Cheesecake Cookies
These large cheesecake cookies have a thick, golden graham cracker shell around a creamy center and a smaller layer of strawberry jam. Cut one open after it cools to see both fillings sealed inside, rather than spread on top.
Stuffing the dough takes a little care. Freeze the cheesecake filling so it is easy to handle, keep the jam away from the seam, and chill the assembled cookies before baking. Those steps help the cookies hold their thick shape and keep the filling enclosed.
Ingredients for Cheesecake Cookies
Cheesecake filling
- 8 ounces full-fat block cream cheese, softened (225g)
- 1/3 cup powdered sugar (40g)
- 1/2 teaspoon vanilla extract
Cookie dough and strawberry layer
- 3/4 cup unsalted butter, softened (170g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed light brown sugar (100g)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, spooned and leveled (270g)
- 3/4 cup finely crushed graham cracker crumbs (75g)
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/4 cup thick strawberry jam (about 80g)
- 2 ounces chopped white chocolate (about 55g)
Yield: 12 large cookies. Allow about 35–40 minutes of active preparation, 14–16 minutes of baking per batch, and about 2 hours 15 minutes total, including chilling and cooling.
How to Make Cheesecake Cookies
- Freeze the filling: Beat the cream cheese, powdered sugar, and 1/2 teaspoon vanilla until smooth. Spoon 12 separate mounds onto a small parchment-lined tray or plate. Freeze for 45–60 minutes, until firm enough to lift without slumping.
- Make the dough: Beat the butter and both sugars until fluffy. Beat in the egg and remaining 1 teaspoon vanilla. In another bowl, whisk the flour, graham cracker crumbs, baking powder, and salt. Mix the dry ingredients into the butter mixture just until no flour streaks remain; mixing longer can make the cookie shells tough.
- Fill and seal: Divide the dough into 12 equal portions, about 3–4 tablespoons each. Flatten one portion into a thick disk. Put about 1 teaspoon of jam in the center, then place one frozen cheesecake portion on the jam. Bring the dough up around both fillings and pinch it completely closed. Keep unused cheesecake portions in the freezer as you work. If the dough becomes sticky, chill it briefly rather than adding flour.
- Chill the cookies: Place the dough balls seam-side down on parchment-lined baking sheets, at least 3 inches apart, about six per sheet. Keep them thick rather than pressing them flat. Press a few small white chocolate pieces into each top. Refrigerate for 20–30 minutes, until the dough feels cool and firm. Meanwhile, fully preheat the oven to 375°F (190°C).
- Bake: Bake one sheet at a time, uncovered, on a cool baking sheet. Start checking at 13 minutes; allow about 14–16 minutes per batch. The edges should be set and lightly golden, and the tops should look set, possibly with small cracks. The centers may still look soft. Do not wait for dark-brown tops.
- Cool: Leave the cookies on the baking sheet for about 10 minutes, then transfer them to a wire rack. Cool completely before cutting one open so the cheesecake and strawberry layers have time to settle.
How to Keep the Filling Inside
Use thick jam, not a loose strawberry sauce. Keep the jam and frozen cheesecake portion in the middle of each dough disk; jam at the seam can prevent the dough from sealing. Check each shaped ball for gaps without flattening it, and keep the assembled cookies chilled until they go into the oven.
Use a cool baking sheet for the second batch so the dough does not soften before baking. For a different fruit flavor, a similarly thick raspberry or cherry jam can replace the strawberry jam.
When Are the Cookies Done?
For these large stuffed cookies, set, lightly golden edges are a better guide than a deeply browned top. If the tops look set but the centers still appear soft, let the cookies finish firming up on the baking sheet. Moving them immediately can cause them to break; cutting them while warm can make the filling look runny.
Storing Filled Cheesecake Cookies
Cool the cookies completely, then store them in an airtight container in the refrigerator for up to 5 days. Place parchment between layers if needed to prevent sticking. For a less chilled filling, let the cookies stand at room temperature for about 10–20 minutes before serving. The cheesecake filling portions can be frozen ahead of assembly.
For another take on the flavor pairing, see these strawberry cheesecake cookies.
Nutrition
Approximate nutrition per large cookie, based on 12 cookies: 400 calories, 5g protein, 21g fat, and 50g carbohydrates. Approximate values per 100g of baked cookies: 445 calories, 5g protein, 23g fat, and 55g carbohydrates. Values will vary with ingredient brands and the cookies’ finished weight.
Equipment
- Electric mixer
- Mixing bowls
- Small tray
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
Cheesecake filling
- 8 ounces full-fat block cream cheese, softened (225 g)
- 1/3 cup powdered sugar (40 g)
- 1/2 teaspoon vanilla extract
Cookie dough and strawberry layer
- 3/4 cup unsalted butter, softened (170 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup packed light brown sugar (100 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, spooned and leveled (270 g)
- 3/4 cup finely crushed graham cracker crumbs (75 g)
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/4 cup thick strawberry jam (about 80 g)
- 2 ounces chopped white chocolate (about 55 g)
Instructions
- Beat the cream cheese, powdered sugar, and 1/2 teaspoon vanilla until smooth.
- Spoon the cheesecake mixture into 12 separate mounds on a small parchment-lined tray. Freeze for 45–60 minutes, until firm.
- Beat the butter and both sugars until fluffy. Beat in the egg and the remaining 1 teaspoon vanilla.
- Whisk the flour, graham cracker crumbs, baking powder, and salt in a separate bowl. Mix into the butter mixture just until no flour streaks remain.
- Divide the dough into 12 equal portions, about 3–4 tablespoons each. Flatten each into a thick disk.
- Place about 1 teaspoon of jam in the center of each disk, then add one frozen cheesecake portion. Bring the dough around the fillings and pinch completely closed. Keep unused cheesecake portions frozen while working.
- Set the dough balls seam-side down on parchment-lined baking sheets, at least 3 inches apart. Keep them thick and press a few pieces of white chocolate onto each top.
- Refrigerate the shaped cookies for 20–30 minutes, until cool and firm. Meanwhile, fully preheat the oven to 375°F (190°C).
- Bake one sheet at a time on a cool baking sheet for about 14–16 minutes. The edges should be set and lightly golden, and the tops should look set; the centers may still look soft.
- Cool the cookies on the baking sheet for about 10 minutes, then transfer to a wire rack. Cool completely before cutting.
Tips
- Use thick jam rather than loose strawberry sauce.
- Keep the jam in the center of each dough disk and away from the seam so the dough can seal.
- Keep unused cheesecake portions in the freezer while assembling the cookies.
- If the dough becomes sticky, chill it briefly instead of adding flour.
- Use a cool baking sheet for each batch and keep the assembled cookies chilled until baking.
Variations
- Raspberry Cheesecake Cookies: Replace the strawberry jam with similarly thick raspberry jam.
- Cherry Cheesecake Cookies: Replace the strawberry jam with similarly thick cherry jam.