Go Back
–+ servings
A stack of strawberry cheesecake cookies with strawberry compote dripping down the front.

Strawberry Cheesecake Cookies

Krista Stechman
A soft buttery cookie with graham cracker, freeze dried strawberries, cheesecake filling and fresh strawberry compote..
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course dessert
Cuisine american
Servings 14 servings
Calories 344 kcal

Equipment

  • 1 stand mixer
  • 2 medium mixing bowl
  • 1 whisk
  • 1 rubber spatula
  • 1 3oz cookie scoop
  • 1 sheet tray

Ingredients
  

Strawberry Compote

  • https://inkristaskitchen.com/simple-strawberry-compote/

Dry Ingredients

  • 2 cups all purpose flour
  • ½ cup graham cracker crumbs
  • 1½ tablespoon corn starch
  • 1 teaspoon kosher salt diamond crystal brand
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda

Wet Ingredients

  • 1 cup unsalted butter room temp
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg room temperature
  • 1 egg yolk room temp
  • 1½ teaspoon vanilla extract
  • 1 oz freeze dried strawberries rough chop or crumble

Cheesecake Filling

  • 8 oz cream cheese room temp
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt
  • 1 egg room temp

Instructions
 

Strawberry Compote

Make Cookie Dough

  • Whisk all dry ingredients together in a medium sized mixing bowl then set aside
  • Cream butter and both sugars together in the bowl of a stand mixer fitted with paddle attachment for 3 minutes on medium speed until light and fluffy
  • Add egg and yolk then mix on low-medium until fully incorporated. Scrape down the sides of the bowl with a rubber spatula
  • Mix in vanilla
  • Mix in the dry ingredients until just a streak or two of flour is visible. Do not overmix
  • Fold in the crumbled freeze dried strawberries
  • Scoop cookie dough with a 3oz scoop and place on parchment lined sheet tray. Chill cookies for at least 4 hours but ideally overnight

Making Cheesecake Filling

  • Preheat the oven to 350°F and line 2 sheet trays with parchment paper
  • Blend cream cheese in a medium mixing bowl with an electric hand mixer on medium speed for 1 minute. Add in granulated sugar then mix for an additional minute
  • Mix in vanilla, egg and salt on medium speed until fully combined
  • Use the back of the 3oz cookie scoop to make an indent in cookies. Fill with cheesecake filling and a dollop of strawberry compote. Be careful not to overfill and spill out the sides
  • Place cookies on parchment lined sheet trays, 2-3 inches apart then bake 12 mintues
  • Let cookies cool on sheet tray for 5 minutes then transfer to a cooling rack until fully cooled before enjoying

Notes

  • Chill the cookie dough: Chilling the cookie dough before baking will help prevent the cookies from spreading too much in the oven. It will also make the cookie dough easier to work with and shape.
  • Use parchment paper: Line your baking sheet with parchment paper to prevent the cookies from sticking and make clean-up easier.
  • Don't overbake: Cheesecake cookies should be soft and slightly chewy. Be careful not to overbake the cookies, or they may become too crisp and dry.
  • Use a cookie scoop: Use a cookie scoop or spoon to portion out the cookie dough evenly. This will help ensure that all of your cookies are the same size and will bake evenly.

Nutrition

Calories: 344kcalCarbohydrates: 44gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 74mgSodium: 265mgPotassium: 95mgFiber: 1gSugar: 25gVitamin A: 558IUVitamin C: 26mgCalcium: 39mgIron: 2mg
Tried this recipe?Let us know how it was!