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Soft & Chewy Strawberry Cheesecake Cookies with Graham Cracker Crumble Base

A single, textured strawberry cheesecake cookie topped with bright red strawberry jam, sitting on a light surface.
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Make bakery-style strawberry cheesecake cookies that are soft and chewy. This recipe features a buttery cookie base, a creamy cheesecake swirl, and a topping of strawberry jam and graham cracker crumbs for a dessert everyone will ask for.

Ingredients

Scale
  • For the Graham Cracker Base: 1 1/2 cups all-purpose flour
  • 1/2 cup graham cracker crumbs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Cheesecake Swirl: 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • For the Topping: 1/2 cup strawberry jam
  • 1/4 cup graham cracker crumbs
  • Optional: 1 tablespoon melted white chocolate for drizzle

Instructions

  1. Prepare the cookie dough: In a medium bowl, whisk together the flour, graham cracker crumbs, and baking soda. Set aside.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until just combined.
  3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  4. Prepare the cheesecake swirl mixture: In a separate small bowl, beat the softened cream cheese and 1/4 cup sugar until smooth. Beat in the egg yolk and vanilla extract until fully incorporated.
  5. Assemble the cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop about 2 tablespoons of cookie dough and flatten slightly in your palm. Place about 1 teaspoon of the cheesecake mixture in the center of the dough. Fold the edges of the cookie dough up and around the filling to seal it completely. Roll gently into a ball.
  7. Place the dough balls on the prepared baking sheets, leaving 2 inches between them. Flatten each ball slightly with the bottom of a glass.
  8. Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft.
  9. While the cookies are still warm, gently press a small well into the center of each cookie. Spoon about 1/2 teaspoon of strawberry jam into the well.
  10. Sprinkle the tops lightly with the remaining graham cracker crumbs.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, drizzle with melted white chocolate once cool.

Notes

  • For a softer cookie, slightly underbake them. They will firm up as they cool.
  • If you want a more pronounced cheesecake flavor, you can add 1/4 teaspoon of lemon zest to the cheesecake swirl mixture.
  • Chill the cheesecake filling for 15 minutes before assembling to make it easier to handle and seal inside the dough.

Nutrition

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