Name: Strawberry Cheesecake Cookies
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Ingredients: ¾ cup unsalted butter (softened); ½ cup light brown sugar (packed); ¼ cup white sugar; 1 large egg; 1 teaspoon pure vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ cup diced strawberries; 6 ounces cream cheese (softened); ½ cup powdered sugar; ½ cup strawberry jam (warmed)

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These strawberry cheesecake cookies combine everything you love about classic cheesecake and soft-baked cookies in one irresistible treat. It is one of those sweet dish recipes that give you soft, bakery-style strawberry cookies made completely from scratch. Think cafe food-style cookies you’d see behind the glass, made using an easy baking recipe that works in a real home kitchen.

Strawberry cheesecake cookies with creamy centers on a white plate

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Strawberry cookies work well for home baking because the flavors are familiar and the structure is easy to handle. This DIY strawberry cookie recipe grew out of testing treats to make at home that needed to look presentable, hold their shape, and taste like something you’d happily bake again. They are customizable with different cookie topping ideas and are perfect for spring gatherings, holidays, or anytime you want a show-stopping cookie.

Why You Will Love This Recipe

These strawberry cream cheese cookies have a bakery-style aesthetic that looks right at home on dessert tables, platters, and gatherings.
The soft texture and cream cheese center make them a great baked good for bake sale tables where appearance and consistency both matter.
It is one of the best sweet recipes you can actually trust and love, thanks to the balance of creamy, fruity, and buttery flavors.
Because they’re made fully from scratch, these homemade strawberry cookies deliver reliable texture, flavor, and structure every time.

Strawberry cheesecake cookies drizzled with strawberry sauce on a white plate

How To Make Easy Strawberry Cheesecake Cookies

Cookie dough in a glass bowl with chopped strawberries and strawberry jam nearby

Step 1: In a large bowl, whisk together butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract. Whisk until smooth and fully combined.

Cookie dough mixed with chopped strawberries in a glass bowl, with strawberry jam and fresh strawberries nearby

Step 2: Gently fold in flour, baking soda, and baking powder until just combined. Fold in diced strawberries carefully.

Strawberry cheesecake cookie dough balls spaced on a parchment-lined baking sheet before baking

Step 3: Divide the dough into 12 portions and roll into balls. Place on the baking sheet.

Strawberry cheesecake cookie dough shaped with wells on a parchment-lined baking sheet, ready to be filled

Step 4: Press an indent into the center of each cookie. Refrigerate for 30 minutes.

Strawberry cheesecake cookie dough rounds topped with a dollop of cream cheese filling on a parchment-lined baking sheet before baking

Step 5: Whisk cream cheese and powdered sugar until smooth and fluffy. Fill each indent with a cream cheese ball.

Freshly baked strawberry cheesecake cookies with golden edges and a creamy cheesecake center, cooling on a parchment-lined baking tray

Step 6: Bake the filled cookies for 13-15 minutes, until they are puffed and lightly golden. Let the cheesecake-filled cookies cool for 10 minutes.

Tips For Success

Dice the strawberries small and pat them dry before adding them to the dough to control moisture and protect the cookie’s structure.
Use fully softened cream cheese so the filling blends smoothly and bakes into a creamy, cohesive center.
Chilling the shaped cookies helps the dough hold its form and keeps the cheesecake center defined during baking.
Choose a thicker strawberry jam rather than a loose or syrupy one so the topping stays glossy instead of soaking into the cookie.

Serving and Storage

These cookies are easy to portion and hold their shape well, making them a solid choice for parties, gifting, and other easy to transport desserts.
Once cooled, they can be stored in an airtight container in the refrigerator for up to 2 days without losing texture or structure.
For bake sales or sharing, arrange them in a single layer or with parchment between layers to keep the topping neat and intact as a baked good for bake sale tables.

Tried these Strawberry Cheesecake Cookies? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!

Strawberry Cheesecake Cookies

These strawberry cheesecake stuffed cookies combine soft, bakery-style dough with a creamy cheesecake center and a simple strawberry topping. Made fully from scratch, they’re one of those easy baking recipes for desserts that look special while staying manageable. If you’re after easy strawberry cheesecake cookies that hold their shape and work well for sharing, this recipe delivers.

Prep Time 45

Cook Time 15

Total Time 1

Serving Size 12 cookies

Equipment

Mixing bowls
Whisk or hand mixer
Rubber spatula
Measuring cups and spoons
Baking sheet
Parchment paper or baking mat
Spoon (for indenting cookies)

Ingredients

For the Cookie Dough

¾ cup unsalted butter softened
½ cup light brown sugar packed
¼ cup white sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ cup diced strawberries

For the Cheesecake Filling

6 ounces cream cheese softened
½ cup powdered sugar

For Topping

½ cup strawberry jam warmed

Instructions

Line a large rimmed baking sheet with parchment paper or a baking mat and set aside.
In a large mixing bowl, whisk together the butter, light brown sugar, and white sugar until smooth and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract, whisking until fully combined.
Gently fold in the flour, baking soda, and baking powder until a smooth dough forms. Fold in the diced strawberries evenly.
Divide the dough into 12 portions and roll into balls. Place them on the prepared baking sheet and press an indent into the center of each cookie using the back of a spoon or your fingers.
Refrigerate the cookie dough on the baking sheet for 30 minutes to help them hold their shape.
Preheat the oven to 350℉.
In a small bowl, whisk the cream cheese and powdered sugar until smooth and fluffy, about 3 to 4 minutes.
Remove the chilled cookies from the refrigerator and fill each center indent with the cream cheese mixture.
Bake for 13 to 15 minutes, until the cookies are lightly golden and puffed.
Let the cookies cool on the baking sheet for 10 minutes, then drizzle with warm strawberry jam before serving.

Notes

Dice the strawberries small to prevent excess moisture in the cookie dough.
Chilling the dough is important for keeping the cheesecake filling centered while baking.
These cookies are best enjoyed the same day, but can be stored in the refrigerator for up to 2 days.

More Sweet Treats To Try Next

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Ultra-moist coconut cake baked in one bowl and finished with a thick layer of frosting. The crumb stays soft, the coconut flavor comes through clearly, and the sheet cake format keeps everything easy to manage from start to finish.
These coconut flour chocolate chip cookies are soft and cake-like, with lightly golden edges and melty chocolate in every bite. This one-bowl cookie recipe comes together fast with simple ingredients and bakes up tender and soft every time. It’s an easy homemade cookie that works well for everyday baking, sharing, and freezer stashing.