Soft Strawberry Cheesecake Cookies Recipe
Introduction
There are few desserts that capture the essence of indulgence quite like cheesecake. Its creamy texture, rich flavor, and versatility make it a timeless favorite. But what if you could enjoy the luxurious taste of cheesecake in the form of a handheld cookie? Enter Soft Strawberry Cheesecake Cookies—a delightful fusion of buttery cookie dough, creamy cheesecake filling, and a swirl of sweet strawberry jam.
This recipe is perfect for anyone who loves the idea of combining two classic desserts into one irresistible treat. Whether you’re baking for a party, preparing a Valentine’s Day gift, or simply craving something special, these cookies will impress with their flavor and presentation.
Why You’ll Love This Recipe
Cheesecake meets cookie: A creamy surprise inside every bite.
Strawberry swirl: Adds fruity sweetness and a pop of color.
Soft and chewy texture: Perfect balance of tender cookie and rich filling.
Crowd-pleaser: Ideal for holidays, birthdays, or gifting.
Ingredients
For the Cookie Dough
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the Cheesecake Filling
8 oz cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
For the Strawberry Swirl
1/2 cup strawberry jam or preserves
Optional: freeze-dried strawberries, crushed, for garnish
Step-by-Step Instructions
Step 1: Prepare the Cheesecake Filling
Beat cream cheese, powdered sugar, and vanilla until smooth.
Scoop teaspoon-sized portions onto a parchment-lined tray.
Freeze for 30 minutes until firm.
Step 2: Make the Cookie Dough
Cream butter, granulated sugar, and brown sugar until fluffy.
Add eggs one at a time, then mix in vanilla.
Whisk flour, baking soda, baking powder, and salt in a separate bowl.
Gradually add dry ingredients to wet mixture until combined.
Step 3: Shape the Cookies
Scoop 2 tablespoons of dough. Flatten slightly.
Place a frozen cheesecake ball in the center.
Cover with more dough to seal.
Place on a baking sheet lined with parchment paper.
Step 4: Add Strawberry Flavor
Swirl a teaspoon of strawberry jam on top of each cookie.
Sprinkle crushed freeze-dried strawberries if desired.
Step 5: Bake
Preheat oven to 350°F (175°C).
Bake for 10–12 minutes until edges are golden but centers remain soft.
Cool on tray for 5 minutes, then transfer to a wire rack.
Baking Tips
Chill dough for 30 minutes before baking for thicker cookies.
Use room-temperature butter for best creaming results.
Freeze cheesecake filling to prevent it from leaking during baking.
Don’t overbake—cookies should be slightly soft in the center.
Variations
Chocolate Strawberry Cheesecake Cookies: Add cocoa powder to the dough.
Lemon Cheesecake Cookies: Replace strawberry jam with lemon curd.
Berry Mix: Use raspberry or blueberry jam instead of strawberry.
Nutty Twist: Add chopped almonds or pistachios for crunch.
Storage & Freezing
Store cookies in an airtight container in the fridge for up to 5 days.
Freeze unbaked cookie dough balls (with cheesecake filling inside) for up to 2 months. Bake straight from frozen, adding 2–3 minutes to bake time.
Serving Ideas
Pair with tea or coffee for an afternoon treat.
Serve warm with a scoop of vanilla ice cream.
Gift in decorative boxes for holidays or birthdays.
Nutritional Information (Approx. per cookie)
Calories: 220
Fat: 12g
Carbohydrates: 25g
Protein: 3g
Final Thoughts
These Soft Strawberry Cheesecake Cookies are more than just a dessert—they’re an experience. Each bite offers the comforting chew of a cookie, the creamy richness of cheesecake, and the fruity brightness of strawberries. They’re versatile enough for everyday enjoyment yet elegant enough for special occasions.