Strawberry Cheesecake Cookies

There’s something magnetic about the smell of butter and vanilla meeting warm strawberry—an aroma that drifts through the kitchen and invites everyone to linger. These Strawberry Cheesecake Cookies deliver a tender, slightly crisp edge with a pillowy center: when you bite in, you get a cool ribbon of frozen cream-cheese filling and a bright, jammy pocket of strawberry. The contrast — creamy tang, sweet jam, and the rich, buttery cookie — creates a mini dessert that tastes like summer memories in every bite.

They’re perfect for slow weekend breakfasts with coffee, a picnic basket on a sunlit afternoon, a thoughtful homemade gift, or a dessert table at family gatherings and showers. Quick enough to make ahead, impressive enough for parties, and utterly comforting for cozy nights in.

At a Glance

Prep time: 45 minutes active (plus 45 minutes jam cooking and freezing time for filling)
Cook time: 11–12 minutes per batch
Total time: About 2.5–3 hours (includes jam reduction and freezing the cream cheese discs)
Servings: 18 cookies
Difficulty: Moderate (requires chilling/freezing and some assembly to encase the filling)

Nutrition Highlights

Nutrition estimates are approximations calculated using USDA FoodData Central values for the ingredient components; values will vary slightly depending on brands and specific measures. These figures are provided for guidance only.

Per serving (1 cookie — recipe makes 18):

Calories: ~280 kcal
Protein: ~3 g
Total Carbohydrate: ~33 g
- Sugars (total): ~18 g (added sugar ~17 g)
- Dietary Fiber: ~1 g
Total Fat: ~15 g
- Saturated Fat: ~9 g
Sodium: ~95 mg

Notes on accuracy: Estimates above were compiled from USDA FoodData Central nutrient profiles for standard ingredients (all-purpose flour, unsalted butter, granulated sugar, cream cheese, egg, strawberries). If you need a precise label for medical or clinical reasons, analyze your exact brands and portions using a nutrition calculator or consult a registered dietitian. (Sources consulted: USDA FoodData Central; Mayo Clinic nutrition guidance for portion context.)

Perfect For…

Celebratory gatherings: They look refined and travel well for potlucks and showers.
Comfort baking: The creamy center and warm strawberry flavor make them a nostalgic treat.
Make-ahead hosting: You can prepare components in advance (jam and cheesecake discs) and assemble the day of.
Seasonal cooking: Use ripe summer strawberries for the brightest flavor; they’re also delightful during Valentine’s or spring brunches.

Preparation Guide

Ingredients

1 cup finely diced fresh strawberries (for jam)
1/4 cup granulated sugar (for jam)
8 oz (226 g) cream cheese, softened
1/4 cup granulated sugar (for cream cheese filling)
1/2 tsp vanilla extract (for cream cheese filling)
1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar (for cookie dough)
1 large egg
1 tsp vanilla extract (for cookie dough)
3 cups all-purpose flour (about 360 g)
1/2 tsp baking powder
1/4 tsp salt
1/3 cup homemade thick strawberry jam (prepared from the strawberries & sugar above)

Optional ingredients and substitutions

Butter: Can substitute with 1 cup (226 g) vegan butter for a dairy-free cookie base (cream cheese filling will need a vegan cream-cheese substitute).
Flour: For a gluten-free version, use a 1:1 gluten-free flour blend and add 1–2 teaspoons xanthan gum if the blend lacks it.
Sugar: Replace some or all granulated sugar in the dough with coconut sugar for a different flavor profile (color will be darker).
Jam: Use store-bought thick strawberry jam if short on time (reduce sugar in jam step if using fresh berries without added sugar).

Step-by-step Instructions

Make the thick strawberry jam: Combine the 1 cup finely diced strawberries and 1/4 cup granulated sugar in a medium saucepan. Cook over medium heat for approximately 45 minutes, mashing halfway through, until thickened and reduced to about 1/3 cup. Set aside to cool.
Prepare the cheesecake filling: Mix 8 oz softened cream cheese, 1/4 cup granulated sugar, and 1/2 tsp vanilla extract until completely smooth. Divide into 18 equal portions and flatten each into a small disc (about 3/4 inch diameter). Place the discs on a tray and freeze until completely solid (at least 1–2 hours).
Make the cookie dough: Beat 1 cup softened unsalted butter and 1 cup granulated sugar together until light and fluffy (about 3–4 minutes using a stand mixer). Add 1 large egg and 1 tsp vanilla extract and continue to beat until the mixture is pale and voluminous.
Combine dry ingredients: Whisk together 3 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl.
Incorporate dry ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined. Avoid overmixing to keep cookies tender.
Create jam layers: Divide the dough into four parts right in the mixing bowl. Spread a layer of dough, then layer a portion of the cooled jam between flattened sections of dough to evenly distribute. Cut the layered dough into quarters and gently fold each section to create pockets of jam without fully blending.
Portion and assemble: Scoop dough into 18 portions (~2 tablespoons each). Flatten each portion into a small disc, place one frozen cheesecake disc on top, then place another flattened dough portion over and wrap the dough around to fully encase the cheesecake filling and jam pocket. Gently shape into slightly flattened discs.
Bake: Preheat the oven to 350°F (175°C). Arrange cookies about 2 inches apart on parchment-lined baking sheets. Bake for 11–12 minutes, until edges are set and bottoms are lightly golden. Centers will still look soft but should not be raw.
Cool: Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Cooling lets the filling set and prevents the cream cheese from leaking.

