Strawberry Cheesecake Cookies
Serves 12
15 mins prep
12 mins cook
45 mins Chilling Time
27 mins total
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.
Strawberry Sauce
Cookies
Cheesecake Filling
Assembly
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.
cup strawberries
tsp lemon juice
tbsp granulated sugar
tsp 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 brown sugar, granulated sugar, salt, and the egg. Whisk until combined. Add melted cooled butter and vanilla. Whisk until smooth.
cup unsalted butter
cup brown sugar
cup granulated sugar
tsp sea salt
tsp pure vanilla extract
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.
cup all purpose flour
tsp baking soda
tsp cinnamon
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 or blend until smooth. Refrigerate until ready to fill.
oz cream cheese
tbsp granulated sugar
tsp pure vanilla extract
large egg
tsp 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. Use a toothpick to swirl the fillings together.
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.
graham crackers