The first time I made this recipe, the kitchen smelled like a bakery and my family argued over the warm centers before they even cooled.
If you are looking for a simple cookie that tastes like a mini strawberry cheesecake, this is it.
Soft, tangy, and jam-swirled, these cookies are an everyday treat that feels special.
Why You’ll Love This Recipe
- Creamy cheesecake flavor in cookie form — no separate crust required.
- A tender, pillow-like texture that holds a jam pocket without flattening.
- Quick to pull together with pantry-friendly staples.
- Easily adaptable for parties, lunchboxes, or last-minute guests.
The cookie dough is rich from cream cheese and butter, which gives the crumb a slightly tangy depth that balances the jam’s brightness. The centers stay soft while the edges bake to a gentle golden, creating textural contrast with every bite. The jam adds a fruity pop and a glossy jewel in the center that makes these cookies feel elevated without fuss.
"My kids called them ‘cheesecake cookies’ and begged for more—easy, reliable, and dangerously good." — 5★ reader review
Key Ingredients
Cream cheese (1 cup, softened): Using full-fat cream cheese gives these cookies the closest thing to cheesecake flavor. Brands like Philadelphia are consistent and tangy; make sure it’s softened to room temperature so the dough whips smooth and doesn’t become lumpy.
Unsalted butter (1/2 cup, softened): Butter contributes richness and mouthfeel. Unsalted lets you control seasoning, and using European-style butter (higher fat) will make the cookies slightly more tender and flavorful.
All-purpose flour (2 cups): This provides structure without making the cookies cakey. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag to avoid compacting and over-measuring.
Full ingredient list:
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup homemade strawberry jam or store-bought
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so cookies release cleanly and cleanup is simple.
Pro Tip: Give the oven a few extra minutes after it beeps — an oven that’s truly up to temp gives better edge color and predictable baking time.
Step 2: Cream the fats
In a mixing bowl, beat the softened cream cheese and butter together until smooth and lump-free. Start on low speed, then bump to medium so the fats combine without splattering.
Pro Tip: You’ll know it’s ready when the mixture looks glossy and homogenous with no visible streaks of cream cheese.
Step 3: Add sugar, vanilla, and egg
Add the granulated sugar and vanilla extract to the creamed mixture. Continue mixing until well combined, then beat in the egg until fully incorporated. Scrape the bowl once so there’s no uncooked egg or sugar hiding on the sides.
Pro Tip: The batter should be pale and slightly aerated — this helps create that tender crumb and keeps the cookies from being dense.
Step 4: Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of rising agents so every cookie bakes evenly.
Pro Tip: Sifting isn’t required, but whisking breaks up small lumps and makes measuring more accurate.
Step 5: Form the dough
Gradually add the dry mixture to the wet ingredients, mixing on low until a soft dough forms. Don’t overmix — stop as soon as the flour disappears.
Pro Tip: The dough should be soft but scoopable. If it feels sticky, chill it for 10–15 minutes to make scooping and shaping easier.
Step 6: Scoop and fill
Scoop tablespoon-sized amounts of dough and place them on the prepared baking sheet, leaving about 2 inches between cookies. Press a small indentation in the center of each cookie and spoon roughly 1/2 teaspoon of strawberry jam into the well.
Pro Tip: Use the back of a small measuring spoon to depress the center; the indentation should be shallow so the jam doesn’t overflow during baking.
Step 7: Bake and cool
Bake for 12–15 minutes, or until the edges are lightly golden and the centers look set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pro Tip: The cookies continue to set as they cool. If the edges are golden and the center jiggles only slightly, they’re perfect.
Expert Tips for Success
- Temperature and timing matter: Oven temperatures vary. Use an oven thermometer to confirm 350°F and start checking at 11 minutes for a softer cookie. For a firmer, chewier edge, extend to 15 minutes but watch closely.
- Softened vs melted: Both cream cheese and butter must be softened to room temperature, not melted. If either is too cold, you’ll get lumps; too warm and the dough will be greasy and spread too much. Room temp is typically 68–72°F (20–22°C).
- Measuring flour accurately: Use a spoon-and-level method when measuring flour. Overpacked flour makes cookies dry and cakey. If you bake frequently, a kitchen scale (2 cups of all-purpose = ~240 g) removes guesswork.
- Jam choice affects bake: Homemade jam with larger fruit pieces can leak or sink; smooth preserves or seedless jam work best to keep a neat center. If using a chunky jam, briefly warm it so it’s spoonable but not runny.
- Chilling for thicker cookies: If you prefer taller cookies with less spread, chill the dough for 30 minutes before scooping. This firms the fats and helps preserve the indentation shape when baking.
- Decorating and finishing: For a glossy finish, brush a tiny bit of warmed jam over the center after baking. For a more indulgent treat, dip half the cooled cookie in melted chocolate and let it set on parchment.
