Name: Easy Strawberry Cheesecake Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: Cream Cheese (5 oz); Granulated Sugar (3 tablespoons); Sour Cream (1 tablespoon); Vanilla Extract (⅛ teaspoon for filling, 1 teaspoon for dough); Strawberry Jam (0.55 cup); Unsalted Butter (1.1 cups); Light Brown Sugar (1.1 cups); Granulated Sugar (0.55 cup); Large Eggs (2); All-Purpose Flour (3⅔ cups); Graham Cracker Crumbs (1.1 cups); Cornstarch (2 tablespoons); Baking Powder (2 teaspoons); Baking Soda (¼ teaspoon); Salt (½ teaspoon); White Chocolate (3.3 oz, optional)

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The air is fragrant with the sweet aroma of melting butter and sugar as you pop these vibrant, chewy Easy Strawberry Cheesecake Cookies | Valentine Stuffed and Bakery into the oven. The thought of sinking your teeth into a thick cookie enveloping a luscious strawberry cheesecake center sends a flutter of excitement through your heart. These little treats are not just cookies; they are tiny parcels of nostalgia, perfectly reflecting the warmth of homemade sweetness. Imagine cozying up with a warm batch, perhaps sharing them with loved ones on a sunny afternoon or as a heartwarming gift for Valentine’s Day. Their delightful pinkish hue and promise of cheesecakey goodness make them simply irresistible!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Strawberry Cheesecake Cookies | Valentine Stuffed and Bakery
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Strawberry Cheesecake Cookies

Growing up, my mom often baked delicious cookies for special occasions. However, I never met a cookie as indulgent yet approachable as these strawberry cheesecake delights. They’re perfect for any time of year, but with Valentine’s Day just around the corner, they’re bound to sweep everyone off their feet! So, why not bring a little love into your kitchen by whipping up a batch of these delightful cookies? Let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: Whip up these cookies in just 30 minutes of prep and a quick bake time—perfect for a last-minute treat!
Irresistible Flavor: With a graham cracker-infused dough and a creamy cheesecake filling, they’re bursting with nostalgic and dreamy flavors.
Eye-Catching Appeal: The vibrant pink strawberry jam peeking through thick, chewy cookies looks adorable and impresses everyone.
Flexible Serving: Enjoy them as a sweet snack, party treat, or even at breakfast with coffee!
Diet-Friendly Options: Looking for alternatives? These can be modified to be gluten-free or made lighter with smarter swaps.

Ingredients You’ll Need

Cream Cheese (5 oz): Make sure it’s fully softened to blend smoothly. This gives the filling that rich, creamy texture. For a lighter touch, you can use low-fat cream cheese.
Granulated Sugar (3 tablespoons): Fine sugar helps sweeten the cheesecake filling perfectly. You could substitute with coconut sugar for a hint of caramel flavor.
Sour Cream (1 tablespoon): Using full-fat sour cream enhances the filling’s richness and tang. Greek yogurt can be an excellent alternative if you’re out of sour cream.
Vanilla Extract (⅛ teaspoon for filling, 1 teaspoon for dough): Opt for pure vanilla for a depth of flavor that artificial extracts just can’t match.
Strawberry Jam (0.55 cup): High-quality preserves not only sweeten but also add fruity bursts between bites. Feel free to swap with raspberry or another jam if you wish!
Unsalted Butter (1.1 cups): Softened but not melted butter gives the cookies their chewy bite. Make sure your butter is at room temperature for easy mixing.
Light Brown Sugar (1.1 cups): Packed brown sugar gives moisture and a delicious caramel-like flavor.
Granulated Sugar (0.55 cup): Adding more white sugar balances the sweetness for the cookie itself.
Large Eggs (2): Use room temperature eggs to ensure smooth mixing; they help create that light, airy texture.
All-Purpose Flour (3⅔ cups): Proper measuring is key—spoon it into your measuring cup and level it off for accuracy.
Graham Cracker Crumbs (1.1 cups): Gives that classic cheesecake taste and texture, but if you don’t have any, crushed digestive biscuits can work too.
Cornstarch (2 tablespoons): Helps achieve a tender texture in your cookies.
Baking Powder (2 teaspoons) and Baking Soda (¼ teaspoon): These leavening agents are essential for lift; make sure they’re fresh for the best results.
Salt (½ teaspoon): Fine sea salt subtly enhances all the flavors.
White Chocolate (3.3 oz, optional): For a touch of decadence, sprinkle finely chopped chocolate on top. It adds a nice creaminess to the cookies.

