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Strawberry Cheesecake Cookies Recipe

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★★★★★

4.5 from 68 reviews

Delight in these Strawberry Cheesecake Cookies featuring a creamy, tangy cream cheese filling swirled with sweet strawberry jam, encased in soft, buttery cookies with a hint of graham cracker crunch. These cookies combine the best elements of classic cheesecake and traditional cookies for a delicious treat perfect for any occasion.

Ingredients

Scale

Filling

  • 4 oz (113 g) cream cheese, softened
  • 2 ½ Tablespoons granulated sugar
  • 1 Tablespoon sour cream
  • ⅛ teaspoon vanilla extract
  • ½ cup strawberry jam or strawberry sauce

Cookies

  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) light brown sugar, firmly packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature preferred
  • 1 teaspoon vanilla extract
  • 3 ⅓ cups (410 g) all-purpose flour
  • 1 cup (112 g) graham cracker crumbs
  • 2 Tablespoons (18 g) cornstarch
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 3 oz (85 g) white chocolate bar, optional

Instructions

  1. Prepare the Filling: In a medium bowl, beat together the softened cream cheese, granulated sugar, sour cream, and vanilla extract until smooth and creamy. Gently fold in the strawberry jam or sauce until evenly incorporated. Set aside.
  2. Make the Cookie Dough: In a large bowl, cream the softened unsalted butter with the light brown sugar and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. If using, chop the white chocolate bar into small chunks and fold into the dough.
  4. Assemble the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Take about 1 tablespoon of cookie dough and flatten it slightly. Place about 1 teaspoon of filling in the center, then top with another tablespoon of dough. Seal the edges carefully to enclose the filling and shape into a ball. Place on the prepared baking sheet, spacing them about 2 inches apart.
  5. Bake: Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden around the edges but still soft in the center.
  6. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy once cooled or store in an airtight container for up to 4 days.

Notes

  • Use room temperature ingredients for easier mixing and better texture.
  • If you don’t have graham cracker crumbs, you can crush graham crackers in a zip-lock bag with a rolling pin.
  • The white chocolate is optional but adds a lovely sweetness and texture contrast.
  • These cookies are best enjoyed fresh but can be refrigerated to extend freshness.
  • Make sure to seal the filling inside the dough properly to avoid leakage during baking.

Keywords: Strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, soft cookies, dessert cookies, baked cookies, white chocolate cookies

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