Name: Strawberry Cheesecake Cookies Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 4 oz cream cheese (softened); 2 ½ tablespoons granulated sugar; 1 tablespoon sour cream; ⅛ teaspoon vanilla extract; ½ cup strawberry jam (or strawberry sauce); 1 cup unsalted butter (softened); 1 cup light brown sugar (firmly packed); ½ cup granulated sugar; 2 large eggs (room temperature preferred); 1 teaspoon vanilla extract; 3 ⅓ cups all-purpose flour; 1 cup graham cracker crumbs; 2 tablespoons cornstarch; 2 teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 3 oz white chocolate bar (finely chopped)

Jump to Recipe· 4.3 from 10 reviews

I absolutely love sharing this Strawberry Cheesecake Cookies Recipe with friends and family because it combines two of my favorite treats—cheesecake and strawberry jam—into one irresistible cookie. The creamy cheesecake filling melts in your mouth surrounded by a soft, buttery cookie dotted with sweet bursts of strawberry and, for a special touch, melty white chocolate. If you adore the flavor of classic strawberry cheesecake but want it in a handheld treat, this recipe will become your new go-to dessert.

Why You’ll Love This Strawberry Cheesecake Cookies Recipe

What I adore most about this recipe is the delightful harmony of flavors and textures. The cookie dough itself is rich and buttery with a subtle graham cracker crunch that reminds me of a cheesecake crust, while the cheesecake filling inside adds a tangy creaminess that balances the sweetness perfectly. Then there’s the fresh strawberry jam which adds that classic, fruity brightness. It’s like biting into a mini cheesecake with every bite of cookie—seriously mouthwatering!

Aside from how delicious these cookies are, what makes this recipe particularly special to me is how approachable it is. The steps feel straightforward, but the result seems so sophisticated it would impress anyone at a gathering. Plus, you prep the cheesecake filling and cookie dough separately, so it’s nice to take your time assembling. Whether I’m baking for a family get-together, a party, or just because I want something indulgent, these cookies never fail to delight. They stand out because they’re more than just a cookie; they’re like a little celebration of flavors wrapped up in a treat.

Ingredients You’ll Need

The image shows a close-up of several round cookies filled with cream and pieces of red fruit, likely strawberry, inside. Each cookie is slightly cracked on the surface, revealing the soft cream layer in the middle. The cookies have a crumbly texture with uneven brown tones and bits of fruit embedded in the dough. One cookie is broken open, showing the creamy white center with vibrant red fruit pieces in the middle layer, surrounded by the golden-brown cookie dough layer on the outside. A bright red strawberry with green leaves is placed next to the cookies on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple ingredients you likely have on hand, but each one plays an important role in creating the taste, texture, and that gorgeous strawberry color splash. Here’s what I use:

4 oz cream cheese (softened): The star of the cheesecake filling, giving richness and tang.
2 ½ Tablespoons granulated sugar: Sweetens and balances the cream cheese filling perfectly.
1 Tablespoon sour cream: Adds moisture and a subtle tang to the filling.
⅛ teaspoon vanilla extract: Infuses both filling and dough with warm, comforting flavor.
½ cup strawberry jam (or sauce): The fruity burst in the center that brightens the cookies.
1 cup unsalted butter (softened): Makes the cookie dough tender and rich.
1 cup light brown sugar (firmly packed): Gives the dough a deep caramel note and chewiness.
½ cup granulated sugar: Adds additional sweetness and structure.
2 large eggs (room temperature preferred): Binds ingredients and adds moisture.
3 ⅓ cups all-purpose flour: The base for the dough, giving structure and softness.
1 cup graham cracker crumbs: Mimics cheesecake crust and adds subtle crunch and flavor.
2 Tablespoons cornstarch: Helps create a tender crumb in the cookies.
2 teaspoons baking powder: Leavens the cookies slightly for a light texture.
¼ teaspoon baking soda: Boosts rising and balances acidity.
½ teaspoon salt: Enhances all the sweetness and flavors.
3 oz white chocolate bar (optional): For sprinkling on top to add melt-in-your-mouth sweetness.

