This strawberry cheesecake cobbler combines sweet strawberries and creamy cheesecake filling in one easy dessert. With its soft, custardy texture and pockets of tangy cream cheese throughout, it’s a delicious twist on two classic favorites.
If you’re a fan of strawberries and cheesecake, this strawberry cheesecake cobbler is about to become a favorite. Fresh strawberries, a simple buttery batter, and a sweet cream cheese topping bake together into a dessert that’s somewhere between a cobbler and a pudding cake.
Unlike a traditional cobbler with a biscuit topping, this version bakes into soft layers with juicy strawberries and pockets of cheesecake filling throughout. It’s easy to make, perfect for spring and summer gatherings, and just as welcome at a casual family dinner as it is at a holiday brunch.
Why You’ll Love This Strawberry Cheesecake Cobbler
- Two classic desserts in one. Enjoy the flavors of strawberry cobbler and cheesecake in every bite.
- Simple ingredients. You’ll need just a handful of baking staples plus fresh strawberries and cream cheese.
- Easy to make. No special techniques or equipment required.
- Soft, custardy texture. The batter bakes around the strawberries and cheesecake topping for a uniquely delicious consistency.
- Perfect for sharing. A 9×13-inch pan makes this a great dessert for gatherings, potlucks, and family meals.
Key Ingredients
- Strawberries – Fresh strawberries add sweet, juicy flavor and create the fruit-filled base of the cobbler. Halve larger berries so they’re distributed evenly throughout the dessert.
- Cream cheese – A simple mixture of cream cheese, sugar, and vanilla bakes into pockets throughout the cobbler, giving it its cheesecake-inspired flavor and texture.
- Butter – Melted butter forms the foundation of the cobbler batter. As the dessert bakes, it helps create the rich, buttery texture that makes this recipe so irresistible.
- Milk – Combined with the dry ingredients, milk creates a simple batter that bakes around the strawberries and cream cheese filling.
- Baking powder – This gives the batter lift and helps create the soft, lightly puffed texture that sets this dessert apart from a traditional fruit cobbler.
How to Make Strawberry Cheesecake Cobbler
Make the cheesecake topping.
Beat the cream cheese, sugar, and vanilla until smooth and creamy. Set aside while you prepare the cobbler batter.
Start with melted butter.
Pour the melted butter into a deep 9×13-inch baking dish. This recipe is intentionally assembled in layers, so there’s no need to mix the butter with the batter.
Mix the batter.
Whisk together the dry ingredients, then add the milk and stir just until smooth. Pour the batter evenly over the butter. (Some of it will sink into the butter, and that’s perfectly fine.)
Add the strawberries and cheesecake topping.
Scatter the strawberries over the batter, then drop spoonfuls of the cream cheese mixture over the top. Resist the urge to stir — the layers will bake together beautifully in the oven.
Bake until golden and set.
Because this cobbler can bubble quite a bit during baking, place the baking dish on a rimmed baking sheet before transferring it to the oven. Bake uncovered until the top begins to brown, then loosely tent with foil during the final 10 to 15 minutes if needed. The cobbler is done when it’s puffed, golden, and set around the edges with a soft center. The center should be set but still soft. Because of the strawberries and cheesecake filling, it won’t bake up like a traditional cake.
Cool slightly before serving.
Let the cobbler rest for 15 to 20 minutes before serving. This allows it to settle and makes it easier to portion while still serving warm.
Tips for Success
- Use a deep 9×13-inch pan. While this recipe can likely be made in a smaller baking dish, a deep 9×13-inch pan gives the cobbler plenty of room to bubble as it bakes and makes it easier to serve.
- Cut larger berries into smaller pieces. This helps distribute the strawberries more evenly throughout the cobbler and makes serving easier.
- Place the pan on a rimmed baking sheet. This is a bubbly dessert, especially during the first part of baking. A baking sheet underneath will catch any drips and make cleanup much easier.
- Don’t stir the layers. The melted butter, batter, strawberries, and cheesecake topping are meant to remain separate when assembled. As the cobbler bakes, the layers transform into the soft, custardy texture that makes this dessert unique.
- Tent only if needed. Bake the cobbler uncovered until the top begins to brown. If it’s getting darker than you’d like, loosely tent it with foil during the last 10 to 15 minutes of baking.
- Expect a softer texture. This dessert is softer and more custardy than a traditional biscuit-topped cobbler. It should be set enough to serve in portions while still being wonderfully soft and moist.
- Let it rest before serving. Allow the cobbler to cool for about 15 to 20 minutes after baking. This gives it time to settle and makes serving a little easier while still keeping it warm.
- Use fresh strawberries for the best texture. Fresh berries hold their shape better during baking and help create the distinct pockets of fruit throughout the cobbler. If you need to use frozen strawberries, thaw and drain them well before adding them to the batter.
Serving Suggestions
One of my favorite things about this strawberry cheesecake cobbler is that it’s just as welcome at a casual weeknight dessert as it is at a spring or summer gathering.
- Serve it warm. This cobbler is at its best served slightly warm, when the strawberries are juicy and the cheesecake pockets are soft and creamy.
- Add whipped cream. A dollop of sweetened whipped cream complements the strawberries and cheesecake flavors beautifully without overpowering them.
- Try it with ice cream. Vanilla ice cream is a classic pairing, but strawberry or cheesecake ice cream would be delicious, too.
