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Strawberry Cheesecake Cookies | The Marble Kitchen

Strawberry Cheesecake Cookies

Tara Kringlen
These strawberry cheesecake cookies start with a chewy brown sugar graham cracker cookie. A large dollop of creamy cheesecake filling is spread over the cookies and then strawberry jam is spooned on top. Diced, fresh strawberries are sprinkled over the cookies for that final touch. These cookies have the best combination of textures with chewy cookies, creamy cheesecake filling and jam, and juicy fresh strawberries.
5 from 2 votes
Prep Time 20 mins
Cook Time 12 mins
Cooling Time 10 mins
Total Time 42 mins
Course Dessert
Cuisine American
Servings 14 cookies
Calories 235 kcal

Ingredients
  

Graham Cracker Cookie

  • 1 ¼ cup (150 grams) all-purpose flour
  • ¾ cup (55 grams) graham cracker crumbs finely ground, divided (5-6 full graham cracker sheets)
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 4 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

⅓ cup strawberry preserves

    Fresh strawberries for topping if desired, finely diced

      Instructions
       

      Strawberry Cheesecake Cookies

      • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
      • In a medium bowl, combine flour, ½ cup of graham cracker crumbs, baking soda and salt. Set aside.
      • Beat together butter and brown sugar for 2-3 minutes until lightened and fluffy.
      • Add the egg and vanilla and beat until combined.
      • Add the dry ingredients and mix until just combined.
      • Use a large cookie scoop to scoop the dough (3 tablespoons if not using a cookie scoop). Roll each scooped ball into an even ball and roll into the remaining graham cracker crumbs.
      • Bake 6 cookies at a time until golden brown, 12-13 minutes. As soon as the cookies come out of the oven, use the back of a spoon to indent the middle of each cookie (see pictures).
      • Let the cookies cool completely and then dollop about 1 tablespoon of the cheesecake filling onto each cookie into the indent. Smooth the cream cheese using the back of a spoon.
      • Dollop about a teaspoon of strawberry preserves over the top of the cheesecake filling, smoothing it with the back of a spoon.
      • Sprinkle diced strawberries on top of the cookies if desired and enjoy!

      Cheesecake Filling

      • In a medium bowl, beat together softened cream cheese, powdered sugar and vanilla extract until smooth and creamy. Set aside.

      Notes

      • Store the cookies in an air-tight container in a single layer for up to 5 days. Remove from the refrigerator at least 15 minutes before serving.

      Nutrition

      Serving: 1cookieCalories: 235kcal
      Keyword cheesecake cookies, strawberry cheesecake
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