Why You’ll Love Strawberry Cheesecake Cookies Recipe
Classic cheesecake flavor in a simple, handheld cookie form.
Balanced texture: chewy cookies + creamy filling + juicy fruit.
Great for parties, gifting, or everyday baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham Cracker Cookie
all‑purpose flour
graham cracker crumbs
baking soda
kosher salt
unsalted butter
brown sugar
egg
vanilla extract
Cheesecake Filling
cream cheese
powdered sugar
vanilla extract
strawberry preserves
fresh strawberries for topping (optional)
Directions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
In a bowl, combine flour, half of the graham cracker crumbs, baking soda, and salt.
In a separate bowl, beat together butter and brown sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture and mix to combine.
Add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop cookie dough and roll each ball in remaining graham cracker crumbs.
Bake in batches until edges are golden brown (about 12–13 minutes). Immediately press the back of a spoon into the center to make an indentation.
Let cookies cool completely before topping.
Spoon cheesecake filling into the indent of each cooled cookie.
Dollop strawberry preserves over the cheesecake filling and add fresh strawberries if you like.
Servings and timing
Servings: about 14 cookies
Prep time: ~20 minutes
Cook time: ~12 minutes
Cooling time: ~10 minutes
Total: ~42 minutes
Variations
Use raspberry or other berry preserves instead of strawberry.
Mix finely chopped fresh berries into the cheesecake filling.
Sprinkle a bit of lemon zest on top for a citrus twist.
Storage/Reheating
Store cookies with cheesecake filling in an airtight container in the refrigerator for 4–5 days.
Remove from the fridge about 15 minutes before serving so they soften slightly.
You can freeze baked cookies without filling and add fillings after thawing.
FAQs
How long do these cookies stay fresh?
Refrigerated, they stay good for about 4–5 days.
Can I freeze these cookies?
Yes — freeze without the cheesecake and strawberry toppings.
Do I need fresh strawberries?
Fresh strawberries are optional but add bright flavor and texture.
Can I use another fruit jam?
Yes, raspberry or blueberry preserve works well too.
Can I make the dough ahead of time?
Yes — you can prepare dough and refrigerate or freeze it until ready to bake.
Why are graham cracker crumbs used?
They mimic classic cheesecake crust flavor and texture.
Can I make smaller cookies?
Yes — just adjust baking time accordingly.
Do I need special equipment?
No — standard mixing bowls and baking sheet are sufficient.
Can I use low‑fat cream cheese?
Yes — though full‑fat yields richer flavor.
Why do I press an indent in the cookies?
The indent holds the cheesecake filling once baked.
Conclusion
Strawberry Cheesecake Cookies bring together the rich creaminess of cheesecake and the comforting chewiness of cookies with fresh fruit brightness. They’re versatile, crowd‑pleasing, and satisfying any sweet craving.
