These Strawberry Crunch Cheesecake Cookies are the perfect bite-sized indulgence, combining creamy cheesecake filling, sweet and tart strawberries, and a buttery graham cracker crust. I love how the crushed vanilla wafer topping adds just the right amount of crunch, and the drizzle of warm strawberry jam ties everything together beautifully. They’re like individual cheesecakes packed into soft, delicious cookies — perfect for parties, holidays, or just a sweet craving.

Why You’ll Love This Recipe

I love how these cookies bring together the richness of cheesecake and the playful texture of a cookie. They’re incredibly flavorful with layers of creamy filling, real strawberries, and crunchy bits on top. They’re easy to make but look impressive and elegant enough for guests. I also like that I don’t need to bake a whole cheesecake to get that same satisfying flavor — these little treats deliver all that in just a few bites.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup graham cracker crumbs

• 1/2 cup unsalted butter, melted

• 8 ounces cream cheese, softened

• 1/2 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 cup fresh strawberries, finely diced

• 1/4 cup strawberry jam

• 1 cup crushed vanilla wafers

Directions

1. Preheat the oven to 350°F (175°C). Line a standard muffin tin with parchment liners or silicone liners for easy removal.

2. In a mixing bowl, combine the graham cracker crumbs with melted butter. Stir until the mixture has the texture of wet sand.

3. Press about 1 tablespoon of the graham cracker mixture firmly into the bottom of each muffin cup to form the crust.

4. In another bowl, beat the softened cream cheese with granulated sugar until smooth and fluffy.

5. Add the egg and vanilla extract to the cream cheese mixture. Mix until fully combined and creamy.

6. Gently fold in the finely diced fresh strawberries, making sure they’re evenly distributed throughout the cheesecake batter.

7. Spoon the cheesecake filling over the graham cracker crust in each muffin cup, filling them nearly to the top.

8. In a small saucepan or microwave-safe bowl, warm the strawberry jam until it’s smooth and pourable. If needed, thin it slightly with a few drops of water.

9. Drizzle a small amount of the warmed jam over the top of each filled cup, using a toothpick or knife to swirl it gently into the batter.

10. Sprinkle crushed vanilla wafers over the top of each cheesecake cookie, pressing them in very lightly so they stick.

11. Bake in the preheated oven for 15 to 20 minutes, or until the centers are set and the tops are just starting to turn golden.

12. Remove from the oven and allow to cool completely in the pan. Then transfer to a wire rack or place in the refrigerator until ready to serve.

Servings And Timing

This recipe makes about 12 individual cheesecake cookies.

• Prep time: 15 minutes

• Bake time: 15 to 20 minutes

• Cooling time: 20 to 30 minutes

• Total time: Around 1 hour

Variations

• Swap the strawberry jam for raspberry, blueberry, or apricot jam if I want to change up the flavor.

• Add a bit of lemon or orange zest to the cheesecake filling for a citrusy twist.

• Use crushed golden Oreos or shortbread cookies instead of vanilla wafers for the topping.

• Make a chocolate version by using chocolate graham crackers for the crust and adding mini chocolate chips to the filling.

• Turn them into mini bites using a mini muffin tin — just reduce the bake time by a few minutes.

Storage/Reheating

I keep these cookies stored in an airtight container in the refrigerator for up to 4 days. They taste best slightly chilled or brought to room temperature before serving. If I want to warm them up a little, I place them in a low oven (300°F or 150°C) for 5 minutes. I avoid microwaving them, as it can make the topping soggy.

FAQs

Can I Use Frozen Strawberries Instead Of Fresh?

Yes, I can use frozen strawberries, but I make sure to thaw them completely and drain off any excess liquid to prevent the cheesecake filling from becoming too runny.

Can I Freeze These Cheesecake Cookies?

Absolutely. Once fully cooled, I place them in an airtight container lined with parchment paper between layers. I freeze them for up to 1 month. When I’m ready to serve, I thaw them overnight in the fridge.

Do I Need To Use A Muffin Tin?

Yes, using a muffin tin helps give these cookies their shape and holds the crust and filling together while baking. I use parchment or silicone liners to make removal easier.

Can I Make These Ahead Of Time?

Yes, I usually make them a day in advance. They hold up very well in the fridge and even taste better once they’ve had time to chill and set.

What If I Don’t Have Vanilla Wafers?

I can substitute vanilla wafers with graham crackers, golden Oreos, or even butter cookies. I just crush them finely and use the same amount for topping.

Conclusion

Strawberry Crunch Cheesecake Cookies are one of my go-to desserts when I want something rich, fruity, and crowd-pleasing. I love the balance of textures — the crisp crust, creamy cheesecake, and sweet strawberry crunch on top. Whether it’s for a party, picnic, or just a quiet dessert at home, these cookies are always a hit. Once I started making them, they quickly became a favorite in my kitchen.