🍓🍪💗 Strawberry Cheesecake Cookies – Soft, Creamy & Bursting with Sweet Berry Bliss!

🍓🍪💗 Strawberry Cheesecake Cookies – Soft, Creamy & Bursting with Sweet Berry Bliss!

These Strawberry Cheesecake Cookies are everything you love about a classic cheesecake — creamy, fruity, and decadent — transformed into a soft, chewy cookie! 🍓✨ Each bite delivers a delightful contrast of textures: buttery cookie dough, tangy cream cheese filling, and bursts of real strawberries. They’re perfectly sweet, slightly tart, and irresistibly soft, with that melt-in-your-mouth richness that makes it impossible to stop at one. Whether for Valentine’s Day, summer parties, or cozy baking days, these cookies are an indulgent treat that feels bakery-worthy but easy enough for any home baker. 🍪💞

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Prep Time 25

Cook Time 45

Servings: 12 Cookies

Ingredients Equipment Method Notes

Ingredients

For the Cheesecake Filling:

4 oz ½ block cream cheese, softened
2 tablespoons granulated sugar
½ teaspoon vanilla extract

For the Cookie Dough:

½ cup unsalted butter softened
¾ cup brown sugar packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon cornstarch
½ teaspoon baking soda
¼ teaspoon salt

For the Strawberry Swirl:

½ cup strawberry jam or strawberry compote
Optional: ¼ cup chopped freeze-dried or fresh strawberries for texture

Equipment

Electric mixer or hand mixer
Mixing bowls
Rubber spatula
Baking sheets
Parchment paper
Small spoon or piping bag (for filling)
Cooling rack

Method

Step 1: Make the Cheesecake Filling

In a small bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy.
Scoop small teaspoons of the mixture onto a parchment-lined tray and freeze for 30–45 minutes until firm.
💡 Pro Tip: Freezing the filling helps it stay creamy inside without melting out during baking.

Step 2: Prepare the Cookie Dough

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add egg and vanilla, and mix until combined.
Whisk together flour, cornstarch, baking soda, and salt in a separate bowl.
Gradually mix the dry ingredients into the wet until a soft dough forms.
Gently fold in chopped strawberries (if using).

Step 3: Assemble the Cookies

Scoop about 2 tablespoons of dough and flatten slightly in your palm.
Place a frozen cheesecake ball in the center and wrap the dough around it to seal.
Arrange the dough balls on lined baking sheets, spacing them about 2 inches apart.
Chill in the fridge for 15 minutes before baking (for perfect shape).

Step 4: Bake

Preheat oven to 350°F (175°C).
Bake cookies for 11–13 minutes, until edges are lightly golden but centers are soft.
Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Step 5: Add the Strawberry Swirl

Once cooled, spoon or drizzle a bit of strawberry jam over each cookie, swirling gently with a toothpick or spoon handle.
Optional: Dust with powdered sugar or drizzle melted white chocolate for a bakery finish. 🍓

Notes

🧊 Storage & Reheating

Refrigerate: Store in an airtight container for up to 5 days.

Freeze: Freeze unbaked cookie dough balls (with filling) for up to 2 months; bake from frozen, adding 1–2 minutes to the time.

Reheat: Warm in the microwave for 10 seconds for that fresh-from-the-oven softness.

🥄 Variations

Chocolate-Dipped Version: Dip half the cookie in melted white or milk chocolate.

Lemon Cheesecake Twist: Add lemon zest to the dough and filling for brightness.

Raspberry Swirl: Replace strawberry jam with raspberry for a tangier kick.

Gluten-Free: Substitute flour with a 1:1 gluten-free baking blend.

Brown Butter Base: Brown the butter for a richer, nutty flavor.

Oreo Crust Edition: Roll cookie edges in crushed Oreos before baking.

Mini Cheesecake Bites: Bake in mini muffin tins for bite-sized treats.

Almond Strawberry Cookies: Add ½ teaspoon almond extract to the dough.

Strawberry Shortcake Style: Add white chocolate chips and crushed shortbread cookies.

Vegan Option: Use dairy-free cream cheese and butter alternatives.

❓ 10 FAQs

Can I use fresh strawberries instead of jam?
Yes — cook them down with sugar for a few minutes until thickened.

Can I skip the cheesecake filling?
You can, but the creamy center is what makes these truly special!

How do I keep cookies soft?
Store with a slice of bread in the container — it keeps moisture locked in.

Can I double the recipe?
Absolutely — they freeze beautifully for later.

Can I use strawberry preserves instead of jam?
Yes, any thick, sweet fruit spread works.

Can I add food coloring for pink dough?
Sure! Add a drop of red or pink gel food coloring for a fun touch.

Do I need to chill the dough?
Yes — it prevents spreading and helps maintain the creamy center.

Can I make the filling ahead?
Definitely — freeze the cheesecake filling up to 3 days in advance.

Can I use a different fruit?
Yes! Blueberry, raspberry, or peach all work beautifully.

Can I serve these warm?
Yes — they’re dreamy when slightly warm, with the cheesecake center gooey and soft.

🏁 Conclusion

These Strawberry Cheesecake Cookies are soft, rich, and beautifully layered — the perfect fusion of fruity freshness and creamy indulgence. 🍓🍪💗

They’re the kind of cookie that makes people stop and stare, with a bakery-worthy look and flavor that’s pure comfort meets elegance. Perfect for sharing (or not sharing at all), they’ll become a staple in your dessert rotation from the first bite!