hit tracker

Soft Strawberry Cheesecake Cookies

by

Category: Dessert
Prep Time: 25 minutes (plus 1 hour chill time)
Cook Time: 12 minutes per batch
Total Time: 1 hour 40 minutes (active time: 40 minutes)
Serving Size: 24 cookies
Cooking Intensity: Medium

The Cookie That Tastes Like a Cheesecake Slice

Imagine a cookie so soft, it practically dissolves on your tongue with the creamy tang of cheesecake, studded with sweet-tart strawberry jam that bursts with flavor in every bite. These Strawberry Cheesecake Cookies are not your average cookie—they’re a bakery-worthy hybrid, combining the nostalgic comfort of a soft-batch cookie with the sophisticated luxury of New York cheesecake. Featuring a cream cheese-enriched dough, a heart of luscious jam, and a buttery graham cracker crumble, they deliver the complete cheesecake experience in portable, irresistible form. Perfect for bridal showers, afternoon tea, or when you simply deserve a moment of pure, unadulterated joy.

Ingredients

For the Graham Cracker Crumble:

  • 5 full sheets graham crackers (about ¾ cup finely crushed)

  • 2 tablespoons granulated sugar

  • 2 tablespoons all-purpose flour

  • 3 tablespoons unsalted butter, melted

For the Cookie Dough:

  • ½ cup (1 stick) unsalted butter, at room temperature

  • 4 oz full-fat brick cream cheese, at room temperature

  • ¾ cup granulated sugar

  • ¼ cup light brown sugar, packed

  • 1 large egg, at room temperature

  • 2 teaspoons pure vanilla extract

  • 1 teaspoon cornstarch

  • ½ teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 ¼ cups all-purpose flour, spooned and leveled

For the Filling & Finish:

  • ⅓ cup high-quality strawberry jam or preserves (not jelly)

  • 4 oz full-fat brick cream cheese, cold

  • 2 tablespoons powdered sugar

  • 1 teaspoon fresh lemon juice

  • Optional: Freeze-dried strawberries, finely crushed, for garnish

Equipment

  • Stand mixer or hand mixer

  • Medium and small mixing bowls

  • Whisk

  • Spatula

  • Baking sheets

  • Parchment paper or silicone baking mats

  • #50 cookie scoop (about 1.5 tablespoons)

  • Small spoon or a clean finger

  • Wire cooling rack

Step-by-Step Instructions

Part 1: Prepare the Components (25 minutes)

1. Make the Graham Cracker Crumble (5 minutes):

  • Place graham crackers in a zip-top bag and crush finely with a rolling pin, or pulse in a food processor until you have fine crumbs with a few small bits for texture.

  • In a small bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and 2 tablespoons flour. Pour the melted butter over the mixture and stir with a fork until all the dry ingredients are moistened and small clumps form. Set aside.

2. Make the Cream Cheese Swirl (5 minutes):

  • In a separate small bowl, combine the 4 oz of cold cream cheese, powdered sugar, and lemon juice. Using a hand mixer or a firm whisk, beat until completely smooth and creamy. It should hold its shape. Place in the refrigerator to firm up while you make the dough.

3. Make the Cookie Dough (15 minutes):

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and the 4 oz of softened cream cheese on medium speed until perfectly smooth, creamy, and no lumps remain, about 2 minutes.

  • Add the granulated and light brown sugars. Beat on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.

  • Scrape down the bowl. Add the egg and vanilla extract. Mix on medium until fully incorporated.

  • In a separate medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

  • With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until no dry streaks of flour remain. Do not overmix. The dough will be soft and slightly sticky.

Part 2: Chill, Assemble & Bake (1 hour 15 minutes)

1. Chill the Dough (Mandatory 1 hour):

  • Cover the bowl of dough tightly with plastic wrap and refrigerate for at least 1 hour. This step is crucial. It firms up the dough (making it easier to handle), hydrates the flour, and prevents the cookies from spreading too much, ensuring a thick, soft center.

2. Assemble the Cookies (15 minutes):

  • Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper.

  • Retrieve the chilled dough and the cold cream cheese swirl from the fridge. Using your cookie scoop, portion out dough balls. Roll them gently in your hands to smooth.

  • Create the Pocket: Use your thumb or the back of a small spoon to make a deep, wide well in the center of each dough ball, leaving a sturdy base and sides.

  • Fill the Cookie: To each well, add:

    • First: About ½ teaspoon of the chilled cream cheese swirl, pressed down slightly.

    • Second: About ¾ teaspoon of strawberry jam, dolloped right on top.

  • Seal the Cookie: Carefully pinch the dough over the top of the filling to enclose it completely. Roll gently again in your palms to ensure it’s sealed. The dough ball should be smooth with no filling leaking out.

  • Top with Crumble: Roll the top of each sealed dough ball in the graham cracker crumble, pressing gently to adhere. Place the cookies crumble-side up on the prepared baking sheets, leaving at least 2 inches between them for spread.

3. Bake to Perfection (12 minutes per batch):

  • Bake one sheet at a time on the center rack for 11-13 minutes. The cookies are done when the edges are just barely beginning to turn a light golden brown. The centers will look very soft and underbaked—this is correct.

  • Do not overbake. The residual heat will continue to cook them as they cool, yielding the ultimate soft texture.

Part 3: Cool & Serve (15 minutes)

1. The Crucial Cool:

  • Immediately upon removing the baking sheet from the oven, let the cookies rest on the hot sheet for 5 minutes. This allows them to set enough to handle.

  • Using a spatula, gently transfer the cookies to a wire cooling rack to cool completely, about 10 more minutes. As they cool, they will develop a perfect, slightly crinkled top and a firm-yet-tender texture.

2. The Final Touch:

  • If desired, lightly dust the completely cooled cookies with powdered sugar mixed with a teaspoon of crushed freeze-dried strawberry powder for a beautiful pink hue and intense strawberry aroma.

Chef’s Notes & Secrets to Success

  • Temperature is Everything: Room-temperature butter/cream cheese for the dough ensures smooth creaming. Cold cream cheese for the swirl ensures it stays distinct and doesn’t melt into the dough. Chilled dough is non-negotiable for shape.

  • The Seal is the Deal: Taking care to completely encase the filling is key to preventing leaks. If a small leak occurs, don’t worry—it adds to the homemade charm.

  • Jam Wisdom: Use a thick, high-quality preserve with fruit pieces for the best flavor and texture. If your jam is very runny, consider simmering it in a small pan for 2-3 minutes to reduce and thicken slightly before using.

  • Storage: Store cooled cookies in a single layer in an airtight container at room temperature for up to 2 days. For longer storage (up to 5 days), refrigerate. The flavors meld and become even more “cheesecake-like” overnight. They can also be frozen (before baking or after) for up to 3 months.

Nutritional Information (Per Cookie)

  • Calories: ~180 kcal

  • Total Fat: 9g

  • Saturated Fat: 5g

  • Cholesterol: 30mg

  • Sodium: 95mg

  • Total Carbohydrates: 23g

  • Dietary Fiber: 0.5g

  • Sugars: 13g

  • Protein: 2g

Nutrition information is an estimate based on standard ingredients and a yield of 24 cookies. Values will vary depending on specific brands and precise measurements used.

Leave a Comment