Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with the bright, fresh flavor of strawberries in a soft, tender cookie. These delightful treats are perfect for spring and summer gatherings or whenever you want a sweet, fruity indulgence.

Ingredients

• 1 pint fresh strawberries (hulled and diced)
• ½ cup granulated sugar (for compote)
• 1 tsp fresh lemon juice
• 2 cups all-purpose flour
• ½ cup graham cracker crumbs
• 1½ tbsp corn starch
• 1 tsp kosher salt (Diamond Crystal brand recommended)
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 cup unsalted butter (room temperature)
• ½ cup brown sugar
• ½ cup granulated sugar (for dough)
• 1 egg (room temperature)
• 1 egg yolk (room temperature)
• 1½ tsp vanilla extract
• 1 oz freeze dried strawberries (roughly chopped or crumbled)
• 8 oz cream cheese (room temperature)
• ¼ cup granulated sugar (for cheesecake filling)
• 1 tsp vanilla extract (for cheesecake filling)
• 1 pinch kosher salt (for cheesecake filling)
• 1 egg (room temperature, for cheesecake filling)

Instructions

1. Step 1: Make the strawberry compote by combining fresh strawberries, ½ cup granulated sugar, and lemon juice in a medium saucepan. Heat over low-medium heat until it simmers, then reduce heat and simmer for 20 minutes, stirring occasionally. Remove from heat and let cool.
2. Step 2: In a medium bowl, whisk together flour, graham cracker crumbs, corn starch, salt, baking powder, and baking soda. Set aside.
3. Step 3: In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and ½ cup granulated sugar on medium speed for 3 minutes until light and fluffy.
4. Step 4: Add the egg and egg yolk to the butter mixture and mix on low-medium speed until fully incorporated. Scrape down the sides of the bowl.
5. Step 5: Mix in vanilla extract. Then gradually add the dry ingredients, mixing just until a few streaks of flour remain. Avoid overmixing.
6. Step 6: Fold in the crushed freeze dried strawberries gently.
7. Step 7: Using a 3-ounce scoop, portion cookie dough onto a parchment-lined baking sheet. Chill the dough for at least 4 hours, preferably overnight.
8. Step 8: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
9. Step 9: Prepare the cheesecake filling by beating cream cheese with an electric mixer on medium speed for 1 minute. Add ¼ cup granulated sugar and mix for another minute.
10. Step 10: Add vanilla extract, egg, and a pinch of salt to the cream cheese mixture, mixing until fully combined and smooth.
11. Step 11: Using the back of the 3-ounce scoop, press an indent into each chilled dough portion. Fill each indent with a spoonful of cheesecake filling, then top with a dollop of the cooled strawberry compote. Avoid overfilling to prevent spills.
12. Step 12: Arrange cookies 2–3 inches apart on the prepared baking sheets and bake for 12 minutes.
13. Step 13: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For a firmer compote, simmer a few extra minutes until it thickens to your desired consistency.
• Substitute freeze-dried strawberries with freeze-dried raspberries for a different berry twist.
• Chilling the dough overnight improves texture and flavor development in the cookies.
• Use cream cheese softened at room temperature to ensure a smooth, lump-free cheesecake filling.

Storage

Store cooled cookies in an airtight container in the refrigerator for up to 4 days. Allow cookies to come to room temperature or warm briefly in a low oven before serving, as this enhances the creamy cheesecake filling and soft cookie texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the compote?

Yes, you can use frozen strawberries. Just thaw and drain any excess liquid before cooking to avoid a watery compote.

What is the best way to prevent the cheesecake filling from spilling during baking?

Make sure not to overfill the cookie indents and keep the cheesecake filling level with the edges. Chilling the dough before baking also helps the cookies hold their shape better.

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.8 from 64 reviews

Delight in these Strawberry Cheesecake Cookies, a perfect blend of tender cookies filled with creamy cheesecake and a vibrant strawberry compote. This recipe offers a delicate balance of sweetness and tang, combining the freshness of strawberries with a rich, creamy filling inside soft, buttery cookies. A fun and sophisticated treat for any occasion.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 5 hours 32 minutes (including chilling time)
• Yield: About 12 large cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Compote

• 1 pint fresh strawberries (hulled and diced)
• ½ cup granulated sugar
• 1 tsp fresh lemon juice

Dry Ingredients for Cookies

• 2 cups all purpose flour
• ½ cup graham cracker crumbs
• 1½ tbsp corn starch
• 1 tsp kosher salt (Diamond Crystal brand)
• ½ tsp baking powder
• ¼ tsp baking soda

Wet Ingredients for Cookies

• 1 cup unsalted butter (room temperature)
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 egg (room temperature)
• 1 egg yolk (room temperature)
• 1½ tsp vanilla extract
• 1 oz freeze dried strawberries (rough chopped or crumbled)

Cheesecake Filling

• 8 oz cream cheese (room temperature)
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 pinch kosher salt
• 1 egg (room temperature)

Instructions

1. Make Strawberry Compote: Combine the fresh strawberries, granulated sugar, and lemon juice in a medium saucepan. Heat over low-medium heat until simmering, then reduce heat and simmer gently for 20 minutes, stirring occasionally. Remove from heat and allow to cool completely.
2. Prepare Dry Ingredients for Cookies: In a medium bowl, whisk together the all purpose flour, graham cracker crumbs, corn starch, kosher salt, baking powder, and baking soda. Set aside.
3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter, brown sugar, and granulated sugar on medium speed for 3 minutes until light and fluffy.
4. Add Eggs and Vanilla: Beat in the whole egg and egg yolk on low-medium speed until fully incorporated, scraping down the sides as needed. Then mix in the vanilla extract.
5. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until only a few streaks of flour remain; be careful not to overmix.
6. Fold in Freeze-Dried Strawberries: Gently fold the crumbled freeze-dried strawberries into the dough for added texture and flavor.
7. Chill Dough: Using a 3-ounce cookie scoop, portion the dough onto a parchment-lined sheet tray. Chill the dough for at least 4 hours, ideally overnight, to firm up.
8. Prepare Cheesecake Filling: Preheat the oven to 350°F (176°C). In a medium bowl, beat the cream cheese with an electric hand mixer on medium speed for 1 minute until smooth. Add granulated sugar and beat for another minute.
9. Mix Filling Ingredients: Add vanilla extract, egg, and a pinch of kosher salt to the cream cheese mixture. Beat on medium speed until well combined and smooth.
10. Form Cookies: Use the back of the 3-ounce cookie scoop to gently indent each chilled cookie dough ball to create a well for the filling.
11. Fill Cookies: Spoon a dollop of cheesecake filling into the indent of each cookie, then top with a small amount of the cooled strawberry compote. Avoid overfilling to prevent spillage during baking.
12. Bake Cookies: Space the filled cookies 2-3 inches apart on parchment-lined baking sheets. Bake in the preheated oven for 12 minutes, until the edges are lightly golden and the filling is set.
13. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies firm up and prevents breakage.

Notes

• Chilling the cookie dough overnight enhances flavor and texture.
• Ensure cream cheese is at room temperature for smooth filling.
• Freeze-dried strawberries provide a concentrated strawberry flavor without adding moisture.
• Do not overfill the cheesecake well to avoid leakage during baking.
• Store cookies in an airtight container refrigerated for up to 3 days.

Keywords: Strawberry cheesecake cookies, creamy cheesecake cookies, strawberry compote dessert, soft cookies with filling, homemade cheesecake cookies