Name: Strawberry Cheesecake Cookies
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 125g salted butter, room temperature (1/2 cup + 1 tbsp); 100g light brown sugar (1/2 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 plain flour (1 cup + 1/4 cup + 2 tbsp); 1/2 tsp baking powder; 1/2 tsp baking soda; 30g granulated sugar, for coating the cookie dough balls (2 tbsp + 1 tsp); 100ml double cream or heavy cream (1/4 cup + 3 tbsp); 1/2 tsp vanilla extract; 1 heaped tbsp icing sugar (powdered sugar); 100g cream cheese, room temperature (1/4 cup + 3 tbsp); Fresh strawberries, chopped; Strawberry jam; Biscuit crumbs or graham cracker crumbs

These Strawberry Cheesecake Cookies transform the beloved dessert into a handheld treat, combining soft brown sugar cookies with creamy frosting and fresh strawberries. Each bite delivers the perfect balance of cookie sweetness, tangy cream cheese, and fruity brightness.

Why You’ll Love This Recipe

Combines two favorite desserts—cookies and cheesecake—into one delightful treat
Makes an impressive presentation with minimal effort
Can be prepared in stages, making it perfect for busy schedules
Uses simple, pantry-friendly ingredients
Balances sweetness with tanginess for a sophisticated flavor profile
Perfect for spring and summer gatherings or special occasions
Customizable with different fruit toppings based on seasonal availability

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salted butter creates a rich, flavorful base for these cookies and helps achieve that perfect chewy texture. If you only have unsalted butter, simply add a pinch of salt to the recipe.

Light brown sugar brings depth and moisture to the cookies with its molasses content, creating that signature chew and caramelized flavor that makes these cookies special.

Granulated sugar works with the brown sugar to create the perfect sweetness level and helps create those crispy edges everyone loves in a good cookie.

Vanilla extract adds warmth and complexity to both the cookie dough and the frosting, enhancing all the other flavors in the recipe.

Eggs bind the ingredients together while adding structure to the cookies, helping them maintain their shape during baking.

Double cream or heavy cream adds richness to both the cookie dough and is essential for the fluffy whipped frosting. The high fat content creates a luxurious mouthfeel.

Plain flour provides the structure for our cookies. Its protein content is just right for creating cookies that are neither too cakey nor too dense.

Baking powder and baking soda work together as leavening agents, giving the cookies just the right amount of lift and spread during baking.

Cream cheese forms the base of our frosting, providing that signature tangy cheesecake flavor that contrasts beautifully with the sweet cookies and fruit.

Fresh strawberries bring bright, juicy freshness to the cookies, adding both color and that unmistakable summer berry flavor.

Strawberry jam intensifies the berry flavor and adds a lovely sweetness that complements the tanginess of the cream cheese frosting.

Biscuit crumbs or graham cracker crumbs mimic the texture and flavor of a traditional cheesecake base, adding a pleasant contrast to the soft cookie and smooth frosting.

Directions

Prepare the Brown Sugar Cookies:
- In a large mixing bowl, cream together the room temperature butter, brown sugar, and granulated sugar until the mixture becomes thick and creamy, about 2-3 minutes.
- Add the egg, heavy cream, and vanilla extract, mixing until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, and baking soda to evenly distribute the leavening agents.
- Gradually add this dry mixture to the wet ingredients, mixing gently until a cohesive dough forms. Be careful not to overmix.
- Cover the dough and chill in the refrigerator for at least 1 hour to prevent excessive spreading during baking.
Shape and Bake the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Divide the chilled dough into equal portions and roll each into a ball.
- Roll each ball in granulated sugar to coat the exterior completely.
- Place the cookie dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes until the edges are set but the centers still appear slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Whipped Cream Cheese Frosting:
- In a large mixing bowl, whip together the heavy cream, icing sugar, and vanilla extract until soft peaks form.
- Add the room temperature cream cheese and continue whipping until the mixture is thick and smooth, being careful not to overwhip.
- Refrigerate the frosting until ready to use, but bring to room temperature for about 10 minutes before assembly for easier spreading.
Assemble the Strawberry Cheesecake Cookies:
- Once the cookies have completely cooled, spread a generous layer of the whipped cream cheese frosting on top of each cookie.
- Add a small dollop of strawberry jam in the center of the frosting.
- Arrange fresh chopped strawberries decoratively on top of the frosting.
- Finish by sprinkling the edges with crushed biscuit or graham cracker crumbs.
- For best results, serve immediately or refrigerate briefly to set the frosting before serving.

Servings and Timing

This recipe yields 6 generously sized cookies. Each cookie contains approximately 300 calories.

Prep Time: 25 minutes
Cooking Time: 20 minutes
Chilling Time: 1 hour
Total Time: 1 hour 45 minutes

Variations

Berry Medley Cheesecake Cookies: Replace the strawberries with a mix of blueberries, raspberries, and blackberries for a colorful variation. Use a complementary mixed berry jam to enhance the fruity flavors.

