Creamy Strawberry Cheesecake Cookies

Standing in my kitchen on a sunny Saturday afternoon, I watched my daughter’s eyes light up as I pulled these Strawberry Cheesecake Cookies from the oven.

My family has always gathered around these treats, soft in the center with a creamy cheesecake filling and sweet-tart strawberry jam that creates magic in every bite.

These bakery-style cookies transform two beloved desserts into one irresistible treat that’s perfect for special occasions or when you’re craving something truly indulgent.

Why I Keep Coming Back to These Strawberry Cheesecake Cookies

These cookies are the perfect balance of soft graham cracker cookie with a luscious cream cheese center and vibrant strawberry jam filling.

The combination creates a true flavor explosion that tastes like you spent hours in a professional bakery.

I love making them for special occasions, and my family always asks for seconds.

These may take a bit more effort than regular cookies, but the “wow” factor makes them absolutely worth it—perfect for impressing guests or being the star at any bake sale.

This Strawberry Cheesecake Cookies Recipe always brings a smile to my face, just like my Easy Strawberry Lemon Blondies Recipe and Thick Peanut Butter Cookies Recipe. You’ve got to try them next!

Ingredients for Strawberry Cheesecake Cookies

For the Cheesecake Filling

• 8 oz cream cheese, softened (full-fat creates the richest flavor)
• ¼ cup granulated sugar
• 1 tablespoon sour cream (secret ingredient for authentic cheesecake tang)
• ½ teaspoon vanilla extract
• ⅓ cup high-quality strawberry jam (homemade or store-bought)

For the Cookie Dough

• 1 cup (2 sticks) unsalted butter, room temperature
• ¾ cup granulated sugar
• ¾ cup light brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 1 cup graham cracker crumbs (about 7-8 full sheets, crushed)
• 2 tablespoons cornstarch (keeps cookies soft and prevents spreading)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 oz white chocolate, chopped (optional for topping)

How to Make Strawberry Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

1. In a medium bowl, beat softened cream cheese and sugar until smooth and creamy.
2. Stir in sour cream and vanilla extract until completely combined.
3. Line a small baking sheet with parchment paper and drop 15 scoops (about 2 teaspoons each) of the cream cheese mixture onto the sheet.
4. Freeze for at least 30 minutes while preparing the cookie dough.

Step 2: Make the Cookie Dough

1. In a large bowl, cream together butter and both sugars until light and fluffy, about 3 minutes.
2. Beat in eggs one at a time, then mix in vanilla extract until well combined.
3. In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
5. Cover the dough and refrigerate for 30 minutes.

Step 3: Assemble and Bake

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Scoop a 2-tablespoon portion of chilled dough and flatten in your palm.
3. Create a small indentation in the center and fill with ½ teaspoon of strawberry jam.
4. Place a frozen cream cheese dollop on top of the jam.
5. Take another 2-tablespoon portion of dough, flatten slightly, and place on top.
6. Seal the edges and gently roll into a ball, being careful not to expose the filling.
7. If using white chocolate, press a few pieces into the top of each cookie dough ball.
8. Place the assembled cookies 3 inches apart on prepared baking sheets.
9. Chill the filled cookies in the freezer for 10 minutes before baking.
10. Bake for 13-15 minutes, until edges are golden but centers still look slightly soft.
11. Allow cookies to cool completely on the baking sheets—they’ll be fragile when hot!

Can I use reduced-fat cream cheese?

I don’t recommend it for these cookies. Full-fat cream cheese gives that authentic cheesecake texture and prevents the filling from becoming watery during baking.

The richness is what makes these cookies so special!

What I’ve Learned Baking These Strawberry Cheesecake Cookies

The secret to these cookies is properly chilling both the filling and the assembled cookies before baking.

Don’t rush this process—it prevents the filling from leaking and keeps the cookies from spreading too much.

For a more authentic flavor, try adding a tiny pinch of lemon zest to the cream cheese mixture.

When working with the frozen cream cheese dollops, keep them in the freezer and take out only one at a time. They’ll soften quickly at room temperature, making assembly more difficult.

My daughter loves watching the white chocolate pieces on top get slightly caramelized during baking, it adds another dimension of flavor that makes these cookies truly special.*

How do I store these Strawberry Cheesecake Cookies?

Because of the cream cheese filling, store them in an airtight container in the refrigerator for up to 5 days.

I like to let them sit at room temperature for about 15 minutes before serving for the best texture and flavor experience.

Can I use a different flavor of jam?

Absolutely! Raspberry, blueberry, or even apricot jam would be wonderful alternatives. I’ve made them with homemade mixed berry jam, and they were a huge hit at my daughter’s birthday party.

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Why did my filling leak out during baking?

This usually happens if the cream cheese wasn’t frozen enough or if the edges of the cookie dough weren’t properly sealed.

Make sure your cream cheese dollops are thoroughly frozen and take your time sealing the edges completely before baking.

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My Go-To Serving Tips

I love serving these strawberry cheesecake cookies slightly chilled alongside a glass of cold milk or hot coffee.

They’re perfect for baby showers and bridal teas where you want something a bit more special than ordinary cookies.

For a truly decadent dessert, try warming one slightly and topping it with a small scoop of vanilla ice cream. During strawberry season,

I sometimes serve them with fresh sliced strawberries on the side for an extra burst of fruit flavor. They’re always the first to disappear at bake sales!

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Can I freeze these Strawberry Cheesecake Cookies?

Yes! You can freeze the fully assembled raw cookie dough balls for up to 3 months.

Bake directly from frozen, adding 2-3 minutes to the baking time. You can also freeze the baked cookies, but the texture is best when they’re freshly baked.