These Strawberry Cheesecake Cookies are the kind of cookies that stop you in your tracks. With a buttery graham cookie base, a creamy cheesecake center, and a swirl of homemade strawberry compote, they taste just like a slice of strawberry cheesecake — only cuter and easier to share!
About This Recipe
Strawberry Cheesecake Cookies are the ultimate spring dessert — a chewy, buttery cookie base swirled with graham cracker crumbs, filled with a tangy cheesecake center, and topped with a fresh, homemade strawberry compote. It’s like a slice of strawberry cheesecake, but in portable, cookie form!
They’re slightly crisp on the outside, soft in the center, and bursting with sweet-tart strawberry flavor in every bite. These cookies are fun to make and even more fun to share (or not share—we don’t judge). Whether you’re baking for a spring picnic or just craving a treat that screams “sunshine,” these cookies are a must.
If you love dessert mashups, you have to try these Strawberry Cheesecake Cookies. But before you dive in, be sure to check out some of my other reader-favorite cookie recipes:
Tiramisu Cookies (a fusion of tiramisu and cookies),
Double Chocolate Pistachio Cookies (chocolate cookies stuffed with pistachio spread),
Lemon Crinkle Cookies (a bright and zesty spring recipe), and
Cheesecake Bars (a great way to start learning how to make perfect cheesecake).
What You Need To Make This Recipe
For the strawberry compote:
- Strawberries: You can use either fresh or frozen strawberries here. They’re cooked down into a jammy, flavorful compote that brings brightness and sweetness to the cookies.
- Lemon juice: Just a splash enhances the flavor of the strawberries and balances the sweetness.
- Granulated sugar: Sweetens the compote and helps it thicken slightly as it cooks.
- Cornstarch: This gives the compote a little body so it doesn’t run all over the cookie when baking.
For the cookies:
- Brown sugar: Adds sweetness and a hint of molasses, giving the cookies a soft, chewy center.
- Granulated sugar: Balances the brown sugar and helps with structure and a slight crispiness on the outside.
- Unsalted butter (melted): Using melted butter creates a denser, chewier cookie with a rich, buttery flavor.
- Egg: Binds everything together and adds moisture.
- Vanilla extract: Adds a warm, aromatic flavor that complements graham and cheesecake elements.
- All-purpose flour: The base of the cookie dough, giving it structure. I have not tried this recipe with any other type of flour.
- Baking soda: Helps the cookies spread slightly and adds a light lift.
- Salt: Enhances all the other flavors and balances the sweetness.
- Graham crackers (crushed): add that classic cheesecake crust flavor. Some are folded into the dough for flavor and texture, and a little extra is used to roll the cookies for a golden, crumbly exterior.
For the cheesecake filling:
- Cream cheese: The star of the filling — creamy, tangy, and rich.
- Granulated sugar: Sweetens the cream cheese just enough.
- Vanilla extract: This adds a lovely depth of flavor to the filling.
- Egg: Helps set the cheesecake as it bakes so it stays creamy but holds its shape.
- Salt: Just a pinch to round out the flavors.
How To Make Strawberry Cheesecake Cookies
Step 1: In a small saucepan, combine chopped strawberries, lemon juice, sugar, and cornstarch. Cook on medium flame while stirring until the strawberries are mushy and fully cooked. Once cooked, use a spatula or a potato masher to crush the cooked strawberries. Set aside.
Step 2: In a large bowl, combine melted butter and sugars. Add egg and vanilla and mix until fully combined.
Step 3: Add the dry ingredients and fold until fully incorporated. Don’t overmix!
Step 4: Next, fold in crushed graham crackers, making sure not to fully combine them.
Step 5: Scoop the cookie dough onto a lined tray. Roll each of the cookie dough balls in crushed graham cracker, this is optional. Use the back of a 1/2 tbsp measuring spoon or your finger to make an indentation in the center of each cookie. Refrigerate for 45-60 minutes or up to 2 days.
Step 6: Make the cheesecake filling by combining all of the ingredients in a small bowl. Refrigerate until you’re ready to fill the cookies.
Step 7: Once the cookies are chilled, fill each of the cookies with 1 heaping tablespoon of the cheesecake filling. Then add 1 tsp of strawberry compote and use a toothpick to swirl the two together.
Step 8: Bake in an oven preheated to 180°C (350°F) for 12 minutes. Once baked, let the cookies cool completely before serving!
Pro Tips
- Don’t skip chilling the dough—it helps the cookies hold their shape and enhances the texture.
- Use a measuring spoon or your fingers to make wells deep enough in the cookie dough for the filling.
- The graham cracker coating adds a lovely crunch and a toasty look—highly recommended!
- Let the cookies cool completely before moving or stacking them, as the cheesecake center sets as they cool.
Can I use a different type of biscuit instead of graham crackers?
Yes! Digestive biscuits or any not-too-sweet cookie will work well.
Can I use strawberry jam instead of compote?
Yes, but jam is usually sweeter and lacks the fresh flavor of homemade compote. If using store-bought jam, try to go for one that’s lower in sugar and has small fruit chunks.
Can I make these ahead of time?
Absolutely. Chill the scooped dough for up to 2 days before adding the fillings and baking. You can also bake and store the cookies in an airtight container in the fridge for 3–4 days.
Can I freeze the cookie dough?
Yes. Shape the cookies and make the indentations before freezing. Thaw slightly before filling and baking.
These Strawberry Cheesecake Cookies are the perfect combination of nostalgic comfort and indulgent flavor — soft, chewy, creamy, and bursting with strawberry goodness. Whether you’re baking them for a special occasion, a picnic, or just to treat yourself, they’re sure to be a hit. With every bite, you get a little bit of cookie, cheesecake, and fruity compote all in one. Happy baking!
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Strawberry Cheesecake Cookies
Equipment
- 1 small saucepan
- 2-3 Spatulas
- 1 Large bowl
- 1 Small bowl
- 2.5 tbsp cookie scoop or just a spoon
- Baking tray Lined with parchment paper
- Kitchen scale Measuring cups & spoons
- Toothpick
Ingredients
For the Strawberry Compote
- 115 g strawberries finely chopped
- 1 tsp lemon juice
- 12 g granulated sugar (1 tbsp)
- ½ tsp cornstarch
For the Cookies
- 80 g brown sugar (1/3 cup, packed)
- 50 g granulated sugar (1/4 cup)
- 113 g unsalted butter (1/2 cup) melted and cooled
- 1 small egg
- ½ tsp vanilla extract
- 130 g all-purpose flour (1 cup + 2tbsp)
- ½ tsp baking soda
- ¼ tsp salt
- 50 g graham crackers (1/4 cup + 2-3 tbsp) crushed
For the Cheesecake Filling
- 85 g cream cheese (1/4 cup + 3 tbsp) softened
- 25 g granulated sugar (2 tbsp)
- ½ tsp vanilla extract
- 11 g egg (~ 1 tbsp) about ¼ of a whole egg
- Pinch of salt
Instructions
Make the strawberry compote
- In a small saucepan, combine chopped strawberries, lemon juice, sugar, and cornstarch.
- Cook over medium heat, stirring and gently mashing the strawberries, for 2–3 minutes until thickened and jammy. Let cool and refrigerate.
Make the cookie dough
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract, and mix until combined.
- Add flour, baking soda, and salt. Fold until no streaks of flour remain.
- Gently fold in the crushed graham crackers (save 2-3 tbsp for rolling the cookies in later), leaving a slight marble effect.
- Scoop the dough using a 2.5-tablespoon cookie scoop onto a parchment-lined tray.
- Roll each dough ball in extra crushed graham crackers (optional).
- Use your finger or the back of a ½-tbsp measuring spoon or your fingers to make an indentation in each cookie.
- Chill the dough for at least 45 minutes (or up to 2 days).
Make the cheesecake filling
- In a small bowl, soften the cream cheese by stirring it with a spatula. Add sugar, vanilla, egg, and salt. Mix until smooth and refrigerate until needed.
Assemble and Bake
- Preheat oven to 175°C (350°F).
- Place chilled cookie dough on a lined baking tray, spacing them 3–4 inches apart.
- Fill each indentation with a heaping tablespoon of cheesecake filling. Top with a teaspoon of strawberry compote and use a toothpick to gently swirl the two together.
- Bake for 12 minutes until the edges are golden and the cheesecake is set. Let cool on tray for 3–4 minutes before transferring to a wire rack.
- Enjoy!
Video
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