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Close-up of delicious Strawberry Cheesecake Cookies Pretty topped with cream cheese frosting and strawberry jam.

Strawberry Cheesecake Cookies Pretty

These Strawberry Cheesecake Cookies Pretty combine the creamy richness of cheesecake with the sweet tang of strawberries in a delightful cookie form. They are perfect for sharing at gatherings or enjoying as a personal indulgence.
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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
  • 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
  • 1 pinch salt
  • 1-2 tablespoon 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. For the Graham Cracker Cookies: Ensure your butter and eggs are at room temperature.
  2. Add the butter, granulated sugar, and brown sugar to a bowl. Whisk for 2-3 minutes until the mixture is light in color, fluffy, and creamy.
  3. Add the egg, egg yolks, and vanilla. 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. You should have a soft, slightly sticky dough.
  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. In 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, transfer the cookie dough balls to the prepared baking sheets, leaving at least 3 inches between them.
  10. Bake in the preheated oven at 375°F (190°C) for 12-13 minutes, until the edges of the cookies feel set but the centers are still somewhat soft.
  11. As soon as the cookies come out of the oven, use the back of a tablespoon measure to press down on the middle and create little pockets or thumbprints. Let the cookies cool completely.
  12. For the Cheesecake Filling: Beat the cream cheese until smooth. Gradually add the heavy whipping cream and beat until thickened. Add the sugar, vanilla, salt, and lemon juice, and mix until well combined.
  13. Spoon the cheesecake filling into the cooled cookie thumbprints.
  14. For the Strawberry Glaze: In a small saucepan, combine the strawberry jam, water, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and let cool slightly.
  15. Drizzle the strawberry glaze over the cheesecake filling on the cookies.

Notes

These cookies are best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator.

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