Do cheesecake-filled cookies need to be refrigerated?

Yes, cheesecake-filled cookies should be refrigerated. The cream cheese in the filling makes them perishable. Refrigeration will help maintain freshness. It also prevents bacterial growth, thus keeping the cookies safe for consumption. Store them in an airtight container for up to one week.

What are the components in Sara Lee strawberry cheesecake?

Sara Lee strawberry cheesecake typically includes a crust made of graham crackers and butter. The cheesecake filling contains cream cheese, sugar, eggs, and vanilla. The topping usually features a layer of strawberry sauce. Naturally made versions aim to use fewer additives. Therefore, they highlight the fresh components instead.

Naturally Strawberry Cheesecake Cookies: Irresistible Idea

Description

Soft, buttery cookies filled with creamy cheesecake and swirled with fresh strawberry jam. These strawberry cheesecake cookies are naturally sweet, tangy, and irresistible!

Ingredients

Cookie Base

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt

Cheesecake Filling

8 oz cream cheese, softened
⅓ cup granulated sugar
1 large egg yolk
½ tsp vanilla extract

Strawberry Swirl

1 cup fresh strawberries, chopped
2 tbsp granulated sugar
1 tbsp lemon juice

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Instructions

Prepare the cookie dough: Cream butter and sugar until fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients until dough forms. Chill for 30 minutes.
Make cheesecake filling: Beat cream cheese until smooth. Add sugar, egg yolk, and vanilla. Mix until creamy.
Cook strawberry swirl: In a small saucepan, combine strawberries, sugar, and lemon juice. Cook for 10 minutes until thickened into jam. Let cool.
Assemble cookies: Preheat oven to 350°F (175°C). Roll dough ¼ inch thick, cut into circles, and place on parchment-lined baking sheet.
Fill and swirl: Spoon a little cheesecake filling in the center of each cookie. Top with strawberry jam and swirl with a toothpick for a marble effect.
Bake: Bake 12–15 minutes, until edges are golden and filling is set. Cool on the baking sheet a few minutes, then transfer to a wire rack.

Notes

Use room temperature butter and cream cheese for the best texture.

Do not overmix dough; it keeps cookies tender.

For variation, try blueberry or raspberry jam.

Store in the fridge up to 1 week, or freeze up to 3 months.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: ~160 kcal
Sugar: 10 g
Sodium: 70 mg
Fat: 9 g
Saturated Fat: 5 g
Saturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 30 mg