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Soft & Creamy Strawberry Cheesecake Cookies

Close-up of two stacked strawberry cheesecake cookies topped with strawberry jam and pink cream cheese frosting.
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Make these soft and chewy strawberry cheesecake cookies that taste like mini cheesecakes. The dough includes cream cheese for tenderness and tang, filled with sweet strawberry jam pockets.

Ingredients

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  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup strawberry jam (for filling)
  • 1/4 cup cream cheese, softened (for swirl topping)
  • 1/4 cup powdered sugar (for swirl topping)
  • 1 teaspoon milk (for swirl topping)
  • 1/4 teaspoon strawberry extract (optional, for swirl topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and 8 ounces of cream cheese together until smooth. Add the granulated sugar and brown sugar, beating until the mixture is light and fluffy.
  3. Beat in the egg and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a cream cheese cookie dough.
  5. Scoop rounded tablespoons of dough and roll into balls. Flatten each ball slightly in your palm.
  6. Press a small indentation into the center of each dough ball. Place about 1/2 teaspoon of strawberry jam into the indentation. Gently fold the edges of the dough over the jam to seal it inside.
  7. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. These are no chill strawberry cookies.
  8. Bake for 10 to 12 minutes, or until the edges are set but the centers still look soft. Do not overbake if you want chewy cheesecake cookies.
  9. While the cookies cool slightly, prepare the swirl topping. Beat the remaining 1/4 cup cream cheese, powdered sugar, milk, and strawberry extract (if using) until smooth and creamy.
  10. Once the cookies are completely cool, dollop a small amount of the cream cheese mixture on top of each cookie. Use a knife or small offset spatula to gently swirl the topping.
  11. Serve these cookies that taste like cheesecake immediately or store them in an airtight container.

Notes

  • For an extra layer of flavor, press the bottom of the cookie into crushed graham crackers before baking to mimic a crust.
  • Use high-quality strawberry jam for the best fruit flavor in these fruit filled cookies.
  • If you prefer iced strawberry cookies, skip the swirl topping and use a simple strawberry glaze instead.

Nutrition

Find it online: https://daisyrecipe.com/strawberry-cheesecake-cookies-recipe/