These Easy Strawberry Cheesecake Cookies bring together two favorite desserts in one indulgent bite. With a soft, golden cookie exterior, a creamy cheesecake center, and fresh strawberry jam swirled throughout, every cookie delivers a sweet and tangy surprise. They're a perfect treat for any time of year, especially when I want something fruity, rich, and comforting.

Why You’ll Love This Recipe

These cookies are more than just sweet — they offer a balance of textures and flavors that make them stand out. I like how the cookie is soft and chewy, with juicy strawberry bits, and then comes that creamy cheesecake center that makes every bite feel luxurious. Whether I'm baking for a gathering or just satisfying my own cravings, this recipe always delivers.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries
Light brown sugar
Cream cheese
Granulated sugar
Vanilla extract
Unsalted butter
All-purpose flour
Baking powder
Baking soda
Salt
Egg

Directions

Make the strawberry jam: I combine diced strawberries and brown sugar in a saucepan over medium heat. I cook this until it reduces and thickens, then let it cool completely.
Prepare the cheesecake filling: I beat the cream cheese with granulated sugar and vanilla until smooth, then scoop small balls onto a lined tray. After that, I freeze them until solid, which takes about an hour.
Mix the cookie dough: I stir melted butter, sugar, vanilla, and an egg together. Then I whisk the dry ingredients separately and mix them into the wet ingredients. I gently fold in some diced strawberries and swirl in the cooled jam.
Assemble the cookies: I flatten a scoop of dough, place a frozen cheesecake ball in the center, and wrap the dough around it to seal. I roll them into balls, place them on a baking sheet, and sprinkle sugar on top.
Bake: I bake the cookies at 350°F (175°C) for about 12-15 minutes, until the edges are just golden. Then I let them cool a bit before moving them to a rack.

Servings and timing

Servings: 12 cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Variations

I sometimes swap the strawberries with raspberries or blueberries for a new twist.
Adding mini chocolate chips gives them a chocolate-strawberry flair.
A little lemon zest in the cream cheese filling brightens up the flavor beautifully.

Storage/Reheating

I store the cookies in an airtight container in the fridge for up to 5 days.
For longer storage, I freeze the unbaked cookie balls and bake them straight from frozen with a few extra minutes in the oven.
When I want to enjoy one warm, a few seconds in the microwave makes it taste like it just came out of the oven.

FAQs

How do I keep the cheesecake filling from leaking out?

I make sure to seal the dough tightly around the filling and freeze the cream cheese balls so they hold their shape during baking.

Can I use frozen strawberries?

Yes, I’ve used frozen ones. I thaw and drain them well before chopping and using in the jam or dough.

Why do my cookies spread too much?

If that happens, I chill the dough a bit before baking to help control the spread.

Can I make these smaller?

I can, but I reduce the filling size too. Just adjust the baking time slightly — smaller cookies bake faster.

Can I make these ahead?

Yes, I often prep the jam and filling the day before, or freeze assembled cookies and bake when needed.

Conclusion

These strawberry cheesecake cookies are one of my favorite ways to bring a little extra joy into the kitchen. With their rich, fruity flavor and creamy surprise center, they’re always a hit wherever I take them — and they’re just as satisfying when I keep them all to myself. Whether for a gathering or a personal treat, this recipe is a keeper.

Easy Strawberry Cheesecake Cookies

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Author: Sue
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 12 large cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These Easy Strawberry Cheesecake Cookies combine soft cookie dough with a rich cheesecake center and homemade strawberry jam swirls for a sweet, tangy, and indulgent treat. The perfect dessert for strawberry lovers, they’re ideal for parties, holidays, or a cozy night in. Featuring fresh strawberries and cream cheese, these cookies deliver all the flavor of a cheesecake in a handheld form.

Instructions

Make the Strawberry Jam: Simmer strawberries with brown sugar until thick and reduced. Cool completely.
Prepare Cheesecake Filling: Beat cream cheese with sugar and vanilla. Form into balls and freeze for 1+ hour.
Mix Cookie Dough: Combine butter, sugar, vanilla, and egg. Mix dry ingredients separately and combine with wet. Fold in strawberries and swirl in cooled jam.
Assemble Cookies: Flatten dough, insert frozen cheesecake ball, wrap and roll into a smooth ball. Space on a lined baking sheet and sprinkle tops with sugar.
Bake: Preheat oven to 350°F (175°C). Bake for 12–15 minutes until edges are golden. Cool on pan, then transfer to wire rack.

Notes

Use frozen strawberries if fresh aren’t available—just thaw and drain first.
Wet hands or use non-stick spray to handle sticky dough easily.
For extra flavor, add lemon zest to the cheesecake filling or chocolate chips to the dough.