Chef Maria Santos - Pastry & Dessert Specialist
👨‍🍳 Certified Pastry Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Graduate ⏰ 15+ Years Baking Experience 🍽️ Featured in Baking Magazine

❤️ My Recipe Story

"I created these cookies after my daughter asked if we could make 'cheesecake but in cookie form' for her birthday party. After several test batches and a kitchen covered in powdered sugar, we landed on this perfect combination. The key breakthrough was adding cornstarch to the jam to prevent it from making the cookies soggy. Now these are requested at every family gathering, and I've lost count of how many times friends have asked for the recipe!"

As a pastry chef with over 15 years of experience, I specialize in creating desserts that bring together unexpected flavors in approachable ways. My philosophy is that the best recipes are ones you'll actually make again, which means balancing incredible taste with realistic techniques for the home baker.

View All Mitchell's Recipes →
Stack of golden brown strawberry cheesecake cookies on a cream plate, showing layers of cream cheese and strawberry filling oozing between buttery cookie layers, dusted with coarse sugar crystals, photographed on a light gray surface with soft natural lighting

Why These Strawberry Cheesecake Cookies Work

The magic of these cookies lies in the carefully balanced filling that won't leak or make your cookies soggy. By adding cornstarch to the strawberry jam, we create a stable mixture that holds its shape during baking while still delivering that signature fruity flavor. The cream cheese provides richness and tang that perfectly complements the sweet cookie dough, creating a true cheesecake experience in every bite.

Rolling the assembled cookies in coarse sugar isn't just for looks—it creates a delightful textural contrast with the soft cookie interior and provides little pockets of sweetness that burst on your tongue. The key to success is ensuring your filling is cold before assembly, which prevents it from seeping out during baking. These cookies are best enjoyed slightly warm when the filling is soft and creamy, or completely cooled when the texture becomes more cheesecake-like.

💡 Professional Tip

Freeze assembled cookies for 10 minutes before baking to help them hold their shape and prevent filling leakage. This also helps achieve those beautiful thick edges that make them look bakery-quality.

Frequently Asked Questions

Absolutely! You can prepare the dough and filling separately up to 2 days in advance and store them covered in the refrigerator. You can also assemble the cookies completely and freeze them unbaked for up to 3 months. Bake frozen cookies directly from the freezer, adding 2-3 extra minutes to the baking time. Baked cookies store well in an airtight container in the refrigerator for up to 5 days.

Fresh or frozen strawberries won't work as a direct substitute because they contain too much moisture and will make your cookies soggy. However, you can make your own quick jam by cooking down 1 cup of fresh or frozen strawberries with 2 tablespoons of sugar and 1 tablespoon of lemon juice until thickened, then straining out the seeds. Let it cool completely before mixing with the cornstarch and cream cheese.

Filling leakage usually happens when the edges aren't sealed properly or the filling is too warm. Make sure to pinch the edges of the dough together very well, and consider crimping them with a fork for extra security. Always refrigerate or freeze the assembled cookies before baking, which helps the dough firm up and prevents the filling from escaping. Using too much filling can also cause leaks, so stick to about 1 teaspoon per cookie.

I don't recommend using low-fat or non-fat cream cheese for this recipe. Full-fat cream cheese is essential for the right texture and flavor—it creates that rich, authentic cheesecake taste and holds up better during baking. Low-fat versions contain more water and can make your filling too thin and cause it to leak. They also don't provide the same tangy richness that makes these cookies special.

These cookies are done when the edges are set and lightly golden but the centers still look slightly underdone and puffy. They should not brown significantly on top. The cookies will continue to cook on the hot baking sheet after you remove them from the oven, so it's better to slightly underbake than overbake. They should feel firm around the edges but still soft in the center when you gently press the top.

These cookies are rich and sweet, so they pair beautifully with black coffee, unsweetened tea, or a cold glass of milk. For a dessert platter, serve them alongside fresh strawberries, whipped cream, and maybe some chocolate-dipped strawberries. They're also wonderful as part of a brunch spread with fresh fruit salad and mimosas. Kids love them with a glass of strawberry milk for a full strawberry experience!

Yes! This recipe is incredibly versatile. Try raspberry, blueberry, or blackberry jam for different berry flavors. Cherry preserves make an amazing cherry cheesecake version. For something more exotic, try apricot or peach jam. You can even use lemon curd mixed with cream cheese for lemon cheesecake cookies. Just make sure whatever fruit filling you use is thick enough and remember to add the cornstarch to prevent sogginess.

Store these cookies in an airtight container in the refrigerator for up to 5 days. The cream cheese filling requires refrigeration to stay fresh and safe to eat. Layer cookies between sheets of parchment paper to prevent sticking. Let them come to room temperature for about 15 minutes before serving, or enjoy them cold for a more cheesecake-like texture. You can also freeze baked cookies for up to 2 months—thaw overnight in the refrigerator.

