Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies are a delicious combination of a soft sugar cookie base, a generous layer of smooth cream cheese frosting, a sprinkle of graham cracker crumbs, and a homemade strawberry compote. This guide will walk you through the process of making these irresistible cookies, with tips and tricks for each step.

How To Make Strawberry Cheesecake Cookies

Step 1: Make the Sugar Cookies

1. Preheat the oven to 350°F and line two cookie sheets with parchment paper.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate, large bowl, use an electric mixer to cream together the butter and sugar for about 2 minutes.
4. Scrape down the sides of the bowl, then add in the eggs and vanilla. Mix to combine.
5. Pour the dry ingredients into the wet mixture and mix until a soft dough forms. The dough will be sticky.
6. Scoop the dough into 1/4 cup-sized pieces, roll into balls, and place on the cookie sheet 2″ apart. Flatten each cookie with your palm.
7. Bake the cookies for 10-12 minutes, until lightly golden on the bottoms. Let cool.

How To Make Strawberry Compote

Strawberry compote is a simple and flavorful topping that adds a burst of freshness to these cookies.

1. Combine all ingredients (strawberries, sugar, water, lemon juice, lemon zest, and cornstarch) in a medium-sized pan.
2. Bring to a bubble over medium heat, stirring frequently with a silicone spatula.
3. Cook for about 10 minutes, until the mixture thickens.
4. Transfer to a heat-proof bowl, cover tightly, and refrigerate until cool.

Tips For Making Strawberry Compote

Use fresh, ripe strawberries for the best flavor. Stir frequently to prevent the compote from burning. Adjust the sugar based on the sweetness of your strawberries.

How To Make Cream Cheese Frosting

A smooth cream cheese frosting is essential for these cookies.

1. In a stand mixer fitted with the paddle attachment, or using an electric mixer, cream together the butter and cream cheese until smooth.
2. Scrape down the sides of the bowl to ensure there are no lumps.
3. Add vanilla extract and mix well.
4. Gradually add confectioner’s sugar, mixing until smooth. Add salt.
5. Continue to mix until the frosting is creamy and smooth. Set aside at room temperature.

Why Do Room Temperature Ingredients Matter In Baking?

Using room temperature ingredients ensures that they mix together more easily and evenly, resulting in a smoother batter and frosting. Cold ingredients can cause the mixture to be lumpy and uneven.

Flavor Variations

Lemon Cheesecake Cookies: Add lemon zest to the cookie dough and use lemon curd instead of strawberry compote.Blueberry Cheesecake Cookies: Substitute blueberry compote for the strawberry compote.Chocolate Cheesecake Cookies: Add cocoa powder to the cookie dough and use a chocolate ganache instead of fruit compote.

How To Store Strawberry Cheesecake Cookies

To keep your strawberry cheesecake cookies fresh and delicious, follow these storage tips:

1. Refrigerate: Store the assembled cookies in an airtight container in the refrigerator. The cream cheese frosting and strawberry compote require refrigeration to stay fresh. They will keep for up to 3-4 days.
2. Separate Layers: If stacking the cookies in a container, place a piece of parchment paper between layers to prevent sticking.
3. Freeze: If you need to store the cookies for a longer period, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.
4. Before Frosting: For longer storage, you can keep the unfrosted cookies at room temperature in an airtight container for up to 5 days. Assemble the cookies with frosting and compote just before serving.

More Recipes Like Strawberry Cheesecake Cookies

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Strawberry Sugar Cookies

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Copycat Philadelphia Strawberry Cheesecake Bars

Strawberry Shortcake Muffins

Chocolate Strawberry Sheet Cake

Strawberry Sponge Cake

Strawberry Cheesecake Cookies

Recipe by Maddison Koutrouba – thesqueakymixer.com

4.5 from 13 votes

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Servings

12

servings

Prep time

15

minutes

Cooking time

12

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

• 3 cups all-purpose flour

• 2 tsp. baking powder

• 1/4 tsp. salt

• 1 cup unsalted butter, softened

• 1 cup sugar

• 2 eggs, room temperature

• 2 tsp. vanilla extract

• Strawberry Compote

• 1 3/4 cups fresh strawberries chopped

• 5 Tbsp. sugar

• 3 Tbsp. water

• 1/2 Tbsp. lemon juice

• 1 tsp. lemon zest

• 2 tsp. cornstarch

• Cream Cheese Frosting

• 1/2 cup unsalted butter, softened

• 8 oz cream cheese, room temperature

• 2 tsp. vanilla extract

• 4 cups confectioner’s sugar

• 1/4 tsp. salt

• Extra

• 3 Tbsp. Graham cracker crumbs

Directions

• Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper. Set aside.
• In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a separate, large bowl, use an electric mixer to cream together the butter and the sugar. About 2 minutes.
• Scrape down the sides of the bowl then add in the eggs and and vanilla. Mix to combine.
• Pour the dry ingredients into the wet mixture and mix until a soft, fully combined dough forms. The dough will be sticky – don’t worry.
• Scoop the dough into about 1/4 cup-sized pieces then roll into a ball. Place the cookies at least 2″ apart onto the cookie sheet then use the palm of your hand to flatten it down nicely. Use the pictures above as guides.
• Bake the cookies for 10-12 minutes. They should be very lightly golden on the bottoms when finished.
• Strawberry Compote
• To make the strawberry compote, combine all of the ingredients in a medium-sized pan and bring to a bubble over medium heat. Use a silicone spatula to mix every few minutes. Cook for 10 minutes then transfer to a heat-proof bowl and cover tightly and place in the fridge to cool down.
• Cream Cheese Frosting
• In the bowl of a stand mixer fit with the paddle attachment or in a large bowl with an electric mixer, cream together the butter and the cream cheese until smooth. Use a silicone spatula to scrape down the sides as you cream this mixture together until there are no lumps. Add in the vanilla.
• Add the confectioner’s sugar in a little at a time until all of it has been added and the mixture starts to come together and become smooth. Add in the salt. Scrape down the sides and bottom of the bowl again to ensure that everything is combined evenly. Cover and set aside at room temperature until the cookies and strawberry compote have cooled.
• Assembling
• Spoon a generous amount of frosting on top of each fully-cooled cookie. Use the back of the spoon to spread and swirl the frosting on top. Sprinkle graham cracker crumbs on top of the cream cheese frosting then spoon the strawberry compote mixture on top of that. Top with another sprinkle of graham cracker crumbs.
• Repeat these steps for each cookie and enjoy!

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