Why You’ll Love This Recipe

If you’re a fan of cheesecake and cookies, you’ll absolutely love these Strawberry Cheesecake Cookies. The combination of creamy cheesecake filling and homemade strawberry jam is a dream, while the cookie base provides the perfect texture to hold it all together. These cookies are soft, chewy, and full of flavor, with each bite bringing a delightful surprise of cream cheese and strawberry. They’re great for a special dessert, afternoon snack, or a crowd-pleasing treat for a bake sale or party.

Ingredients

For the Cheesecake Filling:

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla

For the Strawberry Jam:

12 oz (340 g) fresh strawberries, hulled and finely diced
1/4 cup (50 g) granulated white sugar

For the Cookies:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Strawberry Jam:

In a medium saucepan, combine the diced strawberries and 1/4 cup sugar. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer. Continue cooking for about 10-15 minutes until the strawberries break down and the mixture thickens into a jam-like consistency. Set aside to cool.

2. Prepare the Cheesecake Filling:

In a mixing bowl, beat the cream cheese, 3 tablespoons of sugar, and vanilla extract until smooth and creamy. You can use a hand mixer or stand mixer for this step. Set the cheesecake filling aside.

3. Make the Cookie Dough:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Add the egg and vanilla, and beat until well combined.
Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix.

4. Assemble the Cookies:

Roll the cookie dough into 1-inch balls and roll them in the additional 1/4 cup sugar to coat.
Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Use your thumb or the back of a spoon to create an indent in the center of each cookie.

5. Fill the Cookies:

Spoon about 1 teaspoon of the cheesecake filling into the center of each cookie, smoothing it out with the back of the spoon.
Add about 1 teaspoon of the cooled strawberry jam on top of the cheesecake filling.

6. Bake the Cookies:

Bake the cookies at 350°F (175°C) for 10-12 minutes or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: This recipe makes about 24 cookies.
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 40-45 minutes

Variations

Other Jam Flavors: Try using raspberry, blueberry, or cherry jam for different fruity flavors that pair wonderfully with the cheesecake filling.
Add Lemon Zest: Add a teaspoon of lemon zest to the cookie dough for a zesty kick that pairs perfectly with the strawberry and cheesecake flavors.
Mini Cheesecake Cookies: Instead of full-sized cookies, you can make smaller, bite-sized versions by rolling the dough into smaller balls and reducing the baking time slightly.

Storage/Reheating

Storage: Store the cooled cookies in an airtight container at room temperature for up to 4-5 days. If you want to keep them fresh longer, store them in the fridge for up to a week.
Freezing: These cookies freeze well! You can freeze them individually on a baking sheet, then transfer them to a freezer-safe bag once frozen. They’ll last in the freezer for up to 3 months. To thaw, simply leave them at room temperature for about 30 minutes before serving.
Reheating: You can gently reheat the cookies in the microwave for about 10-15 seconds if you prefer them warm.

FAQs

1. Can I use store-bought strawberry jam?

Yes, you can use store-bought strawberry jam, but homemade jam will give the cookies a fresher, more vibrant flavor.

2. Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling up to a day in advance and store it in the refrigerator. Just give it a good stir before using it in the cookies.

3. Can I make the cookies without the cheesecake filling?

You can make these cookies without the cheesecake filling, but they will no longer be “cheesecake” cookies. You could substitute the cheesecake filling with a different creamy filling or leave it out entirely.

4. How do I prevent the strawberry jam from spreading too much during baking?

Make sure the strawberry jam is thickened enough before placing it on the cookies, and don’t add too much—about a teaspoon is perfect. You can also chill the jam before using it to help it set in the cookies.

5. Can I substitute the butter in the cookie dough?

You can substitute the butter with an equal amount of vegetable oil, but the texture of the cookies may be slightly different—softer and a bit more cake-like.

6. How can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Just be sure to check that the rest of your ingredients are gluten-free as well.

7. Can I use frozen strawberries for the jam?

Yes, frozen strawberries can be used for the jam. Just thaw and drain them before chopping and cooking to reduce excess moisture.

8. Can I make the dough ahead of time?

Yes, you can make the cookie dough ahead of time and store it in the fridge for up to 24 hours. Just bring it to room temperature before rolling it into balls and baking.

9. Can I add other fruits to the cookies?

You can add small amounts of other fruits, like diced peaches or raspberries, to the jam or the cookie dough for variety.

10. Why did my cheesecake filling spill out of the cookies while baking?

If your cheesecake filling spills, it may be because the indent in the dough wasn’t deep enough or the filling was too soft. Try making a deeper indent and chilling the cookies slightly before baking.

Conclusion

Strawberry Cheesecake Cookies offer a delightful twist on traditional cookies, combining creamy cheesecake, fresh strawberry jam, and a soft, buttery cookie base. These cookies are perfect for anyone who loves the rich flavor of cheesecake but wants it in a fun, handheld form. Whether you’re making them for a special occasion or just a sweet treat, these cookies are sure to impress!