Strawberry White Chocolate Cheesecake Cookies

Soft white chocolate cookies swirled with bright lemon strawberry jam, finished with tangy cream cheese frosting and graham cracker crumbs for a cheesecake-inspired cookie.

Strawberry White Chocolate Cheesecake Cookies

Yield: 16 cookies

Ingredients

(Strawberry jam)

14 oz (396 g) fresh strawberries, hulled and sliced

1/4 cup (50 g) granulated sugar

1 tsp lemon zest

1 tbsp fresh lemon juice

(For the cookies)

1 cup (200 g) granulated sugar

1 cup (227 g) unsalted butter, softened

1 egg, room temperature

1 1/2 tsps vanilla

2 3/4 cups (344 g) All-purpose flour, spooned and leveled

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

6 oz (170 g) white chocolate, chopped

(Cream cheese frosting)

8 oz (226 g) cream cheese, softened

1/2 cup (113 g) unsalted butter, softened

2 cups (240 g) powdered sugar

1 tbsp fresh lemon juice

1/2 tsp lemon zest

1 tsp vanilla

Pinch of salt

(For topping)

1 cup graham cracker crumbs

Fresh or dried strawberry slices

Directions

1. Make the strawberry jam. Add the strawberries, sugar, lemon zest, and lemon juice to a medium pot over medium heat. Cook for 40 to 45 minutes, stirring very often and mashing the berries halfway through. Lower the heat as it thickens so it does not stick. Cook until thick and reduced to about 1/2 cup. Transfer to a bowl, cover, and chill for 2 hours.

2. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt set aside. In a large bowl, beat the butter and sugar on high speed for about 2 minutes until light and fluffy. Add the egg and vanilla and mix until pale and fluffy, about 2 minutes. Add the dry ingredients and mix just until combined. The dough will be crumbly. Use your hands to really get everything to stick together.

3. Fold in the white chocolate and jam. Do not overmix. Scoop about 16 large cookie balls on two parchment lined baking sheets. Place 2 inches apart and reforge cookies sheets for 30 minutes. Bake 12-15 minutes.

4. Shape with a round cookie cutter right out of the oven for a perfect circle. Cool on the pan for 15 minutes.

5. Make the lemon cream cheese frosting.
   In a large bowl, beat the cream cheese and butter until smooth. Add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Mix until light and fluffy.

6. Frost each cooled cookie with a generous swirl of frosting. Sprinkle graham cracker crumbs over the top and finish with a fresh or dried strawberry slice.

Styling Notes

Keep the frosting soft and slightly rustic so it mimics cheesecake filling. Let some jam peek through the cookies for contrast.

Get Creative

Add crushed freeze-dried strawberries to the graham crumbs for color and flavor.

Turn them into sandwich cookies with frosting in the center.

Chill slightly before serving for a more cheesecake-like texture.