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.