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Strawberry Cheesecake Cookies Recipe

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4.1 from 69 reviews

  • Author: Ava
  • Total Time: 1 hour 2 minutes
  • Yield: 24 servings

Description

These Strawberry Cheesecake Cookies combine the creamy tang of cheesecake with sweet strawberry and white chocolate chunks baked into a soft, delightful cookie dough. The cookies feature a surprise cheesecake filling encased in a buttery, brown sugar cookie base with a hint of graham cracker for added texture. Perfect for dessert lovers seeking a rich, fruity, and indulgent treat.

Ingredients

Cheesecake Filling

  • 8 ounces cream cheese (cubed)
  • ½ cup powdered sugar

Cookie Dough

  • 1 cup butter (room temperature)
  • 1 cup light brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 ½ cups all-purpose flour
  • 1 cup white chocolate chips
  • 1 cup fresh strawberries (chopped and dried on paper towel to remove moisture)
  • ½ cup graham cracker crumbs

Instructions

  1. Prepare Cheesecake Filling: In a mixing bowl, combine the cubed cream cheese and powdered sugar. Mix on medium speed for 1-2 minutes until the mixture is smooth and creamy. Transfer to a smaller bowl and refrigerate while preparing the cookie dough.
  2. Cream Butter and Sugars: In the same mixing bowl, cream together the room-temperature butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2 minutes.
  3. Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix until well combined and smooth.
  4. Mix Dry Ingredients: In a separate bowl, whisk together baking soda, all-purpose flour, and sea salt.
  5. Combine Dry Ingredients & Graham Cracker Crumbs: Add about one-third of the dry mixture into the wet ingredients along with the graham cracker crumbs. Mix on low speed until combined.
  6. Add Remaining Dry Ingredients: Gradually add the rest of the flour mixture, mixing until just combined to avoid overmixing.
  7. Fold in White Chocolate and Strawberries: Gently fold in the white chocolate chips and chopped, dried strawberries until evenly distributed throughout the dough.
  8. Scoop Cookie Dough: Using a medium cookie scoop, portion the dough onto a baking sheet lined with parchment paper, spacing approximately 2 inches apart.
  9. Flatten Dough Balls: Flatten each dough ball into a flat circle to prepare for filling.
  10. Add Cheesecake Filling: Place about 1 ½ teaspoons of the chilled cheesecake filling in the center of each flattened dough circle.
  11. Seal Cookies: Carefully fold the edges of the dough over the cheesecake filling, sealing inside. The cream cheese does not have to be fully covered. Gently shape each into a ball by rolling between your palms.
  12. Chill Cookie Balls: Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour until firm.
  13. Preheat Oven: Preheat the oven to 375°F (190°C) during the last 10-15 minutes of chilling time.
  14. Bake Cookies: Bake the chilled cookie balls in the preheated oven for 10-12 minutes, until the edges are golden brown and the tops are just set.
  15. Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure strawberries are thoroughly dried on paper towels to avoid excess moisture in the cookie dough.
  • Do not overmix flour into the dough to keep cookies tender.
  • The cheesecake filling does not need to be fully enclosed by the dough to prevent leakage.
  • Chilling the cookie dough balls helps prevent spreading during baking.
  • If fresh strawberries are unavailable, frozen can be used after fully thawing and drying.
  • Store cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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