Can I use sourdough discard that has been in the fridge for a few days?

Absolutely! As long as your discard smells pleasantly sour and not off or moldy, it’s perfect for this recipe. The tang adds depth and moistness to the cookies.

What if I don’t have graham crackers—what should I use?

If you’re out of graham crackers, digestive biscuits or plain vanilla wafers work well. Just blitz them into fine crumbs. This layer really brings the ‘cheesecake’ taste, so don’t skip it!

My dough is very sticky. What can I do?

If your dough gets sticky as you work, pop it—and your hands—back in the fridge for 10 minutes. Cold dough is much easier to handle, especially with juicy fruit in the mix.

Can the cheesecake filling be flavored?

Definitely! Swirl in a spoonful of lemon zest or a drop of almond extract for a twist. Just don’t add extra liquid, or the filling will get too soft to shape.

Sourdough Strawberry Cheesecake Cookies Recipe

Name: Sourdough Strawberry Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 226 grams (1 cup) cream cheese, softened; 80 grams (2/3 cup) powdered sugar; 227 grams (1 cup) unsalted butter, room temperature; 220 grams (1 cup) brown sugar; 150 grams (3/4 cup) granulated sugar; 1 large egg (50 grams); 75 grams (1/3 cup) sourdough discard; 13 grams (1 tablespoon) vanilla extract; 5 grams (1 teaspoon) baking soda; 3 grams (1/2 teaspoon) salt; 350 grams (2½ cups) all-purpose flour; 105 grams (1 cup) graham cracker crumbs; 165 grams (3/4 cup) fresh strawberries, diced

Picture this: a buttery cookie with golden edges, tiny pockets of vibrant strawberries, a creamy cheesecake center, and the intriguing tang of sourdough. That’s exactly what you get with these unbelievably scrumptious Sourdough Strawberry Cheesecake Cookies! Not only are these cookies swoon-worthy, but they’re also surprisingly simple and quick—perfect for busy evenings or last-minute dessert cravings. If you love the magic that happens when cheesecake, strawberries, and cookies collide, this recipe will steal your heart.

Why You’ll Love This Recipe

Easy & Quick: These cookies come together quickly—even with their “wow-factor” filling. While the dough chills, you’re free to prep the rest of your dinner or catch up on your favorite show.
The Best of Three Worlds: Creamy cheesecake, juicy strawberries, and soft, chewy cookies? It’s a combination that truly can’t be beaten.
Uses Sourdough Discard: Don’t toss that sourdough discard! This is a delicious way to reduce waste while adding delicious subtle tang and chew to your cookies.
Show-Stopping Results: Each bite reveals a creamy pocket of cheesecake and bursts of summer strawberry. They taste like bakery treats, with a homemade charm.
Perfect for Sharing: Large, decadent, and loaded with flavor, these are great for potlucks, birthdays, or any occasion where you want to impress—without the fuss.

Ingredients You’ll Need

Cream Cheese: The cheesecake star; brings irresistibly creamy texture to the filling. Soften it fully before mixing for the smoothest result.
Powdered Sugar: Adds sweetness and silky texture to the cheesecake center.
Butter: The backbone of any good cookie! Use unsalted, room temperature for ideal mixing and flavor.
Brown & Granulated Sugar: Brown sugar brings rich warmth, while granulated sugar keeps things perfectly sweet and chewy.
Egg: Binds the dough and helps create that beautiful tender structure.
Sourdough Discard: Don’t skip this! It gives the cookies a touch of tang and enhances chewiness, making them delightfully unique.
Vanilla Extract: Pure vanilla extract delivers aromatic depth—real vanilla makes a difference here.
All-Purpose Flour: Your cookie’s structure; don’t overmix for the softest crumb.
Graham Cracker Crumbs: The secret to a cookies-and-cheesecake flavor; adds subtle crunch and a nostalgic note.
Baking Soda & Salt: Essential for rise and balance—don’t leave them out.
Fresh Strawberries: They turn these cookies into mini strawberry cheesecakes. Go fresh! Frozen berries will make your dough too wet.

Tip: Feel free to adjust the vanilla or sugars to your taste!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

These cookies invite creativity! Here are some twists to make them your own:

Berry Swap: Try blueberries, raspberries, or even chopped cherries in place of strawberries.
Lemon Kick: Add lemon zest to the cookie dough or cheesecake mixture for a zingy dimension.
Chocolate Drizzle: Top cooled cookies with white or dark chocolate.
Gluten-Free: Substitute your favorite 1:1 gluten-free all-purpose flour blend.
Mini Version: Make smaller cookies (and more of them!) by using a teaspoon-sized scoop for the cheesecake and halving the dough balls.

