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Soft and Chewy Strawberry Cheesecake Cookies

Two halves of a soft strawberry cheesecake cookie showing the creamy filling and bright red strawberry jam topping.
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Make bakery-style Strawberry Cheesecake Cookies at home. These soft, chewy cookies feature a creamy cheesecake center and bright strawberry flavor, perfect for parties or holidays.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup strawberry jam or preserves
  • 8 oz cream cheese, softened (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/4 cup finely diced fresh strawberries (optional, for topping)

Instructions

  1. Prepare the cheesecake filling: Beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Chill this mixture for at least 30 minutes to firm it up.
  2. Make the cookie dough: In a large bowl, cream together the butter, 1 cup granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Scoop the dough: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the chilled cheesecake filling in the center. Wrap the dough around the filling, sealing it completely to create a ball.
  5. Chill the cookies: Place the dough balls on a parchment-lined baking sheet and chill them in the refrigerator for at least 15 minutes. This helps prevent spreading.
  6. Bake the cookies: Preheat your oven to 350°F. Place the chilled dough balls about 2 inches apart on the baking sheet. Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
  7. Add the strawberry swirl: Immediately after removing the cookies from the oven, gently press a small dollop (about 1/2 teaspoon) of strawberry jam onto the center of each warm cookie.
  8. Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If using, sprinkle with diced fresh strawberries before serving.

Notes

  • For a bakery-style look, consider chilling the cheesecake filling in small, uniform scoops before stuffing the dough.
  • If you want a stronger strawberry flavor, gently fold 1/4 cup of strawberry jam into the main cookie dough before chilling.
  • These cookies taste best when served slightly warm or at room temperature to keep the center gooey.

Nutrition

Find it online: https://cookincorner.com/strawberry-cheesecake-cookies-recipe-soft-chewy/