Go Back
+ servings

Strawberry Cheesecake Cookies

This easy cookie recipe combines the sweet flavor of strawberry with the tang of cream cheese, resulting in chewy, soft cookies that have a delicious cream cheese filling.
4.85 from 13 votes
Prep Time 30 minutes
Cook Time 14 minutes
Chill Time 30 minutes
Total Time 1 hour 14 minutes
Course Dessert
Cuisine American
Servings 14 cookies
Calories 250 kcal

Equipment

  • Stand mixer
  • Cookie sheet

Ingredients
  

Cookie dough

  • 2 ¾ cup flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup salted butter (softened)
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup diced strawberries (roughly chopped)

Cheesecake swirl

  • 8 oz cream cheese (softened)
  • 1 cup powdered sugar
  • ½ teaspoon vanilla

Strawberry jam

  • 1 cup finely diced strawberries
  • ½ cup sugar
  • zest of 1 lemon
  • juice of 1 lemon

Instructions
 

Cookie dough

  • In the bowl of a stand mixer, beat your butter until soft and airy. Add your sugar and brown sugar and beat until combined. Add your eggs and vanilla and beat until combined. Add your flour, baking soda, baking powder, and salt and beat until combined.
  • Add your diced strawberries to your batter and gently fold them in without crushing them or mashing them.
  • Using a large spoon, scoop out 14 balls of dough and roll them out. Place your cookies on your cookie sheets lined with parchment paper, about 2 inches apart from each other. Using the back of a tablespoon, press an indent in the center of each cookie.
  • Place your cookies in the fridge to chill for 30 minutes.

Cheesecake filling

  • In the bowl of a stand mixer, beat your cream cheese until soft and airy. Add your powered sugar and beat until combined. Add your vanilla and beat until combined.
  • Scoop out and divide your cream cheese mixture into the centers of your 14 cookies.
  • Bake your cookies at 350 degrees for 14 minutes.
  • Take out and let cool.

Fresh strawberry jam

  • In a medium sauce pan, add your finely diced strawberries, sugar, lemon zest and lemon juice. Simmer on medium low heat for about 20 minutes while continuously stirring and mashing your mixture. Don't walk away or it will burn.
  • Your jam should come together and thicken. Take off heat and let cool for about 15 minutes.
  • Drizzle a little bit of your warm jam on the top of each cookie. Let cool. Serve and enjoy!

Notes

NOTE: A stand mixer is not at all required but just makes mixing so much easier!
Storage Instructions: The cookies are best enjoyed fresh, but you can store them in an airtight container for 3-4 days in the fridge. You can also freeze them in a ziploc bag and let thaw in the fridge when you're ready to eat them.

Nutrition

Serving: 1CookieCalories: 250kcal
Keyword strawberry cheesecake cookies
Tried this recipe?Let us know how it was!