- Dress it up for brunch. Because of its soft, custardy texture, this cobbler fits right in alongside other brunch favorites for holidays, showers, and special gatherings.
- Enjoy the leftovers chilled. While I prefer this dessert warm, leftovers straight from the refrigerator have a cheesecake-like quality that’s equally delicious.
Storage
Refrigerate leftovers. Once the cobbler has cooled completely, cover the pan tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
Reheat before serving. For the best texture, warm individual servings briefly in the microwave. You can also reheat larger portions in a low oven until warmed through.
Enjoy it cold, too. This cobbler is delicious straight from the refrigerator. The cream cheese filling becomes a bit firmer, giving the dessert an almost cheesecake-like quality.
Freezing isn’t recommended. The strawberries and custardy texture can become watery after thawing, which affects the consistency of the finished dessert.
The Best of Two Desserts
If you can’t decide between strawberry cobbler and cheesecake, this strawberry cheesecake cobbler gives you the best of both worlds. With sweet strawberries, creamy cheesecake pockets, and a soft, buttery cobbler base, it’s a simple dessert that feels just a little special. Whether you serve it warm with whipped cream or sneak a chilled slice from the refrigerator the next day, this is the kind of recipe you’ll find yourself coming back to all strawberry season long.
Strawberry Cheesecake Cobbler
Ingredients
For the cream cheese topping:
- 4 ounces (113 g) cream cheese, at room temperature
- 3 tablespoons (37 g) granulated sugar
- 1 teaspoon vanilla extract
For the cobbler:
- 1 cup (226 g) unsalted butter, melted
- 2 cups (240 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 2 cups (480 ml) milk
- 4 cups strawberries, halved or quartered
- confectioners' sugar, ice cream, or sweetened whipped cream, for serving
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Instructions
To make the cream cheese topping:
- Preheat oven to 375°F (190°C).
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined and smooth. Set aside.
To make the cobbler:
- Pour the melted butter into a 9×13-inch baking dish. For easier cleanup, place the baking dish on a rimmed baking sheet before baking. This cobbler bubbles vigorously as it bakes.
- Whisk together the flour, sugar, baking powder, and salt.
- Add the milk, and whisk until smooth. Pour the batter over the butter, spreading it gently to cover most of the surface. (Some will sink into the butter, and that's fine.)
- Scatter the strawberries evenly on the top of the batter.
- Drop the cream cheese mixture by small spoonfuls evenly over the top. Do not stir.
- Bake for 50 to 55 minutes, or until a pick inserted into the center comes out clean. The top should be golden brown and the edges bubbly. Tent loosely with foil in the last 10 minutes or so if needed to prevent excess browning on top.
- Let cool slightly before serving. Garnish as desired before serving.
Video
Notes
- Recipe slightly adapted from Taste of the South.
- Use a deep 9×13-inch baking dish to give the cobbler room to bubble as it bakes.
- Place the baking dish on a rimmed baking sheet to catch any drips.
- Bake uncovered until the top begins to brown, then loosely tent with foil during the last 10 to 15 minutes if needed.
- The cobbler should be set around the edges with a soft center when done. It won’t have the texture of a traditional cake.
- For the best texture, allow the cobbler to cool for 15 to 20 minutes before serving.
- Fresh strawberries are recommended for the best texture and flavor.
- Store tightly covered in the refrigerator up to 4 days.
12 Comments on “Strawberry Cheesecake Cobbler”
This looks delicious! And easy too, no crust and no eggs. I think I will use a 9 x 13 pan as per your notes. Jennifer, is the lovely white pan with blue rim ceramic or metal? I’m guessing ceramic, as it looks like there’s matching plate beside it, but I’m finding it a little hard to tell. Anyway, which would you recommend for this – glass, ceramic or metal? Thanks!
Hi, Marla. I used a ceramic pan, but I think glass or metal would be fine.
I made this tonight. It tasted good, very rich, but also very runny. I baked it until the crust on top was fully done and it was cool when I cut it, however, I did use the 2 1/2 qt. casserole and it did not run over.
Anyway where the strawberries were, juice was not thick at all. How is it supposed to be.
Your comment is helpful Judy, as I am planning to make this for a family dinner this Sunday. Maybe I will use the 2 l/2 qt. dish after all. Strawberries (all berries) get so soggy after washing them, I wonder if there’s some sort of a method for drying them well. Also, I’m wondering if substituting half and half (10% cream) for the milk might help it be not so runny?
It should be fairly sturdy and not runny, as you see in my photos. If you didn’t change anything about the recipe, I’m not sure what could have gone wrong. If you used frozen berries, they could have added some water to the batter that altered how it baked.
I made the Strawberry Cream Cheese Cobbler this weekend.
It was great, my husband loved it.
Janet W
This turned out amazing! I made two for our family dinner Sunday and, despite everyone’s claims of being too full for dessert (dinner was very substantial!), both disappeared quickly. Absolutely delicious. I served it warm from the oven with whipped cream. Thank you once again, Jennifer, for another perfect recipe, which will be a part of my regular rotation – even when strawberries are not in season!
I’m so glad it was a hit, Marla!
Can I use mixed berries in this recipe? Have strawberries and bluberries to use up and this sounds amazing with my pot roast dinner!! Thanks Carol
I think that should be fine, Carol.
This is really, really good! I added some blueberries too.
I’m so glad you enjoyed the cobbler, Shannon!