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Soft and Chewy Strawberry Cheesecake Cookies

Close-up of strawberry cheesecake cookies cut in half, showing the gooey strawberry filling and cream cheese center.
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Make these soft, chewy strawberry cheesecake cookies that feature a rich brown sugar cookie base, a creamy cheesecake center, and bright strawberry jam swirls. This recipe is easy to follow and delivers a dessert that melts in your mouth.

Ingredients

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  • 1 cup 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 filling)
  • 1/2 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1 teaspoon lemon juice (for filling)
  • 1/2 cup strawberry jam (high quality recommended)
  • 1/4 cup graham cracker crumbs (optional, for topping)

Instructions

  1. Prepare the cookie dough: In a large bowl, cream together the softened butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  2. 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. Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth. Beat in the egg yolk and lemon juice until fully incorporated.
  4. Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center. Top with another small scoop of cookie dough (about 1 tablespoon) and gently press the edges to seal the filling inside. Roll into a ball.
  5. Create the swirl: Gently press a thumbprint into the top of each dough ball. Spoon about 1/2 teaspoon of strawberry jam into the indentation.
  6. Chill the cookies for at least 30 minutes. This step helps prevent spreading.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Bake the cookies for 10 to 12 minutes, or until the edges are set but the centers look slightly soft.
  9. Remove from the oven. If desired, immediately sprinkle the tops with graham cracker crumbs while warm.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a thicker, creamier cheesecake center, freeze the cheesecake filling in small teaspoon-sized dollops on a parchment-lined tray for 1 hour before assembling the cookies.
  • Use a high-quality, thick strawberry jam or homemade strawberry preserves for the best flavor payoff.
  • If you want a Crumbl copycat style, use a cookie scoop for uniform size and consider adding a light cream cheese frosting after the cookies cool completely.

Nutrition

Find it online: https://frostedfancies.com/strawberry-cheesecake-cookies/