Strawberry Cheesecake Cookies Recipe
There are some flavour combinations that are just meant to be. Peanut butter and jam, apple and cinnamon, and, of course, the glorious pairing of sweet strawberries and tangy cheesecake. We’ve taken that iconic dessert duo and transformed it into a soft, chewy, and utterly delightful handheld treat with this Strawberry Cheesecake Cookies recipe. Imagine a buttery, slightly crisp-edged cookie that gives way to a soft, melt-in-the-mouth centre, hiding a surprise pocket of rich, creamy cheesecake filling and a dollop of sweet strawberry jam. It’s pure joy in every single bite.
This is my go-to recipe when I need something that looks and tastes impressive but is actually straightforward to put together. It’s the kind of bake that has people asking for the recipe after just one cookie. We’re not just making a strawberry-flavoured cookie here; we are essentially creating miniature cheesecakes with a cookie wrapped around them. The textures are what make them so special: the tender cookie, the velvety cream cheese filling, and the gentle chew from the jam. They are brilliant for sharing at garden parties, taking to a friend’s house for tea, or simply for those moments when you deserve a truly special treat. If you’re looking for other impressive bakes, my Rose Gold Cake Recipe Elegant Dessert is another one that always gets compliments.
These cheesecake cookies are a wonderful baking project for a quiet afternoon. The process is mindful and rewarding, from creaming the butter and sugar until pale and fluffy to carefully thumb-printing each dough ball to make way for the delicious filling. The aroma that fills your kitchen as they bake – a sweet symphony of butter, vanilla, and warm fruit – is reason enough to make them. Let’s get our aprons on and bake something wonderful together.
Recipe Overview
This strawberry cheesecake cookies recipe delivers a soft-baked cookie with a rich, tangy cream cheese filling swirled with strawberry jam. The cookie base has a subtle vanilla flavour and a texture that is both chewy and tender, providing the perfect vessel for the cheesecake centre. When you bite into one, you get the immediate sweetness of the cookie, followed by the smooth, cool tang of the cream cheese, and finished with a bright burst of strawberry. I’ve found that a crucial step is chilling the assembled cookies before baking; this prevents them from spreading too much and ensures a thick, soft result.
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Cook Time: 12-14 minutes
- Total Time: 1 hour 7 minutes
- Servings: 24 cookies
- Difficulty: Easy
Why You’ll Love This Strawberry Cheesecake Cookies Recipe
- Authentic Cheesecake Flavour: We use real full-fat cream cheese to create a genuine, tangy cheesecake filling, not just a flavoured frosting. The contrast between the sweet cookie dough and the sharp filling is what makes these so compelling. The idea for these cookies came to me after enjoying a deconstructed strawberry cheesecake at a lovely little bistro; I knew I had to capture that experience in a single bite.
- Ready in Under 90 Minutes: From start to finish, including chill time, these cookies are ready in about an hour and a half. The active, hands-on time is less than 30 minutes, making it a very manageable bake for a weekday evening or weekend treat.
- A Flexible Recipe: While strawberry is classic, this fruit cookies recipe is easily adaptable. You can swap the strawberry jam for raspberry, blueberry, or even lemon curd for a different flavour profile. A handful of white chocolate chips in the dough is also a superb addition.
- Works Wonderfully for Gatherings: These are ideal for afternoon tea, bake sales, or packing into a picnic basket. They transport well and look beautiful on a platter, making them a great contribution to any social event.
- Family Tested and Approved: My family adores these! The little ones love the “surprise” inside, and the adults appreciate the sophisticated flavour combination. Everyone seems to love this particular dessert recipe.
Ingredients You’ll Need
For the best results, we’ll use standard baking ingredients, but the quality, especially of the butter and cream cheese, really makes a difference. I always use full-fat Philadelphia cream cheese as its firm texture and tangy flavour are perfect for the filling. Ensure your butter and cream cheese are at room temperature to ensure they combine smoothly.
