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Strawberry Cheesecake Cookies Recipe

★★★★★

4.6 from 67 reviews
  • Author: lilan
  • Total Time: 1 hour 10 minutes
  • Yield: 12 cookies 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

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