Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies are the perfect blend of soft, chewy cookies and rich, tangy cheesecake. Each cookie features a thick brown sugar base rolled in sugar for that irresistible crunch, topped with a silky whipped cream cheese frosting, a dollop of sweet strawberry jam, and fresh strawberries for the perfect finish. These cookies taste just like a slice of strawberry cheesecake—but in handheld form!

Why You’ll Love This Recipe

These cookies combine the best of two desserts: soft, brown sugar cookies and the creamy, dreamy texture of a no-bake cheesecake. The base is buttery and chewy, with a hint of caramel from the brown sugar. The whipped cream cheese topping is light yet rich, with just enough tang to balance the sweetness of the jam and fresh berries. Whether you’re baking for a party, holiday, or just a treat-yourself moment, these cookies are guaranteed to be a crowd favorite. Plus, the components can be made ahead and assembled just before serving—making them as convenient as they are impressive.

Ingredients

Brown Sugar Cookies

• 125g salted butter, room temperature (½ cup + 1 tbsp)
• 100g light brown sugar (½ cup, packed)
• 50g granulated sugar (3 tbsp + 2 tsp)
• 1 tsp vanilla extract
• 1 large egg, room temperature
• 1 tsp double cream or heavy cream
• 220g all-purpose flour (1 cup + ¼ cup + 2 tbsp)
• ½ tsp baking powder
• ½ tsp baking soda
• 30g granulated sugar (2 tbsp + 1 tsp, for rolling dough balls)

Whipped Cream Cheese Frosting

• 100ml heavy cream (¼ cup + 3 tbsp), cold
• ½ tsp vanilla extract
• 1 heaped tbsp powdered sugar
• 100g cream cheese, room temperature (¼ cup + 3 tbsp)

Toppings

• Strawberry jam
• Fresh strawberries, chopped
• Graham cracker crumbs or biscuit crumbs

Instructions

1. Make the Cookie Dough
In a large bowl, beat together the butter, brown sugar, and granulated sugar until thick and creamy. Add the egg, heavy cream, and vanilla extract. Mix until fully incorporated.
In a separate bowl, combine flour, baking powder, and baking soda. Add the dry ingredients to the wet and fold until just combined. Do not overmix.
Chill the dough in the fridge for 1 hour.

2. Bake the Cookies
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
Divide dough into 90g portions or use a large cookie scoop. Roll each dough ball in sugar and place on the prepared tray.
Bake for 15–18 minutes, depending on cookie size. Cool completely on the baking sheet.

3. Make the Frosting
Whip cold cream, vanilla, and powdered sugar until soft peaks form. Add cream cheese and whip again until smooth and fluffy (medium peaks). Do not overwhip.

4. Assemble the Cookies
Top each cooled cookie with a generous swirl of cream cheese frosting. Add a dollop of strawberry jam in the center and sprinkle fresh chopped strawberries over the top. Finish with a dusting of graham cracker crumbs.

Notes & Tips

• If using unsalted butter, add ¼ tsp salt to the dry ingredients.
• Cookies will soften once frosted—be sure not to underbake them.
• Store assembled cookies in the refrigerator.
• Baking time varies with cookie size. This recipe yields 6 large cookies; adjust time for smaller ones.

The Goods

Strawberry Cheesecake Cookies

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These soft brown sugar cookies are topped with whipped cream cheese frosting, strawberry jam, and fresh berries—a perfect cheesecake-inspired treat.

Course Dessert

Cuisine American

Recipes

Brown Sugar Cookies

• 125 g salted butter room temperature (½ cup + 1 tbsp)
• 100 g light brown sugar ½ cup, packed
• 50 g granulated sugar 3 tbsp + 2 tsp
• 1 tsp vanilla extract
• 1 large egg room temperature
• 1 tsp double cream or heavy cream
• 220 g all-purpose flour 1 cup + ¼ cup + 2 tbsp
• ½ tsp baking powder
• ½ tsp baking soda
• 30 g granulated sugar 2 tbsp + 1 tsp, for rolling dough balls
• Whipped Cream Cheese Frosting
• 100 ml heavy cream ¼ cup + 3 tbsp, cold
• ½ tsp vanilla extract
• 1 heaped tbsp powdered sugar
• 100 g cream cheese room temperature (¼ cup + 3 tbsp)

Toppings

• Strawberry jam
• Fresh strawberries chopped
• Graham cracker crumbs or biscuit crumbs

Instructions

Make the Cookie Dough

• In a large bowl, beat together the butter, brown sugar, and granulated sugar until thick and creamy. Add the egg, heavy cream, and vanilla extract. Mix until fully incorporated.
• In a separate bowl, combine flour, baking powder, and baking soda. Add the dry ingredients to the wet and fold until just combined. Do not overmix.
• Chill the dough in the fridge for 1 hour.

Bake the Cookies

• Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
• Divide dough into 90g portions or use a large cookie scoop. Roll each dough ball in sugar and place on the prepared tray.
• Bake for 15–18 minutes, depending on cookie size. Cool completely on the baking sheet.

Make the Frosting

• Whip cold cream, vanilla, and powdered sugar until soft peaks form. Add cream cheese and whip again until smooth and fluffy (medium peaks). Do not overwhip.

Assemble the Cookies

• Top each cooled cookie with a generous swirl of cream cheese frosting. Add a dollop of strawberry jam in the center and sprinkle fresh chopped strawberries over the top. Finish with a dusting of graham cracker crumbs.

Notes

If using unsalted butter, add ¼ tsp salt to the dry ingredients.

Cookies will soften once frosted—be sure not to underbake them.

Store assembled cookies in the refrigerator.

Baking time varies with cookie size. This recipe yields 6 large cookies; adjust time for smaller ones.