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strawberry cheesecake cookies stacked
5 from 5 votes
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Strawberry Cheesecake Cookies

These strawberry cheesecake cookies are a foolproof sugar cookie recipe with freeze dried strawberries and cream cheese german buttercream. 
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings8 sandwich cookies
Coursecookies
CuisineAmerican
AuthorSloane

Ingredients

For the strawberry sugar cookies:

  • 270 g (2 ¼ cups) all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 170 g (¾ cups) unsalted butter, room temp
  • 200 g (1 cup) granulated sugar
  • 1 egg, room temp
  • 1 teaspoon vanilla paste or extract
  • 8 g ( cup) freeze dried strawberries, finely chopped

For the cheesecake filling:

  • 170 g (¾ cup) whole milk
  • 2 egg yolks
  • 100 g (½ cup) granulated sugar
  • 12 g (1 tbsp + 1 tsp) cornstarch
  • 170 g (¾ cup) unsalted butter, room temp
  • 85 g (3 oz) cream cheese, room temp
  • ½ teaspoon vanilla
  • ¼ teaspoon salt

Instructions

For the strawberry sugar cookies:

  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a bowl of a stand mixer with a paddle attachment, beat the butter and sugar for 1-2 minutes.
  • Next, beat in the egg and vanilla.
  • Scrape down the bowl and add in the dry ingredients. Mix until mostly combined.
  • Gently fold in the freeze dried strawberries until just combined. Do not over mix!
  • Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least one hour or up to overnight.
  • When ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line a couple baking sheets with parchment paper.
  • On a lightly floured surface (or between two floured pieces of parchment paper), roll out ⅓ of the cookie dough to about ¼" thick. Keep the rest of the cookie dough in the fridge.
  • Cut out as many cookies as you can with a 3" cookie cutter.
  • Shape the remaining cookie dough into a disk and refrigerate for a few minutes if has become too warm.
  • Re-roll and continue cutting out until all dough is used up.
  • Place cutout cookie dough on the prepared baking sheets about an inch apart and freeze for at least 15 minutes.
  • Bake the cookies for about 12 minutes until barely golden around the edges.
  • Allow to cool completely before assembling with cheesecake filling.

For the cheesecake filling:

  • Start with the pastry cream – heat the milk in a saucepan, and bring to a simmer or about 200 degrees F.
  • Whisk the egg yolks, sugar, and cornstarch together for 2-3 minutes until light in color.
  • Once the milk is simmering, slowly pour half into the egg-sugar mixture, whisking at the same time to temper the eggs.
  • Pour everything back into the saucepan and heat over medium heat, whisking constantly. After a couple minutes, a layer of bubbles will form over the top and it will begin to thicken.
  • Once the bubbles disappear, continue whisking for one more minute, then remove from heat.
  • Transfer to a bowl and cover with plastic wrap, pressing it directly up against the pastry cream to prevent a skin from forming. Chill for at least two hours or overnight. Alternatively, you could place the bowl of pastry cream over a water bath and whisk constantly until it cools down to 70 degrees F – you can immediately turn it into buttercream at this point.
  • If the pastry cream was chilled overnight, mix the pastry cream for about 10 minutes on low speed until it warms up to about 70 degrees.
  • Add the butter, a few cubes at a time, and beat on medium speed. If it looks curdled at all, continue beating on low speed until smooth.
  • Add the cream cheese, vanilla paste, and salt, and beat until fully incorporated.
  • Continue beating on low speed for several minutes until smooth.

For assembly:

  • Transfer filling to a piping bag with a large star piping tip (I used Ateco 868).
  • Pipe the filling onto the bottom cookie and gently press the paired cookie on top.
  • Place the assembled cookies in the fridge for a few minutes so the filling can thicken up. 
  • Top with more freeze dried strawberries and enjoy!

Notes

  • Store these cookies in the fridge for about 3-5 days or freeze for up to 3 months.

Nutrition Facts

Serving: 1sandwich cookie | Calories: 657kcal | Carbohydrates: 68g | Protein: 7g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 216mg | Potassium: 119mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1334IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 2mg
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