Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

Introduction
A warm tray of strawberry cheesecake cookies fills the kitchen with a buttery, vanilla-scented breeze, broken by the bright, jammy perfume of fresh strawberries. Each cookie greets you with a tender, slightly crumbly exterior that gives way to a creamy dollop of cheesecake-like filling and a sweet pocket of strawberry jam—textures that contrast and complement in every bite. Bite in and you’ll feel the cool silk of cream cheese against the soft cookie crumb, the gentle crunch of a golden edge, and the burst of fruity sweetness that lingers pleasantly on the tongue.

These cookies are perfect for springtime brunches, afternoon tea, bake sales, or whenever you want a comforting treat that feels a little celebratory. They’re equally at home on a holiday cookie tray or as an easy weeknight dessert. If you’d like another riff on this flavor profile, take a look at this alternate approach for Strawberry Cheesecake Cookies: strawberry cheesecake cookies inspiration.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 10–12 minutes per batch
• Total Time: ~30 minutes (plus cooling)
• Servings: about 24 cookies
• Difficulty Level: Easy–Intermediate

Nutrition Highlights
Estimated nutrition per cookie (1 of 24). These are approximations calculated using ingredient values from USDA FoodData Central and other government food-composition resources; actual values will vary by brand and portion size.

• Calories: ~200 kcal
• Protein: ~2.2 g
• Carbohydrates: ~23 g (Sugars ~15 g, Fiber ~0.3 g)
• Fat: ~11 g (Saturated fat ~7 g)
• Sodium: ~50–100 mg

Notes on accuracy: values above are estimates based on typical nutrition profiles for butter, sugar, all-purpose flour, cream cheese, and jam (USDA FoodData Central). If you need precise nutritional information for medical or dietary reasons, use exact product labels or a nutrition calculator with your specific ingredient brands.

Why You’ll Love It
This recipe blends two universally adored desserts—soft sugar cookies and classic cheesecake—into a single, approachable cookie. The aroma of butter and vanilla while they bake will make your kitchen feel instantly cozy; the jam adds nostalgic, sun-warmed fruit flavor. These cookies are great for making memories at gatherings (kids and adults will both reach for seconds), and they’re fast enough for an impromptu bake: once the dough is mixed, these cookies bake in about 10–12 minutes. Their balanced sweetness also makes them an appealing choice for sharing at potlucks and holiday cookie exchanges.

Step-by-Step Instructions

Ingredients

• 1 cup unsalted butter, softened (about 227 g)
• 1 cup granulated sugar (about 200 g)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (about 240 g)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cream cheese, softened (about 225 g)
• 1/2 cup powdered sugar (about 60 g)
• 1/2 cup homemade strawberry jam or store-bought (about 160 g)

Optional ingredients and substitutions:

• Swap unsalted butter for salted if preferred (reduce added salt).
• Use light cream cheese or Neufchâtel to lower fat and calories slightly.
• Replace half the granulated sugar with brown sugar for a deeper flavor.
• For a gluten-free version, substitute a 1:1 gluten-free flour blend (see Variations).
• For a vegan version, use plant-based butter, a flax “egg” (1 tbsp flax + 3 tbsp water), and vegan cream cheese.

Directions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy — about 2–3 minutes with an electric mixer.
3. Beat in the egg and vanilla extract until combined.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined. Avoid overmixing—stop when the dough is just uniform.
5. In a separate bowl, mix the cream cheese and powdered sugar until smooth and spreadable. Chill briefly if it’s too soft to handle. (Optional: transfer to a piping bag for later.)
6. Scoop tablespoon-sized portions of cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
7. Create a small indentation in the center of each cookie (use the back of a spoon or your thumb) and fill with about 1/2 teaspoon strawberry jam. For a cheesecake effect, either pipe or dollop a small amount of the cream cheese mixture beside or on top of the jam after baking (see Tips).
8. Bake for 10–12 minutes or until edges are lightly golden; centers will look slightly soft.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. If adding the cream cheese filling after baking, wait until cookies are fully cooled so the filling holds shape.