How to Make Easy Strawberry Cheesecake Cookies | Valentine Stuffed and Bakery

Mix the Filling: In a medium bowl, combine cream cheese and sugar until the mixture is completely smooth and creamy. Add in the sour cream and vanilla extract, stirring until everything is perfectly blended. You want that silky texture that only comes from well-mixed ingredients!

Freeze the Filling: Line a small tray or plate with wax paper. Drop tablespoon-sized portions of the creamy filling onto the paper using a tablespoon or small cookie scoop. Pop the tray into the freezer while you prepare the cookie dough—this will help the filling hold its shape.

Prepare the Dough: In a large bowl, beat softened butter and both sugars together until the mixture is pale, fluffy, and well-aerated, about 3-5 minutes. This step introduces air for that perfect chewy texture. Then, mix in the eggs and vanilla, ensuring everything is glossy and cohesive.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Mixing these dry ingredients first helps avoid lumps and ensures even distribution of all leavening agents.

Bring It All Together: Slowly add the dry mixture into the wet ingredients, stirring gently until just combined—watch for any dry flour patches. Remember to scrape down the sides of the bowl for a thorough mix! Once incorporated, cover the bowl and refrigerate the dough for 30 minutes; this step allows the dough to firm up, which is key for shaping.

Preheat and Prepare: While the dough chills, preheat your oven to 375°F (190°C). If using white chocolate, chop it finely and set it aside for the finishing touch later. Prepare your baking sheets with parchment paper for easy removal.

Scoop and Stuff: Once the dough is chilled, scoop out a generous portion, about the size of a golf ball. Press your thumb into the center to form a well, then add a spoonful of strawberry jam along with a frozen piece of cheesecake filling. Encapsulate the filling by folding the dough over it and shaping it back into a ball, ensuring the filling is completely sealed inside.

Top with Chocolate: If you’re using white chocolate, sprinkle the finely chopped pieces gently onto the surface of each dough ball—this gives them a lovely finish as they bake.

Chill Again: Place the assembled cookies back in the freezer for 10-15 minutes. This brief chill helps them retain their shape while baking, resulting in lovely, thick cookies without spreading too much.

Bake Until Golden: Arrange the cookie dough balls on a lined baking sheet, leaving space between each to allow for spreading. Bake in the center of the oven for 14-15 minutes; they’ll be perfectly golden at the edges when done. The sweetness will fill your kitchen as these bake—just try to wait!

Cool and Enjoy: Once baked, let the cookies cool fully on the baking sheet before serving. This is essential; they continue to set as they cool, achieving the perfect chewy-tender texture that makes these cookies a favorite!

Storing & Reheating

For best results, store your Easy Strawberry Cheesecake Cookies | Valentine Stuffed and Bakery at room temperature for up to 3 days in an airtight container. If you’d like to keep them longer, move them to the fridge, where they’ll last up to a week. For longer storage, these cookies freeze beautifully for up to 3 months! Just make sure to wrap them tightly in plastic wrap, then place them in a freezer-safe bag. When you’re ready to enjoy again, just pop them into the oven at 350°F (175°C) for about 10 minutes, topping with a little bit more chocolate to refresh their delightful flavor!

Chef’s Helpful Tips

Keep your cream cheese soft for easy mixing—remove it from the fridge an hour before baking!
Don’t rush the chilling process; it’s essential for the dough to firm up.
Avoid overmixing when combining the dry ingredients to keep your cookies tender.
If you find the dough sticky, lightly flour your hands for easier shaping.
Experiment with different jams or even fresh strawberries in the filling for new flavor combinations!

If you’re ready to indulge in these dreamy cookies, you’re in for a treat. They not only satisfy that sweet craving but bring a sprinkle of joy as you bite into their buttery, creamy goodness. Whether you’re baking for a special occasion or just to savor a bit of sweetness for yourself, these cookies guarantee smiles all around. Embrace the joy of baking, allow your creativity to flow, and enjoy each delicious bite!

Recipe FAQs

Can I make these cookies gluten-free?

Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure to check that your graham cracker crumbs are also gluten-free, or consider using crushed gluten-free cookies as a substitute.

How can I add a chocolate twist to these cookies?

You can incorporate cocoa powder into the dough by replacing some flour with it, or add chocolate chips to the cookie mixture before baking. Dark chocolate pairs wonderfully with the strawberry flavors for a delightful twist!

What else can I fill these cookies with?

Feel free to get creative! You can swap the strawberry jam for raspberry, blueberry, or even a chocolate ganache. For the cheesecake filling, try flavored cream cheese like strawberry or lemon for a unique touch!

How do I store leftover cookies?

Store your cookies in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate them for a week or freeze them for up to 3 months. Just remember to wrap them tightly before freezing!