Strawberry Cheesecake Cookies Recipe

Ingredients

• 113 g (4 oz)cream cheese, softened
• 2 1/2 tablespoonsgranulated sugar
• 1 tablespoonsour cream
• 1/8 teaspoonvanilla extract
• 120 ml (1/2 cup)strawberry jam or strawberry sauce
• 226 g (1 cup)unsalted butter, softened
• 200 g (1 cup), firmly packedlight brown sugar
• 100 g (1/2 cup)granulated sugar
• 2 largeeggs, preferably at room temperature
• 1 teaspoonvanilla extract
• 410 g (3 1/3 cups)plain flour
• 112 g (1 cup)graham cracker crumbs
• 18 g (2 tablespoons)cornflour
• 2 teaspoonsbaking powder
• 1/4 teaspoonbicarbonate of soda
• 1/2 teaspoonsalt
• 85 g (3 oz), optionalwhite chocolate bar

Instructions

1. 1

   Mix the filling

   Beat the softened cream cheese with the 2 1/2 tablespoons of granulated sugar, sour cream and 1/8 teaspoon of vanilla until smooth. Gently fold in the strawberry jam or sauce, then set aside.

2. 2

   Cream the butter

   Beat the softened butter with the light brown sugar and 100 g of granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each, then stir in 1 teaspoon of vanilla.

3. 3

   Add the dry ingredients

   In a separate bowl, whisk together the flour, graham cracker crumbs, cornflour, baking powder, bicarbonate of soda and salt. Gradually mix this into the butter mixture, stopping as soon as combined. If using the white chocolate, chop it into small chunks and fold them into the dough.

4. 4

   Fill the cookies

   Heat the oven to 175°C (350°F) and line baking sheets with parchment paper. Flatten about 1 tablespoon of dough, add about 1 teaspoon of filling in the middle and cover with another tablespoon of dough. Seal the edges around the filling, shape into a ball and place on the tray about 5 cm (2 inches) apart.

5. 5

   Bake until golden

   Bake for 12–15 minutes, until the edges are lightly golden and the centres remain soft.

6. 6

   Cool before serving

   Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve once cooled, or store in an airtight container for up to 4 days.

What are strawberry cheesecake cookies?

These cookies bring together two familiar American treats: a soft, sweet cookie and the creamy, tangy flavour of cheesecake. Graham cracker crumbs nod to the crumb crust often used for cheesecake, while strawberry jam gives the filling its fruity centre.

The filling is enclosed inside the dough rather than spread on top, so each cookie has a soft middle and buttery outside. A little sour cream and cream cheese provide tang, while brown sugar helps give the cookie dough depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 258 calories, 4g protein, 35g carbs, 12g fat.

The flour, sugars and graham crumbs provide most of the carbohydrates, while butter, cream cheese and optional white chocolate contribute much of the fat. Eggs and dairy provide some protein. Pair a cookie with fresh fruit or plain yoghurt for a more balanced snack.

The filling and jam

Cream cheese: use it softened so it beats smoothly with the sugar, sour cream and vanilla. Fold the jam in gently to keep the filling cohesive rather than overworking it.

Strawberry jam: jam or strawberry sauce both work here. If yours is especially loose, take care not to overfill the cookies, as excess filling can make sealing difficult.

Why the dough uses graham crumbs

Graham crumbs: these add a gentle toasted, biscuit-like flavour and a little texture that calls to mind a cheesecake base. Combine them thoroughly with the flour and raising agents so they are distributed through the dough.

Cornflour: this is mixed with the other dry ingredients and helps keep the baked cookies tender. Add the dry mixture gradually and stop mixing as soon as no dry patches remain.

Sealing the filling inside

Base layer: flatten roughly 1 tablespoon of dough and make a shallow space for about 1 teaspoon of filling. Keep the filling towards the centre, leaving a border of dough around it.

Seal: cover with another tablespoon of dough and pinch the edges together carefully before shaping the ball. Check for gaps, since exposed filling may leak onto the tray as the cookies bake.

How to judge doneness

Look for lightly golden edges while the centres still appear soft; the recipe gives a baking time of 12–15 minutes. Avoid waiting for the whole cookie to look firm in the oven, as it will continue to set while cooling.

Let the cookies rest on the baking sheet for 5 minutes before moving them. This gives the soft cookies a chance to firm up enough to transfer without breaking.

Serving and timing

The total stated time is 35 minutes, with the filling and dough prepared before the cookies are assembled and baked. Allow for cooling after baking if you want to serve them fully set.

Serve them on their own with tea or coffee, or alongside fresh strawberries for a fresh contrast. If adding the optional white chocolate, its sweetness pairs well with the tart filling.

Recipe notes & tips

• Bring the butter and cream cheese to room temperature so they blend smoothly.
• Measure the filling carefully; about 1 teaspoon is enough for each cookie.
• Use parchment paper to make the cookies easier to lift from the baking sheet.
• Leave space between the dough balls so they have room to bake.
• Cool the cookies completely before storing them to limit condensation.

Variations

• Use another jam: Swap the strawberry jam for raspberry or blackberry jam.
• Add white chocolate: Fold the chopped bar into the dough for extra sweetness.
• Try a different berry sauce: Use a thick berry sauce in place of the jam.
• Make the crumbs finer: Crush the graham crackers finely for a more even texture.
• Add lemon: Stir a little finely grated lemon zest into the filling for a brighter tang.

Common mistakes to avoid

• Filling too generously: Too much filling makes sealing difficult; stick to about 1 teaspoon per cookie.
• Leaving gaps: The filling can escape through unsealed seams; pinch the dough edges together all the way around.
• Overmixing the dough: Excess mixing can make the cookies less tender; stop when the dry ingredients are just incorporated.
• Overbaking: The centres can dry out if baked until firm; take them out when the edges are lightly golden and the centres are still soft.
• Moving them too soon: Warm cookies can break when lifted; leave them on the tray for 5 minutes first.

How to store

Once completely cool, keep the cookies in an airtight container for up to 4 days. If you would like to serve them warm, reheat briefly in the oven until just warmed through.

Frequently asked questions