Go Back
Soft strawberry cheesecake cookies with creamy filling and swirls of strawberry jam on a cooling rack.

strawberry cheesecake cookies

Bake strawberry cheesecake cookies stuffed, topped, or from cake mix. Soft, chewy, and filled with creamy flavor, plus tips to fix common baking mistakes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12 cookies
Calories 180 kcal

Ingredients
  

For the Strawberry Jam:

  • 1 cup fresh strawberries hulled and chopped
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

For the Cheesecake Filling:

  • 6 ounces 170 g cream cheese, softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons heavy whipping cream

For the Cookie Dough:

  • ½ cup 113 g unsalted butter, softened
  • ¾ cup 150 g granulated sugar
  • ⅓ cup 71 g light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups 300 g all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup 130 g finely chopped fresh strawberries
  • ½ cup graham cracker crumbs

Prepare the Strawberry Jam:

  • In a small saucepan combine chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens to a jam-like consistency, about 5–7 minutes. Cool completely before using to prevent cookie spreading

Make the Cheesecake Filling:

  • Beat cream cheese powdered sugar, vanilla, and heavy cream in a bowl until smooth. Transfer filling into a piping bag or freezer-safe container and freeze for 20–30 minutes, until firm enough to handle

Craft the Cookie Dough:

  • Cream together butter granulated sugar, and brown sugar until light. Add egg and vanilla, mixing until combined. In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture. Gently fold in chopped strawberries and graham cracker crumbs
  • Assemble the Cookies:
  • Scoop 2-tablespoon portions of dough. Flatten each slightly place a small cube of frozen cheesecake filling in the center, then wrap dough around it to seal completely. Roll into balls and arrange on a parchment-lined baking sheet, spacing 2 inches apart

Bake:

  • Preheat oven to 350°F 175°C. Bake cookies for 12–13 minutes, until edges are lightly golden and centers are set. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely

Notes

Calories: 180 kcal
Total Fat: 11 g
– Saturated Fat: 7 g
– Trans Fat: 0 g
Cholesterol: 30 mg
Sodium: 100 mg
Total Carbohydrates: 18 g
– Dietary Fiber: 1 g
– Sugars: 9 g
Protein: 2 g