These Strawberry Cheesecake Cookies are a dreamy blend of creamy richness and fruity sweetness, perfect for any occasion. Each bite offers a soft, chewy texture with a luscious cheesecake center and bursts of fresh strawberry flavor. Ready in just over an hour, they’re surprisingly simple to make yet feel indulgent and special.
The chilling time ensures the dough holds its shape, while the short bake creates golden edges and a melt-in-your-mouth interior. Whether you’re treating yourself or sharing with loved ones, these cookies are sure to impress with their irresistible taste and delightful balance of flavors.
Packed with creamy cheesecake and tangy strawberry notes, these cookies are a dessert lover’s paradise. The combination of buttery cookie dough and velvety filling creates a harmony of textures that’s both satisfying and luxurious. With just 15 minutes of baking, they’re quick to whip up but taste like they came from a bakery. Perfect for gatherings or a cozy night in, these cookies bring a touch of elegance to your table. Their vibrant flavor and soft, decadent texture make them a treat you’ll want to savor again and again.
Ingredients for Strawberry Cheesecake Cookies
- For the Filling:
- 4 oz (113 g) cream cheese, softened
- 2 ½ Tablespoons granulated sugar
- 1 Tablespoon sour cream
- ⅛ teaspoon vanilla extract
- ½ cup strawberry jam or strawberry sauce
- For the Cookies:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature (preferred)
- 1 teaspoon vanilla extract
- 3 ⅓ cups (410 g) all-purpose flour
- 1 cup (112 g) graham cracker crumbs
- 2 Tablespoons (18 g) cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 3 oz (85 g) white chocolate bar (optional, for topping)
Step-by-Step Instructions
- Prepare the Filling:
- In a medium bowl, combine cream cheese and sugar. Stir until smooth and creamy.
- Add sour cream and vanilla extract. Mix until fully combined.
- Line a small baking sheet with wax paper. Dollop 2-teaspoon portions of the filling onto the sheet. Freeze while preparing the dough.
- Make the Cookie Dough:
- In a large bowl, cream together butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy.
- Add eggs and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on medium-low speed. Scrape the bowl as needed to ensure even mixing.
- Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Assemble the Cookies:
- Preheat the oven to 375°F (190°C). Finely chop the white chocolate (if using) and set aside.
- Remove the dough from the fridge. Scoop a 2-Tablespoon portion, roll into a ball, and create a crater in the center with your thumb.
- Fill the crater with 1 ½ teaspoons of strawberry jam. Add a portion of the frozen cream cheese filling on top.
- Cover with another 2-Tablespoon portion of dough, rolling it into a smooth ball. Press white chocolate pieces into the surface.
- Place the cookies on a plate or wax paper-lined baking sheet. Freeze for 10-15 minutes before baking.
- Bake the Cookies:
- Arrange the chilled cookies on a parchment-lined baking sheet, spacing them at least 2 inches apart.
- Bake on the center rack for 14-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on the baking sheet before serving.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Strawberry Cheesecake Cookies with a drizzle of white chocolate ganache or a dusting of powdered sugar for extra sweetness. For a tangy twist, serve with a side of raspberry coulis or a dollop of whipped cream. These additions complement the creamy filling and jam perfectly!
Serve with Style: Presentation Tips
Arrange your cookies on a charcuterie board with fresh strawberries and a small bowl of extra strawberry jam for dipping. For a cozy vibe, pair them with a cup of hot tea or iced coffee. These cookies make a delightful dessert or a sweet treat for afternoon tea!
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container in the refrigerator for up to 5 days. To enjoy them warm, reheat in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. The cream cheese filling stays creamy, and the cookies regain their soft texture.
Mix It Up: Recipe Variations
Swap out the strawberry jam for raspberry or blueberry jam for a different fruity flavor. For a nutty twist, add chopped pecans to the cookie dough. If you’re feeling adventurous, try using dark chocolate chunks instead of white chocolate for a richer taste.
Time-Saving Hacks for Busy Bakers
Prepare the cream cheese filling and cookie dough a day ahead and store them in the refrigerator. When ready to bake, assemble and chill the cookies as directed. Use a cookie scoop to portion the dough evenly, saving time and ensuring consistent cookie sizes.
Strawberry Cheesecake Cookies
Ingredients
Filling
- 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
Cookies
- 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 optional
Instructions
- Prepare filling
- In a medium-sized mixing bowl, combine cream cheese and sugar and stir until smooth and creamy.
- Add sour cream and vanilla extract and stir until thoroughly combined.
- Line a small baking sheet with wax paper and dollop cream cheese mixture by 2-teaspoon sized portions onto sheet. Place in freezer while you prepare cookie dough.
- Prepare cookie dough
- In a large mixing bowl, combine butter and sugars and use an electric mixer to cream together until light and fluffy.
- Add egg and vanilla extract and stir well, until thoroughly combined.
- In a separate, medium-sized bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet with mixer on medium-low speed. Scrape sides and bottom of the bowl periodically to ensure ingredients are thoroughly combined. Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Assembly
- Preheat oven to 375F (190C) and finely chop white chocolate (if using). Set aside.
- Remove dough from the refrigerator and scoop a 2-Tablespoon-sized portion. Roll into a ball and use your thumb to make a large crater in the center. Spoon 1 ½ teaspoons of strawberry jam into the crater then remove a portion of cream cheese filling from the freezer and nestle it into the jam. Scoop another 2 Tablespoon-sized portion of dough and use this to cover the cheesecake filling and roll between your palms to make a smooth ball.
- Lightly press white chocolate pieces into the surface of cookie dough ball.
- Place on a large plate or wax paper lined baking sheet and chill in the freezer for 10-15 minutes before baking. Repeat with remaining dough, jam, filling, and chocolate.
- After dough has chilled, place on parchment paper lined baking sheet, spacing at least 2” apart. Transfer to center rack of 375F (190C) preheated oven and bake for 14-15 minutes.
- Allow cookies to cool completely on baking sheet before enjoying.