This strawberry cheesecake cookie recipe is not for the faint of heart, since it requires several steps. All of the individual bits keep nicely in the refrigerator of freezer for several days, so it’s a good multi-day project for a busy weekend.
A Short History of Strawberry Cheesecake Cookies
While we’ve written extensively about cheesecake variations and their sources, we couldn’t find any recipe sources for this idea. It is notable that Pepperidge Farms (of Bordeaux cookie fame!) makes a version of this recipe, but uses white chocolate, rather than a cream cheese base. We’re not quite sure where they get off thinking that those flavors have anything to do with one another, however.
Why We Love This Strawberry Cheesecake Cookie Recipe
This cookie is the perfect combination of sweet and tangy — a well-balanced party for your taste buds. The cookie base is all buttery sweetness, contrasting perfectly with the tang of cream cheese, and the zesty strawberry flavor.
Love strawberries? So do we! Here are some of our favorites
Useful Tools for Making this Strawberry Cheesecake Cookie Recipe
Strawberry Cheesecake Cookie Recipe
- medium cookie scoop
- teaspoon measuring spoon
- parchment paper
- silicone baking mat
- baking sheet
Homemade Strawberry Jam
- 15 fresh strawberries you can substitute frozen strawberries if needed
- 1 tbsp sugar
Cream Cheese Filling
- 3/4 cup regular cream cheese 6 oz at room temperature
- 1/4 cup powdered sugar
- 1 cup unsalted butter at room temperature
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 2 3/4 cup all purpose flour
For the Strawberry Glaze
- 1/4 cup powdered sugar
Make the homemade strawberry jam
- Place the strawberries and sugar in a small saucepan over low heat and simmer, stirring occasionally, until the strawberries are soft enough to mash with a back of a spoon and a thick jammy substance forms. Cool to room temperature.
Make the cream cheese filling
- In the bowl of a stand mixer using a paddle attachment, or in a large mixing bowl using a hand mixer, beat the cream cheese and powdered sugar until smooth.
- Line a small baking sheet or plate with parchment paper and scoop 1 tsp (these are smaller than a standard small cookie scoop) sized balls of the cream cheese mixture onto the sheet.
- Top each cream cheese ball with a dollop of of strawberry jam. Reserve remaining half cup strawberry jam to make glaze.
- Place the jam and cheesecake filling balls in the freezer at least one hour until frozen solid.
Make the cookie dough
- Line cookie sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer using a paddle attachment, or in a large bowl using a hand mixer, beat the butter, sugar, and brown sugar on medium-high speed until smooth and fluffy.
- Add eggs, one at a time, and beat on medium speed to combine.
- Add vanilla extract.
- Sift the dry ingredients (flour, baking soda, salt) into the wet ingredients. Stir on low speed until flour mixture is fully combined.
- Use a medium (1 1/2 tablespoon cookie scoop) to scoop out balls of cookie batter for each cookie onto prepared baking sheet. Flatten each cookie dough ball slightly and then place the frozen ball of strawberry jam and cream cheese filling in the middle. Use your fingers to push the cookie dough to fully surround the frozen balls of filling. You may find it easier to do this in the palms of your hands. Or, if you have hot hands like we do (no joke) you may find that it melts your cookie dough. Proceed at your own risk. Place each cookie dough ball on the baking sheet, spaced two inches apart as they will expand. Place cookies in the fridge to chill while you preheat the oven.
- Heat oven to 350 F.
- Bake in preheated oven for 10-13 minutes until the tops and edges of the cookies are golden brown. Let cool on baking sheet for 5 minutes. Remove to wire rack to fully cool.
- In the meantime, make the strawberry glaze.
Make the strawberry glaze.
- Whisk together 1/2 cup strawberry jam with 1/4 cup powdered sugar.
- Use a spoon to drizzle glaze, or place glaze in a ziploc bag and and snip off the end. Drizzle glaze over the top of the cookies. Glaze will not harden, so prepare yourself for some sticky fingers!
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