These strawberry cheesecake cookies combine the rich creaminess of cheesecake with the buttery softness of sugar cookies. Each cookie has a golden-brown, chewy base topped with smooth whipped cream-cheese frosting, a spoonful of strawberry jam, fresh strawberry pieces, and a sprinkle of biscuit crumbs. It’s like a slice of summer in every bite.
Why You’ll Love This Recipe
I love this recipe because it blends two of my favorite desserts into one. The cookie is chewy and flavorful with brown sugar, while the cream-cheese topping adds that signature cheesecake richness. The strawberry jam and fresh fruit give a burst of freshness that balances the sweetness perfectly. I also find these cookies really fun to bake and decorate — they look beautiful but are surprisingly easy to make. Plus, I can easily customize them with different fruits or even turn them into sandwich cookies when I want to change things up.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the 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 plain flour or all-purpose flour (1 cup + ¼ cup + 2 tbsp)
½ tsp baking powder
½ tsp baking soda
30 g granulated sugar for rolling (2 tbsp + 1 tsp)
For the Whipped Cream-Cheese Frosting
100 ml double cream or heavy cream (¼ cup + 3 tbsp)
½ tsp vanilla extract
1 heaped tbsp icing sugar or powdered sugar
100 g cream cheese, room temperature (¼ cup + 3 tbsp)
For Assembling
Fresh strawberries, chopped
Strawberry jam (about 6 tsp, one per cookie)
Biscuit or graham cracker crumbs (about 3 tbsp total)
Directions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until the mixture is light and creamy.
Add the egg, heavy cream, and vanilla extract, and mix until fully combined.
In a separate bowl, whisk together the flour, baking soda, and baking powder. Add this to the wet mixture and gently fold until a dough forms.
Cover and chill the dough in the fridge for 1 hour to firm up and improve the flavor.
Divide the dough into 6 equal portions (about 90 g each). Roll each ball in granulated sugar and place them on the prepared baking sheet.
Bake for 15–18 minutes, or until the cookies are golden and slightly soft in the center.
Let the cookies cool completely on the baking sheet before frosting.
While the cookies cool, make the frosting: in a bowl, whip the cold heavy cream, icing sugar, and vanilla extract until soft peaks form.
Add the cream cheese and whip again until smooth and thick enough to hold its shape.
Spread or pipe a generous layer of frosting over each cooled cookie.
Spoon about a teaspoon of strawberry jam on top, then add chopped fresh strawberries.
Sprinkle with crushed biscuits or graham crackers, and serve.
Servings and Timing
Yield: 6 cookies (about 90 g each)
Prep time: 25 minutes
Chill time: 1 hour
Bake time: 15–18 minutes
Total time: 1 hour 45 minutes
Variations
Replace strawberries with raspberries, blueberries, or peaches for a seasonal twist.
Add white chocolate chips to the cookie dough for extra sweetness.
Make them into cookie sandwiches by filling two cookies with frosting and jam.
Skip the heavy cream for a slightly denser cookie texture.
Swap biscuit crumbs for crushed nuts or shredded coconut.
Storage/Reheating
I keep unfrosted cookies in an airtight container at room temperature for up to 3 days. Frosted cookies go in the fridge and are best eaten within 1–2 days. If the cookies soften under the frosting, I chill them briefly before serving to firm them up. For the freshest taste, I like to assemble the cookies right before serving.
FAQs
Can I use unsalted butter instead of salted butter?
Yes, I can use unsalted butter. When I do, I add about ¼ teaspoon of salt to the dry ingredients to balance the flavor.
Do I need to use vanilla extract?
Not necessarily. I like the warm hint of vanilla it adds to both the cookies and frosting, but it’s completely optional.
Why did my cookies turn out cakey instead of chewy?
If that happens, it’s usually from over-baking or adding too much flour. I make sure to take the cookies out when they’re still slightly soft and measure my flour carefully.
Can I skip the brown sugar?
Yes, I can use only granulated sugar, but the cookies will be less chewy and may spread more. Brown sugar adds a subtle caramel flavor and chewiness I prefer.
Can I make the dough ahead of time?
Absolutely. I often chill the dough overnight, then let it sit at room temperature for about 15 minutes before baking.
Conclusion
I find these strawberry cheesecake cookies to be the perfect mix of soft, creamy, and fruity. They’re simple to make but look and taste like a bakery treat. I love serving them chilled on a warm day or making them for gatherings when I want something that feels special yet homemade. Every bite captures the sweetness of summer and the comfort of classic cheesecake.
These strawberry cheesecake cookies combine chewy brown sugar cookies with whipped cream-cheese frosting, strawberry jam, and fresh strawberries for a delicious, summery dessert that tastes like cheesecake in cookie form.
Total Time:1 hour 45 minutes (includes chill time)
Yield:6 large cookies
Ingredients
For the Brown Sugar Cookies:
125 g salted butter, room temperature
100 g light brown sugar
50 g granulated sugar
1 tsp vanilla extract
1 large egg, room temperature
1 tsp heavy cream
220 g all-purpose flour
½ tsp baking powder
½ tsp baking soda
30 g granulated sugar, for rolling
For the Whipped Cream-Cheese Frosting:
100 ml heavy cream
½ tsp vanilla extract
1 heaped tbsp powdered sugar
100 g cream cheese, room temperature
For Assembling:
Fresh strawberries, chopped
Strawberry jam (about 6 tsp)
Biscuit or graham cracker crumbs (about 3 tbsp)
Instructions
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
Cream butter, brown sugar, and granulated sugar until light and fluffy.
Add egg, cream, and vanilla; mix to combine.
In another bowl, whisk flour, baking powder, and baking soda. Add to wet ingredients and fold to form dough.
Chill dough in the fridge for 1 hour.
Divide dough into 6 portions (about 90 g each), roll in sugar, and place on baking sheet.
Bake for 15–18 minutes until golden and slightly soft in the center. Cool completely.
Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Add cream cheese and whip until thick and smooth.
Frost each cooled cookie with cream cheese frosting.
Add a teaspoon of strawberry jam, chopped strawberries, and a sprinkle of biscuit crumbs.
Notes
Chill dough for better flavor and structure.
Don’t overbake—cookies should remain soft in the center.
Assemble just before serving for the best texture.
Use other fruits like raspberries or peaches for variety.
Store frosted cookies in the fridge and eat within 1–2 days.