How to Make Sourdough Strawberry Cheesecake Cookies

Step 1: Make the Cheesecake Filling

Start by blending softened cream cheese and powdered sugar until the mixture is completely smooth. Scoop out 1-tablespoon portions and shape into balls. Place these onto a parchment-lined baking sheet and freeze them—this makes stuffing your cookies much less messy later!

Step 2: Prepare the Cookie Dough

In your mixer, whip together butter, brown sugar, and granulated sugar until fluffy. Add your egg, sourdough discard, and vanilla extract, mixing until smooth.

Tip: Make sure your butter is truly room temperature; cold butter makes mixing tough, but melted butter can make the dough greasy.

Add flour, graham cracker crumbs, baking soda, and salt to the wet mixture. Mix until just combined and no dry streaks remain. Gently fold in the diced fresh strawberries.

Step 3: Chill the Dough

Using a two-tablespoon scoop, portion out 34 cookie dough balls and place them on a parchment-lined baking sheet. Cover them, and chill in the refrigerator for at least 30 minutes. This step helps the dough firm up, makes assembly easier, and prevents spreading in the oven.

Step 4: Assemble the Cookies

Preheat your oven to 350℉. Flatten each dough ball gently. Remove a cheesecake ball from the freezer, place it in the center of a flattened cookie dough ball, then sandwich with a second piece of dough. Seal the edges carefully and roll just enough to form a ball again.

Step 5: Bake

Arrange up to 6 cookies per parchment-lined sheet (they’re large and spread). Bake for 15–17 minutes, until edges are golden and the tops look just set without too much shine.

Let them rest for a few minutes on the tray, then transfer to a wire rack to cool.

Note: These cookies are best with a slightly underbaked center for the classic chewy, creamy effect!

Pro Tips for Making the Recipe

Stay Cool: Work quickly with the dough and filling—warm dough gets sticky and hard to manage.
Don’t Overmix: Once you add the flour, mixing just until combined keeps the cookies tender.
Fresh Only: Use only fresh strawberries for the best texture and flavor. Frozen berries release too much water.
Seal Well: Take care sealing the cookie edges so the cheesecake doesn’t leak out during baking.
Bake in Batches: Give these big cookies room to breathe on the tray for the best shape and even baking.

How to Serve

These cookies are a showstopper straight from the fridge—you get a chewy cookie, cold creamy filling, and juicy fruit in every bite. If you prefer them softer, leave them at room temperature for about 20 minutes. Pair with a glass of cold milk, a mug of coffee, or even a scoop of vanilla ice cream for dessert perfection.

For a picnic or brunch, slice each cookie in half to showcase the beautiful cheesecake swirl—they look especially tempting on a colorful platter!

Make Ahead and Storage

Storing Leftovers

These cookies keep best in an airtight container in the refrigerator for up to 5 days. They’re delicious cold, with their flavors even more pronounced.

Freezing

Both unbaked (stuffed and shaped, ready to bake) or baked cookies freeze beautifully. For unbaked, freeze on a sheet, then transfer to a freezer bag. Bake straight from frozen, adding a few minutes to baking time. For baked, thaw at room temp or overnight in the fridge.

Reheating

Room temp is ideal for a creamy bite, but if you must, a quick zap in the microwave (just a few seconds) softens them up for a just-baked feel.

Tip: Never store these at room temperature for more than a few hours because of the rich filling and fresh fruit.

FAQs

Can I use sourdough discard that has been in the fridge for a few days?

Absolutely! As long as your discard smells pleasantly sour and not off or moldy, it’s perfect for this recipe. The tang adds depth and moistness to the cookies.
What if I don’t have graham crackers—what should I use?

If you’re out of graham crackers, digestive biscuits or plain vanilla wafers work well. Just blitz them into fine crumbs. This layer really brings the ‘cheesecake’ taste, so don’t skip it!
My dough is very sticky. What can I do?

If your dough gets sticky as you work, pop it—and your hands—back in the fridge for 10 minutes. Cold dough is much easier to handle, especially with juicy fruit in the mix.
Can the cheesecake filling be flavored?

Definitely! Swirl in a spoonful of lemon zest or a drop of almond extract for a twist. Just don’t add extra liquid, or the filling will get too soft to shape.

Final Thoughts

Sourdough Strawberry Cheesecake Cookies blend the comfort of homemade baking with the excitement of a bakery-worthy treat. They’re wonderfully easy, look gorgeous, and taste like a secret family recipe—whether you’re a seasoned baker or just starting out. Don’t be shy: try them, play with the flavors, and enjoy sharing these sweet, creamy, strawberry-studded cookies with everyone you love. You might just find they never last long enough to make it to the next day!