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Strawberry Cheesecake Cookies

These have everything I love about cheesecake and cookies rolled into one!

Here at 12 Tomatoes, we’re huge fans of desserts. Pies, cakes, cookies, you name it, we probably have a dozen different variations of recipes. My personal favorite treats are those that combine desserts. After all, why just have cake when you can have Tiramisu Poke Cake? And why have brownies when you can have Pecan Pie Brownies? In that same vein, I wanted to try out another soon to be classic combo: Strawberry Cheesecake Cookies.

You already know I love all kinds of desserts, but if I had to chose a favorite, I’d pick cheesecake. I love the rich, creamy texture, the graham cracker crust, and how it pretty much goes with everything! Cheesecake is so versatile, and I’ve yet to meet a flavor I haven’t liked. From a decadent Mexican Chocolate Cheesecake to a simplified No-Bake Lemon Cheesecake Bar, there’s really nothing cheesecake can’t do!

Okay, enough about me waxing poetic about one of the greatest desserts of all time. Let’s take a deeper look at what’s going on with these cookies. We start out with a graham cracker cookie base. It sounds odd but stick with me here.

The cookies themselves are a slightly modified sugar cookie recipe. Instead of just using granulated sugar, you’ll also use brown sugar, as well as a cup of graham cracker crumbs. Combine the ingredients and chill the dough for an hour. Pour about 1/2 cup of graham cracker crumbs into a shallow dish. Using a small spoon, scoop the cookie dough and roll in graham cracker crumbs before placing on a cookie sheet.

While the cookies are baking, get started on the cheesecake frosting and berry topping. Using a hand mixer, beat butter and cream cheese until smooth and combined. Then, beat in powdered sugar, vanilla, and lemon zest.

Place frosting in a pastry bag (or a Ziplock baggie with the corner cut off). Pipe the frosting onto the cookies in a circle, leaving a spot in the middle for the preserves. Top with a dollop of preserves and enjoy! Store leftover cookies in the fridge.

Trust me, this is one recipe you won’t want to miss!

Makes 1 dozen cookies

10m prep time

10m cook time

1h inactive

4.9
Rated 4.9 out of 5
Rated by 13 reviewers
Graham cracker cookies:
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 1/3 cup flour
  • 1 cup graham cracker crumbs (about 7-8 full-size crackers)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup graham cracker crumbs (for rolling), about 4 full-size crackers
Frosting and topping:
  • 4 tablespoons unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 3 cups powdered sugar
  • Zest of 1/2 of a small lemon
  • 3/4 cup strawberry preserves (or another preserve of your choice)
Graham cracker cookies:
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
  2. Beat butter, granulated sugar, and brown sugar in a large bowl until smooth and combined. Add in egg and vanilla, stirring to combine.
  3. Beat butter, granulated sugar, and brown sugar in a large bowl until smooth and combined. Add in egg and vanilla, stirring to combine.
  4. In a separate bowl, combine flour, 1 cup graham cracker crumbs, salt, and baking soda.
  5. In a separate bowl, combine flour, 1 cup graham cracker crumbs, salt, and baking soda.
  6. Add dry ingredients to the wet ingredients, and beat until combined. Chill the dough in the refrigerator for one hour.
  7. Add dry ingredients to the wet ingredients, and beat until combined. Chill the dough in the refrigerator for one hour.
  8. Place 1/2 cup graham cracker crumbs in a shallow bowl. Then, using a small spoon or cookie scoop, scoop the cookie dough and roll in graham cracker crumbs.
  9. Place 1/2 cup graham cracker crumbs in a shallow bowl. Then, using a small spoon or cookie scoop, scoop the cookie dough and roll in graham cracker crumbs.
  10. Place the cookie dough balls several inches apart on prepared baking sheets. Bake 8-11 minutes, rotating the pan half way through.
  11. Place the cookie dough balls several inches apart on prepared baking sheets. Bake 8-11 minutes, rotating the pan half way through.
Frosting and assembly:
  1. Using a hand mixer, beat butter and cream cheese until smooth and combined. Then, beat in powdered sugar, one cup at a time, then add vanilla and lemon zest.
  2. Using a hand mixer, beat butter and cream cheese until smooth and combined. Then, beat in powdered sugar, one cup at a time, then add vanilla and lemon zest.
  3. Place frosting in a pastry bag (or a Ziplock baggie with the corner cut off). Pipe the frosting onto the cookies in a circle, leaving a spot in the middle for the preserves.
  4. Place frosting in a pastry bag (or a Ziplock baggie with the corner cut off). Pipe the frosting onto the cookies in a circle, leaving a spot in the middle for the preserves.
  5. Top with a dollop of preserves and enjoy! Store leftover cookies in the fridge.
  6. Top with a dollop of preserves and enjoy! Store leftover cookies in the fridge.

Recipe adapted from Celebrating Sweets.

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