Strawberry Cheesecake Cookies – Soft, Creamy & Bakery-Style
Soft, bakery-style cookies with creamy cheesecake filling and a swirl of homemade strawberry jam — a fruity, indulgent treat that tastes like a slice of strawberry cheesecake in every bite.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (includes chilling)
- Yield: 18–20 cookies 1x
Ingredients
For the Jam:
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1 cup chopped strawberries (fresh or frozen)
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¼ cup sugar
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1 tsp lemon juice
For the Cheesecake Filling:
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4 oz cream cheese, softened
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3 tbsp powdered sugar
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½ tsp vanilla extract
For the Cookie Dough:
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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1 large egg
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1 egg yolk
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1 tsp vanilla extract
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1¾ cups all-purpose flour
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½ tsp baking powder
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¼ tsp salt
Instructions
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Make the Jam: Simmer strawberries, sugar, and lemon juice in a small saucepan for 10–15 minutes until thick. Cool completely.
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Make the Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Chill.
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Make the Dough: Cream butter and sugar until fluffy. Add eggs and vanilla. Stir in dry ingredients until combined. Chill 30 minutes.
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Assemble: Scoop dough into balls. Make an indent, fill with 1 tsp cheesecake, and ½–1 tsp jam. Swirl with a toothpick.
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Bake: At 350°F (175°C) for 11–13 minutes, until edges set. Cool on pan 5 minutes, then transfer to rack.
Notes
Keep filling and jam chilled while working. Store in fridge up to 5 days. Freeze unbaked or baked cookies for long-term storage.