- Equipment matters: A medium cookie scoop (about 1 tablespoon) yields consistent sizing and even bake times. A silicone baking mat or parchment prevents hotspots and sticking.
- Troubleshooting cracks: If cookie tops crack too much, reduce oven temp by 10°F and extend bake time slightly. Rapid oven springs cause fissures; slower, gentler baking keeps tops smooth.
- Flavor boosters: A pinch of lemon zest brightens the cream cheese base without making the cookie overtly citrusy. Add it with the vanilla for best distribution.
- Allergy-aware swaps: For egg-free, try a flax "egg" (1 tbsp ground flax + 3 tbsp water) but expect a slightly denser texture; consider reducing the baking powder by about 1/4 teaspoon to adjust rise.
Storage & Freezing
Fridge: Store fully cooled cookies in an airtight container layered with parchment for up to 4 days. Chilling keeps the jam from fermenting and preserves the cheesecake tang.
Refrigeration tip: If you prefer the jam firmer, pop the container in the fridge for 20 minutes before serving.
Freezer: Freeze baked cookies flat on a tray for 1–2 hours, then transfer to a freezer bag or airtight container with parchment between layers. They keep well for up to 3 months.
Thawing and reheating: Thaw overnight in the fridge or at room temperature for an hour. To refresh, warm a single cookie for 8–12 seconds in the microwave or 4–6 minutes in a 325°F oven to restore some softness without melting the jam.
Variations & Substitutions
Strawberry swirl cheesecake bars: Press the dough into a small square pan and swirl jam into the top before baking for a bar version. This increases yield and makes slicing easier for gatherings.
Fruit swaps: Use raspberry, apricot, or blueberry preserves in place of strawberry for different flavor profiles. Tart jams pair especially well with the rich cream cheese base.
Gluten-free option: Substitute a 1:1 gluten-free flour blend designed for baking. Expect slightly different moisture absorption; you may need to add 1–2 tablespoons extra flour or chill the dough briefly.
Lower-sugar version: Replace half the sugar with a granulated sugar substitute suitable for baking and use a no-sugar-added jam. The texture will be similar but slightly less tender due to reduced browning.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes — you can make dough and chill it, covered, in the refrigerator for up to 48 hours. Chilling can even improve flavor as the flour hydrates. If frozen, thaw overnight in the fridge before scooping and baking.
Q: Will the jam caramelize or run during baking?
A: Properly measured jam should stay in the center. If it runs, the jam was likely too loose or the indentation too shallow. Use a thicker preserve, reduce the jam per cookie, or chill the filled tray briefly before baking.
Q: Can I use low-fat cream cheese?
A: Low-fat cream cheese will work but the cookies won’t be as rich or tender. The full-fat version gives the closest result to a cheesecake-like crumb.
Q: How do I stop cookies from spreading too thin?
A: Ensure both the butter and cream cheese are softened, not melted. Chill the dough for 20–30 minutes before baking and avoid over-greasing the baking sheet — parchment or silicone mats are best.
Q: Can these be frozen before baking?
A: Yes. Freeze scooped, unbaked dough on a sheet until solid, then transfer to a container. Bake from frozen, adding 1–2 minutes to the bake time and checking for doneness.
Final Thoughts
These strawberry cheesecake cookies are a small, everyday indulgence that feel like a celebration.
If you make them, please leave a star rating in the recipe card below or pin this recipe to your Pinterest board for friends to find.
In case you want to compare techniques or see other takes on this idea, check this alternative version at Strawberry Cheesecake Cookies (Cookie Dough Diaries).
For a bakery-style spin with extra glaze ideas, I like this write-up at Strawberry Cheesecake Cookies – In Bloom Bakery.
If you’re curious about shortcut mixes or cake-mix approaches to similar cookies, read this approachable recipe at Strawberry Cheesecake Cookies from Cake Mix – Chenée Today.
Strawberry Cheesecake Cookies
Ingredients
Main Ingredients
- 1 cup cream cheese, softened Using full-fat cream cheese for the best flavor.
- 1/2 cup unsalted butter, softened Use European-style butter for richer flavor.
- 1 cup granulated sugar For sweetness.
- 1 teaspoon vanilla extract Adds depth to the flavor.
- 1 large egg For binding the ingredients.
- 2 cups all-purpose flour Spoon to measure for accuracy.
- 1 teaspoon baking powder For leavening.
- 1/4 teaspoon salt Enhances flavor.
- 1/2 cup strawberry jam Homemade or store-bought works.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened cream cheese and butter until smooth and lump-free.
- Add the granulated sugar and vanilla extract, mix well, then beat in the egg until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving space between each.
- Make a small indentation in the center of each cookie and fill with about 1/2 teaspoon of strawberry jam.
Baking
- Bake for 12-15 minutes until the edges are lightly golden and the centers look set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