Practical tips

Don’t skip freezing the cheesecake discs — the colder the filling, the better it maintains shape and avoids melting into the dough.
Avoid overworking the dough; stop mixing as soon as flour disappears to keep cookies tender.
If jam leaks, it likely means the dough was too thin in that area; shape and seal well when wrapping each cookie.
If you want a glossier finish, brush lightly with a thin wash of milk before baking (optional).

Best Pairings

Classic pair: A hot cup of medium-roast coffee or black tea to balance sweetness.
Brunch: Serve alongside lemon ricotta pancakes or a fruit platter.
Dessert duo: Plate two cookies with a scoop of vanilla bean ice cream and a drizzle of reserved strawberry jam.
Kid-friendly: Pair with cold milk or a strawberry milkshake for an indulgent snack.

Shelf Life & Storage

Room temperature: Store in an airtight container at room temperature for up to 2 days (best eaten within 24–48 hours for texture).
Refrigeration: Keeps well in an airtight container in the refrigerator for up to 5 days (refrigeration helps preserve the cream cheese filling).
Freezer: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving or reheat briefly in a 300°F oven for 6–8 minutes.

Insider Secrets

Texture balance: For a tender crumb, weigh your flour rather than scooping it — too much flour makes dense cookies.
Filling stability: Use full-fat cream cheese for the best texture and to avoid excess water content that can make fillings runny.
Jam consistency: The jam needs to be thick and reduced; if it’s too watery, it will leak during baking. Aim for a glossy, spreadable jam that holds a peak.
Even baking: If baking multiple sheets, rotate halfway through to account for hot spots in your oven.

Creative Twists

Lemon-strawberry: Add 1 teaspoon lemon zest to the dough and a bit of lemon juice to the jam for a bright citrus lift.
Chocolate swirl: Fold 1/2 cup mini dark chocolate chips into the dough for chocolate-strawberry-cheesecake flavor.
Vegan option: Use vegan butter and a firm vegan cream-cheese alternative; replace the egg with 3 tablespoons aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water).
Gluten-free: Replace the flour with a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend lacks binding agents; bake a minute longer if needed.
Mini bites: Make smaller 1-tablespoon cookies for party platters — adjust baking time to 8–9 minutes.

Frequently Asked Questions

Q: Can I use store-bought jam instead of making the jam?
A: Yes. Use a thick, high-quality strawberry jam. If store-bought jam is runny, strain off excess syrup or simmer it to thicken before using.

Q: How do I stop the cream cheese filling from leaking?
A: Freeze the cream cheese discs solid before assembly and seal the cookie dough well around the filling. Avoid making the outer dough too thin.

Q: Can I assemble these ahead of time?
A: Yes. You can prepare the jam and freeze the cream-cheese discs up to 2 days ahead. Fully assembled raw cookies can be frozen for up to 3 months; bake from frozen, adding a couple of minutes to the baking time.

Q: My cookies spread too much — what should I change?
A: Chill the dough for 30 minutes before shaping, reduce oven temperature by 10–15°F, or ensure your butter wasn’t overly soft/melting when mixing.

Q: Want a lighter version?
A: Try reducing sugar slightly or swapping half the butter with unsweetened applesauce (texture will change). Using low-fat cream cheese can reduce calories but may affect filling firmness.

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Conclusion

I hope this recipe inspires you to fill your kitchen with the warm, sweet scent of strawberries and butter — and a few delighted smiles. If you want a commercial comparison or store-bought alternative for inspiration, check the product listing for Strawberry Cream Cheese Cookies 13-Count at Publix. For another homemade take and visual step-throughs, you might enjoy the version at Strawberry Cheesecake Cookies on Cookie Dough Diaries.

If you try these cookies, please share a photo or comment — I love hearing how readers adapt recipes and make them their own. Happy baking!