Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with the buttery crunch of graham cracker cookies. Topped with a sweet strawberry glaze, these treats are perfect for sharing or indulging yourself.

Ingredients

• 12 tbsp unsalted butter, room temperature (170g)
• 1/3 cup granulated sugar (67g)
• 2/3 cup brown sugar, packed (133g)
• 1 egg
• 1 egg yolk
• 1 1/2 tsp vanilla
• 1/2 cup crushed graham crackers (50g)
• 1 3/4 cups all purpose flour (227g)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 8 oz cream cheese, room temperature (226g)
• 2/3 cup heavy whipping cream, chilled (160g)
• 1/4 cup sugar (50g)
• 1/2 tsp vanilla
• Pinch of salt
• 1-2 tbsp lemon juice (or to taste)
• 3 tbsp strawberry jam
• 2 tbsp water
• 1/2 tbsp sugar
• 1 tsp cornstarch

Instructions

1. Step 1: Bring the butter, egg, and egg yolk to room temperature.
2. Step 2: In a bowl, whisk together the butter, granulated sugar, and brown sugar for 2–3 minutes until the mixture becomes light, fluffy, and creamy.
3. Step 3: Add the egg, egg yolk, and vanilla, then whisk for another minute until smooth and creamy.
4. Step 4: Stir in the crushed graham crackers until combined.
5. Step 5: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6. Step 6: Gradually add the dry ingredients to the wet mixture in 2–3 additions, folding gently with a rubber spatula until no flour streaks remain. The dough should be soft and slightly sticky.
7. Step 7: Use a 2-inch cookie scoop to form 12 balls. Roll each gently between your palms to smooth, then refrigerate for 30 minutes.
8. Step 8: Preheat the oven to 375°F (190°C) and line 1–2 large baking sheets with parchment paper during the last 15 minutes of chilling.
9. Step 9: Place the chilled dough balls on the baking sheets, spacing them at least 3 inches apart.
10. Step 10: Bake for 12–13 minutes until edges are set but centers remain soft.
11. Step 11: Immediately press the back of a tablespoon into each cookie to create a well, then allow to cool completely.
12. Step 12: For the cheesecake filling, whisk together cream cheese, heavy cream, sugar, salt, vanilla, and lemon juice on medium-low speed until creamy and thickened. Avoid overmixing.
13. Step 13: Transfer the filling to a piping bag fitted with a round tip and keep chilled until ready to use.
14. Step 14: Make the strawberry glaze by combining strawberry jam, water, sugar, and cornstarch in a small saucepan. Cook over low heat, stirring constantly until the mixture thickens, then remove from heat to cool slightly.
15. Step 15: Once the cookies are cool, pipe a generous swirl of cheesecake filling into each well.
16. Step 16: Drizzle the strawberry glaze over the top of each cookie.
17. Step 17: Serve immediately and enjoy!

Tips & Variations

• Make sure butter and eggs are at room temperature to ensure smooth, even mixing.
• For extra strawberry flavor, fold small diced fresh strawberries into the cheesecake filling before piping.
• Substitute raspberry jam for the strawberry glaze to change up the flavor.
• Use a silicone baking mat instead of parchment paper for easy cookie release.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. For longer storage, keep the cookies and filling/glaze separate and assemble just before serving. To reheat, allow cookies to come to room temperature; do not microwave as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance and keep it tightly wrapped in the refrigerator. Bring it back to a slightly cool temperature before scooping and baking.

What can I use if I don’t have graham crackers?

You can substitute crushed digestive biscuits or vanilla wafers for graham crackers to achieve a similar flavor and texture in the cookies.

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.6 from 67 reviews

• Author: lilan
• Total Time: 1 hour 10 minutes
• Yield: 12 cookies 1x
• Diet: Vegetarian

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Description

Delight in these rich and creamy Strawberry Cheesecake Cookies featuring a soft graham cracker cookie base, luscious cheesecake filling, and a sweet homemade strawberry glaze. Perfect for a comforting dessert or special treat, this recipe combines beautifully balanced textures and flavors baked to perfection.