Directions

Step 1: Prepare the cheesecake filling by combining the softened cream cheese and granulated sugar in a medium bowl. Stir gently until smooth and creamy, making sure there are no lumps.

Step 2: Add sour cream and vanilla extract to the cream cheese mixture and stir until thoroughly combined into a luscious filling. Then, dollop this mixture by 2-teaspoon portions onto a small baking sheet lined with wax paper. Pop this tray into the freezer so the filling firms up while you make the cookie dough.

Step 3: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy. This usually takes about 3-4 minutes and is so satisfying to watch transform.

Step 4: Add the eggs and vanilla extract to the butter-sugar mixture. Mix well until everything is fully incorporated and the batter looks smooth.

Step 5: In another bowl, whisk together the all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. This dry ingredient mix adds flavor, tenderness, and structure to the dough.

Step 6: Gradually add the dry ingredients to the wet ingredients while mixing on medium-low speed. Be sure to scrape down the sides and bottom of the bowl periodically for even mixing. Once combined, cover the bowl with plastic wrap and pop it into the fridge for 30 minutes to chill—the dough firms up, which makes shaping these cookies so much easier.

Step 7: When ready to assemble, preheat your oven to 375°F (190°C) and if you’re using white chocolate, finely chop the bar and set it aside.

Step 8: Remove the dough from the fridge and scoop out 2-tablespoon-sized balls. Use your thumb to press a large crater into each ball. Spoon 1 ½ teaspoons of strawberry jam into the crater, then nestle a piece of frozen cheesecake filling right into the jam.

Step 9: Cover the cheesecake filling with another 2-tablespoon-sized portion of dough and gently roll between your palms to form a smooth ball, fully encasing the fillings.

Step 10: Lightly press chopped white chocolate pieces into the surface of each cookie dough ball, if using. Then place the cookies on a wax paper-lined baking sheet or large plate and chill them again in the freezer for 10-15 minutes—the chill helps them hold together during baking and keeps the filling from leaking out.

Step 11: Arrange the chilled cookies onto a parchment-lined baking sheet with about 2 inches of space between each cookie. Bake at 375°F (190°C) for 14-15 minutes. The cookies should be lightly golden around the edges but still soft in the middle.

Step 12: Allow the cookies to cool completely on the baking sheet. This helps the cheesecake filling set up again and ensures clean, perfect bites.

Servings and Timing

This recipe yields about 13 delicious cookies, perfect for sharing but generous enough to keep some as a sweet treat for yourself. Prep time is approximately 30 minutes, including the chilling steps, and baking takes 14-15 minutes per batch. You will need to factor in an additional 15-20 minutes for chilling the cheesecake filling and dough portions in the freezer and fridge, so the total time from start to finish is around 1 hour and 25 minutes. The resting times are key to achieving the perfect texture and flavor balance, so I never skip them.

How to Serve This Strawberry Cheesecake Cookies Recipe

A close-up view of a cookie cut in half and stacked, showing three layers: the top and bottom layers are thick, crumbly light brown cookie dough with a soft texture, and the middle layer is a creamy white filling with a thin layer of red, likely strawberry jam, running through it. The cookie rests on a shiny surface with a white marbled texture, and the background is blurred with bright red strawberries. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love presenting these cookies on a pretty platter alongside a few fresh strawberries to echo the jam flavors inside. You can even add a light dusting of powdered sugar for an elegant, bakery-inspired touch. These cookies work wonderfully served at room temperature to let all those flavors mellow and shine through.

If I’m hosting, I like to pair these cookies with a cup of strong coffee or a fragrant tea like Earl Grey. For a more festive occasion, a glass of sparkling rosé or a strawberry-infused cocktail can complement the fruity notes beautifully. I’ve also found that a chilled glass of milk makes a perfect classic pairing, especially if kids are around!

