Strawberry cheesecake cookies don’t ask for permission—they show up and steal the show. Think of them as the cookie version of your favorite dessert, only smaller, easier to share, and dangerously good straight from the fridge. We’re not just tossing in a few strawberries and calling it a day. No. These are full-on strawberry cheesecake cookies with creamy, tangy swirls baked right into soft cookie dough that hugs you like a cozy blanket. If you’ve ever tried strawberry cheesecake cake recipes or even strawberry cheesecake cups, you’ll get the same comforting vibe here—with less fuss and more cookie. They’re the love child of strawberry cake cookies and chocolate chip cheesecake cookies, and if that doesn’t sound like a dream, I don’t know what does. Whether you’re into strawberry shortcake cookies or just need something sweet on standby, these little wonders deliver. Let’s bake our way to happy.
Table of Contents
- 1) Key Takeaways
- 2) Easy Strawberry Cheesecake Cookies Recipe
- 3) Ingredients for Strawberry Cheesecake Cookies
- 4) How to Make Strawberry Cheesecake Cookies
- 5) Tips for Making Strawberry Cheesecake Cookies
- 6) Making Strawberry Cheesecake Cookies Ahead of Time
- 7) Storing Leftover Strawberry Cheesecake Cookies
- 8) Try these dessert recipes next!
- 9) Strawberry Cheesecake Cookies Recipe
- 10) Nutrition
1) Key Takeaways
- These cookies taste like mini cheesecakes in cookie form.
- Strawberry jam and cream cheese swirl create a perfect center.
- They store well and taste even better cold from the fridge.
- White chocolate chips add extra creaminess, but they’re optional.
2) Easy Strawberry Cheesecake Cookies Recipe
When I first made these strawberry cheesecake cookies, I wasn’t sure if they’d last long enough to cool. The smell alone had people hovering near the kitchen, making excuses to “check in.” You know how it goes. These are the kind of cookies that start with a plan to eat just one and end with a mysteriously empty plate.
The dough is soft, the centers are rich and creamy, and the swirl of strawberry jam gives just enough sweetness without making your teeth ache. We’ve taken all the cozy comfort of a cheesecake and tucked it into a cookie. They bake up fast, look impressive, and honestly, they’re easier to make than you might guess.
If you’re already a fan of cheesecake cookies recipes, these will win you over fast. They’ve got that signature cream cheese tang, a tender crumb, and that homemade feel you can’t get from a box. And hey, if you like strawberry cheesecake cake recipe ideas but want something hand-held, you’re in the right place.
3) Ingredients for Strawberry Cheesecake Cookies
All-purpose flour: This is the backbone of the dough. Go for the regular stuff. No need to overthink it. It gives the cookies structure but still keeps them tender enough to bite through without a fight.
Baking powder: This lifts the cookies just enough so they don’t turn out like pancakes. It’s subtle, but it matters.
Salt: A pinch of salt brings out the sweetness without overpowering the other flavors. You’ll miss it if it’s gone.
Unsalted butter: Softened butter blends right into the dough and makes everything rich. You want it soft, not melted, so it creams properly with the sugar.
Granulated sugar: This sweetens the dough just the right amount. It also helps with that light, golden edge when they bake.
Egg yolk: Just the yolk adds richness and helps bind the dough. It also keeps things soft in the center.
Vanilla extract: It rounds out the flavor and pairs beautifully with the cream cheese. Don’t skip it.
Cream cheese: This is where that cheesecake magic happens. It’s creamy, tangy, and gives the cookies that soft middle swirl that people talk about long after they’re gone.
Strawberry jam: Thick, fruity, and perfect for swirling. It adds that bright pop of color and flavor right in the center.
White chocolate chips (optional): These melt into little pockets of sweet creaminess. Totally optional, but honestly, they’re worth it.
4) How to Make Strawberry Cheesecake Cookies
Step 1. Whisk together your dry ingredients. Flour, baking powder, and salt go into a bowl. Give them a quick stir and set that aside.
Step 2. In a separate bowl, cream the butter and sugar together until it’s light and fluffy. This takes a few minutes, but it’s key to getting that soft texture we all want in cheesecake cookies recipes.
