I absolutely love how this Strawberry Cheesecake Cookies Recipe brings together the best of two worlds: rich, buttery cookies and luscious cheesecake frosting topped with fresh strawberries and jam. When I first tried this recipe, I was amazed at how the flavors balanced so perfectly—sweet with just the right tang, and the texture? Soft yet sturdy enough to hold all those layers! You’ll find that these cookies are perfect for when you want a dessert that’s a little fancy but still super easy to make at home.

Whether you’re baking for a family gathering, a special treat, or just because, this Strawberry Cheesecake Cookies Recipe works beautifully. I’ve made them for picnics and afternoon tea parties, and every time, they disappear way too fast. Plus, chopping fresh strawberries over the top adds such a fresh, bright note that feels extra special.

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Why You’ll Love This Recipe

  • Delightful Flavor Combo: The blend of creamy cheesecake frosting with sweet strawberry jam on buttery cookies is irresistible.
  • Easy to Make: The recipe uses simple ingredients and straightforward steps that anyone can follow.
  • Perfect for Any Occasion: These cookies work great for gatherings, gift-giving, or just treating yourself.
  • Versatile Texture: Soft cookies with a creamy topping make every bite full of contrast and satisfaction.

Ingredients You’ll Need

All this cookie magic happens with a handful of everyday ingredients that come together effortlessly. I’ll share tips on picking the freshest strawberries and getting the cream cheese just right for the frosting.

  • Butter: I always opt for salted and bring it to room temperature for easier mixing and better texture.
  • Light brown sugar: Adds that lovely caramel depth that pairs so well with strawberries.
  • Granulated sugar: A touch here sweetens without overpowering the other flavors.
  • Vanilla extract: Use pure vanilla for the best aroma and natural sweetness.
  • Egg: Room temperature eggs blend better and create a smoother dough.
  • Double cream (heavy cream): This makes the frosting dreamy and the cookie dough tender.
  • Plain/all-purpose flour: Provides structure but keeps the cookies soft.
  • Baking powder & baking soda: These leaveners give the cookies a nice lift without making them cakey.
  • Sugar for coating: Rolling your dough balls in extra sugar creates a subtle crunch on the outside.
  • Cream cheese: Must be room temperature for the smoothest, fluffiest frosting.
  • Icing sugar (powdered sugar): Sweetens the frosting without graininess.
  • Fresh strawberries: Always pick ripe, fragrant berries for that natural sweetness and juicy burst.
  • Strawberry jam: Adds a concentrated sweet-tart flavor that complements the fresh fruit.
  • Biscuit or graham cracker crumbs: A little sprinkle on top adds texture and a bit of rustic charm.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Strawberry Cheesecake Cookies Recipe, making it mine by switching up fruits and even frosting flavors once in a while. You can easily tailor it to your taste or dietary needs without losing that signature creamy cookie magic.

  • Berry swap: Once, I swapped strawberries for raspberries and it gave the cookies a deliciously tart edge that my family couldn’t get enough of.
  • Gluten-free: Using a gluten-free flour blend still works great here; just watch your baking time closely as the texture changes slightly.
  • Vegan adaptation: I’ve experimented with vegan butter, aquafaba instead of eggs, and coconut cream for frosting – the result was different but still enjoyable!
  • Lemon zest addition: Adding a teaspoon of lemon zest to the dough brightens up the overall flavor beautifully.

How to Make Strawberry Cheesecake Cookies Recipe

Step 1: Cream Together Butter and Sugars

Start by tossing the room temperature butter, light brown sugar, and granulated sugar into a large mixing bowl. Use a hand mixer or a sturdy spoon to combine them until the mixture looks thick, creamy, and totally homogeneous. This step is key—you want the sugars evenly incorporated to help the cookies spread and caramelize just right. I like to scrape down the sides a few times to make sure everything is mixed evenly.

Step 2: Add Egg, Vanilla, and Cream

Next up, crack in the egg, add the vanilla extract, and pour in the double cream (or heavy cream). Mix these together on medium speed until the batter is smooth and silky. This combo adds moisture and richness that gives the cookies a tender crumb. Make sure your egg is at room temp to avoid any curdling or clumping.

Step 3: Fold in Dry Ingredients

In a separate bowl, whisk together the plain flour, baking powder, and baking soda. Then gently fold these dry ingredients into your wet mixture using a spatula or wooden spoon. You want to combine just until there are no dry spots left—overmixing will make the cookies tough, and that’s the last thing you want here.

Step 4: Chill the Dough

Cover the bowl and pop it into the fridge for about an hour. Chilling helps firm up the dough, which means your cookies hold their shape better and bake more evenly. I discovered this trick after my cookies used to puff up and spread too much when baked straight away.

Step 5: Preheat and Prepare Baking Sheet

While the dough chills, preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper so your cookies don’t stick and clean-up is a breeze. I always let my oven warm up fully for about 10-15 minutes before baking to get even heat distribution.

