Strawberry Cheesecake Cookies You’ll Actually Make Again
These Strawberry Cheesecake Cookies feature a chewy graham cracker crust, creamy cheesecake center, and a dollop of rich strawberry jam, baked to perfection and bursting with flavor in every bite.
Equipment
- 1 Mixing bowl Various sizes
- 1 Electric mixer or stand mixer with paddle
- 1 Baking sheet lined with parchment
Ingredients
Main ingredients
- 1¼ cup Graham cracker crumbs from about one sleeve
- 1 cup All-purpose flour
- 1½ teaspoons Baking powder
- ¼ teaspoon Salt
- 1 stick Unsalted butter room temperature
- ½ cup Brown sugar
- 1 Large egg
- 1 teaspoon Pure vanilla extract
- 8 ounces Cream cheese softened
- 1 Egg yolk for filling
- ⅓ cup Sugar for filling
- ½ teaspoon Vanilla extract for filling
- as needed Strawberry compote or jam for filling center
Instructions
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mix together graham cracker crumbs, flour, baking powder, and salt in a medium bowl. Set aside.
- Cream the butter and brown sugar in a large bowl until light and fluffy.
- Add egg and vanilla extract to the butter mixture and mix until well combined.
- Gradually add dry ingredients into wet mixture and mix until dough forms. Do not over-mix.
- In a separate bowl, beat cream cheese until smooth. Mix in egg yolk, sugar, and vanilla until creamy.
- Scoop 1 tablespoon of cookie dough, flatten with hands, spoon 1 teaspoon cheesecake mixture in center, form into a ball to seal filling inside.
- Place dough balls on lined baking sheet spaced apart. Add a dollop of strawberry jam onto top center of each ball.
- Bake 12–14 minutes until edges are golden. Let cool 5 minutes on baking sheet.
- Transfer cookies to wire rack to finish cooling. Store in airtight container.
Notes
Cookies keep best in airtight container refrigerated for up to 5 days. You can also freeze for longer storage—just microwave briefly to serve warm!