Step 3. Add the egg yolk and vanilla to the mix. Beat it until everything’s smooth and a little glossy. That’s how you know it’s ready for the dry stuff.
Step 4. Fold in the flour mixture just until combined. Don’t overwork it or you’ll end up with tough cookies. Nobody wants that.
Step 5. Chill the dough. Give it 30 minutes in the fridge to firm up. Trust me—it helps the cookies keep their shape while baking.
Step 6. Mix the softened cream cheese with a spoonful of sugar in a small bowl until smooth. It should look spreadable, not runny.
Step 7. Scoop dough onto a parchment-lined baking sheet. Use your thumb or the back of a spoon to create a little well in each ball.
Step 8. Fill each indent with a swirl of cream cheese and strawberry jam. If you’re feeling wild, toss on a few white chocolate chips here.
Step 9. Bake at 350°F for 11 to 13 minutes. The edges should look set and the centers puffed. Cool on the pan for 5 minutes, then move to a rack.
5) Tips for Making Strawberry Cheesecake Cookies
Use full-fat cream cheese. The low-fat stuff doesn’t hold up as well in the oven and tends to go a little runny. Stick to the real deal for a solid cream swirl.
Don’t skip the chill. The dough spreads too much if it goes in warm. That 30-minute rest in the fridge makes all the difference between perfect strawberry cheesecake cookies recipes and ones that bake into blobs.
Test your jam. If it’s too thin, it’ll run right off the cookie. Look for something thick or spoonable. Homemade jam? Even better. Just don’t use a watery one or the cookies won’t hold the swirl.
6) Making Strawberry Cheesecake Cookies Ahead of Time
You can absolutely make these ahead. Mix the dough and stash it in the fridge overnight or freeze the cookie dough balls on a tray. Once frozen, move them to a sealed bag and bake them fresh when the craving hits.
If you’re planning for a party or just want to pace yourself, bake a batch and keep them in an airtight container in the fridge. Something about cheesecake cookies recipes makes them taste even better cold.
Just wait to add the cream cheese and jam until right before baking if you’re prepping the dough early. That way, the centers don’t get soggy before they hit the oven.
7) Storing Leftover Strawberry Cheesecake Cookies
Leftovers go straight into the fridge. Store them in a sealed container and they’ll stay fresh for five days. Stack with parchment between layers if you’re feeling organized.
You can eat them cold (which I personally recommend), or let them come back to room temp. Either way, the centers stay soft and rich.
If you like a firmer cookie, pop them in the freezer. Just thaw them for a few minutes on the counter before serving. They travel well too, in case you’re sharing or—let’s be honest—bragging.
8) Try these dessert recipes next!
9) Strawberry Cheesecake Cookies Recipe
Cheesecake Cookies Recipes with Strawberry Cheesecake Swirls
Ingredients
- 1 ½ cups (188 g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- ½ cup (120 g) cream cheese, softened
- 1 tbsp granulated sugar (for cream cheese swirl)
- ⅓ cup (110 g) strawberry jam or preserves
- ½ cup (90 g) white chocolate chips (optional)
Instructions
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and ¾ cup sugar until light and fluffy.
- Add the egg yolk and vanilla. Beat until smooth.
- Mix in the dry ingredients until just combined. Chill dough for 30 minutes.
- In a small bowl, stir the cream cheese with 1 tbsp sugar until smooth.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop cookie dough onto the tray, spacing about 2 inches apart.
- Use your thumb or a spoon to make an indentation in each dough ball.
- Fill each indent with a small spoonful of cream cheese and strawberry jam.
- Swirl gently with a toothpick. Add white chocolate chips if using.
- Bake for 11–13 minutes or until edges are set and tops look slightly puffed.
- Let cool on the pan for 5 minutes, then transfer to a rack to cool completely.
10) Nutrition
Serving Size: 1 cookie, Calories: 185, Sugar: 14 g, Sodium: 75 mg, Fat: 9 g, Saturated Fat: 5.5 g, Carbohydrates: 23 g, Fiber: 0.3 g, Protein: 2 g, Cholesterol: 27 mg
Leave a Comment