Why Make This Recipe

Strawberry Cheesecake Cookies are an amazing treat that combine the best parts of cheesecake and cookies. They are soft, sweet, and full of fruity flavor, making them perfect for any occasion. Whether you’re having a party, a picnic, or just want to enjoy a delicious dessert at home, these cookies will please everyone. Plus, they are fun to make!

How to Make Strawberry Cheesecake Cookies

Ingredients:

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla
12 oz (340 g) fresh strawberries, hulled and finely diced
1/4 cup (50 g) granulated white sugar
2 3/4 cups (344 g) all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (200 g) granulated white sugar
1 cup (227 g) unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla
1/4 cup (50 g) granulated white sugar, for rolling dough

Directions:

Line a small cookie sheet with parchment paper. In a small bowl, mix cold cream cheese, 3 tbsp of sugar, and 1/2 tsp of vanilla until fluffy. Scoop filling into 18 portions, flatten slightly, and freeze.
Cook diced strawberries with 1/4 cup sugar over medium heat for about 45 minutes, smashing strawberries halfway, until thick. Chill in the refrigerator.
Preheat oven to 350℉ (175℃) and line baking sheets with parchment.
In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat softened butter and 1 cup sugar until fluffy. Add egg and 2 tsp vanilla; mix until pale.
Mix in dry ingredients until combined. Layer the dough with jam and cut into quarters to create pockets of jam.
Scoop dough, encase frozen cheesecake disc, flatten into discs, and roll in reserved sugar.
Bake cookies on prepared sheets for 11-12 minutes. Use a cookie cutter post-baking for perfect rounds.
Cool for 10 minutes before transferring to a rack.
Serve warm or at room temperature, optionally with ice cream.

How to Serve Strawberry Cheesecake Cookies

These cookies are best served warm or at room temperature. You can enjoy them on their own or pair them with a scoop of ice cream. They also make great snacks for parties, picnics, or gatherings with friends and family.

How to Store Strawberry Cheesecake Cookies

Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them individually wrapped in plastic wrap and then in a freezer bag for up to 3 months. Just remember to let them thaw before enjoying!

Tips to Make Strawberry Cheesecake Cookies

Make sure your cream cheese is cold for easy mixing.
Don’t rush the strawberry cooking process; it helps to get the right thickness for the jam.
Use fresh strawberries for the best flavor, but frozen can work in a pinch if you thaw and drain them well.

Variation

You can change the fruit in these cookies! Try using blueberries or raspberries instead of strawberries for a different taste. You can also add some white chocolate chips to the dough for extra sweetness.

FAQs

Can I use crumbled cheesecake instead of cream cheese?
No, crumbled cheesecake will not work as a substitute. You need cream cheese to create the fluffy filling.

Can I make these cookies ahead of time?
Yes! You can prepare the cookie dough and fill it with cheesecake and strawberry jam, then freeze the cookies before baking. Just bake them fresh when you’re ready to enjoy!

How do I know when the cookies are done?
The cookies should be lightly golden on the edges. Keep an eye on them while baking to avoid overcooking.

Strawberry Cheesecake Cookies