Strawberry Cheesecake Cookies
I’ve been making these strawberry cheesecake cookies for years — they’re the perfect hybrid between a soft thumbprint cookie and a tiny cheesecake. Creamy cheesecake centers, pillowy cookie dough, and a bright thumbprint of jam on top make them a hit for bake sales, afternoon treats, or a last-minute dessert when guests drop by.
Why you’ll love this dish
These cookies deliver two favorites in one: a lightly sweet, tender cookie shell with a tangy cream cheese center and jam that adds bright strawberry flavor. They’re quick to put together, use pantry staples, and feel special without taking all day. Kids love filling and pressing the jam; adults appreciate that they’re not overly sweet.
“One batch disappeared in an evening — soft, creamy centers and just the right strawberry burst.” — home baker review
If you’re curious about variations or want a no-bake take on the same flavor profile, check out Strawberry Cheesecake Cookies for another version and inspiration.
How this recipe comes together
Overview: you’ll make a simple cookie dough, whip a sweetened cream cheese filling, assemble each cookie by enclosing a teaspoon of cheesecake inside the dough, then press a small thumbprint filled with strawberry jam before baking. Expect about 10–15 minutes active prep and 10–12 minutes in the oven per batch.
Key stages:
- Cream butter and sugars until airy.
- Add egg and vanilla for structure and flavor.
- Fold in dry ingredients carefully for a tender crumb.
- Blend cream cheese with powdered sugar until silky.
- Enclose the cheesecake dollop in dough, make the jam thumbprint, and bake.
If you want a lighter, no-bake option that echoes the same flavors, this no-bake strawberry cheesecake protein balls show a fast alternative that skips the oven.
What you’ll need
- 1 cup all-purpose flour (swap 1:1 gluten-free flour blend if needed)
- 1/2 cup unsalted butter, softened (or vegan butter for dairy-free)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 oz cream cheese, softened (full-fat gives best texture; light works in a pinch)
- 1/4 cup powdered sugar
- 1/2 cup strawberry jam (seedless jam or preserves both work)
Notes: If your cream cheese is too cold it will lump — bring it to room temperature first. For a seasonal twist, consider spices used in other cookie recipes like pumpkin cheesecake cookies as inspiration for fall versions.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with the granulated and brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla. Beat until combined and glossy.
- Whisk the flour, baking soda, and salt in a separate bowl. Slowly add the dry mix to the wet, mixing just until incorporated. Do not overmix.
- In another bowl, beat the softened cream cheese with the powdered sugar until smooth and lump-free.
- Scoop about 1 tablespoon of cookie dough. Flatten slightly in your palm, place about 1 teaspoon of the cream cheese mixture in the center, and wrap the dough around it to form a sealed ball. Repeat.
- Arrange the dough balls on the prepared sheet about 2 inches apart.
- Use your thumb or the back of a small spoon to press a shallow well in the center of each cookie. Fill each well with a small amount (about 1/2 teaspoon) of strawberry jam.
- Bake for 10–12 minutes, or until the cookie edges are just turning golden. The centers should remain soft.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
These cookies are lovely with a hot cup of coffee or a cold glass of milk. For a dessert platter, arrange them with shortbread, fresh berries, and a few chocolate-dipped strawberries for contrast. They also pair well with lighter snacks like the lemony bites or fruit-forward treats such as blueberry cheesecake protein bites when you want a variety of mini desserts.
Serve slightly chilled (room temperature is fine) to let the cheesecake center set just enough to be creamy but not runny.
Storage and reheating tips
- At room temperature: store in an airtight container for up to 2 days.
- Refrigerate: keep in an airtight container for up to 5 days. The cream cheese centers stay safest and freshest when refrigerated.
- Freeze: place cookies in a single layer on a tray to flash-freeze, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.
Food safety note: because these contain cream cheese and an egg, refrigerate leftovers promptly (within 2 hours) and consume within the recommended time.
Pro chef tips
- Chill the dough briefly (15–20 minutes) if it feels too soft to form. That prevents spreading and helps seal the cheesecake inside.
- Use a small scoop for uniform cookies and even baking.
- Seal the cheesecake filling completely inside the dough; exposed filling can leak during baking.
- Don’t overbake — pull them when edges are set and centers are soft. They’ll firm up as they cool.
- If your jam is very runny, gently simmer it briefly to thicken or use preserves to avoid bleeding.
Creative twists
- Fruit swaps: use raspberry or apricot jam for a different fruit note.
- Chocolate-studded: add 1/4 cup mini chocolate chips to the dough for a cookie-chocolate-cheesecake trio.
- Lemon cheesecake: fold 1 teaspoon lemon zest into the cream cheese for a bright flavor.
- Mini tart version: press dough into mini muffin tins and bake less until just set, then add fillings.
- For more cheesecake technique ideas and larger cheesecakes to inspire fillings, see the best cheesecake recipe for tips you can miniaturize into cookies.
Your questions answered
Q: How long does this recipe take from start to finish?
A: Active prep is about 10–15 minutes. Baking time is 10–12 minutes per batch. Total time including cooling is roughly 35–45 minutes.
Q: Can I omit the egg?
A: The egg adds structure and tenderness. You can try a flax egg (1 tablespoon ground flax + 3 tablespoons water) but texture will be slightly different.
Q: Can I use fresh strawberries instead of jam?
A: Fresh strawberries will release moisture and likely make the cookies soggy. If you prefer fresh fruit, macerate briefly with a little sugar and drain, or use a thick compote.
Q: Are these freezer-friendly?
A: Yes. Freeze baked cookies in a single layer first, then bag them for up to 2 months. Thaw in the refrigerator.
Q: Is it safe to eat the cream cheese center if undercooked?
A: The filling is mixed with powdered sugar and baked inside the cookie, but because it contains dairy and egg in the dough, follow storage and baking guidelines. If you have concerns about raw egg, use pasteurized eggs.
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Strawberry Cheesecake Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with the granulated and brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla. Beat until combined and glossy.
- Whisk the flour, baking soda, and salt in a separate bowl. Slowly add the dry mix to the wet, mixing just until incorporated. Do not overmix.
- In another bowl, beat the softened cream cheese with the powdered sugar until smooth and lump-free.
- Scoop about 1 tablespoon of cookie dough. Flatten slightly in your palm, place about 1 teaspoon of the cream cheese mixture in the center, and wrap the dough around it to form a sealed ball. Repeat.
- Arrange the dough balls on the prepared sheet about 2 inches apart.
- Use your thumb or the back of a small spoon to press a shallow well in the center of each cookie. Fill each well with a small amount (about 1/2 teaspoon) of strawberry jam.
- Bake for 10–12 minutes, or until the cookie edges are just turning golden. The centers should remain soft.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
