Strawberry Cheesecake Cookies
These soft, chewy Strawberry Cheesecake Cookies combine the sweetness of strawberries, the creamy richness of cheesecake, and the buttery goodness of a homemade cookie. Perfect for holidays, tea parties, or any time you need a little comfort and sweetness in your day.
Ingredients
For the Cookie Dough
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling
- 6 oz cream cheese softened
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
For the Strawberry Swirl
- ½ cup strawberry jam or strawberry puree fresh or store-bought
- Freeze-dried strawberry crumbs for topping Optional
Instructions
Make the Cheesecake Filling
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Scoop teaspoon-sized portions of filling onto a lined tray.
- Freeze for at least 30 minutes, or until firm.
Prepare the Cookie Dough
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract; mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and mix until a soft dough forms.
- Gently fold in strawberry jam or puree, swirling lightly for a marbled look.
Assemble the Cookies
- Scoop out a portion of cookie dough and flatten it slightly in your palm.
- Place one frozen cheesecake filling ball in the center.
- Wrap the dough around the filling, sealing it completely.
- Roll into a smooth ball and place on a parchment-lined baking sheet.
Bake
- Preheat oven to 350°F (175°C).
- Bake for 10–12 minutes, or until the edges are slightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack.
Add Finishing Touches
- Once cooled, drizzle extra strawberry sauce or sprinkle freeze-dried strawberry crumbs for added flavor and color.
Notes
- Always freeze the cheesecake filling before baking to prevent leaks.
- Chill the dough for 15–20 minutes before baking for best texture.
- Avoid overbaking; cookies should remain soft in the center.
- For a stronger flavor, use homemade strawberry reduction instead of store-bought jam.
- Store leftovers in the fridge for up to 5 days or freeze for 2 months.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 80mgSugar: 17gCalcium: 25mgIron: 1mg
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