Practical tips:

• Don’t overmix once flour is added; overworked dough yields tough cookies.
• If dough seems too soft to shape, chill 15–20 minutes to firm up.
• Check doneness by lifting one cookie: edges should be set and lightly golden while the center is still tender. They’ll firm as they cool.
• If using the cream-cheese mixture as a filling, chilling it slightly helps for neater piping.

Best Pairings

• Serve with a cup of strong black coffee or a milky latte to balance the cookie’s sweetness.
• Pair with afternoon tea—Earl Grey or a light green tea complements the strawberry notes.
• For a dessert plate, serve alongside vanilla ice cream or fresh berries to elevate the cheesecake theme.
• Assemble cookie sandwiches by spreading cream cheese filling and stacking two cookies together for a special treat.

Shelf Life & Storage

• Room temperature: Store in an airtight container at room temperature for up to 2 days (best if no cream cheese filling is added).
• Refrigeration: If you add the cream cheese filling or to extend freshness, refrigerate in an airtight container for up to 5 days. Let cookies come to room temperature before serving for the best texture.
• Freezer: Unfilled cookies can be frozen in a single layer on a tray, then transferred to a freezer bag for up to 3 months. Thaw at room temperature. If frozen with filling, consume within 1 month for best flavor.

Chef’s Advice

• Use high-quality strawberry jam (or quick homemade preserve) for the brightest flavor—chunky jam gives texture, smooth jam gives a clean pocket of flavor.
• For even baking, rotate your baking sheet halfway through the bake time, especially if your oven has hot spots.
• If you want a more pronounced cheesecake flavor, add 1 teaspoon of lemon zest to the cream cheese mixture. The bright acidity lifts the richness.
• For uniform cookies, weigh dough balls (about 15–18 g each) or use a small cookie scoop.

Creative Twists

• Lemon-Strawberry Cheesecake: Add 1 teaspoon lemon zest to the dough and 1/2 teaspoon lemon juice to the cream cheese filling for a citrus lift.
• Chocolate-Dipped: After cooling, dip half of each cookie in melted dark chocolate and let set on parchment for an elegant finish.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend (replace the 2 cups all-purpose) and add 1/4 teaspoon xanthan gum if your blend lacks it; chilling the dough longer before baking helps texture. For more inspiration on chocolate-and-strawberry combinations, see this related recipe: chocolate-strawberry swirl cheesecake cups.
• Mini Cheesecake Thumbprints: Make smaller cookies for bite-sized treats and top each with a tiny swirl of cream cheese and jam for party platters.

Recipe Q&A
Q: Can I omit the cream cheese filling?
A: Yes. The cookies are delicious with jam only. The cream cheese adds a cheesecake element but isn’t required.

Q: My cookies spread too much—what went wrong?
A: Dough that’s too warm or over-creamed butter can cause excess spread. Chill the dough 15–30 minutes before shaping and avoid over-creasing the butter and sugar.

Q: How can I make these less sweet?
A: Reduce granulated sugar by 1/4 cup (to 3/4 cup) and use a jam with lower added sugar or a berry compote with reduced sugar.

Q: Can these be made ahead for a party?
A: Bake the cookies a day ahead and store them in an airtight container. If adding cream cheese filling, pipe it just before serving.

Conclusion

If you’ve enjoyed this recipe, you might like seeing other takes and inspirations—this lovely bakery version offers a professional presentation and twist: Strawberry Cheesecake Cookies – In Bloom Bakery. For another creative dessert that pairs chocolate and strawberry in a cheesecake format, check out this playful option: Strawberry Cheesecake Cookies from The Cookie Dough Diaries.

Warmly invite your readers to try the cookies, share photos or variations in the comments, and sign up for more recipes—baking is better together.