- For the Cookie Dough:
- 250g plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 150g unsalted butter, softened to room temperature
- 150g granulated sugar
- 50g light brown soft sugar
- 1 large free-range egg
- 1 tsp vanilla extract
- For the Cheesecake Filling:
- 120g full-fat cream cheese, softened
- 50g icing sugar, sifted
- 1/2 tsp vanilla extract
- A pinch of salt
- For the Topping:
- 75g good-quality strawberry jam or conserve
Ashley’s Tip: For an even more intense strawberry flavour, try stirring a tablespoon of finely crushed freeze-dried strawberries into your cheesecake filling. It boosts the fruit taste without adding extra moisture, keeping the filling perfectly thick and creamy.
How to Make Strawberry Cheesecake Cookies
The process involves three simple parts: making the cookie dough, whipping up the cheesecake filling, and then assembling them before a quick chill and bake. Don’t be tempted to skip the chilling step – it’s the key to perfectly shaped, non-spreading cookies!
- Prepare Dry Ingredients: In a medium bowl, whisk together the plain flour, bicarbonate of soda, and salt. Set this aside for later. This step ensures the raising agent and salt are evenly distributed.
- Cream Butter and Sugars: In a large bowl using a stand mixer or an electric hand mixer, beat the softened unsalted butter with the granulated sugar and light brown sugar on medium-high speed for about 3-4 minutes. You’re looking for a light, pale, and fluffy texture. This process of creaming butter and sugar incorporates air, which is essential for a tender cookie.
- Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat again until everything is well combined. Scrape down the sides of the bowl to ensure no bits are left behind.
- Combine Dough: Gradually add the dry flour mixture to the wet ingredients in two or three additions, mixing on a low speed until just combined. Be careful not to overmix at this stage; stop as soon as you no longer see streaks of flour.
- Make the Cheesecake Filling: In a separate small bowl, beat the softened cream cheese, sifted icing sugar, vanilla extract, and pinch of salt with a hand mixer or a sturdy whisk until it’s completely smooth and creamy.
- Assemble the Cookies: Line two baking trays with parchment paper. Scoop out tablespoon-sized portions of cookie dough (about 30g each) and roll them into smooth balls. Arrange them on the prepared trays, leaving some space between each one. Using your thumb or the back of a rounded teaspoon, gently press an indentation into the centre of each dough ball.
- Fill and Chill: Spoon about half a teaspoon of the cheesecake filling into each indentation. Then, top the cheesecake filling with a small dot of strawberry jam. Place the entire baking tray in the refrigerator to chill for at least 30 minutes. I find this step is absolutely non-negotiable for texture and shape.
- Bake to Perfection: While the cookies are chilling, preheat your oven to 180°C (160°C fan). Once chilled, bake the cookies for 12-14 minutes, or until the edges are lightly golden brown. The centres should still look soft and slightly underdone when you take them out.
- Cool Completely: Let the cookies cool on the baking tray for 5-10 minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool.
Tips From My Kitchen
- Temperature Control is Key: Using room temperature butter, egg, and cream cheese is vital for a smooth, emulsified dough and filling. Conversely, chilling the assembled cookies before baking is just as important. It solidifies the butter, which prevents the cookies from spreading into thin crisps in the oven.
- The Secret to a Perfect Filling: I learned that sifting the icing sugar before adding it to the cream cheese prevents any lumps, resulting in a gloriously smooth and velvety filling. A tiny pinch of salt also balances the sweetness and enhances the tangy cheesecake flavour.
- Make-Ahead Method: You can prepare the cookie dough and store it, well-wrapped, in the fridge for up to 3 days. You can also freeze the rolled and filled (but unbaked) cookie balls. Just place them on a tray in the freezer until solid, then transfer to a freezer bag. You can bake them straight from frozen, adding an extra 2-3 minutes to the cooking time.
- Storage Savvy: Once completely cooled, store these cheesecake cookies in an airtight container. Because of the cream cheese filling, it’s best to keep them in the refrigerator, where they will stay fresh for up to 5 days. They taste great straight from the fridge!
Equipment You’ll Need
You don’t need any highly specialised equipment for this dessert recipe, just some standard baking tools.