These cookies shine during holidays, family dinners, or even as a sweet surprise for a weeknight dessert. The small portion size means you can plate two or three per person with a scoop of vanilla ice cream or whipped cream on the side to make the presentation feel special yet approachable. Truly, these cookies are a crowd-pleaser no matter the occasion.

Variations

One of the things I enjoy about this Strawberry Cheesecake Cookies Recipe is how adaptable it is. If you’re feeling adventurous, try swapping the strawberry jam for raspberry or blueberry preserves for a different fruit twist that still balances wonderfully with the cream cheese. For a hint of decadence, stir in chopped nuts like pecans or walnuts into the dough for a lovely crunch.

For those with dietary preferences, I’ve experimented with gluten-free all-purpose flour blends instead of regular flour and used dairy-free cream cheese and sour cream alternatives to make these cookies vegan-friendly. While the texture changes slightly, they still taste deliciously rich and satisfy the same craving.

If you want to switch up the cooking method, forming these as thumbprint cookies without the top dough layer and baking them just with the cream cheese and jam exposed creates an easier and slightly quicker treat. Alternatively, roll the dough in sugar before chilling for an extra bit of sparkle and sweetness on the cookie exterior.

Storage and Reheating

Storing Leftovers

I recommend storing any leftover Strawberry Cheesecake Cookies in an airtight container at room temperature if you plan to eat them within 2 days, as this keeps them soft and fresh. For longer storage, placing them in the fridge extends their shelf life up to a week. Just be sure to let refrigerated cookies come back to room temperature before serving so the cheesecake filling regains its luscious texture.

Freezing

You can absolutely freeze these cookies to enjoy later. Once completely cooled, place them in a single layer on a baking sheet and freeze for an hour. Then transfer the frozen cookies to a zip-top freezer bag or airtight container with parchment paper layers to prevent sticking. They keep well for up to 3 months. When you’re ready for a treat, thaw them overnight in the fridge or at room temperature for a few hours.

Reheating

To reheat, I gently warm the cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This method refreshes the cookie’s softness and brings out the richness of the cheesecake filling without melting everything too quickly. I avoid microwaving since it can cause the filling to lose texture and go overly gooey or the cookie to become soggy.

FAQs

Can I use other fruit jams instead of strawberry?

Absolutely! Raspberry, blueberry, or even apricot jams work beautifully in this recipe. Just choose a jam with good flavor and a slightly thick consistency to avoid too much spreading during baking.

What if I don’t have graham cracker crumbs? Can I substitute?

If you don’t have graham cracker crumbs, finely crushed digestive biscuits or vanilla wafers make a great substitute. They provide a similar texture and sweetness that complements the cookie dough and cheesecake filling.

Can I make this recipe dairy-free or vegan?

Yes, by using vegan cream cheese and sour cream alternatives, vegan butter, and a suitable egg replacer like flax eggs, you can make a dairy-free or vegan version. Keep in mind chilling times might vary and texture can be a little different but still tasty.

Should I chill the cookies before baking?

Chilling the cookies before baking is important because it helps maintain their shape and prevents the cheesecake filling from leaking out. It also improves the overall texture, creating a tender yet firm cookie.

Can I prepare these cookies ahead of time?

Definitely! You can prepare and assemble the cookies, then freeze them before baking. When you want fresh cookies, just bake them straight from frozen, adding a couple of extra minutes to the bake time.

Conclusion

I can’t recommend this Strawberry Cheesecake Cookies Recipe enough if you’re craving something that blends nostalgic cheesecake flavors with the comfort of a homemade cookie. It’s a recipe that feels special yet is straightforward enough to make whenever you want to impress or simply treat yourself. Trust me, once you try these cookies, they’ll become a beloved staple in your baking repertoire.