Step 6: Shape, Coat, and Bake Cookies

Remove the dough from the fridge and divide it into 90g portions—using a cookie scoop or just your hands for equal sizes. Roll each ball in the extra granulated sugar, which creates a slightly crunchy exterior. Arrange the dough balls spaced apart on the baking sheet, then bake for 15-18 minutes depending on size. I baked mine for the full 18 minutes and ended up with perfectly soft but sturdy cookies that could hold the frosting and toppings without falling apart.

Step 7: Cool and Make the Cheesecake Frosting

Once your cookies are completely cool, it’s time for the fun part—the frosting. In a bowl, whip the cold heavy cream, vanilla extract, and icing sugar until the mixture holds soft peaks. Be careful not to overwhip here. Next, add the room-temperature cream cheese and beat until smooth and combined, achieving a medium peak texture that’s thick yet spreadable. This frosting is where the cheesecake magic shines.

Step 8: Assemble Your Strawberry Cheesecake Cookies Recipe

Slather a generous dollop of that luscious cream cheese frosting onto each cookie. Then, spoon a small blob of strawberry jam over the top, followed by fresh chopped strawberries for a kiss of freshness. Finally, sprinkle everything with biscuit or graham cracker crumbs for a delightful crunch. Honestly, assembling these feels like art—and eating them tastes like a little celebration!

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Pro Tips for Making Strawberry Cheesecake Cookies Recipe

  • Room Temperature Ingredients: Make sure the butter, egg, and cream cheese are all at room temperature for the smoothest dough and frosting.
  • Don’t Overmix the Dough: Fold dry ingredients just until incorporated to keep your cookies soft and tender.
  • Chill the Dough Thoroughly: This helps maintain the cookie shape and creates a chewier texture that I love.
  • Watch Your Baking Time: Slightly underbaking leads to super soft cookies, but these need to be fully baked enough to hold all the toppings without getting mushy.

How to Serve Strawberry Cheesecake Cookies Recipe

Two round cookies sit on crinkled light brown parchment paper over a white marbled surface. Each cookie has three layers: a golden brown rough-textured outer layer, a creamy swirl of white filling at the center, and a bright red layer of strawberry jam mixed into the cream. Small broken pieces of the same golden brown cookie dough are scattered on top and around the cookies. Fresh whole and halved strawberries with green leafy tops are placed nearby, adding a fresh red and green color contrast. The lighting is warm and natural, showing the cookies’ soft yet crumbly texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I typically dress these cookies with freshly chopped strawberries and a few extra crumbs of graham cracker on top. Sometimes I add a tiny mint leaf for a pop of color and freshness! A light dusting of powdered sugar before serving also looks pretty and adds a bit of extra sweetness if you love an elegant finish.

Side Dishes

These cookies pair wonderfully with a hot cup of tea or coffee—especially a creamy latte or a fragrant Earl Grey. If you’re serving them at brunch, a side of fresh fruit salad or a light citrus sorbet balances the richness perfectly.

Creative Ways to Present

For a party, I once arranged them on a pretty platter with alternating layers of whole strawberries and small bowls of jam and frosting for guests to personalize their treats. Another time, I served them stacked with a dollop of whipped cream on top and a drizzle of chocolate sauce—so fun and decadent!

Make Ahead and Storage

Storing Leftovers

I always keep frosted cookies in an airtight container in the fridge to prevent the cream cheese frosting from softening too much. They stay fresh for about 3-4 days, but honestly, they rarely last that long in my house!

Freezing

If you want to freeze them, freeze the unfrosted cookies first on a tray, then transfer to a freezer-safe bag. When you’re ready, thaw them fully and add the frosting and toppings fresh. I tried freezing fully assembled cookies once and found the frosting gets a bit watery, so icing after thawing is my preferred method.

Reheating

Since these are best enjoyed chilled with frosting, I don’t usually reheat them. But if you’d like a warm cookie experience, enjoy the cookie base alone slightly warmed in the microwave for 10-15 seconds and then add frosting after it cools a bit.

FAQs

  1. Can I use frozen strawberries for this recipe?

    While fresh strawberries give the best texture and flavor, you can use frozen strawberries if necessary—just make sure to thaw them well and drain any excess liquid before chopping and adding to the cookies. Excess moisture might make the cookies soggy otherwise.

  2. What can I substitute for heavy cream in this Strawberry Cheesecake Cookies Recipe?

    If you don’t have heavy cream, you can substitute with full-fat coconut milk or a mixture of milk and melted butter, but the texture of the frosting might be slightly different—not as rich or thick. I’ve tried using just milk before and found the frosting to be less stable.

