Strawberry Cheesecake Cookies

There’s a warm, buttery scent the moment these cookies slide into the oven—the soft tang of cream cheese mingling with sweet strawberry jam and browned edges that whisper “eat me.” Each bite gives you a tender, cakey cookie with a slightly crisp rim, the cream-cheese richness, and a bright jammy center that tastes like summer wrapped in an afternoon tea moment. These cookies feel like a hug: familiar, comforting, and a little indulgent.

They’re perfect for cozy weekend breakfasts with a steaming mug of coffee, for bringing to book clubs or school bake sales, and for festive trays during spring and summer gatherings. If you need something that feels homemade but effortless, these are a winner: the dough comes together quickly, and the jam-stuffed centers are a pretty, joyful surprise.

For another take on this flavor combination, see this strawberry cheesecake cookie adaptation.

At a Glance

Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes (including brief cooling)
Servings: Makes about 12 cookies
Difficulty Level: Easy — perfect for beginner bakers

Nutrition Highlights

Nutrition estimates per cookie (one of 12), approximate and rounded. Estimates are calculated using ingredient values from USDA FoodData Central and aligned with general recommendations from Mayo Clinic for context.

Calories: ~227 kcal
Total Fat: ~11.4 g
- Saturated Fat: ~6.9 g
Carbohydrates: ~29.5 g
- Sugars: ~20–22 g (from jam and added sugars)
- Fiber: ~0.5–1 g
Protein: ~2.3 g
Sodium: ~50 mg

Notes: These values are approximations based on standard ingredient nutrition profiles (USDA FoodData Central). If you need highly precise nutrition facts (for medical or strict dietary needs), weigh your specific ingredients and use an official nutrition calculator or consult a registered dietitian. The cookies are an occasional treat—Mayo Clinic guidance recommends monitoring saturated fat and added-sugar intake as part of an overall balanced diet.

Why You’ll Love It

This recipe delivers on several fronts at once:

Flavor & Texture: The cream cheese creates a silky, slightly tangy base that balances the sweetness of jam. The center jam pocket gives an elevated burst of fruit in each bite.
Ease and Speed: Minimal ingredients, straightforward steps, and a single-batch bake make these a go-to when you want homemade with no fuss.
Shareable and Festive: They look charming on a platter—ideal for parties, gift boxes, or a treat to cheer up a weekday.
Memory-Making: These cookies evoke the feeling of a homemade dessert passed down in kitchens—perfect for creating new traditions.

How to Make Strawberry Cheesecake Cookies

Ingredients

1 cup (125 g) all-purpose flour
1/2 cup (113 g) unsalted butter, softened
1/2 cup (113 g) cream cheese, softened
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (about 160 g) strawberry jam (homemade or good-quality store-bought)

Optional ingredients / substitutions

For extra tang: add 1 tablespoon lemon zest to the dough.
Gluten-free: swap to a 1:1 gluten-free flour blend (texture may be slightly different).
Lower sugar: reduce granulated sugar to 1/3 cup and use a lower-sugar jam.
Vegan: use vegan butter, vegan cream cheese, and a flax “egg” (1 tbsp ground flax + 3 tbsp water, chilled) — texture will be a bit denser.

Method (Step-by-step)

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until smooth and pale (about 2–3 minutes with a hand mixer).
Beat in the egg and vanilla extract until well combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined—do not overmix.
Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. (You should get about 12 cookies.)
Make a small indentation in the center of each cookie with the handle of a small spoon or your thumb, and fill each indentation with about 1 teaspoon of strawberry jam.
Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking—the centers should remain soft.
Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Practical tips

Avoid overmixing once the flour is added; overworked dough yields tougher cookies.
If your jam is very runny, chill it briefly or use a thicker preserve to keep the center in place while baking.
If cookies spread too much, refrigerate the dough for 30 minutes before shaping or add a tablespoon more flour.
Test one cookie first to fine-tune bake time for your oven.

Serving Suggestions

Classic: Serve warm or room temperature on a simple platter—beautiful with powdered sugar dusted on top.
With beverages: Pair with black coffee, Earl Grey, or a floral tea for an elevated afternoon tea. Find pairing ideas like these in a related dessert feature about chocolate-strawberry mashups at a chocolate-strawberry swirl cheesecake write-up.
Dessert plate: Serve two cookies with a dollop of whipped cream and fresh sliced strawberries for a more plated dessert.
Snack box: Pack them with other cookies and nuts for a picnic or lunchbox treat.

Shelf Life & Storage

Room temperature: Store in an airtight container for up to 3 days. Keep them in a single layer or separate layers with parchment to avoid sticking.
Refrigeration: Store in an airtight container for up to 7 days; cream cheese gives them longer stability in the fridge. Bring to room temperature before serving for best texture.
Freezer: Freeze baked (and fully cooled) cookies in a single layer on a baking sheet; then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm briefly in a low oven.

Chef’s Advice

Temperature matters: Use softened (not melted) butter and room-temperature cream cheese for the creamiest emulsion—this gives the best texture.
Measure flour properly: Spoon flour into the measuring cup and level it off; scooping directly can compact flour and lead to dense cookies.
Jam placement: Don’t overfill the indentation—too much jam can run off and cause spreading. A teaspoon is usually perfect.
Doneness cue: Look for lightly golden edges and a set surface; centers should not look wet. Cookies continue to firm as they cool.

Creative Twists

Lemon-Strawberry: Add 1 tablespoon lemon zest and swap plain jam for lemon-strawberry marmalade for a brighter profile.
Chocolate Drizzle: After cooling, drizzle melted dark chocolate over cookies and allow to set for a decadent finish.
Strawberry-Almond Cheesecake: Fold 1/4 cup finely chopped toasted almonds into the dough for crunch and nutty depth.
Vegan & Reduced Sugar: Use sugar alternatives and vegan dairy alternatives; decrease jam to 1/3 cup and use a low-sugar preserve for fewer added sugars.

Frequently Asked Questions

Q: Can I use store-bought cream cheese or does homemade work better?
A: Store-bought full-fat cream cheese is easiest and gives the best texture. Homemade can work if the fat content is similar.

Q: My cookies spread too much — what went wrong?
A: Likely dough was too warm or you used too much butter. Chill the dough 20–30 minutes before baking and ensure your butter is softened, not melted.

Q: Can I replace jam with fresh strawberry pieces?
A: Fresh pieces will release moisture and may make the centers soggy; use a thick compote or reduce fresh fruit to a concentrated jam-like consistency.

Q: How do I make these lower in sugar?
A: Reduce granulated sugar to 1/3 cup and choose a low-sugar jam or cut jam to 1/3 cup. Keep in mind texture and sweetness will be milder.

Conclusion

Give these Strawberry Cheesecake Cookies a try when you want something homemade that feels special without hours in the kitchen. If you enjoy variations and detailed inspiration, see this bakery-style take on the same idea at Strawberry Cheesecake Cookies – In Bloom Bakery, and for another approachable home-baker version check the lovely guide at Strawberry Cheesecake Cookies. Share your photos and tweaks—I’d love to see how you make them your own.