These strawberry cheesecake cookies are soft, slightly tangy little thumbprints filled with bright homemade jam. I first made them for a weekend brunch and they disappeared faster than I could brew a second pot of coffee. They combine cream cheese richness with a buttery cookie base and a jewel of jam on top — perfect for bake sales, afternoon tea, or a quick homemade gift.
Why you’ll love this dish
These cookies hit a sweet spot: tender texture from cream cheese, simple pantry ingredients, and a pop of fresh strawberry jam. They bake fast and don’t require chilling, which makes them a go-to when you want something impressive with minimal fuss.
“Soft, pillowy cookies with just the right tang — everyone asked for the recipe after one bite.” — A friend at my last potluck
Reasons to try them now:
- Quick to make: about 10 minutes active prep and one bake.
- Kid-approved: fun to press and fill with jam.
- Versatile: swap jams, add a crumble topping, or make them mini for parties.
- Great for gifting: they travel well when cooled and packaged.
Step-by-step overview
Before you dive in, here’s what the process looks like:
- Cream the softened cream cheese and butter until smooth.
- Mix in sugar, egg, and vanilla.
- Stir in dry ingredients until just combined.
- Drop spoonfuls of dough, press centers, and fill with jam.
- Bake 12–15 minutes. Cool briefly then transfer to a rack.
This short map helps you pace the prep and set expectations for timing.
What you’ll need
- 1 cup cream cheese, softened (full-fat gives best texture)
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup homemade strawberry jam (or good-quality store-bought)
Substitution notes:
- For a dairy-free version, use vegan cream cheese and vegan butter; swap the egg for 3 tablespoons aquafaba or a commercial egg replacer.
- To make them gluten-free, replace the flour with a 1:1 all-purpose gluten-free blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened cream cheese and butter together until very smooth and creamy.
- Add the sugar, egg, and vanilla. Mix until evenly combined and slightly fluffy.
- In another bowl, whisk the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet. Stir until just combined — don’t overmix.
- Drop rounded spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheet, spaced about 2 inches apart.
- Use the back of a teaspoon to make a small indentation in the center of each cookie.
- Fill each indentation with about 1 teaspoon of strawberry jam.
- Bake for 12–15 minutes, until the edges are set and lightly golden. Centers will remain soft.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Yield: about 24–30 cookies, depending on size.
Best ways to enjoy it
- Serve warm with a cup of tea or coffee — the jam becomes luxuriously gooey.
- Make a dessert plate: three cookies with a dollop of whipped cream and fresh berries.
- For brunch, pair them with a light yogurt parfait and citrus fruit to cut the richness.
- Package in a pretty box layered with parchment for a thoughtful homemade gift.
Storage and reheating tips
- Room temperature: Keep cookies in an airtight container for up to 48 hours if your kitchen is cool.
- Refrigerator: Because they contain cream cheese, store in the fridge in an airtight container for up to 5 days.
- Freezing: Freeze baked cookies (no more than 1 layer separated by parchment) in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently in a 300°F (150°C) oven for 5–7 minutes.
- Reheating: Warm a single cookie in the microwave for 8–10 seconds or in a 325°F (160°C) oven for 5 minutes to refresh texture.
Food safety note: If cookies sit out for longer than 2 hours in warm conditions, refrigerate them promptly to reduce risk from dairy ingredients.
Pro chef tips
- Soften ingredients at room temp: Cream cheese and butter should be soft but not greasy; poke with a finger — they should give easily.
- Don’t overwork the dough: Overmixing develops gluten and makes cookies tough.
- Uniform sizing: Use a small cookie scoop for even baking and consistent jam wells.
- Jam viscosity: If your jam is very runny, reduce the filling amount slightly or simmer it briefly to thicken.
- Double-bake prevention: If the jam bubbles over, wipe the sheet between batches to avoid burning and bitter flavors.
Creative twists
- Lemon-ricotta twist: Replace 1/4 cup cream cheese with ricotta and add 1 teaspoon lemon zest.
- Mixed berry jam: Use raspberry or blueberry jam, or a spoonful of marmalade for a citrus kick.
- Crumb topping: Sprinkle a streusel (butter, brown sugar, flour) on the edges before baking for crunch.
- Chocolate drizzle: Once cooled, drizzle melted dark chocolate over the cookies for a bakery-style finish.
- Mini thumbprints: Make smaller cookies for bite-sized party treats; adjust bake time to 9–11 minutes.
Common questions
Q: Can I use store-bought jam?
A: Yes. A quality store-bought strawberry jam works perfectly. If it’s very runny, reduce the spoonful slightly so it doesn’t overflow.
Q: Do these cookies need to be refrigerated?
A: After baking and cooling, they can sit at room temperature for up to 48 hours in a cool kitchen. For longer storage or warm climates, refrigerate up to 5 days.
Q: Can I freeze the dough or the baked cookies?
A: You can freeze baked cookies for up to 3 months. Dough can be scooped and frozen on a tray, then stored in a bag; bake from frozen, adding a minute or two to the baking time.
Q: Will the cream cheese make the cookies dense?
A: Cream cheese adds tender moisture rather than density when properly balanced with butter and flour. Softened ingredients and minimal mixing are key.
Q: How do I get a more pronounced cheesecake flavor?
A: Use full-fat cream cheese and a touch more vanilla (1 1/2 tsp) or a teaspoon of sour cream in the wet mix to enhance tanginess.
Conclusion
If you want more inspiration or variations beyond this recipe, check out this take on Strawberry Cheesecake Cookies – Cookie Dough Diaries for a slightly different approach. For a cake-mix shortcut idea, see Strawberry Cheesecake Cookies from Cake Mix – Chenée Today.
Strawberry Cheesecake Cookies
Ingredients
For the cookie dough
- 1 cup cream cheese, softened Full-fat gives best texture
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the filling
- 1/2 cup homemade strawberry jam Or good-quality store-bought
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened cream cheese and butter together until very smooth and creamy.
- Add the sugar, egg, and vanilla. Mix until evenly combined and slightly fluffy.
- In another bowl, whisk the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet. Stir until just combined — don’t overmix.
Baking
- Drop rounded spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheet, spaced about 2 inches apart.
- Use the back of a teaspoon to make a small indentation in the center of each cookie.
- Fill each indentation with about 1 teaspoon of strawberry jam.
- Bake for 12–15 minutes, until the edges are set and lightly golden. Centers will remain soft.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
