Soft Strawberry Cheesecake Cookies

These soft and chewy strawberry cheesecake cookies combine the bright flavor of fresh strawberry jam with a creamy cheesecake center wrapped in tender cookie dough. They have become my go-to treat for special occasions and weekend baking sessions, impressing friends and family with each bite.

I first made these cookies for a family birthday and now they are requested anytime strawberries are in season. The balance of sweet strawberry and creamy cheesecake is irresistible.

Ingredients

• Fresh strawberries finely diced: essential for a bright, fruity jam—choose ripe but firm berries for best results
• Granulated sugar: sweetens both jam and cookies—use fine sugar for even dissolving
• Cream cheese softened: provides the creamy filling with a rich tang—use full fat for better flavor and texture
• Unsalted butter softened: creates tender cookie dough—room temperature butter creams better with sugar
• Large egg: adds structure and richness to the dough
• Pure vanilla extract: enhances sweetness and overall flavor
• All-purpose flour: forms the base of cookie dough—weigh if possible to ensure accuracy
• Baking powder: helps cookies rise slightly
• Salt: balances sweetness and boosts flavor
• Homemade thick strawberry jam: gives pockets of berry sweetness with a nice texture—homemade preferred to control consistency

Instructions

Simmer the Strawberries:

Combine diced fresh strawberries with granulated sugar in a medium saucepan. Cook over medium heat for about 45 minutes, mashing the strawberries halfway through to release juices and thicken the mixture. Cook until it reduces to roughly 1/3 cup thick jam. Set aside to cool.

Prepare the Cheesecake Filling:

In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until completely smooth. Divide this mixture into 18 equal portions and flatten each into a disc shape. Freeze these discs on a tray until completely solid to avoid melting when assembled.

Cream Butter and Sugar:

Using a mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light in color and fluffy in texture. Add the egg and vanilla extract and continue beating until the batter is pale and has increased in volume.

Mix Dry Ingredients and Combine:

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter and sugar mixture, mixing just until fully incorporated to avoid overworking the dough.

Incorporate the Strawberry Jam:

Divide the dough into four roughly equal parts, layering a quarter of the homemade thick strawberry jam between each layer in the bowl. Gently fold these layers together creating multiple pockets of jam without fully blending it into the dough.

Form the Cookies:

Scoop out 18 portions of dough, about two tablespoons each. Flatten each portion into a disc. Place a frozen cheesecake disc on top and carefully wrap the dough around to fully encase the cheesecake filling. Shape each into a slightly flattened cookie.

Bake to Perfection:

Preheat your oven to 350 degrees Fahrenheit. Arrange the cookies spaced apart on lined baking sheets. Bake for 11 to 12 minutes until the edges are set but the centers remain soft. Let cool on the baking tray for 10 minutes, then transfer cookies to wire racks to cool completely.

My favorite part has to be the creamy cheesecake center that surprises every bite. They have a way of reminding me of summer family picnics where we shared stories and fresh treats under the sun.

Storage Tips

Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate to keep cheesecake centers fresh longer. Wrap tightly to avoid drying out. For longer storage, freeze cookies individually on a baking sheet then transfer to freezer bags for up to 2 months. Thaw at room temperature before serving.

Ingredient Substitutions

Feel free to swap granulated sugar for coconut sugar for a subtle caramel note. You can replace vanilla extract with almond extract for a nutty twist. Use Greek yogurt mixed with cream cheese to lighten the filling but keep it creamy. If fresh strawberries are not available, substitute with high-quality frozen berries fully thawed.

Serving Suggestions

These cookies shine on their own with a glass of cold milk or hot tea. For a dessert platter, serve with whipped cream and fresh strawberry slices. They’re delightful paired with a scoop of vanilla ice cream or alongside a fruity sparkling beverage.

These strawberry cheesecake cookies are a perfect treat that balances sweet and creamy in every bite, perfect for any occasion.

FAQs about Recipes

→ How do I make the strawberry jam for these cookies?

Cook finely diced fresh strawberries with sugar over medium heat, mashing occasionally, until thickened and reduced to a jam-like consistency.

→ Why freeze the cheesecake filling discs before baking?

Freezing the cheesecake discs firms them up, preventing melting and leakage during baking, so they stay creamy inside the cookies.

→ What is the best way to incorporate the jam into the dough?

Divide the dough into layers with jam spread between, then gently fold to create pockets without fully blending, preserving jam bursts.

→ Can I use store-bought strawberry jam instead?

Homemade thick strawberry jam is recommended for better texture and flavor, but a quality store-bought jam can be used as a substitute.

→ How should I shape the cookies after baking?

While still warm, gently press cookies with a cookie cutter to form perfect circles without disturbing the filling inside.