I packed everything I love about strawberry cheesecake into a soft, chewy cookie with jammy berries and a creamy vanilla center. One bite and it’s clear these won’t last long.

Jump to Recipe

I’m obsessed with these Strawberry Cheesecake Cookies because they hit that exact spot between soft sugar cookie and creamy cheesecake bite. I love the chewy edges, the buttery center, and those pockets of fresh strawberries that turn sweet and jammy in the oven.

And the cream cheese filling? Ridiculous.

It’s smooth, tangy, vanilla-sweet, and makes every bite taste like strawberry cheesecake without needing a fork. But what really gets me is the contrast: chewy cookie, juicy fruit, creamy middle.

So good. I’d pick these over a slice of cheesecake most days.

No drama. Just a seriously addictive cookie.

Ingredients

Print Recipe (No Advertisments)

Flour gives these cookies their soft, bakery-style body.
Not too cakey, thankfully.
Cornstarch keeps the bite tender, almost melt-in-your-mouth, which I’m obsessed with.
Baking powder and baking soda help them puff up instead of sitting sadly flat.
Fine salt balances the sweet stuff, because cookies need a little attitude.
Butter brings that rich, cozy flavor you’ll smell before they’re done.
Granulated sugar adds sweetness and helps the edges get lightly crisp.
Brown sugar makes them softer, chewier, and a little caramel-like.
Egg holds everything together so the cookies don’t crumble into chaos.
Vanilla adds warmth and makes the strawberry flavor feel less one-note.
Fresh strawberries bring juicy little pops, but they’re definitely here for fun.
Strawberry jam adds bigger berry flavor, especially when fresh berries are mild.
Cream cheese is the cheesecake part, creamy, tangy, and totally worth it.
Powdered sugar sweetens the filling without making it gritty.
Basically, smooth vibes.
Heavy cream loosens the filling if it’s too thick.
Plus, it feels extra lush.

Ingredient Quantities

2 1/2 cups all purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup unsalted butter softened (2 sticks)

3/4 cup granulated sugar

1/2 cup light brown sugar packed

1 large egg

1 teaspoon vanilla extract

3/4 to 1 cup fresh strawberries diced

1/3 cup strawberry jam

8 ounces cream cheese softened (for filling)

1/3 cup powdered sugar (for filling)

1 teaspoon vanilla extract (for filling)

1 to 2 tablespoons heavy cream (to loosen filling, optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and line baking sheets with parchment paper.

2. Whisk together 2 1/2 cups all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a bowl.

3. In a separate large bowl, cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/2 cup light brown sugar until light and fluffy; beat in 1 large egg and 1 teaspoon vanilla extract.

4. Gradually fold the dry ingredients into the butter mixture until just combined.

5. Gently fold in 3/4 to 1 cup diced fresh strawberries and 1/3 cup strawberry jam, taking care not to overmix so the berries keep their shape.

6. For the filling, beat 8 ounces softened cream cheese with 1/3 cup powdered sugar and 1 teaspoon vanilla extract until smooth; add 1 to 2 tablespoons heavy cream if needed to reach a pipeable consistency.

7. Chill the dough briefly if too soft to handle, about 15 to 30 minutes.

8. Scoop about 2 tablespoon portions of dough, flatten each into a disk, place about 1 tablespoon of cheesecake filling in the center, fold dough up and around the filling to fully enclose, and roll into a ball; repeat with remaining dough.

9. Place filled cookie balls on prepared sheets spaced 2 inches apart and bake 10 to 12 minutes, until edges are set and tops are lightly golden.

10. Cool cookies on the baking sheet 5 minutes, then transfer to a wire rack to cool completely before serving.

Equipment Needed

1. Oven and baking sheets lined with parchment paper
2. Mixing bowls (one large, one medium)
3. Electric mixer or sturdy hand mixer
4. Whisk and rubber spatula
5. Measuring cups and measuring spoons
6. Chef knife and cutting board for dicing strawberries
7. Cookie scoop or tablespoon for portioning dough
8. Piping bag or small spoon for filling the centers
9. Wire cooling rack

FAQ

Can I use frozen strawberries instead of fresh? Yes, but thaw and drain them well, then pat dry and gently fold in; frozen berries release more moisture so use the lower end of the 3/4 to 1 cup range to avoid a soggy dough.

How do I prevent the cookies from becoming too wet from the fruit and jam? Dice strawberries small, remove excess juice, and use only 3/4 cup if berries seem very juicy; fold fruit in last and briefly so the dough does not overmix; a slightly chilled dough also helps the cookies hold shape.