Chocolate Swirl Cheesecake Cookies: Add 2 tablespoons of cocoa powder to half the cookie dough and create a marbled effect by gently folding the two doughs together. Top with chocolate shavings instead of fruit.

Lemon Blueberry Cheesecake Cookies: Add lemon zest to both the cookie dough and frosting, and replace strawberries with fresh blueberries. Use lemon curd in place of strawberry jam for a citrusy twist.

Pumpkin Spice Cheesecake Cookies: For a fall variation, add 1/2 teaspoon of pumpkin spice to the cookie dough and substitute pumpkin butter for the strawberry jam. Top with a sprinkle of cinnamon and crushed pecans.

Mini Cheesecake Cookie Bites: Make smaller cookies and assemble them as bite-sized treats, perfect for parties or dessert platters.

Storage/Reheating

Unfrosted Cookies: Store the baked but unfrosted cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months in a freezer-safe container with parchment paper between layers.

Frosting: The cream cheese frosting can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature and give it a quick whip before using.

Assembled Cookies: Due to the cream cheese frosting and fresh fruit, assembled cookies should be stored in the refrigerator and consumed within 2 days. Keep them in a single layer in an airtight container to prevent the frosting from getting smashed.

Freezing: While you can freeze the components separately, fully assembled cookies don’t freeze well due to the fresh fruit and cream cheese frosting.

Serving After Refrigeration: For the best taste and texture, let refrigerated cookies sit at room temperature for 15-20 minutes before serving to take the chill off.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare the cookie dough up to 3 days in advance and keep it refrigerated. The baked cookies can be stored unfrosted for up to 5 days. For best results, assemble with frosting and toppings on the day you plan to serve them.

Why did my cookies spread too much during baking?

Over-spreading usually happens when the dough is too warm or the butter is too soft. Make sure to chill the dough for at least 1 hour before baking, and if your kitchen is particularly warm, consider refrigerating the shaped dough balls for 15 minutes before putting them in the oven.

Can I use low-fat cream cheese for the frosting?

While you can use low-fat cream cheese, the frosting won’t be as stable or rich. Full-fat cream cheese provides the best texture and flavor for this recipe. If using low-fat, you might need to adjust the amount of heavy cream to achieve the right consistency.

How do I prevent my whipped cream cheese frosting from being runny?

Make sure your cream cheese is at room temperature but not too soft. Whip the heavy cream to soft peaks before adding the cream cheese, and be careful not to overbeat once the cream cheese is added. If the frosting seems too soft, refrigerate it for 15-30 minutes before using.

Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for topping these cookies. Frozen strawberries release too much moisture as they thaw, which can make the frosting runny. If fresh strawberries aren’t available, consider using another topping like strawberry preserves or dried strawberries.

My cookies turned out too hard. What went wrong?

Overbaking is the most common cause of hard cookies. Remember that cookies continue to cook slightly on the hot baking sheet after removal from the oven. Take them out when the edges are just set but the centers still look slightly underdone.

Is there a dairy-free alternative for this recipe?

Yes, you can use plant-based butter, dairy-free cream cheese, and coconut cream as substitutes for the dairy ingredients. Note that the texture and flavor will be somewhat different, and you may need to adjust the amounts to get the right consistency.

How do I know when the cookies are done baking?

The cookies are done when the edges are golden and set, but the centers still look slightly soft. They should have a cracked appearance on top. Remember that they’ll continue to firm up as they cool on the baking sheet.

Can I make mini versions of these cookies for a party?

Absolutely! Simply divide the dough into smaller portions and reduce the baking time by 2-3 minutes. Mini versions make great additions to dessert platters and are perfect for parties where guests may want to sample multiple treats.

Why do I need to coat the cookie dough balls in sugar?

Rolling the dough balls in sugar creates a slightly crisp exterior that contrasts beautifully with the soft interior. It also gives the cookies an attractive crackled appearance as they bake and adds a subtle crunch to each bite.

Conclusion

These Strawberry Cheesecake Cookies offer the perfect marriage of two beloved desserts. The soft, chewy brown sugar cookies provide an ideal base for the luscious cream cheese frosting and juicy strawberry topping. Whether you’re preparing them for a special occasion or simply treating yourself to an elevated dessert experience, these cookies are sure to impress with both their appearance and complex flavor profile.

The beauty of this recipe lies in its versatility – feel free to experiment with different fruit toppings or flavor combinations based on seasonal availability or personal preference. The combination of textures and flavors makes each bite a delightful experience, capturing the essence of a classic cheesecake in a convenient, handheld format.

With a bit of planning and patience, you’ll create a dessert that’s not only visually stunning but also delivers an unforgettable taste experience that will have everyone asking for the recipe.

Strawberry Cheesecake Cookies