There’s something utterly irresistible about a cookie that tastes like a slice of summer — enter Strawberry Cheesecake Cookies. These cookies combine buttery shortbread-like dough with a creamy cheesecake center and a bright spoonful of strawberry jam, making them perfect for picnics, potlucks, or a cozy afternoon with coffee. If you love seasonal baking that celebrates fresh berries, this recipe brings that juicy, tangy strawberry flavor into a tender, handheld treat. For fans of seasonal cheesecake-inspired cookies, you might also enjoy trying a pumpkin cheesecake variation later in the year with this recipe as a template: Pumpkin Cheesecake Cookies.
Ingredients & Equipment
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup homemade strawberry jam
Notes:
- Use full-fat cream cheese for the richest, creamiest cheesecake filling. Low-fat versions can make the texture a bit watery after baking.
- Homemade strawberry jam is wonderful here — it has bright, fresh flavor. If you’re using store-bought, choose one labeled “seedless” for a smoother mouthfeel.
- Butter should be softened to room temperature but not melted. If it’s too soft, chill the dough briefly before scooping.
Equipment
- Large mixing bowl and a separate medium bowl
- Electric mixer (handheld or stand mixer) or a sturdy whisk and some elbow grease
- Measuring cups and spoons
- Baking sheet(s)
- Parchment paper or silicone baking mat
- Cookie scoop or spoons for dropping dough
- Small spoon or the back of a measuring spoon to make wells in the dough
- Cooling rack
- Optional: a small offset spatula, an oven thermometer to ensure accurate baking temperature, and a blender if you make your own jam from roasted strawberries
Helpful tool tip: an oven thermometer can make a big difference if your oven runs hot or cool. A small cookie scoop helps keep cookies uniformly sized so they bake evenly.
Step-by-Step Instructions (with tips)
Preheat the oven to 350°F (175°C).
Tip: If you bake often, use an oven thermometer placed in the center to confirm real temperature. Rotate your baking sheet halfway through baking for even color.In a large bowl, cream together the softened butter and sugar until smooth.
Tip: Cream until the mixture is light and slightly fluffy — about 2–3 minutes with a mixer. This creates a tender, buttery crumb.Beat in the egg and vanilla until well combined.
Tip: Scrape the bowl once or twice so everything mixes uniformly.In another bowl, whisk together the flour, baking powder, and salt.
Tip: Sifting isn’t necessary but it does help remove lumps and keeps the texture consistent.Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Tip: Don’t overwork the dough — once you don’t see streaks of flour, stop mixing. Over-mixing develops gluten and makes cookies tough.In a separate bowl, beat the cream cheese and powdered sugar until smooth.
Tip: Make sure the cream cheese is fully softened for a silky filling. Beat at medium speed and scrape the bowl so there are no lumps.Fold half of the cookie dough into the cheesecake mixture.
Tip: Folding (rather than vigorously mixing) keeps the cheesecake filling light and creates ribbons of dough and cream cheese in each cookie.Line a baking sheet with parchment paper.
Tip: Using parchment or a silicone mat prevents sticking and helps with even browning.Drop spoonfuls of the dough onto the baking sheet, creating a small well in the center of each.
Tip: Use a cookie scoop for uniform size. Press a small indentation with the back of a spoon or the handle of a measuring spoon to make room for jam.Fill each well with a teaspoon of strawberry jam.
Tip: Use thicker jam so it doesn’t sink into the dough during baking; if your jam is runny, briefly chill the filled tray in the fridge for 10–15 minutes before baking.Bake in the preheated oven for 12–15 minutes or until the edges are lightly golden.
Tip: Bake until the cookies are set and just golden on the edges. The centers will look slightly puffy but will set as they cool.Remove from oven and let cool before serving.
Tip: Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to finish cooling. The jam will firm up slightly, and the cream cheese layer should be set.
Baking variations and flavor ideas:
- Roast your strawberries first: For a deeper, more caramelized flavor, roast fresh strawberries with a touch of sugar and lemon before turning them into jam. Roasted strawberry jam adds a nearly jammy-syrup richness.
- Quick stovetop jam: If you don’t have jam, simmer chopped strawberries with a tablespoon of sugar and a squeeze of lemon until thickened. Cool before using.
- Lemon zest: Add a teaspoon of lemon zest to the dough or cheesecake mixture for a bright citrus lift.
- Chocolate drizzle: Once cooled, drizzle melted white or dark chocolate over the cookies for extra decadence.
- Mini cheesecake cups: For a similar dessert in another format, spoon the cheesecake dough into mini muffin liners and top with jam for a bite-sized alternative.
Storage, Freezing & Make-Ahead Tips
Short-term storage:
- At room temperature: Store cookies in an airtight container layered with parchment paper at room temperature for up to 2 days. The jam may soften the dough slightly over time.
- Refrigeration: Because of the cream cheese, you can refrigerate them for up to 5 days in an airtight container. Bring to room temperature before serving for best texture.