Can I make these ahead or freeze them? Yes. Portion the cookie dough into balls and freeze on a tray until firm, then transfer to a freezer bag for up to 3 months; bake from frozen adding 1 to 2 minutes to the baking time. Fully baked cookies with filling freeze well for up to 2 months; thaw at room temperature.

What temperature and time should I bake them? Bake at 350 F (175 C) on a lined or greased baking sheet for about 10 to 12 minutes, until edges are set and centers are just slightly soft; times vary with size, so watch closely.

Can I substitute the cream cheese for something else in the filling? Neufchatel is the best direct swap for a lower fat option; mascarpone will give a richer, silkier filling. Vegan cream cheese can work but expect flavor and texture differences.

How do I store finished cookies and how long will they keep? Store at room temperature in an airtight container for 2 to 3 days. For longer storage refrigerate up to 5 days; bring to room temperature before serving for best texture. Baked cookies also freeze well for up to 2 months.

Strawberry Cheesecake Cookies Recipe Substitutions and Variations

All purpose flour: substitute with pastry flour for a more tender cookie, use 1 to 1 by weight; for gluten free use a 1 to 1 GF flour blend that contains xanthan gum.
Cornstarch: substitute with tapioca starch or arrowroot powder in equal amounts for similar tenderness and structure.
Unsalted butter: substitute with stick margarine 1 to 1 for similar baking performance, or use solid coconut oil 1 to 1 but expect a slight coconut flavor and crisper edges.
Cream cheese (filling): substitute with mascarpone for a richer, smoother filling 1 to 1, or use Neufchâtel for a slightly lower fat option in the same amount.

Pro Tips

1. Keep the strawberries from watering down the dough: dice them small, pat them dry, and fold them in gently at the last moment. If they feel very juicy, toss them briefly with a teaspoon of flour to absorb excess moisture so the dough does not become slack.

2. For the most tender, shortbread like crumb use the cornstarch to your advantage: measure the flour with a spoon and level it, and avoid overmixing once you add the dry ingredients. Stop as soon as the flour streaks disappear.

3. Make the filling silky and easy to pipe by starting with room temperature cream cheese and beating until perfectly smooth before adding powdered sugar. If it gets too loose, chill it briefly; if too stiff, add the heavy cream a teaspoon at a time until it pipes cleanly.

4. Seal and shape with care to prevent leaks: press the dough edges together firmly and roll seam side down on the tray. If the dough feels too soft to shape, chill the scooped portions for 10 to 20 minutes so they hold their shape in the oven.

Strawberry Cheesecake Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I packed everything I love about strawberry cheesecake into a soft, chewy cookie with jammy berries and a creamy vanilla center. One bite and it’s clear these won’t last long.

Servings

servings

Calories

220

kcal

Equipment: 1. Oven and baking sheets lined with parchment paper
2. Mixing bowls (one large, one medium)
3. Electric mixer or sturdy hand mixer
4. Whisk and rubber spatula
5. Measuring cups and measuring spoons
6. Chef knife and cutting board for dicing strawberries
7. Cookie scoop or tablespoon for portioning dough
8. Piping bag or small spoon for filling the centers
9. Wire cooling rack

Ingredients

2 1/2 cups all purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup unsalted butter softened (2 sticks)
3/4 cup granulated sugar
1/2 cup light brown sugar packed
1 large egg
1 teaspoon vanilla extract
3/4 to 1 cup fresh strawberries diced
1/3 cup strawberry jam
8 ounces cream cheese softened (for filling)
1/3 cup powdered sugar (for filling)
1 teaspoon vanilla extract (for filling)
1 to 2 tablespoons heavy cream (to loosen filling, optional)

Directions

Preheat oven to 350 F and line baking sheets with parchment paper.
Whisk together 2 1/2 cups all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a bowl.
In a separate large bowl, cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/2 cup light brown sugar until light and fluffy; beat in 1 large egg and 1 teaspoon vanilla extract.
Gradually fold the dry ingredients into the butter mixture until just combined.
Gently fold in 3/4 to 1 cup diced fresh strawberries and 1/3 cup strawberry jam, taking care not to overmix so the berries keep their shape.
For the filling, beat 8 ounces softened cream cheese with 1/3 cup powdered sugar and 1 teaspoon vanilla extract until smooth; add 1 to 2 tablespoons heavy cream if needed to reach a pipeable consistency.
Chill the dough briefly if too soft to handle, about 15 to 30 minutes.
Scoop about 2 tablespoon portions of dough, flatten each into a disk, place about 1 tablespoon of cheesecake filling in the center, fold dough up and around the filling to fully enclose, and roll into a ball; repeat with remaining dough.
Place filled cookie balls on prepared sheets spaced 2 inches apart and bake 10 to 12 minutes, until edges are set and tops are lightly golden.
Cool cookies on the baking sheet 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.