Strawberry Cheesecake Cookies Recipe with Homemade Jam

Strawberry Cheesecake Cookies with Homemade Jam are a dreamy, bakery-style treat that combine soft, creamy cookie dough with pockets of tangy cream cheese and a swirl of rich, fruity strawberry jam. I love the way the sweet-tart jam pairs with the rich cheesecake filling, all tucked inside a soft cookie that melts in every bite. These cookies taste like strawberry cheesecake in handheld form.

Why You’ll Love This Recipe

I find these cookies irresistible because they’re the best of both worlds: indulgent like a slice of cheesecake, but convenient and fun like a cookie. The homemade strawberry jam adds a fresh, vibrant touch that store-bought just can’t match. They’re perfect for gifting, sharing, or keeping all to myself with a cup of tea. Plus, the dough is easy to make and can be prepped ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Homemade Strawberry Jam:

• Fresh strawberries, hulled and chopped
• Granulated sugar
• Lemon juice

For the Cheesecake Filling:

• Cream cheese, softened
• Powdered sugar
• Vanilla extract

For the Cookie Dough:

• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt

Directions

I begin by making the homemade jam. I cook the strawberries, sugar, and lemon juice over medium heat, stirring often, until the mixture thickens and reduces—about 15–20 minutes. I let it cool completely before using.

Next, I make the cheesecake filling by mixing cream cheese, powdered sugar, and vanilla extract until smooth. I scoop out small teaspoons of the mixture onto a parchment-lined tray and freeze them for at least 30 minutes.

For the cookie dough, I cream the butter and sugars until light and fluffy, then add the egg and vanilla. I mix in the flour, baking soda, and salt until just combined.

I chill the dough for about 30 minutes so it’s easier to work with.

To assemble, I scoop out portions of cookie dough and flatten each into a disc. I place a frozen cream cheese ball in the center, then wrap the dough around it to seal.

I place the cookies on a baking sheet, add a small spoonful of cooled jam on top, and swirl it slightly with a toothpick.

I bake at 350°F (175°C) for 12–14 minutes, until the edges are lightly golden and the centers are set.

I let them cool on the tray for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 16–18 cookies.
Prep time: 30 minutes (plus chill time)
Cook time: 12–14 minutes
Total time: About 1 hour and 15 minutes

Variations

Sometimes I mix a few white chocolate chips into the dough for added sweetness.

If I’m short on time, I use good-quality store-bought jam, but I always prefer making my own when I can.

I occasionally swap the strawberry jam for raspberry or blueberry for a fun twist.

For a citrusy touch, I add a little lemon zest to the cookie dough or cream cheese filling.

When I want a crispier cookie, I bake them an extra minute or two for golden edges.

Storage/Reheating

I store these cookies in an airtight container in the fridge for up to 5 days because of the cream cheese filling. They’re best at room temperature, so I let them sit out for a few minutes before eating.

I can also freeze them for up to 2 months. To enjoy, I thaw them overnight in the fridge and let them come to room temperature before serving.

FAQs

Can I use frozen strawberries for the jam?

Yes, I can use frozen strawberries. I don’t need to thaw them first—just cook them a little longer to reduce the extra liquid.

Do I need to freeze the cheesecake filling?

Freezing helps keep the filling intact while the cookies bake. It makes assembly easier and prevents leaking, so I definitely recommend it.

Can I make the dough ahead of time?

Absolutely. I often chill the dough overnight or even freeze scooped portions to bake fresh cookies later.

How do I know when the cookies are done?

I look for lightly golden edges and a slightly soft center. They continue to set as they cool, so I avoid overbaking.

Can I double the recipe?

Yes, this recipe doubles well. I usually freeze half the batch for later—it’s always nice to have cheesecake cookies ready to go.

Conclusion

Strawberry Cheesecake Cookies with Homemade Jam are one of my favorite ways to enjoy classic dessert flavors in cookie form. With their gooey centers, fruity swirls, and creamy bites, they feel special every time I bake them. Whether I’m bringing them to a gathering or keeping them all to myself, these cookies always hit the sweet spot.

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