Freezing:
- To freeze unbaked cookie dough: Scoop dough portions onto a parchment-lined tray, freeze until solid (1–2 hours), then transfer to a freezer bag. When ready to bake, place frozen dough on a baking sheet, make the well, add jam, and bake—add 1–2 minutes to the baking time.
- To freeze baked cookies: Freeze baked and cooled cookies in a single layer on a tray until firm, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 3 months. Thaw in the fridge or at room temperature.
Make-ahead ideas:
- Prepare the jam ahead: Homemade jam keeps for weeks in the fridge and can be made during peak strawberry season for use all year.
- Make the cheesecake swirl ahead: The cream cheese/powdered sugar mixture can be made a day ahead and stored covered in the fridge. Bring it to room temperature before folding into the cookie dough.
- Bake half the batch: Cookies keep well in the freezer once baked; bake half now and half later to always have fresh treats on hand.
Portioning advice:
- Use a small cookie scoop (about 1.5 tablespoons) for consistently sized cookies that bake evenly.
- For parties, make bite-sized versions by halving the dough and using smaller jam dollops — great for dessert buffets.
How to Use / Serve This Dish
Serving ideas:
- Afternoon tea or coffee: These cookies pair perfectly with a warm cup of tea, cold brew coffee, or a creamy latte.
- Dessert plate: Serve 2–3 cookies with a dollop of whipped cream and a few fresh strawberry slices for a simple, elegant dessert.
- Picnic-friendly: Pack in a single layer in a reusable container with parchment paper — they travel well when cool.
- Ice cream sandwich: Split a slightly firm cookie in half horizontally and fill with a scoop of vanilla ice cream for a nostalgic treat.
- Holiday twist: Swap the strawberry jam for raspberry or blueberry during other seasons to keep the cheesecake-cookie concept evergreen.
Creative variations:
- Add almonds or finely chopped pecans to the dough for crunch.
- Make a swirl effect by dropping alternating spoons of jam and cheesecake mix into wells and using a toothpick to create pretty patterns.
- For a s’mores take, add mini chocolate chips into the dough and top jam with a toasted marshmallow just before serving.
If you enjoy other seasonal cookie twists, you might like these comforting options like this pecan pie-inspired cookie for fall: Crumbl Pecan Pie Cookies.
FAQ
Q: Can I use low-fat cream cheese?
A: Yes, but full-fat cream cheese gives a richer, smoother texture and better baking results. Low-fat varieties sometimes release more moisture during baking, which can affect the set and texture.
Q: How long do these cookies keep?
A: At room temperature in an airtight container, they’re best within 2 days. Refrigerated, they keep for up to 5 days. You can also freeze baked cookies for up to 3 months.
Q: What can I use instead of strawberry jam?
A: Raspberry jam, blueberry jam, lemon curd, or a quick stovetop compote are great substitutes. For a chocolatey twist, use a thick chocolate-hazelnut spread, but reduce oven temps slightly and watch for quicker browning.
Q: My jam sank into the cookie while baking — how do I prevent that?
A: Use a thicker jam or chill the filled cookie tray for 10–15 minutes before baking to firm the dough. Also ensure the wells are deep enough; if necessary, press down again right before inserting jam.
Q: Any suggestions for making this gluten-free?
A: Substitute a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Textures can vary between blends, so you may need to chill the dough briefly to make it easier to handle.
Conclusion
There’s something wonderfully comforting about Strawberry Cheesecake Cookies — they capture the bright, sun-warmed flavor of strawberries and the silky tang of cheesecake, all wrapped in a buttery cookie. Whether you’re baking them in the height of strawberry season or using a jar of carefully made jam in the winter, these cookies are a gentle celebration of homemade treats and shared moments. For inspiration or variations if you prefer a cookie made with a boxed mix or are browsing other takes on the idea, check out this creative version from a fellow food blogger: Strawberry Cheesecake Cookies – Cookie Dough Diaries, and if you’re curious about an easier cake-mix spin on the concept take a look at this alternate approach: Strawberry Cheesecake Cookies from Cake Mix – Chenée Today.
If you try this recipe, I’d love to hear how your batch turns out — leave a comment, tag a photo, or share it with a friend who’d appreciate a taste of summer. Happy baking!
Strawberry Cheesecake Cookies
Ingredients
For the cookie dough
- 1 cup butter, softened Butter should be softened to room temperature but not melted.
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the cheesecake filling
- 1 cup cream cheese, softened Use full-fat cream cheese for the richest filling.
- ½ cup powdered sugar
- ½ cup homemade strawberry jam Choose seedless jam for a smoother texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until smooth.
- Beat in the egg and vanilla until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Fold half of the cookie dough into the cheesecake mixture.
- Line a baking sheet with parchment paper.
- Drop spoonfuls of the dough onto the baking sheet, creating a small well in the center of each.
- Fill each well with a teaspoon of strawberry jam.
Baking
- Bake in the preheated oven for 12–15 minutes or until the edges are lightly golden.
- Remove from oven and let cool before serving.
