Strawberry Cheesecake Cookies

Introduction

Imagine the warm, yeasty aroma of butter and vanilla drifting through your kitchen while the bright, jammy scent of strawberries cuts through like sunshine. Each cookie greets you with a tender, slightly crumbly base, a pillowy cream-cheese ribbon, and a jewel-like dot of strawberry jam that bursts sweet and tangy on the tongue. These Strawberry Cheesecake Cookies feel like a hug in pastry form—a balance of creamy and fruity with enough nostalgia to make you smile.

This recipe is perfect for weekend brunches, bake-sale showstoppers, or when you want a comforting sweet to bring to a friend. They’re also a lovely way to use peak-season berries or to make a small-batch treat for cozy afternoons. If you want another version to compare technique and photos, see Ollie Recipes’ strawberry cheesecake cookies guide for a visual walkthrough and alternate tips.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 12–15 minutes per batch
• Total Time: About 30–35 minutes (active: 20 minutes)
• Servings: About 24 cookies (depending on size)
• Difficulty Level: Easy–Moderate (basic mixing and drop-cookie shaping)

Nutrition Highlights

Nutritional values below are approximate per cookie (1 of 24) and calculated from ingredient nutrient values referenced from USDA FoodData Central. These are estimates and can vary with exact brands, portion size, and optional additions. For guidance on daily nutrient targets, refer to resources such as the Mayo Clinic.

Per serving (1 cookie):

• Calories: ~250 kcal
• Protein: ~2.7 g
• Total Carbohydrates: ~34 g (of which sugars ≈ 18–22 g)
• Dietary Fiber: ~1.0–1.5 g
• Total Fat: ~11.6 g (saturated fat ~6–7 g)
• Sodium: ~120–160 mg

Notes:

• These cookies are relatively high in added sugars and fat due to the butter, sugars, cream cheese, and jam. They’re a delicious indulgence in moderation. For more information on balancing treats within a healthy diet, consider reliable health sources such as the Mayo Clinic and USDA FoodData Central.

Why You’ll Love It

• Flavor & Texture: The contrast is irresistible—soft, slightly cakey cookie with pockets of creamy cheesecake and bright strawberry jam. The vanilla and brown sugar add a warm caramel-like underpinning that complements fresh berry brightness.
• Memories & Sharing: These cookies feel homemade and celebratory, ideal for family gatherings, potlucks, or gifting in a pretty tin. They prompt compliments and requests for the recipe.
• Ease: No complicated laminations or separate crust—this recipe merges classic drop-cookie simplicity with cheesecake flair. If you can cream butter and scoop dough, you’re set.
• Seasonal Appeal: Use fresh strawberries in summer for lively flavor, or swap in high-quality jam in winter for consistent brightness.

Preparation Guide

Ingredients

• 1 cup (227 g) butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240 g) cream cheese, softened
• 1/2 cup (about 160 g) strawberry jam
• 1 cup (about 150 g) chopped strawberries (optional)

Optional ingredients & substitutions:

• For richer strawberry flavor, fold in 1–2 teaspoons strawberry extract in place of some vanilla.
• Substitute Greek yogurt (strained) for part of the cream cheese (not full) to reduce fat slightly—expect softer texture.
• To make gluten-free: use a 1:1 gluten-free flour blend that contains xanthan gum. Baking time may shorten slightly.
• For lower sugar: reduce granulated sugar by 1/4 cup and use a low-sugar jam (texture and sweetness will vary).

Method (step-by-step)

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy, about 2–3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract until combined.
4. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Avoid overmixing.
5. Gently fold in the softened cream cheese (small dollops are fine) and the chopped strawberries if using; the dough will be slightly sticky and marbled from the cream cheese.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Use your thumb or the back of a spoon to create a small well in the center of each cookie and fill it with a bit of strawberry jam (about 1/2 teaspoon).
8. Bake for 12–15 minutes, or until edges are set and bottoms are lightly golden. The cream cheese pockets will be soft but not soupy.
9. Let cookies cool on the baking sheet for 3–5 minutes before transferring to wire racks to cool completely. Enjoy!

