These Strawberry Cheesecake Cookies bring together the rich creaminess of cheesecake and the sweet, fruity flavor of strawberries in a soft, indulgent cookie. With a cheesecake filling tucked inside a tender cookie dough and swirls of strawberry preserves throughout, these cookies are a decadent twist on a classic dessert favorite.

Why You’ll Love This Recipe

These cookies offer all the charm of a cheesecake, wrapped up in the handheld convenience of a cookie. Perfectly soft with a slight chew, they are bursting with strawberry flavor and feature a luscious, creamy center. Whether for a special occasion or a simple treat, these cookies are both elegant and comforting. They’re also great for gifting or entertaining, thanks to their beautiful presentation and irresistible taste.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cream cheese
Powdered sugar
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Cornstarch
Strawberry preserves or jam
Freeze-dried strawberries (optional, for topping or mix-in)

directions

Prepare the filling: In a small bowl, mix softened cream cheese with powdered sugar until smooth. Scoop into small balls and freeze for at least 30 minutes.
Make the cookie dough: Cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla extract and beat until combined.
Combine dry ingredients: In another bowl, whisk flour, baking soda, salt, and cornstarch. Gradually add to the wet mixture, mixing just until incorporated.
Add strawberries: Gently swirl in strawberry preserves into the dough. Avoid overmixing to maintain the swirl effect. Optionally, fold in crushed freeze-dried strawberries for extra flavor and texture.
Assemble the cookies: Scoop out cookie dough balls, flatten them slightly, and place a frozen cheesecake ball in the center. Wrap the dough around the filling to seal.
Chill: Chill the assembled cookies for 30 minutes to 1 hour to help retain their shape.
Bake: Preheat oven to 350°F (175°C). Place cookies on a baking sheet lined with parchment paper and bake for 12–15 minutes or until edges are set and tops are lightly golden.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Yield: Approximately 18–20 cookies
Prep time: 25 minutes
Chill time: 1 hour (including filling freeze and dough chill)
Bake time: 12–15 minutes
Total time: About 1 hour 40 minutes

Variations

Chocolate chip version: Add white chocolate chips for an extra layer of sweetness.
Lemon twist: Use lemon zest and lemon curd instead of strawberry for a tangy version.
Graham cracker coating: Roll the outside of the cookies in crushed graham crackers before baking for a classic cheesecake feel.
Gluten-free: Use a gluten-free all-purpose flour blend for a gluten-free version.
Fresh strawberries: Replace the preserves with finely diced fresh strawberries for a fresher texture (reduce moisture content first).

storage/reheating

Store the cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. Bring to room temperature before serving, or warm slightly in the microwave for about 10–15 seconds for a soft, fresh-out-of-the-oven feel.

To freeze, place cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight or at room temperature for a few hours.

FAQs

What kind of cream cheese should I use?

Use full-fat block-style cream cheese for the best texture and richness. Avoid spreadable or whipped varieties.

Can I use homemade strawberry jam?

Yes, homemade jam works well. Ensure it is thick enough to avoid making the dough too wet.

Do these cookies need to be refrigerated?

Yes, due to the cheesecake filling, it’s best to store them in the refrigerator.

Can I make the dough ahead of time?

Absolutely. The dough can be made and stored in the refrigerator for up to 48 hours before baking.

Why is my filling leaking out?

Ensure the cream cheese balls are fully frozen and that the dough completely seals around the filling.

Can I use fresh strawberries instead of preserves?

Yes, but make sure to drain them well and chop finely to prevent sogginess.

How do I prevent the cookies from spreading too much?

Chilling the dough before baking helps the cookies retain their shape.

What’s the texture of these cookies like?

They are soft and chewy with a creamy, cheesecake-filled center and slight crisp edges.

Can I omit the freeze-dried strawberries?

Yes, they are optional but enhance the strawberry flavor and add texture.

Are these cookies suitable for gifting?

Yes, they make excellent gifts. Just ensure they stay cool due to the cream cheese filling.

Conclusion

Strawberry Cheesecake Cookies are a delightful fusion of two beloved desserts, combining the rich, creamy indulgence of cheesecake with the soft sweetness of a cookie. Perfect for holidays, special occasions, or everyday indulgence, these cookies are as beautiful as they are delicious. With easy-to-follow steps and customizable options, they are sure to become a favorite in your baking repertoire