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Close-up of freshly baked Strawberry Shortcake Cookies broken in half to show fresh berries and white chocolate chips.

Strawberry Cheesecake Cookies

Indulge in these delightful Strawberry Cheesecake Cookies, featuring a soft, chewy cookie base studded with graham cracker crumbs, a creamy cheesecake filling, and a sweet strawberry swirl. They're a perfect blend of a classic dessert in a convenient cookie form.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Swirl
  • 1/2 cup fresh strawberries finely diced
  • 1 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1/2 tsp cornstarch
  • 1 tbsp water
For the Cheesecake Filling
  • 4 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
For the Cookie Dough
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup graham cracker crumbs

Equipment

  • Large Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Small Mixing Bowl
  • Cookie Scooper (1.5-2 tbsp)
  • Baking Sheets
  • Parchment Paper
  • Small saucepan
  • Fork or Skewer

Method
 

Prepare the Strawberry Swirl
  1. In a small saucepan, combine finely diced strawberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens slightly and the strawberries soften, about 5-7 minutes. Mash lightly with a fork if desired. Remove from heat and let cool completely. This can be made ahead of time and chilled.
Prepare the Cheesecake Filling
  1. In a small mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. Set aside.
Prepare the Cookie Dough
  1. In a large mixing bowl, cream together softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
  2. Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
  3. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Fold in the graham cracker crumbs until evenly distributed.
Assemble and Bake
  1. Take about 1.5-2 tablespoons of cookie dough and flatten it slightly in the palm of your hand. Place about 1 teaspoon of the cheesecake filling in the center of the flattened dough. Carefully enclose the filling with the dough, rolling it into a smooth ball. Repeat with the remaining dough and filling.
  2. Place the assembled cookie dough balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes. This step is crucial to prevent the cookies from spreading too much.
  3. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies may still look a little soft in the middle, but they will firm up as they cool.
  5. Immediately after removing the cookies from the oven, use a spoon or small offset spatula to make a small indentation in the center of each warm cookie. Fill this indentation with a small dollop of the cooled strawberry swirl mixture.
  6. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure all dairy ingredients (butter, cream cheese, egg) are at room temperature for smooth mixing.
The strawberry swirl can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days, due to the cream cheese filling.
For an extra touch, drizzle with a simple glaze made from powdered sugar and milk after cooling.