- Stand mixer or electric hand mixer
- Baking trays
- Parchment paper
- Wire cooling rack
- Mixing bowls
- Measuring spoons and scales
Delicious Variations to Try
One of the best things about this cookie recipe is how easily you can adapt it to your own tastes or what you have in the pantry.
- Blueberry & Lemon Cookies: Swap the strawberry jam for blueberry conserve and add the zest of half a lemon to the cookie dough for a bright, fresh flavour profile.
- White Chocolate Raspberry Cookies: Use raspberry jam instead of strawberry and fold 100g of white chocolate chips into the cookie dough right at the end. The combination is heavenly.
- Chocolate Cherry Cheesecake Cookies: For a richer, more decadent version, replace 30g of the plain flour with an equal amount of unsweetened cocoa powder. Fill with cherry conserve for a Black Forest-inspired treat.
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What to Serve With Strawberry Cheesecake Cookies
These cookies are a complete treat on their own, but if you want to elevate the experience, here are a few ideas:
- A Glass of Cold Milk: The simple, classic pairing for any cookie. It cuts through the richness beautifully.
- Fresh Berries: A small bowl of fresh strawberries, raspberries, and blueberries alongside the cookies creates a lovely, fresh contrast.
- A Hot Drink: These are wonderful with a cup of tea or a coffee. For a truly satisfying afternoon break, try them with a homemade Instant Coffee Iced Coffee.
- A Scoop of Ice Cream: For a more indulgent dessert, serve a slightly warm cookie with a scoop of high-quality vanilla bean ice cream. The temperature contrast is delightful.
Frequently Asked Questions
Strawberry Cheesecake Cookies Recipe
Ingredients
Method
- Prepare Dry Ingredients: In a medium bowl, whisk together the plain flour, bicarbonate of soda, and salt. Set this aside for later. This step ensures the raising agent and salt are evenly distributed.
- Cream Butter and Sugars: In a large bowl using a stand mixer or an electric hand mixer, beat the softened unsalted butter with the granulated sugar and light brown sugar on medium-high speed for about 3-4 minutes. You’re looking for a light, pale, and fluffy texture. This process of creaming butter and sugar incorporates air, which is essential for a tender cookie.
- Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat again until everything is well combined. Scrape down the sides of the bowl to ensure no bits are left behind.
- Combine Dough: Gradually add the dry flour mixture to the wet ingredients in two or three additions, mixing on a low speed until just combined. Be careful not to overmix at this stage; stop as soon as you no longer see streaks of flour.
- Make the Cheesecake Filling: In a separate small bowl, beat the softened cream cheese, sifted icing sugar, vanilla extract, and pinch of salt with a hand mixer or a sturdy whisk until it's completely smooth and creamy.
- Assemble the Cookies: Line two baking trays with parchment paper. Scoop out tablespoon-sized portions of cookie dough (about 30g each) and roll them into smooth balls. Arrange them on the prepared trays, leaving some space between each one. Using your thumb or the back of a rounded teaspoon, gently press an indentation into the centre of each dough ball.
- Fill and Chill: Spoon about half a teaspoon of the cheesecake filling into each indentation. Then, top the cheesecake filling with a small dot of strawberry jam. Place the entire baking tray in the refrigerator to chill for at least 30 minutes. I find this step is absolutely non-negotiable for texture and shape.
- Bake to Perfection: While the cookies are chilling, preheat your oven to 180°C (160°C fan). Once chilled, bake the cookies for 12-14 minutes, or until the edges are lightly golden brown. The centres should still look soft and slightly underdone when you take them out.
- Cool Completely: Let the cookies cool on the baking tray for 5-10 minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool.
Notes
I really hope you enjoy making this Strawberry Cheesecake Cookies recipe. They are such a joy to bake and even more of a joy to eat and share. There’s something so satisfying about cracking the code to a perfect dessert hybrid, and this one truly works. If you do try them, I’d love it if you left a comment below to let me know how they turned out for you. Happy baking!
