Thick, bakery-style graham cracker cookies stuffed with sweet strawberry preserves and a rich, tangy cream cheese core. Finished with melted white chocolate chunks.
Author:Arif-
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:1 hour 25 minutes (Chilling Time)
Yield:14 Cookies 1x
Category:Dessert / Cookies
Cuisine:American
Ingredients
Scale
Cheesecake Core
4 oz (113 g) full-fat brick cream cheese, softened
2 ½ Tbsp granulated sugar
1 Tbsp sour cream
⅛ tsp pure vanilla extract
½ cup thick strawberry jam or preserves
Graham Cookie Dough
1 cup (226 g) unsalted butter, softened
1 cup (200 g) light brown sugar, firmly packed
½ cup (100 g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
3 ⅓ cups (410 g) all-purpose flour
1 cup (112 g) graham cracker crumbs, finely ground
2 Tbsp (18 g) cornstarch
2 tsp baking powder
¼ tsp baking soda
½ tsp fine salt
3 oz (85 g) white chocolate bar, roughly chopped (optional)
Instructions
Freeze filling: Beat cream cheese and sugar until smooth. Stir in sour cream and vanilla. Spoon 2-teaspoon-sized mounds onto a wax-paper-lined tray. Freeze for 20 minutes until solid.
Cream butter & sugars: In a stand mixer, beat butter, brown sugar, and granulated sugar on medium-high for 2–3 minutes until light and fluffy.
Add wet ingredients: Beat in eggs one at a time, followed by vanilla, until fully combined.
Mix dry base: In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
Combine & chill: Slowly mix dry ingredients into wet until just combined. Cover bowl and chill dough for 30 minutes in the refrigerator.
Assemble: Preheat oven to 375°F (190°C). Scoop 2 tablespoons of dough, roll into a ball, and create a deep thumbprint well. Add 1 ½ teaspoons jam and one frozen cream cheese dollop. Top with a second 2-tablespoon portion of flattened dough, seal edges thoroughly, and roll smooth.
Top & flash freeze: Press white chocolate pieces into the dough balls. Freeze assembled balls for 10–15 minutes on a lined plate.
Bake: Arrange 2 inches apart on parchment-lined baking sheets. Bake at 375°F (190°C) for 14–15 minutes until edges are set and golden.
Cool: Cool completely on the baking sheet for 30 minutes to allow the cheesecake centers to set.
Notes
Freezer Seal: Keep cream cheese dollops frozen until the moment of assembly to prevent blowouts during baking.
Storage: Store baked, cooled cookies in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze baked cookies for up to 2 months; thaw in the refrigerator overnight before serving.