Strawberry-Filled Cheesecake Cookies 5 ★

32 min | easy | vegetarian

Plate of strawberry-filled cheesecake cookies on a white table; one cookie is broken open to show a thick red strawberry jam center, with whole strawberries and a small ramekin of preserves blurred in the background.

Published Jul 1, 2025

Prep Time	Cook Time	Total Time
20 min	12 min	32 min

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Introduction

These strawberry-filled cheesecake cookies taste like little bites of creamy cheesecake wrapped in soft, buttery cookie dough.

They are perfect for spring parties, baby showers, or any time you crave an easy, bakery-style treat at home.

The rich cream cheese dough and sweet strawberry preserves create a tender, melt-in-your-mouth cookie with a pretty jam-filled center.

Close-up of three pale cheesecake-style cookies with red strawberry preserve swirls on a small white plate; one cookie is broken open to show a thick strawberry jam center, with a ramekin of preserves blurred in the background.

How to Make Strawberry-Filled Cheesecake Cookies

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Preheat oven and prepare pans

Preheat your oven to 350°F so it is fully hot by the time the cookie dough is ready.

Line one or two baking sheets with parchment paper or silicone baking mats for easy release and cleanup.
Cream butter, cream cheese, and sugar

In a large mixing bowl, beat the softened butter and cream cheese together with a hand mixer until smooth and creamy.

Add the granulated sugar and continue beating until the mixture looks fluffy and slightly lightened in color.

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Add egg and vanilla

Beat in the egg and vanilla extract, scraping down the sides of the bowl so everything mixes evenly.
Combine dry ingredients and form dough

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Add the dry ingredients to the wet mixture and beat on low speed just until a soft, thick dough forms.
Chill the dough (recommended)

Cover the bowl and chill the dough in the refrigerator for about 30 minutes to make scooping and shaping easier.

If you are in a hurry, you can skip chilling, but the cookies may spread a little more.

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Shape cookies and add strawberry filling

Use a small cookie scoop or spoon to portion heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them apart.

Gently press an indentation into the center of each dough ball with your thumb or the back of a measuring spoon.

Spoon a small dollop of strawberry preserves into each indentation, being careful not to overfill so the jam stays put.

If using extra preserves for garnish, add a tiny swirl on top of the filling now, before the cookies bake.
Bake and cool

Bake the cookies for 10 to 12 minutes, until the edges look set and the bottoms are just lightly golden.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

Close-up of a strawberry-filled cheesecake cookie with a bite taken out, showing a thick, glossy red strawberry preserves center; more pale, soft cookies with pinkish jam swirls sit blurred in the background on a white surface.

Substitutions

Strawberry preserves -> raspberry preserves: Raspberry preserves add a tangier berry flavor while keeping the bright red color and soft jam center very similar.
Strawberry preserves -> strawberry preserves mixed with lemon curd: Stir equal parts strawberry preserves and lemon curd for a cheesecake cookie with a brighter, more citrusy filling and creamy feel.
All-purpose flour -> 1:1 gluten-free baking flour: Use a cup-for-cup gluten-free blend with xanthan gum so the cookies stay soft, tender, and thick instead of crumbly.

Tips

Soften ingredients properly: Bring butter and cream cheese to room temperature so they blend smoothly without lumps and trap more air for tenderness.
Measure flour correctly: Lightly spoon flour into the measuring cup, then level it off so the dough does not turn dry or dense.
Avoid overbaking: Pull the cookies from the oven when the centers still look slightly soft because they will finish setting as they cool.
Use a small scoop: A small cookie scoop keeps the portions even, which helps the cookies bake uniformly and hold the jam more neatly.
Prevent jam overflow: Leave a small dough rim around the jam so it has a barrier and does not leak over the edges.

Nutrition Facts ^*

Energy	141	kcal
Protein	2	g
Total Fat	7	g
Carbohydrates	18	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my cookies spread too much in the oven?: Warm dough is the most common cause, so chill it longer until firm enough to scoop cleanly. Also check that you measured flour correctly and are not placing dough on a hot baking sheet.
How do I know when cheesecake cookies are done?: The edges should look set and the bottoms lightly golden, but the centers should still appear soft and slightly puffy. If you wait until they look completely firm, they will cool into a drier, less tender texture.
Can I use fresh strawberries instead of preserves?: Fresh strawberries release a lot of juice, so they will make messy puddles instead of a tidy jam center. If you want to add fresh fruit, chop it very small and mix a spoonful into the preserves first.
Can I make the dough ahead of time?: Yes, you can refrigerate the dough tightly covered for up to 24 hours before scooping and baking. If the dough feels very firm, let it sit at room temperature for 10 to 15 minutes until scoopable.

Serving Suggestions

These strawberry-filled cheesecake cookies make a lovely dessert plate with hot coffee, herbal tea, or a glass of chilled milk.

For a fun twist, drizzle cooled cookies with melted white chocolate or dust lightly with powdered sugar before serving to guests.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

Kelley, New York: Great Cookies — 5 ★

Eunice: Glad you enjoyed them, Kelley!
Katherine, Columbus: Made these last night and my family loved them! Fairly easy to make. I reserved some of the dough and the remaining strawberry preserves for another batch 😋 This recipe is company worthy! Very good! Use the parchment paper. — 5 ★

Eunice: Love hearing that, Katherine! Great idea saving extra dough and preserves for round two.
Clara, Columbus, OH: Creamy centers, jammy bites, pure bliss. — 5 ★

Eunice: Love hearing that, Clara!