Description
Delicious Strawberry Cheesecake Cookies with a creamy cheesecake filling and a strawberry swirl.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for filling)
- 1 tsp vanilla extract (for filling)
- ½ cup strawberry jam (or homemade strawberry compote)
- Fresh strawberries, thinly sliced (optional for topping)
Instructions
- Make cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth. Transfer to a piping bag and refrigerate while you make the dough.
- Make cookie dough: Beat butter with granulated and brown sugar until creamy. Add eggs and vanilla, mixing until smooth. In another bowl, whisk flour, baking powder, baking soda, and salt. Slowly add dry ingredients to wet mixture until combined.
- Assemble cookies: Scoop cookie dough onto a parchment-lined baking sheet (about 2 tbsp per cookie). Press the center to make a small well. Pipe in about 1 tsp cream cheese filling. Spoon strawberry jam on top and swirl lightly with a toothpick. Optionally, press a thin fresh strawberry slice into the top.
- Bake: Bake at 350°F (175°C) for 12–14 minutes until edges are golden. Let cool on the sheet for 5 minutes before transferring to a rack.
Notes
- For a homemade strawberry compote, cook fresh strawberries with sugar until thickened.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg