Sourdough Strawberry Cheesecake Cookies Recipe

If there’s one dessert that feels like a warm hug and sheer decadence wrapped into one, it’s these Sourdough Strawberry Cheesecake Cookies. Picture this: golden, tender cookies made with a hint of tangy sourdough discard, stuffed with a luscious cream cheese filling, and dotted with juicy fresh strawberries. These cookies are a delightful fusion of dessert favorites—cheesecake meets classic cookies—with a flavor and texture experience you’ll fall in love with. Bonus? They’re surprisingly easy to whip up, even on a busy day of baking!

Why You’ll Love This Recipe

• Unbelievable Texture: These cookies are soft, slightly chewy, with the perfect creamy center from the cheesecake filling. Every bite bursts with lusciousness!
• Flavor-Packed: The graham cracker crumbs provide a nostalgic nod to cheesecake crust, while the strawberries add sweet, fruity juiciness. Tang from the sourdough discard ties everything together beautifully.
• Unique and Fun: These are no ordinary cookies—each one is like a mini dessert adventure, sure to impress friends, family, or just yourself (no judgment here)!
• Fridge-Friendly: Enjoy them chilled or at room temperature; they’re heavenly either way.

this Recipe

Ingredients You’ll Need

Let’s break down the ingredients you’ll need for these Sourdough Strawberry Cheesecake Cookies and why every one of them shines in this recipe:

For the Cheesecake Filling

• Cream cheese: The star of the filling. Make sure it’s softened so it blends to a dreamy, smooth consistency.
• Powdered sugar: Sweetens the creaminess without making it gritty.

For the Cookies

• Butter: Unsalted is best so you can control the salt levels. Make sure it’s room temperature for mixing ease.
• Brown sugar and granulated sugar: The brown sugar adds depth and chewiness, while the granulated sugar brings just the right sweetness.
• Egg: Provides structure and keeps the cookies soft.
• Sourdough discard: The wildcard ingredient! Adds a subtle tang that enhances the complexity of flavors.
• Vanilla extract: For that cozy, classic aroma and depth in the dough.
• All-purpose flour: The backbone of the dough—no special flours here, just pantry basics!
• Graham cracker crumbs: Adds that nostalgic cheesecake crust flavor. Pro tip: crush them finely for even mixing!
• Fresh strawberries: Dice them small to ensure they distribute evenly throughout the cookies. Trust me, fresh is key—frozen strawberries are too watery!
• Baking soda: Helps these cookies rise and puff beautifully.
• Salt: Brings out all the flavors.

Variations

Love the recipe but want to mix things up? Try these fun twists:

• Berry Swap: Can’t find strawberries? Dice raspberries or blueberries for a fruity swap!
• Chocolate Lovers: Toss in some white or dark chocolate chips alongside the strawberries. Unreal.
• Citrus Zing: Add a bit of lemon or orange zest to the cheesecake filling to elevate its flavor.
• Gluten-Free: Use a gluten-free all-purpose flour blend and ensure your graham crackers are also gluten-free.

How to Make Sourdough Strawberry Cheesecake Cookies

Step 1: Make the Cheesecake Filling

• Beat softened cream cheese and powdered sugar until silky smooth.
• Scoop tablespoon-sized balls of the mixture onto a parchment-lined baking sheet. Freeze these to make stuffing the cookies easier.

Step 2: Prepare the Graham Cracker Crumbs

• If you have crumbs ready, skip this step. If not, pulse graham crackers in a food processor or crush them by hand until finely ground.

Step 3: Make the Dough

• Beat butter, brown sugar, and granulated sugar in a bowl until light and fluffy.
• Add the egg, sourdough discard, and vanilla extract. Mix until combined.
• Stir in flour, graham cracker crumbs, baking soda, and salt until just mixed. Fold in diced strawberries gently to prevent breaking them down.

Step 4: Chill the Dough

• Scoop 34 dough balls with a cookie scoop and place on a lined baking sheet. Chill them for at least 30 minutes in the fridge.

Step 5: Assemble Cookies

• Preheat oven to 350°F. Flatten a dough ball, add a frozen cream cheese ball in the center, and top with another flattened dough ball. Seal and gently roll into a ball. Repeat for all cookies.

Step 6: Bake

• Place cookies on parchment-lined baking sheets, spaced apart. Bake for 15–17 minutes, until edges are golden and tops look set.

Step 7: Cool

• Let cookies cool for a few minutes before transferring to a cooling rack. Sinking your teeth into one while it’s warm? Highly encouraged.

Pro Tips for Making the Recipe

• Chill is Key: Both the dough and cheesecake filling need to stay cold for easier handling and perfect baking results.
• Dice Strawberries Small: Big chunks can make the dough too watery, so chop those berries finely.
• No Overmixing: Once you add the flour, mix until just combined. Overmixing can make cookies tougher.
• Work Fast: When stuffing the dough with the cream cheese filling, work quickly to avoid stickiness.

How to Serve

These cookies are a showstopper all on their own, but here’s how you can elevate the experience:

• Straight from the Fridge: These taste incredible chilled, just like cheesecake!
• Room Temperature Treat: Set them out 20 minutes before serving for a softer bite.
• Dessert Platter: Pair with fresh strawberries, whipped cream, or even a drizzle of chocolate sauce for a next-level presentation.
• Coffee’s Best Friend: Trust me, a hot mug of coffee or tea alongside one of these cookies is pure bliss.

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container in the fridge for up to 4–5 days. They’re irresistible cold!

Freezing

Unbaked cookies (filled and assembled) can be frozen for up to 1 month. Bake straight from frozen and add 1–2 extra minutes to the baking time.

Reheating

Bake at 350°F for a minute or two to refresh, or just leave out to come to room temperature.

FAQs

1. Can I use frozen strawberries?
Unfortunately, no. Frozen strawberries have too much moisture, which can water down the dough and ruin the texture of the cookies. Stick to fresh ones for the best results.

2. How do I prevent the cream cheese filling from leaking?
Make sure the filling is frozen solid when stuffing the cookies, and tightly seal the edges of the dough before rolling into balls.

3. Can I use sourdough discard that’s over a week old?
Yes! Older discard works well here as you’re relying on the flavor, not its rising power. Just ensure it smells tangy and not overly funky.

4. Can I make these cookies smaller?
Definitely! Just adjust the size of the cream cheese filling and cookie dough scoops. Shorten the baking time by a couple of minutes, and keep an eye on them.

Final Thoughts

These Sourdough Strawberry Cheesecake Cookies are the ultimate indulgence for anyone who loves the creamy tang of cheesecake and the comforting sweetness of cookies. They’re surprisingly simple to make, wildly versatile, and absolutely packed with flavor and texture. Whether you’re baking them for a special occasion or just because, these stuffed cookies are about to become a household favorite. So grab your sourdough discard, dice those fresh strawberries, and let’s get baking!

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