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Ultimate Soft Strawberry Cheesecake Cookies with Homemade Jam Swirl (Crumbl Inspired)

Close-up of several delicious strawberry cheesecake cookies topped with red jam and white icing drizzle.
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Make soft, chewy strawberry cheesecake cookies featuring a creamy cream cheese base, a bright strawberry jam swirl, and a hint of graham cracker flavor. This recipe yields impressive, thick cookies similar to popular bakery styles.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup finely crushed graham crackers (optional, for base flavor)
  • 1/2 cup strawberry jam (high quality recommended)
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and cream cheese together until smooth.
  3. Add the granulated sugar and brown sugar. Beat until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, salt, and crushed graham crackers (if using).
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Scoop the dough using a large cookie scoop (about 3 tablespoons per cookie) and place onto the prepared sheets, leaving space between them.
  8. Take about 1 teaspoon of strawberry jam and gently press it into the center of each dough ball. Use a toothpick to gently swirl the jam into the dough slightly.
  9. Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft. Do not overbake for maximum chewiness.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. While cooling, whisk together the powdered sugar and milk to create a thin glaze. Drizzle the glaze over the cooled cookies.

Notes

  • For the best cheesecake flavor, ensure your butter and cream cheese are truly at room temperature.
  • If you prefer a thicker cookie, chill the dough for 30 minutes before scooping.
  • Use a good quality, thick strawberry jam for the best swirl effect.
  • For a ‘Crumbl’ look, slightly underbake the cookies and press them down gently with the bottom of a glass immediately after removing them from the oven.

Nutrition

Find it online: https://savoryskies.com/strawberry-cheesecake-cookies/