gently fold the dough so there are thick streaks of jam You want visible jammy pockets not a fully pink dough

Stuff and Shape Cookies:

Divide the finished dough into 18 portions Flatten each portion Poke a frozen cheesecake disc in the middle Wrap the dough around and pinch to fully cover the filling Shape into thick discs instead of round balls for even baking

Roll in Sugar:

Roll each dough disc in granulated sugar for a sparkling finish on the cookies

Bake:

Place 6 cookies at a time onto parchment lined baking sheets Bake at 350 F for 11 to 12 minutes or until lightly golden These cookies will not spread a lot

Cool and Serve:

Let the cookies cool 10 minutes on the sheet then transfer to a rack so they set up fully The cheesecake filling should be creamy but not runny when fully cool

My favorite part of making these cookies is swirling in the homemade jam Watching the ribbon of fresh strawberries wind through the dough reminds me of the cakes my grandmother used to bake every summer with berries from her garden.

Storage Tips

Store cookies in an airtight container in the fridge for up to five days for optimal filling freshness. Let them come to room temperature before eating if you like a soft creamy center. For longer storage freeze the cookies on a tray then transfer to a freezer bag. Thaw overnight in the fridge before enjoying.

Ingredient Substitutions

If strawberries are out of season try diced frozen strawberries just thaw and drain first. You can swap cream cheese for a dairy free alternative though the filling will be slightly less rich. For the jam substitute raspberries or blueberries if you want to mix up the flavor.

Serving Suggestions

Serve these cookies with a cold glass of milk or even a scoop of vanilla ice cream for a strawberries and cream vibe. For parties arrange them on a platter with fresh strawberry slices and mint for a pretty presentation. They turn every coffee break or picnic into a celebration.

Cultural Notes

Cheesecake and soft sugar cookies are beloved American classics. These mashup cookies take inspiration from summer strawberry festivals and New York style cheesecake. Bringing the two together in a handheld treat makes for a fun modern dessert you would find in an artisan bakery or as part of a summer picnic basket.

FAQs about Recipes

→ How do I keep the cheesecake filling from melting out?

Freeze the cream cheese filling completely before assembling the cookies, and make sure it's fully enclosed in dough before baking.

→ Can I use store-bought strawberry jam?

Yes, but homemade jam gives stronger strawberry flavor and the right thickness for folding into dough.

→ Why do the cookies need to be slightly flattened before baking?

Flattening helps ensure even baking and the classic chewy texture with soft centers.

→ How do I store these cookies for maximum freshness?

Keep in an airtight container at room temperature for up to three days, or refrigerate for longer shelf life.

→ Can these be made ahead?

Absolutely! Both the cream cheese filling and cookie dough can be prepped a day in advance and assembled just before baking.

→ Is it possible to freeze baked cookies?

Yes, freeze in a single layer then transfer to a bag or airtight container for up to two months. Thaw at room temperature to enjoy.