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Ingredients

Scale 1x2x3x

Graham Cracker Cookies

• 12 tbsp unsalted butter, room temperature (170g)
• 1/3 cup granulated sugar (67g)
• 2/3 cup brown sugar, packed (133g)
• 1 egg
• 1 egg yolk
• 1 1/2 tsp vanilla extract
• 1/2 cup crushed graham crackers (50g)
• 1 3/4 cups all-purpose flour (227g)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

Cheesecake Filling

• 8 oz cream cheese, room temperature (226g)
• 2/3 cup heavy whipping cream, chilled (160g)
• 1/4 cup sugar (50g)
• 1/2 tsp vanilla extract
• Pinch of salt
• 1–2 tbsp lemon juice (or to taste)

Strawberry Glaze

• 3 tbsp strawberry jam
• 2 tbsp water
• 1/2 tbsp sugar
• 1 tsp cornstarch

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Instructions

1. Prepare Butter and Eggs: Bring the unsalted butter and eggs to room temperature to ensure smooth mixing and proper texture of the dough.
2. Mix Butter and Sugars: In a large bowl, whisk the butter, granulated sugar, and brown sugar together for 2-3 minutes until pale, fluffy, and creamy.
3. Add Eggs and Vanilla: Incorporate the egg, egg yolk, and vanilla extract into the mixture and whisk for another minute until smooth and creamy.
4. Combine Graham Crackers: Mix in the crushed graham crackers until evenly integrated into the wet mixture.
5. Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt, then whisk to combine uniformly.
6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet in 2-3 batches, gently folding them in with a rubber spatula until just combined, being careful not to overmix. The dough should be soft and slightly sticky.
7. Form Cookie Dough Balls: Use a 2-inch cookie scoop to portion 12 balls of dough. Roll each ball gently between your palms to smooth. Refrigerate the dough balls for 30 minutes to firm up.
8. Preheat Oven and Prepare Baking Sheets: In the last 15 minutes of chilling, preheat your oven to 375°F (190°C) and line 1-2 large cookie sheets with parchment paper.
9. Bake Cookies: Place chilled dough balls on the baking sheets, spacing them at least 3 inches apart. Bake for 12-13 minutes or until edges feel set but centers remain slightly soft.
10. Create Thumbprints: Immediately after baking, press the center of each cookie gently with the back of a tablespoon to create a well for the filling. Allow the cookies to cool completely on the baking sheets.
11. Make Cheesecake Filling: In a mixing bowl, whisk the cream cheese, heavy whipping cream, sugar, salt, vanilla extract, and lemon juice on medium-low speed until the mixture is creamy and begins to thicken. Scrape the bowl 2-3 times during whisking. Avoid overmixing to maintain a smooth texture.
12. Prepare Piping Bag: Transfer the cheesecake filling into a piping bag fitted with a round tip for easy application. Refrigerate and keep chilled until assembly.
13. Prepare Strawberry Glaze: Combine strawberry jam, water, sugar, and cornstarch in a small saucepan. Heat gently over low heat, stirring continuously until the glaze thickens slightly. Remove from heat and allow it to cool to room temperature.
14. Assemble Cookies: Once the cookies have cooled completely, pipe a generous swirl of cheesecake filling into the thumbprint of each cookie.
15. Drizzle with Glaze: Spoon or drizzle the cooled strawberry glaze over the cheesecake filling for a glossy, fruity finish.
16. Serve: Arrange the finished cookies on a platter and enjoy immediately, or refrigerate briefly to set the filling and glaze further.

Notes

• Ensure butter and eggs are at room temperature for proper creaming and dough consistency.
• Do not overmix the dough when adding dry ingredients to maintain a tender cookie texture.
• The thumbprint indentation should be made immediately after removing cookies from the oven to avoid cracking.
• Keep cheesecake filling chilled to maintain its structure during assembly.
• The strawberry glaze can be prepared a day ahead and stored in the refrigerator.
• Cookies can be stored in an airtight container in the fridge for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry Cheesecake Cookies, Thumbprint Cookies, Graham Cracker Cookies, Cheesecake Filling, Strawberry Glaze, Dessert Cookies