Introduction

These Strawberry Cheesecake Cookies combine the creamy tang of cheesecake with the sweet, fruity taste of homemade strawberry jam. Soft, tender, and filled with bursts of fresh flavor, they make a delightful treat for any occasion.

This image shows six round cookies with a light cream color and pink-red swirl patterns on top, giving a marbled effect. The cookies have a soft and slightly crumbly texture, arranged closely on a white marbled surface. Small white chamomile flowers are placed around the cookies, and fresh strawberries can be seen at the edges of the image, adding a touch of fresh red color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla
12 oz (340 g) fresh strawberries, hulled and finely diced
1/4 cup (50 g) granulated white sugar
2 3/4 cups (344 g) all purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (200 g) granulated white sugar
1 cup (227 g) unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla
1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla. Using an electric mixer on medium-high speed, beat until fluffy and sugar dissolves, about 2 minutes. Scoop 18 portions of 2 teaspoons each onto the baking sheet, flattening slightly into thick discs. Freeze until completely frozen.
Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and 1/4 cup sugar. Cook for about 45 minutes, smashing strawberries halfway through and stirring continuously toward the end to prevent sticking. Reduce until jam thickens to about 1/3 cup. Remove from heat and chill in the refrigerator.
Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat softened butter and 1 cup granulated sugar on high speed with a mixer until fluffy, about 2 minutes.
Add Egg and Vanilla: Add the egg and 2 teaspoons vanilla to the butter mixture. Mix on medium speed until pale and fluffy, about 1–2 minutes.
Incorporate Dry Ingredients: Add the dry mixture to the wet ingredients. Mix on low speed just until combined.
Layer and Fold Jam into Dough: Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom, spoon 1/4 of the chilled jam onto it, top with another 1/4 of dough, and repeat layering jam and dough two more times. Cut dough into quarters with a spatula, folding gently to create pockets of jam without fully mixing.
Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion out 18 dough balls. Flatten each slightly and place one frozen cheesecake disc in the center. Encase the filling completely with dough, shaping into slightly flattened discs. Roll each disc in the reserved 1/4 cup granulated sugar.
Bake Cookies: Place cookies on baking sheets, baking 6 at a time for 11–12 minutes. Immediately after baking, use a large circular cookie cutter to gently shape cookies into perfect rounds.
Cool and Serve: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

For a more intense strawberry flavor, try adding a teaspoon of lemon juice to the jam while cooking.
Use frozen strawberries if fresh aren’t available; just thaw and drain excess liquid before cooking jam.
To make these cookies extra festive, gently fold in mini white chocolate chips with the dough.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 1 month. Thaw at room temperature before serving. Reheat gently in a warm oven if you prefer them soft and warm.

How to Serve

The image shows a group of round cookies with a soft, slightly cracked texture. Each cookie has a white base swirled with red streaks that look like strawberry or raspberry jam, creating a marbled effect. The cookies are placed on a white marbled surface and are surrounded by small white and yellow daisy flowers, adding a fresh touch. In one corner, there is part of a white bowl filled with fresh strawberries. The overall look is bright, fresh, and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry jam instead of making my own?

While store-bought jam can work, homemade jam offers fresher flavor and better texture for these cookies. If using store-bought, choose a thick, chunky variety and use slightly less sugar in the dough to balance sweetness.

Why do I need to freeze the cheesecake filling before baking?

Freezing the cheesecake discs helps them hold their shape inside the cookie dough during baking, preventing the filling from melting and leaking out. This creates a creamy center that stays intact in the finished cookie.