Can I use store-bought jam instead of making it from scratch?

Yes, store-bought jam can work in a pinch, but for the best flavor and texture, homemade strawberry jam is recommended. It adds a natural, fresh fruit taste and the right consistency that complements the creamy cheesecake filling beautifully. If opting for store-bought, choose a high-quality jam with fruit chunks and minimal added sugars.

Why is it important to freeze the cheesecake filling?

Freezing the cream cheese mixture ensures it maintains its shape and texture during baking. If you skip this step, the filling may melt too quickly and leak out of the dough, resulting in flat, uneven cookies. Keeping it frozen guarantees that creamy, centered surprise in every bite.

Can I prepare these cookies ahead of time?

Absolutely! You can make the cheesecake filling, strawberry jam, and dough in advance and store them separately in the fridge. Alternatively, fully assemble the cookies and freeze them unbaked. When you’re ready to bake, just place them on a tray and bake from frozen — add 2–3 minutes to the baking time, and they’ll come out perfectly every time.

Strawberry Cheesecake Cookies – Best Recipe

Name: Strawberry Cheesecake Cookies
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese: for the rich, tangy cheesecake filling; 3 tbsp (38 g) granulated white sugar: sweetens the filling; 1/2 tsp vanilla extract: adds depth to the filling; 12 oz (340 g) fresh strawberries: used for homemade jam; 1/4 cup (50 g) granulated white sugar: sweetens the strawberry jam; 2 3/4 cups (344 g) all-purpose flour: provides structure to the dough; 1/2 tsp baking powder: helps with lift; 1/2 tsp baking soda: supports leavening and texture; 1/2 tsp salt: enhances overall flavor; 1 cup (200 g) granulated white sugar: sweetens the cookie dough; 1 cup (227 g) unsalted butter, very softened: creates a rich, tender crumb; 1 large egg, at room temperature: binds the ingredients; 2 tsp vanilla extract: flavors the dough; 1/4 cup (50 g) granulated white sugar: for rolling cookies before baking

Description

These Strawberry Cheesecake Cookies feature a soft buttery cookie filled with a creamy cheesecake center and swirled with homemade strawberry jam. They’re the perfect blend of fruity and creamy, making them an indulgent treat for any occasion.

Ingredients

Scale

6 oz (170 g) cream cheese: for the rich, tangy cheesecake filling
3 tbsp (38 g) granulated white sugar: sweetens the filling
1/2 tsp vanilla extract: adds depth to the filling
12 oz (340 g) fresh strawberries: used for homemade jam
1/4 cup (50 g) granulated white sugar: sweetens the strawberry jam
2 3/4 cups (344 g) all-purpose flour: provides structure to the dough
1/2 tsp baking powder: helps with lift
1/2 tsp baking soda: supports leavening and texture
1/2 tsp salt: enhances overall flavor
1 cup (200 g) granulated white sugar: sweetens the cookie dough
1 cup (227 g) unsalted butter, very softened: creates a rich, tender crumb
1 large egg, at room temperature: binds the ingredients
2 tsp vanilla extract: flavors the dough
1/4 cup (50 g) granulated white sugar: for rolling cookies before baking

Cook Mode Prevent your screen from going dark

Instructions

Line a baking sheet with parchment paper. In a small bowl, mix cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until smooth. Scoop into 18 discs and freeze until solid.
In a saucepan over medium heat, combine diced strawberries and 1/4 cup sugar. Cook for 45 minutes, stirring often, until thick and jammy. Cool in the fridge.
Preheat oven to 350°F (175°C) and line two baking sheets with parchment. In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, cream softened butter and 1 cup sugar until fluffy. Add the egg and 2 tsp vanilla; mix until pale and airy. Gradually mix in the dry ingredients just until combined.
Divide dough and jam into layers inside the bowl to create streaks of jam. Fold gently to create visible swirls, not a full mix.
Scoop 2 tbsp portions of dough, flatten slightly, place frozen cheesecake disc in the center, and wrap dough around it. Shape into discs and roll in extra sugar.
Place 6 cookies per tray and bake for 11–12 minutes. Use a round cutter to reshape while still warm. Let cool 10 minutes on the sheet, then transfer to a rack.

Notes

Keep cheesecake discs frozen until ready to assemble to prevent leakage during baking.
Do not overmix the dough to maintain a soft texture.
Using fresh strawberries significantly improves the flavor of the jam.
Use a round cutter after baking to create uniform, bakery-style cookies.

Prep Time: 1 hour
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 15g
Sodium: 120mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg