Which cookie is best for cheesecake?

Thumbprint-style cookies or soft sugar cookies work best. Their sturdy texture creates the perfect well for fillings like jam or cheesecake, without spreading too much during baking.

Do strawberry cheesecake cookies need to be refrigerated?

Yes. Because of the cream cheese topping and strawberry preserves, these cookies must be stored in the fridge in an airtight container to stay fresh and food-safe.

What is the secret to moist cookies?

Use just the egg yolk instead of the full egg, incorporate brown sugar for added moisture, and avoid overbaking. Chilling the dough before baking also improves texture and reduces spread.

What ingredients do you need for a strawberry cheesecake?

You’ll need cream cheese, butter, powdered sugar, and vanilla for the cheesecake topping — plus strawberry preserves and a buttery cookie dough base made from flour, sugar, and egg yolk.

How long does strawberry cheesecake last?

These cookies last up to 5 days in the fridge when stored properly. Keep them in a single layer or separate stacked layers with parchment to preserve the creamy topping.

What happens if you don't refrigerate cheesecake after baking?

Leaving cream cheese out too long allows bacteria to grow and causes the texture to break down. Always refrigerate cheesecake-based desserts to maintain freshness and safety.

Strawberry Cheesecake Cookies That Taste Like Summer in Every Bite

Name: Strawberry Cheesecake Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16 cookies
Cuisine: American
Ingredients: 1/2 cup unsalted butter (room temp); 1/4 cup granulated sugar; 2 tbsp light brown sugar; 1 large egg yolk; 1/2 tsp vanilla extract or paste; 1 cup + 1 tbsp all-purpose flour; 1/8 tsp salt; 2 tbsp strawberry preserves; 3 oz cream cheese (room temp); 2 tbsp unsalted butter (room temp); 1 cup powdered sugar; 1/4 tsp vanilla extract; 3 tbsp freeze-dried strawberries (optional)

Description

Soft and buttery cookies filled with strawberry preserves and topped with a creamy cheesecake swirl. Perfect for brunches or sweet snacks!

Ingredients

Scale

1/2 cup unsalted butter (room temp)

1/4 cup granulated sugar

2 tbsp light brown sugar

1 large egg yolk

1/2 tsp vanilla extract or paste

1 cup + 1 tbsp all-purpose flour

1/8 tsp salt

2 tbsp strawberry preserves

3 oz cream cheese (room temp)

2 tbsp unsalted butter (room temp)

1 cup powdered sugar

1/4 tsp vanilla extract

3 tbsp freeze-dried strawberries (optional)

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Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment.

2. Cream together butter, granulated sugar, and brown sugar until fluffy.

3. Add egg yolk and vanilla. Mix until smooth.

4. Stir in flour and salt until just combined. Chill dough for 5 minutes.

5. Roll into 1-tbsp balls. Press a center indent using the back of a spoon.

6. Add 1/2 tsp strawberry preserves to each center. Bake 14–16 min.

7. Cool completely. Mix cream cheese, butter, powdered sugar, and vanilla for topping.

8. Pipe cheesecake swirl onto each cooled cookie.

9. Sprinkle crushed freeze-dried strawberries if using.

10. Chill for 1 hour to firm the topping before serving.

Notes

Don’t skip chilling the dough — it prevents cookies from spreading.

Cookies are best enjoyed within 5 days and should be refrigerated.

Let sit at room temp for 10–15 minutes before serving.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Cookies
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: 55mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 1g
Cholesterol: 25mg