Recipe Troubleshooting Guide

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Cookies Spreading Too Much

Problem: Your cookies are spreading into flat discs instead of staying thick and puffy.

Solution: This happens when the dough is too warm or the butter was too soft. Make sure your butter is softened but still holds its shape—not melted or greasy. Chill the assembled cookies for at least 10 minutes (or freeze for 5 minutes) before baking. Also ensure your baking sheets aren't hot when you place the cookies on them. If the problem persists, add 2-3 tablespoons more flour to your dough.

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Filling Leaking During Baking

Problem: The cream cheese and strawberry filling is oozing out of the cookies.

Solution: First, make sure you're sealing the edges very well—pinch them together firmly and consider using a fork to crimp the seams. Use only 1 teaspoon of filling per cookie (it seems small but expands during baking). Always chill or freeze assembled cookies before baking so the dough is firm. Mix the cornstarch thoroughly into the jam to ensure it's evenly distributed, which helps stabilize the filling.

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Cookies Too Hard or Crispy

Problem: Your cookies came out hard instead of soft and chewy.

Prevention: You've overbaked them. These cookies should look slightly underdone when you remove them from the oven—they'll continue cooking on the hot pan. Set your timer for 11 minutes and check them then. Also, make sure you're measuring flour correctly (spoon it into the measuring cup and level it off—don't pack it). Too much flour creates dry, hard cookies. Finally, don't let them cool completely on the baking sheet; transfer to a wire rack after 5 minutes.

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Cookies Too Cakey or Puffy

Problem: Your cookies have a cake-like texture instead of being dense and chewy.

Recovery: This usually means there's too much leavening or air in your dough. Make sure you're using only 1/2 teaspoon of baking powder—not baking soda, which would make them puffier. Don't overmix the dough after adding the flour, as this incorporates too much air. Also, make sure your butter and sugar are creamed for only 2-3 minutes, not longer. Slightly underbaking helps maintain a dense, chewy texture.

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Cream Cheese Filling Too Runny

Problem: Your filling won't hold its shape and is too thin to work with.

Prevention: Make sure your cream cheese is cold when you mix the filling—it should be softened just enough to beat smooth, not room temperature or warm. Use full-fat cream cheese, not whipped or low-fat varieties. Ensure you're measuring the powdered sugar correctly and not adding any liquid (like milk or cream). Mix the cornstarch into the jam very thoroughly before folding it into the cream cheese. If it's still too thin, refrigerate the filling for 30 minutes to firm it up, or add an extra tablespoon of powdered sugar.

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Flavor Balance Issues

Too Sweet: If cookies are too sweet, reduce the granulated sugar in the dough to 2/3 cup and use a tart strawberry jam. Skip the coarse sugar coating or use it sparingly. The tangy cream cheese should balance the sweetness, so make sure you're not using sweetened cream cheese products.

Too Salty: If cookies taste too salty, reduce the salt to 1/8 teaspoon or omit it entirely if using salted butter. Make sure you're using unsalted butter as called for in the recipe. Some cream cheeses contain more sodium than others, so check your brand.

Bland: If cookies lack flavor, add 1/2 teaspoon of almond extract to the dough along with the vanilla. Use a high-quality strawberry preserves with visible fruit pieces. Add a pinch of lemon zest to the cream cheese filling to brighten the flavors. Make sure your vanilla extract is pure, not imitation.

Overhead view of recipe ingredients arranged on a white marble surface: bowls of flour, sugar, and coarse sugar crystals, sticks of butter, fresh strawberry jam in a glass jar, blocks of cream cheese, eggs, and small bowls of baking powder and vanilla extract, styled with fresh strawberries scattered around

Choosing the Right Ingredients for Perfect Results

The quality of your cream cheese makes a dramatic difference in these cookies. Use full-fat brick-style cream cheese, not whipped or spreadable varieties, which contain too much air and moisture. Philadelphia is the gold standard, but any full-fat cream cheese will work as long as it's cold-softened (firm but spreadable). For the strawberry element, choose a preserves with visible fruit pieces rather than a smooth jelly—it provides better flavor and a more interesting texture in the filling.

Your butter should be properly softened, which means it should hold its shape but leave an indent when pressed with your finger. If it's too soft or melted, your cookies will spread too much. The coarse sugar for rolling (also called sanding sugar or decorating sugar) creates that signature sparkle and crunch you see on bakery cookies. You can find it in the baking aisle near the sprinkles, but if you can't locate it, regular granulated sugar works in a pinch.

