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Strawberry Cheesecake Cookies

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Comments 4
Last Updated:May 18, 2022Published:May 18, 2022
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These buttery, soft strawberry cheesecake cookies are filled with graham cracker crumbs, fresh strawberries, and a simple cheesecake filling! A true summer must-make!

Strawberry Cheesecake Cookies

These buttery, soft strawberry cheesecake cookies are filled with graham cracker crumbs, fresh strawberries, and a simple cheesecake filling! A true summer must-make!

Makes 11-12 large cookies!

Author: Melissa Rose
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Course: Dessert
Category: Cookie
Keyword: strawberry cheesecake cookies
Servings: 11 Large Cookies
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5 from 6 votes
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Ingredients

Cookie Dough

  • ¾ cup unsalted butter (1 ½ sticks)
  • ½ cup light brown sugar
  • ½ cup powdered sugar
  • 1 large egg
  • 1 egg yolk (you will be using 1 whole egg + 1 extra egg yolk)
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • ½ cup graham cracker crumbs (6 squares)

Strawberry Mixture

  • 1 cup fresh strawberries cut into small pieces
  • 1 tablespoon fresh lemon juice the lemon juice & sugar help keep the strawberries bright red after baking
  • 1 tablespoon granulated sugar

Cheesecake Filling

  • 8 oz cream cheese straight from the fridge
  • ½ cups powdered sugar
  • 1 teaspoon vanilla extract

Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Instructions

  1. Preheat oven to 350°F.

  2. Before mixing the dough, start by prepping the strawberry & cheesecake mixtures. This will speed up the process!

    Strawberry Mixture: In a small bowl, mix together chopped strawberries, lemon juice, and granulated sugar. Set aside.

    Cream Cheese Filling: In a separate bowl, beat 8oz. cream cheese, ½ cup powdered sugar, and 1 teaspoon vanila extract for about 1 minute or until fully combined. Onto a plate, scoop mixture into 1 tablespoon-sized balls. Place in freezer, then proceed to mixing your cookie dough (you want these to freeze for about 30 minutes).

Cookie Dough

  1. In a medium-sized glass bowl, microwave butter until melted. Add in brown sugar and powdered sugar and mix until incorporated.

  2. Add egg, egg yolk, and vanilla extract and stir until combined.

  3. Stir in baking powder, baking soda and salt. One cup at a time, add flour and mix until flour is just incorporated.

  4. Stir in graham cracker crumbs.

  5. Drain any excess liquid from your strawberry mixture, then gently fold strawberries into cookie dough. Do not use a mixer! To prevent the berries from getting mushy, you want to use a spatula to gently fold them in.

  6. Line a light metal baking pan with parchment paper. Scoop dough into 1/4 cup sized balls (i.e. 4-tablespoons), then use the back of a tablespoon to indent the tops of each cookie.

  7. Remove cheesecake balls from the freezer and place one in the center of each cookie, wrapping the dough around the ball until it's fully covered.

    This is a bit messy and your strawberries will smear a bit…but it's okay!

  8. Bake at 350°F for 14-16 minutes, or until edges are lightly golden brown and center no longer looks wet (the tops may look slighly wet/underdone because of the cheescake filling but they will finish baking on the hot cookie sheet after you take it out of the oven).

    Because of the strawberries, these cookies tend to spread a bit into wonky circles so immediately after you remove them from the oven, use a large cup or bowl to "wiggle" them into a perfect circle.

  9. If desired, sprinkle the tops with extra graham cracker crumbs.

  10. Allow the cookies to fully cool on the hot baking sheet for at least 20-30 minutes before removing them from cookie sheet. These cookies are soft & will break if you move them while they're too warm!

  11. Store in refrigerator (they're so good chilled, as the cheesecake will firm up) or 2-3 days for best flavor and texture. Enjoy!

Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Recipe Notes

Nutrition is auto-calculated and just an estimate. Based on 11 large cookies.

Nutrition

Calories: 380kcal
Fat: 21g
Saturated fat: 12g
Trans fat: 1g
Polyunsaturated fat: 1g
Monounsaturated fat: 6g
Cholesterol: 87mg
Sodium: 258mg
Potassium: 159mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 23g
Protein: 5g
Vitamin A: 710%
Vitamin C: 8%
Calcium: 69%
Iron: 2%
Did you make this?
Tag me on Instagram @designeatrepeat or leave a comment below to let me know how it turned out! I love seeing what you’ve made.
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Reader Interactions

4 Comments

  1. Edith says

    06/14/2022 at 8:18 am

    5 stars
    I was sure these were going to be great. Made them to day and they are amazing. Best cookies I’ve ever had you guys have to try them. And they’re super easy and taste better cold but even after a couple min they’re great.

    Reply
    • Melissa says

      06/15/2022 at 9:58 pm

      I am so glad that you enjoyed them Edith! Thank you for leaving a review.

      Reply
  2. Mary says

    05/29/2022 at 12:31 pm

    Awesome

    Reply
    • Melissa says

      06/06/2022 at 3:23 pm

      Thank you Mary for leaving a review! I am so glad that you enjoyed this recipe!

      Reply

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