Why You’ll Love This Recipe

Cheesecake in Cookie Form: Enjoy the creamy, rich taste of cheesecake in the form of a soft, chewy cookie.
Fresh Strawberry Flavor: The homemade strawberry jam adds a burst of fresh, sweet strawberry flavor to every bite.
Perfectly Soft and Chewy: These cookies are soft and chewy with just the right balance of sweetness.
Great for Sharing: This recipe yields 18 cookies, making it perfect for sharing with family and friends.

Ingredients

For the Cheesecake Filling:

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
½ tsp vanilla extract

For the Strawberry Jam:

12 oz (340 g) fresh strawberries, hulled and finely diced
¼ cup (50 g) granulated white sugar

For the Cookies:

2 ¾ cups (344 g) all-purpose flour, spooned and leveled
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (200 g) granulated white sugar
1 cup (227 g) unsalted butter, very softened
1 large egg, at room temperature
2 tsp vanilla extract
¼ 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.)

Instructions

For the Cheesecake Filling:

Line a small cookie sheet with parchment paper.
In a small bowl, mix the cream cheese, sugar, and vanilla extract. Beat with an electric mixer on medium-high speed for about 2 minutes until fluffy and the sugar is fully dissolved.
Scoop the cheesecake filling into 18 portions (about 2 tsp each) onto the prepared cookie sheet. Flatten each portion slightly with the back of a spoon to form thick discs.
Place the cheesecake discs in the freezer until completely frozen.

For the Strawberry Jam:

In a medium pot, add the diced strawberries and sugar.
Cook over medium heat for about 45 minutes, mashing the strawberries halfway through with a wooden spoon. Stir continuously toward the end, as the jam will start sticking to the bottom as it thickens.
The jam should be very thick and reduced to about 1/3 cup (80 ml). Remove from heat and place in the fridge to chill.

For the Cookies:

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on high speed for about 2 minutes until fluffy.
Add the egg and vanilla extract, and mix on medium speed until pale and fluffy, about 1-2 minutes.
Add the dry ingredients to the butter mixture and mix on low speed until just combined.
Push ¾ of the dough to the side of the bowl. Flatten the remaining ¼ of the dough in the bowl. Spoon ¼ of the strawberry jam onto the flattened dough, then add ¼ of the dough on top. Repeat with the rest of the dough and jam, folding it in with a rubber spatula to create pockets of jam throughout.
Scoop the dough into 18 portions with a 2 tbsp cookie scoop. Slightly flatten each scoop and place a frozen cheesecake disc in the center. Enclose the cheesecake completely with the cookie dough, shaping each cookie into a slightly flattened disc.
Roll each cookie dough disc in granulated sugar and place on the prepared baking sheets.
Bake 6 cookies at a time for 11-12 minutes, or until golden around the edges.
Once baked, use a large circular cookie cutter to shape the cookies into perfect circles. Let them cool on the cookie sheet for about 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Prep Time: 2 hours
Cook Time: 11 minutes
Total Time: 2 hours 11 minutes
Servings: 18 cookies

Variations

Jam Variations: Swap the strawberry jam with raspberry, blueberry, or mixed berry jam for a different flavor profile.
Cheesecake Filling Flavors: Add lemon zest or vanilla bean paste to the cheesecake filling for an added flavor twist.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze the baked cookies in an airtight container for up to 3 months. Thaw before serving.

FAQs

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

Yes, you can use store-bought strawberry jam in place of the homemade jam if you’re short on time.

2. Can I make these cookies without the cheesecake filling?

The cheesecake filling adds a creamy, rich contrast to the cookies, but if you prefer, you can make them as simple strawberry jam cookies without it.

3. How do I prevent the jam from running out of the cookies?

Make sure to freeze the cheesecake filling before assembling the cookies and enclose the jam and filling fully with the cookie dough to avoid spillage.

4. Can I make the cookie dough ahead of time?

Yes, you can prepare the dough, freeze it, and bake the cookies later. Just make sure to freeze the cheesecake discs and the cookie dough separately for ease.

5. Can I use frozen strawberries for the jam?

Yes, you can use frozen strawberries for the jam. Just make sure to thaw and drain them before cooking.

Conclusion

These Strawberry Cheesecake Cookies offer a perfect combination of soft, chewy cookies, a creamy cheesecake center, and fruity strawberry jam. They’re the ideal treat for any occasion, from family gatherings to casual snacking. With their delicious strawberry flavor and creamy cheesecake filling, they’re sure to impress both cheesecake lovers and cookie fans alike! Enjoy!

Strawberry Cheesecake Cookies

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These Strawberry Cheesecake Cookies combine chewy sugar cookies with creamy cheesecake filling and a burst of fresh strawberry jam. A perfect balance of sweet and creamy, these cookies are a delightful treat for any occasion.

Author: Amy
Prep Time: 2 hours
Cook Time: 11 minutes
Total Time: 2 hours 11 minutes
Yield: undefined
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

For the Cheesecake Filling: Line a small cookie sheet with parchment paper. Beat the cream cheese, sugar, and vanilla extract until fluffy, about 2 minutes. Scoop the cheesecake filling into 18 portions (about 2 tsp each) and freeze them until completely frozen.
For the Strawberry Jam: In a medium pot, cook the diced strawberries and sugar over medium heat for 45 minutes, mashing halfway through. Stir until thickened, then chill in the fridge.
For the Cookies: Preheat the oven to 350°F (175°C). Whisk together flour, baking powder, baking soda, and salt. Cream the butter and sugar together until fluffy. Add the egg and vanilla extract, then mix until smooth.
Mix the dry ingredients into the butter mixture. Divide the dough, fold in the strawberry jam, and shape each portion into a flattened disc with a frozen cheesecake filling in the center. Enclose the filling with dough and roll in sugar.
Bake the cookies in batches for 11-12 minutes, until golden. Shape the cookies into circles using a cookie cutter and let them cool on a wire rack.