Strawberry Cheesecake Cookies
These Strawberry Cheesecake Cookies are the ultimate treat, blending a chewy graham cracker cookie with a creamy cheesecake filling and sweet strawberry jam. Perfectly soft, golden, and bursting with flavor in every bite.
Equipment
- 1 Mixing bowl medium and large
- 1 Electric mixer for creaming and mixing
- 1 Baking sheet lined with parchment paper
Ingredients
Main ingredients
- 1 ¼ cup graham cracker crumbs from 1 sleeve (about 5 oz)
- 1 cup all purpose flour 4.25 oz
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 stick unsalted butter room temperature (4 oz)
- ½ cup brown sugar 3.5 oz
- 1 egg large
- 1 teaspoon pure vanilla extract
- 8 ounces cream cheese softened
- 1 egg yolk
- ⅓ cup sugar 2.33 oz
- ½ teaspoon vanilla extract
- Strawberry Compote or Jam for filling
Instructions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk together graham cracker crumbs, flour, baking powder, and salt in a bowl.
- In another bowl, beat butter and brown sugar until light and fluffy.
- Add egg and vanilla to the butter mixture and mix until smooth.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- In a separate bowl, blend cream cheese, egg yolk, sugar, and vanilla until smooth.
- Scoop 1 tablespoon of dough, flatten slightly, add 1 teaspoon of cheesecake filling and a dollop of strawberry jam, then top with another tablespoon of dough and seal edges.
- Place cookies 2 inches apart on prepared baking sheet.
- Bake 12–15 minutes until edges are golden. Let cool on pan for 5 minutes.
- Transfer to wire rack to cool completely before serving or storing.
Notes
Cool completely before storing. Keeps 3 days at room temperature or up to a week in the fridge. Freeze for longer storage.