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Soft & Chewy Strawberry Cheesecake Cookies with Cream Cheese Frosting

Close-up of three stacked strawberry cheesecake cookies topped with white cream cheese frosting and strawberry jam.
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Create bakery style cookies that capture the essence of strawberry cheesecake. These soft, chewy cookies feature a rich brown sugar base, a creamy cheesecake filling element, and a bright strawberry swirl, perfect for summer gatherings or indulgent treats.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened (for the filling)
  • 1/4 cup granulated sugar (for the filling)
  • 1 large egg yolk (for the filling)
  • 1/2 teaspoon vanilla extract (for the filling)
  • 1/2 cup strawberry jam (high quality recommended)
  • 1/2 cup graham cracker crumbs (optional, for topping)
  • 1/2 cup powdered sugar (for frosting)
  • 2 tablespoons softened butter (for frosting)
  • 2 ounces cream cheese, softened (for frosting)
  • 1 teaspoon lemon juice (for frosting)
  • 1–2 tablespoons milk or cream (for frosting)

Instructions

  1. Prepare the Cookie Dough: In a large bowl, cream together the 1 cup of butter, brown sugar, and 1/2 cup of granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  3. Make the Cheesecake Filling: In a medium bowl, beat the 8 ounces of softened cream cheese, 1/4 cup of sugar, egg yolk, and 1/2 teaspoon of vanilla extract until smooth. Place this mixture in a piping bag or a zip-top bag with the corner snipped off. Chill for at least 30 minutes.
  4. Assemble the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of cookie dough onto the prepared sheets, leaving space between them.
  5. Fill the Cookies: Gently press an indentation into the center of each dough ball. Pipe a small amount of the chilled cream cheese filling into the center. Top the filling with about 1/2 teaspoon of strawberry jam.
  6. Swirl and Bake: Use a toothpick to gently swirl the jam into the cream cheese filling. Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the Frosting: While cookies cool, beat the 2 ounces of cream cheese, 2 tablespoons of butter, powdered sugar, and lemon juice until smooth. Add milk or cream one teaspoon at a time until you reach a spreadable consistency for your cheesecake frosting recipe.
  8. Finish the Cookies: Once completely cool, spread or pipe a dollop of the cheesecake frosting onto each cookie. If using, sprinkle the tops lightly with graham cracker crumbs. Serve these indulgent cookie recipes immediately or store them.

Notes

  • For a copycat cookie recipe look, press the dough balls slightly flatter before filling.
  • If you prefer a jammy center without baking the jam, you can swirl the jam on top of the frosting after the cookies have cooled.
  • To achieve the softest cookies, measure your flour by spooning it into the measuring cup and leveling it off.
  • These make excellent holiday cookie swaps when decorated with pink sprinkles.

Nutrition

Find it online: https://www.unfoldrecipes.com/strawberry-cheesecake-cookies-recipe/