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Close-up of a Strawberry Cheesecake Cookie Pretty, topped with cream cheese frosting and strawberry jam.

Strawberry Cheesecake Cookies Pretty

Enjoy these delightful Strawberry Cheesecake Cookies, a creative twist on a classic dessert. They combine the comforting taste of graham cracker cookies with a creamy cheesecake filling and a sweet strawberry glaze. Perfect for any occasion, these cookies offer a delightful balance of flavors and textures.
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Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 cookies
Course: Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Cookies
  • 12 tbsp unsalted butter room temperature
  • 1/3 cup granulated sugar
  • 2/3 cup brown sugar packed
  • 1 egg
  • 1 egg yolk
  • 1.5 tsp vanilla extract
  • 1/2 cup crushed graham crackers
  • 1.75 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
Cheesecake filling
  • 8 oz cream cheese room temperature
  • 2/3 cup heavy whipping cream chilled
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 1-2 tbsp lemon juice or to taste
Strawberry glaze
  • 3 tbsp strawberry jam
  • 2 tbsp water
  • 1/2 tbsp sugar
  • 1 tsp cornstarch

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Sifter
  • Cookie scoop
  • Baking sheets
  • Parchment paper

Method
 

  1. Ensure your butter and eggs are at room temperature.
  2. Combine the butter, granulated sugar, and brown sugar in a bowl. Whisk for 2-3 minutes until the mixture is light in color, fluffy, and creamy.
  3. Add the egg, egg yolk, and vanilla extract. Whisk for another minute until the mixture is smooth and creamy.
  4. Add the crushed graham crackers and whisk until combined.
  5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine.
  6. Add the dry ingredients to the wet ingredients in 2-3 additions. Use a rubber spatula to gently fold them in. Stop folding as soon as the dry ingredients are combined and no streaks of flour are visible. The dough should be soft and slightly sticky.
  7. Use a 2-inch cookie scoop to portion the dough into 12 balls. Gently roll them between your palms to smooth them, then refrigerate for 30 minutes.
  8. During the last 15 minutes of chilling, preheat your oven to 375°F (190°C) and line 1-2 large baking sheets with parchment paper.
  9. Once chilled, place the cookie dough balls onto the prepared baking sheets, leaving at least 3 inches between them.
  10. Bake in the preheated oven for 12-13 minutes, or until the edges of the cookies are set but the centers are still soft.
  11. Immediately after removing the cookies from the oven, use the back of a tablespoon measure to press down into the center of each cookie, creating small pockets or thumbprints. Allow the cookies to cool completely.
  12. To make the cheesecake filling, beat the cream cheese until smooth. Gradually add the heavy whipping cream, sugar, vanilla extract, salt, and lemon juice. Beat until the mixture is thick and holds soft peaks.
  13. To make the strawberry glaze, combine the strawberry jam, water, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and let cool slightly.
  14. Once the cookies are completely cool, spoon a dollop of the cheesecake filling into each thumbprint. Drizzle with the strawberry glaze.

Notes

These cookies are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days.

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