  3. How do I prevent the cookies from spreading too much in the oven?

    Chilling the dough for at least an hour before baking is the best way to prevent spreading. Also, rolling the dough in sugar helps create a slight crust that holds the shape. Avoid using very warm butter as that can cause spreading too.

  4. Can I make these cookies in advance for a party?

    Absolutely! Bake and chill the cookies a day ahead and prepare the frosting separately. Assemble them shortly before serving for the freshest taste and best texture. This saves you stress on the event day.

Final Thoughts

I hope you enjoy making this Strawberry Cheesecake Cookies Recipe as much as I’ve enjoyed sharing it with you. There’s something truly special about homemade cookies that feel indulgent but are surprisingly easy to pull off. Next time you’re craving a dessert with a touch of freshness and a creamy twist, give this recipe a try—you’ll see why it became an instant favorite in my kitchen and hopefully yours too!

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Strawberry Cheesecake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 122 reviews
  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These strawberry cheesecake cookies are a delightful fusion of rich, creamy cheesecake frosting on top of tender brown sugar cookies, topped with fresh strawberries and a dollop of strawberry jam. Coated with a sprinkle of graham cracker crumbs for added texture, these cookies are perfect for a sweet treat that combines the best of cookies and cheesecake in every bite.


Ingredients

Units Scale

Brown Sugar Cookies

  • 125g butter, salted, room temperature (1/2 cup + 1 tbsp)
  • 100g light brown sugar (1/2 cup, packed)
  • 50g granulated sugar (3 tbsps + 2 tsps)
  • 1 tsp vanilla extract
  • 1 large egg, room temperature
  • 1 tsp double cream or heavy cream
  • 220g plain flour or all purpose flour (1 cup + 1/4 cup + 2 tbsps)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 30g granulated sugar, for coating the cookie dough balls (2 tbsps + 1 tsp)

Whipped Cream Cheese Frosting

  • 100ml double cream or heavy cream (1/4 cup + 3 tbsps)
  • 1/2 tsp vanilla extract
  • 1 heaped tbsp icing sugar or powdered sugar
  • 100g cream cheese, room temperature (1/4 cup + 3 tbsps)

Assembling Strawberry Cheesecake Cookies

  • Fresh strawberries, chopped
  • Strawberry jam
  • Biscuit crumbs or graham cracker crumbs

Instructions

  1. Prepare the cookie dough: In a large mixing bowl, combine the room temperature salted butter, light brown sugar, and granulated sugar. Mix well with a mixer or spoon until the mixture is thick and creamy.
  2. Add wet ingredients: Mix in the egg, heavy cream, and vanilla extract until fully combined with the butter and sugar mixture.
  3. Combine dry ingredients: In a separate bowl, whisk together plain flour, baking powder, and baking soda. Gradually fold this dry mixture into the wet ingredients using a spoon or silicone spatula until just combined, taking care not to overmix to keep the cookies tender.
  4. Chill the dough: Cover the dough and refrigerate for about 1 hour to firm up, allowing easier handling and better texture during baking.
  5. Preheat the oven: About 10-15 minutes before baking, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or baking paper.
  6. Shape and coat cookies: Remove the dough from the fridge and portion it into 90g segments (approximately 6 portions). Roll each portion into a ball and then coat each ball thoroughly in the reserved granulated sugar.
  7. Bake the cookies: Place the sugar-coated dough balls onto the prepared baking sheet and bake in the preheated oven for 15-18 minutes, depending on size.
  8. Cool the cookies: Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheet before frosting.
  9. Make the cream cheese frosting: In a mixing bowl, whip the cold heavy cream, vanilla extract, and icing sugar until soft peaks form. Add the room temperature cream cheese and continue to whip with a mixer until the mixture forms medium peaks – thick, soft, and holds shape with a slight curl at the tip of the beaters.
  10. Assemble the cookies: Spread a generous amount of cream cheese frosting over each cooled sugar cookie. Add a dollop of strawberry jam on top of the frosting, then garnish with fresh chopped strawberries.
  11. Add finishing touch: Sprinkle the top of each assembled cookie with biscuit crumbs or graham cracker crumbs to add texture and enhance the cheesecake flavor.
  12. Serve and enjoy: Serve the strawberry cheesecake cookies fresh or refrigerate and enjoy chilled for a refreshing treat.

Notes

  • If using unsalted butter, add 1/4 tsp salt to the dry ingredients to balance flavor.
  • The heavy cream in the cookie dough is optional and can be omitted if preferred.
  • Baking times may vary depending on cookie size. This recipe yields 6 cookies at 90g each, baked for about 18 minutes. Adjust time accordingly for smaller cookies as they will bake faster.
  • Do not underbake the cookies significantly as they will soften under the frosting; bake until just done for best texture.
  • Store frosted cookies in the refrigerator to maintain freshness and prevent the frosting from melting.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 290 kcal
  • Sugar: 18 g
  • Sodium: 120 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 45 mg

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