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The Ultimate Guide to Strawberry Cheesecake Cookies: A Bite-Sized Slice of Heaven

The Ultimate Guide to Strawberry Cheesecake Cookies: A Bite-Sized Slice of Heaven
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These Strawberry Cheesecake Cookies taste just like a slice of strawberry cheesecake wrapped in a warm, buttery cookie. They’re tender, fruity, and stuffed with a delicious creamy center. This recipe takes a little time because of the filling and homemade jam — but every step is simple, and the results are next-level amazing!

Ingredients

Scale

Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold

  • 3 tbsp (38 g) granulated sugar

  • ½ tsp vanilla extract

Strawberry Jam

  • 12 oz (340 g) fresh strawberries, hulled and finely diced

  • ¼ cup (50 g) granulated sugar

Cookie Dough

  • 2 ¾ cups (344 g) all-purpose flour

  • ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup (200 g) granulated sugar

  • 1 cup (227 g) unsalted butter, very soft

  • 1 egg, room temperature

  • 2 tsp vanilla extract

  • ¼ cup (50 g) granulated sugar (for rolling)

Instructions

1. Make the Cheesecake Filling

  1. Line a small baking sheet with parchment.

  2. Beat cream cheese, sugar, and vanilla until fluffy.

  3. Scoop into 18 portions (2 tsp each) and slightly flatten into discs.

  4. Freeze until solid.

2. Make the Strawberry Jam

  1. Add strawberries + sugar to a saucepan over medium heat.

  2. Cook about 45 minutes, smashing as you go.

  3. Stir more often as it thickens.

  4. Reduce to a heaping ⅓ cup, then chill.

3. Make the Cookie Dough

  1. Preheat oven to 350°F (175°C). Line 2 baking sheets.

  2. Whisk flour, baking powder, baking soda, and salt—set aside.

  3. Beat softened butter + sugar until fluffy (about 2 minutes).

  4. Add egg + vanilla; mix until creamy.

  5. Add dry ingredients and mix just until combined.

4. Add the Strawberry Jam

To evenly swirl the jam:

  1. Spread ¼ of the dough at the bottom of the bowl.

  2. Add ¼ of the jam on top.

  3. Add more dough + jam in layers until all are used.

  4. Gently “cut and fold” the dough so the jam forms pockets—don’t fully mix.

5. Assemble the Cookies

  1. Scoop dough into 18 portions (2 tbsp each).

  2. Flatten the dough slightly.

  3. Place a frozen cheesecake disc in the middle.

  4. Wrap the dough around it completely.

  5. Shape into slightly flattened discs.

  6. Roll each cookie in sugar.

6. Bake

  • Bake 6 cookies at a time for 11–12 minutes.

  • If desired, use a round cutter to “scoot” the cookies into a perfect circle.

  • Cool 10 minutes, then move to a rack.

Notes

  • Freeze the cheesecake filling fully — this keeps the center creamy, not messy.

  • Do not overmix the jam into the dough—you want visible strawberry swirls.

  • Use very soft butter so the dough stays tender.

  • Slightly flatten the dough balls so they spread correctly.

Find it online: https://chocotune.com/the-ultimate-guide-to-strawberry-cheesecake-cookies-a-bite-sized-slice-of-heaven/