Sourdough Strawberry Cheesecake Cookies
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I didn’t think anything could get better than strawberry cheesecake until I made these big, bakery-style Sourdough Strawberry Cheesecake Cookies. These cookies are made with a graham cracker cookie base that’s infused with bits of fresh strawberry and stuffed with a gooey cream cheese filling. They are soft, chewy, and so delicious! Dare I say, these are even better than the gourmet cookies you can get at Crumbl.

This cookie is everything you love about sourdough cookies and strawberry cheesecake in one bite! It’s based off my viral Sourdough Chocolate Chip Cookie recipe, but the chocolate chips are replaced with fresh strawberries and some of the flour is swapped out for graham cracker crumbs.
Plus, add in the cream cheese filling and you have all the signature flavors you love about strawberry cheesecake in one delicious cookie. And if you love strawberry desserts you need to try my Sourdough Strawberry Shortcake.

Why you will love these cookies
- Big, bakery-style cookies that are sure to impress!
- Packed full of fresh strawberries that add a delicious, sweet flavor and make them the perfect spring or summer dessert.
- Stuffed with a cream cheese filling which makes them gooey and creamy.
- The batter is made with sourdough discard to help keep the cookies moist and give a slightly tangy flavor.
- Graham crackers are incorporated into the dough giving the cookies a distinct and rich flavor.

Tools to make strawberry cheesecake cookies
Kitchen Aid Stand Mixer – A stand mixer makes creating the dough super easy, but you can also use hand mixer and a mixing bowl.
Two Tablespoon Cookie Scoop – Having a scoop makes it really easy to make your dough balls.
Measuring Cups and Spoons – You can measure the ingredients with measuring cups and spoons, or the weight of the ingredients is included in the recipe so you can also use a kitchen scale.
Baking Sheet – To bake the cookies and also used to freeze the cream cheese center.
Reusable Baking Mats– You can also use parchment paper, but I love using reusable mats for baking.
Cooling Rack – After baking the cookies it is best to move them to a cooling rack to prevent the bottoms from over baking.
Ingredients for Sourdough Strawberry Cheesecake Cookies![]()
Cookie ingredients:
- Butter – I use unsalted butter to control the amount of salt. If you use salted butter you can cut back on the amount of additional salt added. Use room temperature butter or you can add it to the microwave for a few seconds to soften (but don’t melt it).
- Sugars– A mixture of brown sugar and white granulated sugar is added to make a soft and chewy cookie.
- Egg – One large egg helps binds the cookies.
- Sourdough Discard – You can use sourdough discard straight from the fridge, no need to have it come to room temperature. You can also use an active sourdough starter if that’s what you have on hand!
- Vanilla extract – The extract enhances the flavor of the cookies.
- Baking soda – Used to leaven the cookies.
- Salt – Any type works!
- Flour– For this recipe use all-purpose flour, I prefer unbleached.
- Graham cracker crumbs- You can either buy graham cracker crumbs or break up graham crackers into crumbs.
- Strawberries – I recommend using fresh strawberries for best results. Frozen strawberries will add too much extra moisture.
Cheesecake Filling Ingredients:
- Cream cheese – Softening the cream cheese will make it easier to mix together and work with.
- Powdered sugar – This is added to sweeten the filling.

How to make Sourdough Strawberry Cheesecake Cookies
Make the cream cheese filling by beating together the softened cream cheese and powdered sugar together until smooth with a mixer.
Scoop the mixture into 17 one-tablespoon-sized balls and place them on a parchment-lined baking sheet. Place them in the freezer until you are ready to use them.

If you already have graham cracker crumbs, you can skip this step. Otherwise, pulse graham crackers in a food processor until finely ground. Or simply place the crackers in a ziplock bag and crush them with a rolling pin until you achieve a fine consistency. Set aside 1 cup for the cookie dough.
To the bowl of your stand mixer or a large bowl, add room temperature butter, brown sugar and granulated sugar. Using the paddle attachment or beaters, beat until light and fluffy.
Add the egg, sourdough discard, and vanilla and beat until combined.

Next add in the flour, graham cracker crumbs, salt, and baking soda and mix until just incorporated.

Dice fresh strawberries and fold them into the cookie dough.