Practical tips:

• Avoid overmixing after adding flour—overworked dough yields tough cookies.
• If dough is too soft to shape, chill 15–20 minutes.
• Check doneness by gently touching the cookie edge; it should feel set while the center remains tender.
• If you want a smoother jam top, warm the jam slightly and spoon it into wells carefully.

For alternative shaping ideas and photos of different cookie sizes, you can also see another take on this recipe at Ollie Recipes’ strawberry cheesecake cookies.

Best Pairings

• Hot beverages: Serve warm with coffee, a latte, or black tea—strawberry and cream cheese play nicely with medium-roast coffee.
• Cold milk: Classic and comforting for kids and grown-ups alike.
• Dessert plate: Pair with a scoop of vanilla ice cream or a dollop of whipped cream and fresh berries for a more formal dessert.
• Brunch spread: Add to a board with scones, mini quiches, and fruit for an indulgent brunch.

How to Store

• Room temperature: Because these contain cream cheese and jam, keep cookies in an airtight container at room temperature for up to 24 hours only. If your kitchen is cool and dry, 1–2 days is possible, but refrigeration is safer.
• Refrigeration: Store in an airtight container for 3–5 days. Bring to room temperature or microwave briefly before serving to revive softness.
• Freezer: Freeze baked cookies (single layer until firm, then transfer to a freezer bag) for up to 2 months. Thaw in the refrigerator or at room temperature. For best texture, reheat briefly in a 300°F (150°C) oven for 5–7 minutes.

Chef’s Advice

• Cream cheese temperature matters: Softened but still cool cream cheese blends into pockets without melting into the dough; this yields tender, distinct cheesecake pockets.
• Even cookie size: Use a small cookie scoop for uniform baking and timing.
• Jam quality: Use a jam with good strawberry flavor rather than a generic sweet spread—flavor shows in small amounts.
• Doneness cue: Pull a cookie when its edge is set but the center still looks slightly underbaked—carryover heat finishes them and keeps them tender.

Creative Twists

• Chocolate-Strawberry Swirl: Fold in 1/2 cup mini chocolate chips into the dough and use a chocolate-hazelnut spread (thin with a little warm jam) in the well for a decadent twist.
• Vegan Version: Replace butter with vegan butter (1:1), use flax eggs (2 tbsp ground flax + 6 tbsp water per 2 eggs), substitute cream cheese with a vegan cream cheese, and choose a vegan-friendly sugar. Use a gluten-free 1:1 flour if needed.
• Lemon-Infused: Add 1 teaspoon lemon zest to the dough and use a strawberry-lemon jam to brighten the cookies for spring gatherings.
• Gluten-Free Almond: Use a gluten-free flour blend plus 1/4 cup almond flour for extra tenderness; reduce baking time slightly and monitor doneness.

All Your Questions Answered

Q: Can I skip the fresh strawberries?
A: Yes—fresh strawberries are optional. If you omit them, the cookies will be slightly less juicy but still delicious with jam and cream cheese.

Q: How can I prevent jam from running during baking?
A: Use a small well to hold jam, and don’t overfill. Slightly chilling the filled cookie sheet before baking for 10 minutes can help jam stay contained.

Q: Are these freezer-friendly before baking?
A: Yes—scoop dough onto a tray, freeze until firm, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the baking time.

Q: How do I make them less sweet?
A: Reduce granulated sugar by up to 1/4 cup and choose a lower-sugar jam. Expect slightly different texture and browning.

Conclusion

If you’re craving a tender, fruity cookie with a cream-cheese heart, these Strawberry Cheesecake Cookies are a joy to bake and share—perfect for brunches, gifts, or an everyday sweet. For another beautifully photographed version and inspiration, check out Strawberry Cheesecake Cookies – In Bloom Bakery, and if you want alternate tips and a different take on the flavors, see Strawberry Cheesecake Cookies. Try the recipe, leave a comment with your favorite twist, and share photos so we can celebrate your baking wins together.