Strawberry Cheesecake Cookies
These strawberry cheesecake cookies are crispy on the edges, gooey on the inside, and filled with a molten strawberry cheesecake filling. The cookies have graham crumbs swirled throughout. The cookie dough and cheesecake filling are so easy to make - you don’t need an electric mixer for any of it! Just a wire handheld whisk. The cookies have melted butter inside so they’re even easier to make.
Equipment
Ingredients
Strawberry Sauce
- ½ cup strawberries destemmed and diced
- 1 teaspoon lemon juice freshly squeezed
- 1 tablespoon granulated sugar
- ½ teaspoon cornstarch
Cookies
- 1 cup unsalted butter melted and cooled
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- ½ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 large egg room temperature
- 2 ⅛ cups all purpose flour 260g
- 1 teaspoon baking soda
- ½ teaspoon cinnamon ground
- ½ cup graham cracker crumbs 60g
Cheesecake Filling
- 6 oz cream cheese very soft
- 4 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- ½ large egg room temperature and whisked lightly
- ⅛ teaspoon sea salt
Assembly
- 4 graham crackers crushed
Instructions
Strawberry sauce
- In a small saucepan combine all ingredients for strawberry sauce. Heat on medium-low, stirring constantly. It will start to release liquid and then will thicken up. Add a tablespoon of water if it becomes too thick.½ cup strawberries, 1 teaspoon lemon juice, 1 tablespoon granulated sugar, ½ teaspoon cornstarch
- When thickened, remove from heat and mash with a potato masher or an immersion blender. Transfer to a non-metal container to cool completely. This can be made a day or two ahead - store in fridge.
Cookies
- In a large bowl, combine butter, brown sugar, granulated sugar, and salt. Whisk until combined.1 cup unsalted butter, ¾ cup brown sugar, ½ cup granulated sugar, ½ teaspoon sea salt
- Add vanilla and egg, and whisk until thickened, about 30 seconds.1 teaspoon pure vanilla extract, 1 large egg
- Sift flour, baking soda, and cinnamon right into the bowl. Fold until no more dry streaks remain. Add graham crumbs and fold until mostly incorporated - you still want there to be streaks for a marbled effect.2 ⅛ cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon cinnamon, ½ cup graham cracker crumbs
- Scoop or shape the cookie dough into 12 large balls onto a parchment lined baking sheet. Use the back of the scoop or your fingers to press into the middle of each cookie, making space for the filling.
- Chill the cookie dough in the fridge for at least 45 minutes (or up to 2 days) or in the freezer for 15 minutes if you’re in a rush.
Cheesecake Filling
- Make sure the cream cheese is very soft so it’s easy to blend. Pop it in the microwave for 10-20 seconds to make it softer. Combine all of the filling ingredients in a bowl and whisk until smooth. Refrigerate until ready to fill.6 oz cream cheese, 4 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, ½ large egg, ⅛ teaspoon sea salt
Assembly
- Preheat oven to 355°F (180°C). Scoop the cheesecake filling evenly into the cookies. Add about one teaspoon of strawberry sauce on top of each cheesecake filled cookie.
- Bake cookies in batches on a parchment lined baking sheet, leaving 4” of space between each cookie because they will spread. Keep the uncooked filled cookie dough in the fridge until ready to bake.
- Bake for 10-12 minutes, or until the edges become slightly golden. As soon as they come out of the oven, push crushed graham crackers onto the tops. Let the cookies cool on the cookie sheet for 3 minutes before transferring to cooling rack.4 graham crackers
Video
Notes
These cookies are great served warm or chilled! Store the baked cookies in an airtight container in the fridge for up to 3 days.
Make ahead:
The strawberry sauce can be made a day or two ahead of making the cookies. The cookie dough can be made up to 2 days before baking.Scoop, indent, and store in fridge on parchment lined baking sheet. Cover with wrap after they are chilled enough so it doesn’t stick to the top. Alternatively you can make and fill the cookies the day before baking! Keep them on a parchment lined sheet or plate and store in the fridge. Bake the cookies the next day as per instructions. Tried this recipe?Let us know how it was!