Essential Ingredient Notes

  • Cream Cheese: Use full-fat brick cream cheese, softened but still cold to the touch. Let it sit at room temperature for about 15-20 minutes—it should be just soft enough to beat smooth without being greasy or warm. Never microwave cream cheese as it can become grainy and separated.
  • Strawberry Preserves: Look for preserves (not jelly) with large strawberry pieces and a thick consistency. Brands like Bonne Maman or Smucker's work beautifully. The jam should mound on a spoon rather than drip off. If your jam seems thin, simmer it for 5-10 minutes to reduce the liquid before using.
  • Butter: Use unsalted butter so you can control the salt level. It should be softened to about 65-68°F—firm enough to hold its shape but soft enough to cream with sugar. If you press it with your finger, it should leave an indent without your finger sinking through. This texture is crucial for the right cookie consistency.
Process shot showing hands assembling a strawberry cheesecake cookie on a clean work surface, with one disc of dough in hand, a spoonful of pink cream cheese filling being placed in the center, and another dough disc ready to seal on top, with coarse sugar in a bowl nearby

Mastering the Assembly Technique

The assembly process is where these cookies come together, and proper technique ensures they'll hold their shape and keep all that delicious filling inside. Start by portioning your dough into consistent tablespoon-sized balls, which ensures even baking. Flatten each portion into a thin disc about 3 inches in diameter—thinner than you think it should be, as the dough will puff during baking. Place your teaspoon of filling in the absolute center, leaving plenty of room around the edges for sealing.

When sealing the cookies, lay the top disc over the filling and use your fingers to press the edges together very firmly, working your way around the entire circumference. You can use a fork to crimp the edges for extra security and a decorative finish. The rolling-in-sugar step serves double duty: it adds flavor and texture while also helping seal any tiny gaps in your seams. That final 10-minute freeze before baking is non-negotiable—it's what keeps your cookies thick and prevents filling leakage.

The Perfect Seal

Creating a leak-proof seal is the most important step. After placing the top disc of dough over the filling, use your thumb and forefinger to pinch the edges together, rotating the cookie as you go. Make sure there are no gaps or thin spots. Then use the tines of a fork to press and crimp the sealed edge, which creates a decorative pattern while reinforcing the seal. Finally, rolling in coarse sugar fills in any microscopic gaps and gives you that gorgeous sparkly finish.

Strawberry Cheesecake Cookies

Prep 15 min
Cook 12 min
Serves 18 servings
Level Intermediate

📋 Ingredients

Cookie Dough

  • 8 oz cream cheese, softened
    Use full-fat brick style, cold-softened not warm
  • 1/4 cup powdered sugar
    Sift if lumpy for smooth filling
  • 1/2 cup strawberry jam or preserves
    Choose preserves with fruit pieces, not smooth jelly
  • 2 tablespoons cornstarch
    Essential for preventing soggy cookies

Cream Cheese Filling

  • 2 cups all-purpose flour
    Spoon and level for accurate measurement
  • 1/2 teaspoon baking powder
    Make sure it's fresh for proper rise
  • 1/4 teaspoon salt
    Enhances all the flavors
  • 3/4 cup unsalted butter, softened
    Should be firm but leave an indent when pressed
  • 3/4 cup granulated sugar
    Creates tender, sweet cookie base
  • 1 large egg
    Room temperature works best
  • 1 teaspoon vanilla extract
    Use pure vanilla, not imitation
  • 1/4 cup coarse sugar for rolling
    Also called sanding sugar, creates sparkly crust

Instructions

  1. Prepare Cookie Dough

    In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Beat in egg and vanilla until combined. Gradually mix in dry ingredients until dough forms.

  2. Make Cream Cheese Filling

    In a separate bowl, beat softened cream cheese with powdered sugar until smooth. In a small bowl, mix strawberry jam with cornstarch until well combined. Gently fold the strawberry mixture into the cream cheese, creating a swirled effect. Refrigerate filling for 15 minutes.

  3. Assemble Cookies

    Preheat oven to 350°F and line baking sheets with parchment paper. Scoop 1 tablespoon of dough and flatten into a disc. Place 1 teaspoon of filling in center, then top with another flattened disc of dough. Seal edges completely and roll in coarse sugar.

  4. Bake

    Place cookies 2 inches apart on prepared baking sheets. Bake for 11-13 minutes until edges are set but centers still look slightly underdone. Cool on baking sheet for 5 minutes before transferring to wire rack.

  5. Cool and Serve

    Allow cookies to cool completely before serving. The filling will firm up as they cool. Store in an airtight container in the refrigerator for up to 5 days.

Recipe Notes & Tips

Storage

Store cookies in an airtight container in the refrigerator for up to 5 days. The cream cheese filling requires refrigeration. Layer cookies between parchment paper to prevent sticking. Can be frozen for up to 2 months—thaw in refrigerator overnight.

Serving Suggestions

Serve these cookies at room temperature for softer texture, or cold from the refrigerator for a more cheesecake-like experience. Perfect with coffee, tea, or cold milk. Makes an impressive dessert platter paired with fresh strawberries and whipped cream.

Variations

Try different jam flavors: raspberry, blueberry, cherry, or mixed berry. Add 1/2 teaspoon almond extract to the dough for extra depth. Use lemon curd instead of jam for lemon cheesecake cookies. Add mini chocolate chips to the cream cheese filling for chocolate strawberry version.