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Strawberry Cheesecake Cookies Recipe

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Delicious Strawberry Cheesecake Cookies combine the soft richness of cream cheese filling with the sweet tang of strawberry preserves, all nestled on a crisp graham cracker crumb-coated cookie. Perfect for dessert or a sweet snack, these cookies offer a delightful texture and flavor balance you’ll love.

Ingredients

Dry Ingredients

  • 1 1/4 cup (150 grams) all-purpose flour
  • 3/4 cup (55 grams) graham cracker crumbs (finely ground, divided: 5-6 full graham cracker sheets)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup unsalted butter (softened)
  • 3/4 cup brown sugar (packed)
  • 1 large egg
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 4 oz cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Topping

  • Strawberry preserves (about 1 teaspoon per cookie)
  • Diced fresh strawberries (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 1/2 cup of the graham cracker crumbs, baking soda, and kosher salt. Set aside for later.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter with brown sugar for 2-3 minutes until the mixture is light and fluffy. This aerates the batter and helps create soft cookies.
  4. Add Egg and Vanilla: Beat in the large egg and 1 teaspoon vanilla extract until fully combined into the butter and sugar mixture.
  5. Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
  6. Shape Cookies: Use a large cookie scoop (about 3 tablespoons) or a spoon to portion the dough. Roll each portion into a smooth ball, then roll the balls in the remaining graham cracker crumbs to coat evenly.
  7. Bake Cookies: Place six cookies spaced evenly on the prepared baking sheet. Bake for 12-13 minutes until cookies turn golden brown around the edges.
  8. Create Indents: Immediately after removing cookies from the oven, press the back of a spoon into the center of each cookie to create an indentation for the filling.
  9. Cool Cookies: Allow the cookies to cool completely on the baking sheet so they firm up and maintain their shape.
  10. Prepare Cheesecake Filling: Meanwhile, in a medium bowl, beat together the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
  11. Fill Cookies: Once cookies have cooled, spoon about 1 tablespoon of the cheesecake filling into each cookie’s indentation and smooth out with the back of a spoon.
  12. Add Strawberry Topping: Dollop about 1 teaspoon of strawberry preserves over the cheesecake filling and smooth with the back of a spoon. Optionally, sprinkle diced fresh strawberries on top for extra freshness and decoration.
  13. Serve and Enjoy: Your strawberry cheesecake cookies are ready to serve. Enjoy the perfect balance of crumbly cookie, creamy filling, and fruity topping!

Notes

  • Make sure the cream cheese and butter are softened to room temperature for easier mixing and a smoother texture.
  • Using fresh diced strawberries as a topping is optional but adds a fresh burst of flavor and color.
  • Store leftover cookies in an airtight container in the refrigerator due to the cream cheese filling; they stay fresh up to 3 days.
  • For best results, do not overmix the cookie dough to keep the cookies tender and not tough.
  • You can substitute strawberry preserves with any berry jam or preserves of your choice for flavor variation.

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