Using a 2 Tablespoon cookie scoop, scoop out 34 cookie dough balls onto a parchment-lined baking sheet. Cover and place them in the fridge for at least 30 minutes.
Preheat the oven to 350℉. Using the back of the cookie scoop or a spoon, flatten the dough balls.
Remove the cream cheese balls from the freezer. Take one of the cream cheese balls and add it to the middle of one flattened cookie dough ball. Take a second cookie dough ball and place it on top. Seal the edges of the cookie together and lightly roll in a ball.

Place 6 cookies on a parchment-lined baking sheet and bake for 15-17 minutes until the cookies begin to lightly brown around the edges and the top of the cookie has lost its sheen.

Let cool for a few minutes and then place the cookies on a cooling rack.

Storage for Sourdough Strawberry Cheesecake Cookies
After the cookies have cooled, store them in an airtight container in the fridge for 4-5 days. The cookies need to be refrigerated because of the cream cheese filling. I prefer to eat these cookies cold but if you would rather they be room temperature simply place them on the counter 20-30 minutes before eating.
Can this recipe be long fermented?
Yes! To long ferment, make the dough and instead of leaving it in the fridge for 30 minutes, you can leave it to long ferment for 24-48 hours. The cream cheese filling can be made the day of or in advance and left in the freezer. Cold dough can take longer to bake so keep an eye on it as you may need to bake for an addition 2-3 minutes.

More Sourdough Cookie Recipes:

Sourdough Strawberry Cheesecake Cookies
Ingredients
Cheesecake Filling:
- 226 grams cream cheese softened, 1 cup
- 80 grams powdered sugar ⅔ cup
Cookies:
- 227 grams butter unsalted, 1 cup
- 220 grams brown sugar 1 cup
- 150 grams granulated sugar ¾ cup
- 1 large egg 50 grams
- 75 grams sourdough discard ⅓ cup
- 13 grams vanilla extract 1 Tablespoon
- 5 grams baking soda 1 teaspoon
- 3 grams salt ½ teaspoon
- 350 grams all-purpose flour 2½ cups
- 105 grams graham cracker crumbs 1 cup
- 165 grams fresh strawberries diced, ¾ cup
Instructions
- Make the cream cheese filling by beating together the softened cream cheese and powdered sugar together until smooth with a mixer. 226 grams cream cheese, 80 grams powdered sugar
- Scoop the mixture into 17 one-tablespoon-sized balls and place them on a parchment-lined baking sheet. Place them in the freezer until you are ready to use them.
- If you already have graham cracker crumbs, you can skip this step. Otherwise, pulse graham crackers in a food processor until finely ground. Or simply place the crackers in a ziplock bag and crush them with a rolling pin until you achieve a fine consistency. Set aside 1 cup for the cookie dough.
- To the bowl of your stand mixer or a large bowl, add room temperature butter, brown sugar and granulated sugar. Using the paddle attachment or beaters, beat until light and fluffy. 227 grams butter, 220 grams brown sugar, 150 grams granulated sugar
- Add the egg, sourdough discard, and vanilla and beat until combined. 1 large egg, 75 grams sourdough discard, 13 grams vanilla extract
- Next add in the flour, graham cracker crumbs, salt, and baking soda and mix until just incorporated. 350 grams all-purpose flour, 105 grams graham cracker crumbs, 3 grams salt, 5 grams baking soda
- Fold in the diced fresh strawberries.165 grams fresh strawberries
- Using a 2 Tablespoon cookie scoop, scoop out 34 cookie dough balls onto a parchment-lined baking sheet. Cover and place them in the fridge for at least 30 minutes.
- Preheat the oven to 350℉. Using the back of the cookie scoop or a spoon, flatten the dough balls.
- Remove the cream cheese balls from the freezer. Take one of the cream cheese balls and add it to the middle of one flattened cookie dough ball. Take a second cookie dough ball and place it on top. Seal the edges of the cookie together and lightly roll in a ball.
- Place 6 cookies on a parchment-lined baking sheet and bake for 15-17 minutes until the cookies begin to lightly brown around the edges and the top of the cookie has lost its sheen.
- Let cool for a few minutes and then place the cookies on a cooling rack.
Notes
- Work quickly when making the stuffed cookie dough balls. These can get messy but using frozen cream cheese filling and cold dough can help.
- I don’t recommend using frozen strawberries. They have a lot more moisture which will impact the cookies.
- Store these cookies in an airtight container in the fridge. I prefer to eat these cold but to eat them at room temperature set them out on the counter 20 minutes prior.
Could these be long fermented?
Yes just leave the dough in the fridge 24-48 hours