Gourmet Strawberry Cheesecake Cookies
I’ve been on a larger-than-life, gourmet cookie kick lately (have you tried my blueberry muffin cookies?), and these strawberry cheesecake cookies are my latest addition. These soft, graham cracker based cookies are filled with a creamy cheesecake-inspired filling and a bright layer of sweet-tart strawberry jam. They are truly a joy to eat! Huge, decadent, and bakery style, and this recipe is guaranteed to be the first thing to sell out at a bake sale. I like to top mine with chopped white chocolate bits too; they slightly caramelize in the oven, which adds even more flavor! There is some chilling involved in today’s recipe, but it’s completely necessary and worth it for the best results. It’s truly magical to bite into one of these cookies and find a gooey strawberry cheesecake center…I can’t wait for you to experience it!
What You Need
There are quite a few ingredients involved in this recipe, but that’s what makes these strawberry cheesecake cookies so gourmet and flavorful! Here are a few worth paying attention to:
Cream cheese. Let it soften a bit beforehand so it’s easier to work with. Strawberry jam. You can use store-bought or homemade strawberry jam, or you can make a batch of my strawberry sauce and use some of that here. Sour cream. There’s a very small bit of sour cream added to today’s recipe, but it’s important for a true cheesecake flavor. The tang of the sour cream adds a nice depth of flavor and keeps the cookie from being too sweet. Full-fat Greek yogurt would work instead! Cornstarch. As with my strawberry crumb bars, I add a bit of cornstarch here for a soft and tender bite. Cornstarch also prevents the cookies from spreading too much in the oven. White chocolate. This is optional, but I love the look and extra texture from a chopped white chocolate bar. I simply chop the bar into bits with a knife and press the bits into the cookie dough balls before chilling. You could skip this, or top the cookies with white chocolate chips.
SAM’S TIP: Just like we need the butter to be softened, we also need our eggs to be at room temperature. This ensures easy mixing and a more cohesive batter. If you forget to set yours out ahead of time–don’t fret! Just follow the instructions in my post on how to quickly bring eggs to room temperature. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Strawberry Cheesecake Cookies
Filling
Dough
Assembly
SAM’S TIP: Keep your frozen cream cheese dollops in the freezer and just work with one at at time. Pulling them all out will cause them to thaw prematurely, and we need them to stay nice and cold! SAM’S TIP: These cookies will be very fragile while they are still warm, so don’t remove them from the baking sheet until they’ve cooled. Can’t get enough of this flavor combo? I’ve got a recipe for strawberry cheesecake you’ll want to try! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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