Strawberry Cheesecake Cookies
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.
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Servings: 14 cookies
Calories: 235kcal
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: 1cookie | Calories: 235kcal