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Strawberry Cheesecake Cookies Recipe with Homemade Jam

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Strawberry Cheesecake Cookies with Homemade Jam are soft, rich cookies filled with creamy cheesecake centers and topped with swirls of fresh strawberry jam. They combine the flavors of classic cheesecake with the fun and convenience of a cookie.

Ingredients

  • 1 cup fresh strawberries, hulled and chopped
  • 1/4 cup granulated sugar (for jam)
  • 1 tablespoon lemon juice
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar (for dough)
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract (for dough)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Make the jam: In a saucepan, combine strawberries, granulated sugar, and lemon juice. Cook over medium heat for 15–20 minutes until thickened. Let cool completely.
  2. Make the cheesecake filling: Mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions onto parchment and freeze for at least 30 minutes.
  3. Prepare cookie dough: Cream butter and sugars until fluffy. Add egg and vanilla, then mix in flour, baking soda, and salt until just combined. Chill for 30 minutes.
  4. Assemble cookies: Scoop cookie dough and flatten into a disc. Place frozen cream cheese filling in the center and wrap dough around to seal.
  5. Place cookies on a baking sheet. Top each with a small spoonful of cooled jam and swirl with a toothpick.
  6. Bake at 350°F (175°C) for 12–14 minutes until edges are golden and centers are set.
  7. Cool on the tray for a few minutes before transferring to a wire rack.

Notes

  • Add white chocolate chips to the dough for extra sweetness.
  • Use store-bought jam if short on time.
  • Try other jams like raspberry or blueberry for variation.
  • Add lemon zest to dough or filling for a citrus twist.
  • Bake slightly longer for crispier edges.
  • Store in the fridge for up to 5 days due to cream cheese.
  • Freeze for up to 2 months; thaw in fridge before serving.

Nutrition

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