Strawberry Cheesecake Cookies

These strawberry cheesecake cookies bring together soft, buttery cookie dough with a creamy cheesecake center and bursts of sweet strawberry. The texture is tender on the outside with a lightly creamy bite in the middle, making them feel special without being complicated. This is an easy recipe suitable for beginners, with simple steps and familiar ingredients. From start to finish, you can have these cookies ready in about 40 minutes.

Ingredients

For the Cookie Dough

• 170 g unsalted butter, softened
• 150 g caster sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 260 g plain flour
• 1 tsp baking powder
• 0.5 tsp salt

For the Cheesecake Filling

• 150 g full-fat cream cheese, softened
• 50 g icing sugar
• 0.5 tsp vanilla extract

For the Strawberry Swirl

• 80 g strawberry jam or preserves
• 50 g fresh strawberries, finely chopped

How to Make Strawberry Cheesecake Cookies

Prepare the Oven and Trays

Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment and set aside.

Make the Cheesecake Filling

In a small bowl, mix the cream cheese, icing sugar, and vanilla extract until smooth. Spoon small teaspoons of the mixture onto a lined plate and place in the freezer for 15 minutes to firm up. This makes filling the cookies much easier.

Mix the Cookie Dough

In a large bowl, cream the softened butter and caster sugar until pale and fluffy. Add the egg and vanilla extract, then mix until fully combined. Sift in the flour, baking powder, and salt, and gently mix to form a soft dough.

Shape and Fill the Cookies

Take a tablespoon of cookie dough and flatten it slightly in your palm. Place a frozen cheesecake portion in the center, add a little strawberry jam and a few pieces of chopped strawberry, then carefully wrap the dough around the filling and roll into a ball. Place on the prepared tray, leaving space between each cookie.

Bake the Cookies

Bake for 12 to 14 minutes until the edges are lightly golden and the centers look just set. The cookies will continue to firm up as they cool.

Cool and Finish

Leave the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely. The cheesecake center will settle as the cookies cool.

Tips for Perfect Strawberry Cheesecake Cookies

How do I stop the filling from leaking?

Make sure the cheesecake filling is well chilled and fully sealed inside the dough before baking.

Can I use frozen strawberries?

Fresh strawberries work best. Frozen strawberries release too much moisture and can make the cookies soggy.

Why are my cookies spreading too much?

If the dough feels very soft, chill it for 15 minutes before shaping. This helps the cookies hold their shape in the oven.

How do I keep the cookies soft?

Do not overbake. Remove them when the edges are set and the centers still look slightly soft.

Serving Suggestions

• Serve slightly warm with a cup of tea or coffee
• Dust lightly with icing sugar before serving
• Add a few fresh strawberries on the side for a simple dessert plate

Storage

Room Temperature

Store in an airtight container for up to 1 day in a cool place.

Refrigerator

Keep refrigerated for up to 4 days due to the cream cheese filling. Allow to come to room temperature before serving.

Freezing

Freeze baked cookies for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before eating.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 26 g
• Protein: 3 g
• Fat: 11 g
• Saturated Fat: 7 g
• Sodium: 120 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make these cookies ahead of time?

Yes. You can bake them a day in advance and store them in the refrigerator until needed.

Can I use other jams instead of strawberry?

Raspberry or blueberry jam works well and pairs nicely with the cheesecake filling.

Do I need an electric mixer?

No. You can mix everything by hand using a wooden spoon, just make sure the butter is very soft.

Can I make smaller cookies?

Yes. Use smaller portions of dough and filling, and reduce the baking time by 1 to 2 minutes.