If you love chewy cookies and creamy cheesecake filling, you’re going to fall head over heels for these Strawberry Cheesecake Cookies! Bursting with homemade strawberry jam, chewy graham cracker cookies, and a real cheesecake filling, they are strawberry cheesecake in cookie form. 

Ingredients for Strawberry Cheesecake Cookies:

• Graham Crackers
• Room temperature butter
• Brown Sugar
• Eggs
• Vanilla extract
• Flour
• Baking Powder
• Salt
• Fresh strawberries
• Cream Cheese
• Lemon Zest
• Sugar

Supplies Needed

• Cookie Sheet
• Mixing bowls
• Electric mixer or stand mixer with paddle attachment
• Food Processor for graham cracker crumbs (optional)

How to make this Strawberry Cheesecake Cookies Recipe:

• Make Strawberry Compote. Let it cool while you prep the other ingredients. (You can also do this step days in advance!) 
• Make the Cheesecake Filling: Mix cream cheese, sugar, egg yolk and lemon zest using a hand mixer until smooth. Set aside 
• Prepare the Cookie Dough In a mixing bowl, whisk together the dry ingredients: flour, graham cracker crumbs, baking powder, and salt. 
• In another large mixing bowl cream the softened butter and brown sugar until smooth and creamy.  Add the egg and vanilla.
• Slowly add the flour mixture into the wet ingredients, mixing until a soft cookie dough forms.

• Use a medium cookie scoop to portion out a cookie dough ball. Flatten each ball of dough slightly- making a bit of an indent for the filling, add a spoon-ful of the cream cheese filling, followed by a dollop of the strawberry compote. Use the spoon to make a well each time so the filling stays in. 

• Place balls of dough on a prepared baking sheet lined with parchment paper or a cookie sheet 2-3 inches apart. Chill dough balls for 10-15 minutes before baking for the best results.
• Preheat the oven and bake the cookies for 12-14 minutes, until the edges are golden brown. Allow to cool on the cookie sheet for 2-3 minutes, then transfer cookies to a wire rack or cooling rack to cool completely.
• Once cooled, place the cookies in an airtight container to keep them soft and chewy. They’ll stay fresh for several days — if they last that long!’

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Strawberry Cheesecake Cookies

Yield: 18 cookies

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Ingredients

For the Cookie Dough:

• 1 ¼ cup graham cracker crumbs (From 1 sleeve) (5 oz)
• 1 cup all purpose flour (4.25 oz)
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 stick unsalted butter, room temperature (4 oz)
• ½ cup brown sugar (3.5 oz)
• 1 large egg
• 1 teaspoon pure vanilla extract

For the Cheesecake:

• 8 ounces cream cheese, softened
• 1 egg yolk
• 1/3 cup sugar (2.33 oz)
• ½ teaspoon vanilla extract
• Strawberry Compote or Jam

Instructions

For the Cheesecake filling:

1. In a medium sized bowl mix the soft cream cheese, sugar, egg yolk and vanilla until smooth. Set aside.

For the Cookie Dough:

1. In another medium-sized mixing bowl whisk together the flour, graham cracker crumbs, baking powder and salt- set aside.
2. In a large mixing bowl cream the butter and brown sugar until smooth. Add the egg and vanilla.
3. Combine the dry ingredients with the wet ingredients and mix until a smooth dough has formed.
4. Preheat oven to 350F and prepare a sheet pan with parchment paper. Scoop 1.5 inch round balls of dough and use a spoon to make a well in the center of each dough ball. (Use your fingers to make it more even if needed.)
5. Space them 2 inches apart on the cookie sheet and spoon some cheesecake filling into each cookie. Make a small well in the top of the cheesecake with a spoon and dollop some strawberry compote on top
6. Bake for 10-12 minutes or until the edges are set and golden brown.
7. Store cooled cookies in an airtight container in the fridge for up to 5 days.

Did you make this recipe?

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