Description
These Easy Strawberry Cheesecake Cookies are a delightful combination of a chewy graham cracker shell filled with creamy, fruity cheesecake. With simple ingredients like cream cheese and strawberry jam, they are perfect for sharing on Valentine’s Day or enjoying as an afternoon treat!
Ingredients
- Cream Cheese
- Granulated Sugar
- Sour Cream
- Vanilla Extract
- Strawberry Jam
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- Large Eggs
- All-Purpose Flour
- Graham Cracker Crumbs
- Cornstarch
- Baking Powder
- Baking Soda
- Fine Sea Salt
- White Chocolate (Optional)
Instructions
- Mix the filling by combining cream cheese and sugar until smooth, then add sour cream and vanilla extract.
- Prep for freezing by dropping cheesecake filling onto wax paper and freeze for 30 minutes.
- Beat softened butter with light brown and granulated sugar until fluffy.
- Incorporate eggs one at a time and add vanilla extract.
- Combine dry ingredients in another bowl and mix with the wet mixture, refrigerate the dough for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Assemble cookies by flattening dough, adding strawberry jam and frozen filling, then covering with more dough.
- Chill assembled cookies before baking for 10-15 minutes.
- Bake for 14-15 minutes until edges are golden and centers are soft.
- Cool completely before serving.
Notes
Store cookies in an airtight container at room temperature for 3 days or refrigerate for up to a week.
For longer storage, freeze cookies in a single layer for up to 3 months.
Reheat frozen cookies at 350°F (175°C) for about 10 minutes to regain chewiness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg