Some of my fondest memories are born on dreary, rainy afternoons with my three little ones. With outside play off the table, the kitchen becomes our playground. On one such day, my daughter asked for two things at once: cheesecake and cookies.
My son, of course, chimed in with a request for strawberries. A lightbulb went off, and the idea for this very Strawberry Cheesecake Cookies Recipe with Homemade Jam was born. We spent the afternoon transforming our favorite dessert into a handheld treat.
The smell of buttery cookie dough, tangy cream cheese, and sweet, bubbling strawberries filled our home. The result? Pure magic.
These cookies are more than just a recipe; they’re a bite of that cozy, joy-filled afternoon. This perfect strawberry cheesecake cookie recipe has become a family staple, and I’m so excited to share it with you.
Why You’ll Love This Strawberry Cheesecake Cookie Recipe
There are so many reasons to fall head-over-heels for this incredible dessert. It’s not just a cookie; it’s an experience that captures the essence of a classic strawberry cheesecake in one perfect bite. Here’s why this Strawberry Cheesecake Cookies Recipe with Homemade Jam will become your new go-to:
- The Perfect Texture Trio: You get three amazing textures in every bite. First, a soft, chewy, buttery cookie base. Next, a rich and creamy cheesecake filling that melts in your mouth. Finally, a sweet and slightly tart dollop of homemade strawberry jam. It’s a truly delightful combination.
- Dessert Mashup Magic: If you love strawberry cheesecake, you will adore these cookies. This recipe successfully transforms the beloved dessert into a convenient, shareable cookie form. It’s the best of both worlds!
- Surprisingly Simple: While it sounds gourmet, this homemade strawberry cheesecake cookie recipe is incredibly straightforward. The steps are broken down and easy to follow, making it a fun project for bakers of any skill level.
- That Homemade Touch: Making the strawberry jam from scratch elevates these cookies from good to absolutely unforgettable. It’s so much more flavorful than store-bought, and you control the sweetness. This simple step makes the Strawberry Cheesecake Cookies Recipe with Homemade Jam a standout.
- Visually Stunning: Let’s be honest, these cookies are gorgeous! The creamy white center and vibrant red jam create a beautiful contrast that makes them perfect for parties, bake sales, or holiday platters. They look as amazing as they taste.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients. For the best strawberry cheesecake cookies, I always recommend using high-quality, full-fat ingredients, especially for the cream cheese and butter. Here’s what you’ll need to gather.
For the Homemade Strawberry Jam:
- 1 cup fresh or frozen strawberries, hulled and roughly chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Cheesecake Filling:
- 4 oz full-fat block cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the Cookie Dough:
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Substitutions & Variations
One of the best things about this Strawberry Cheesecake Cookies Recipe with Homemade Jam is its versatility. You can easily adapt it to your taste or what you have on hand. Here are a few ideas to get you started:
- Jam Variations: Don’t have strawberries? No problem! This recipe works beautifully with other berries. Try making a homemade raspberry, blueberry, or even a mixed berry jam for a different twist on these cheesecake cookies.
- In a Hurry? Use Store-Bought Jam: While I adore the homemade jam in this strawberry jam cheesecake cookie recipe, you can absolutely use a good-quality store-bought jam or preserve if you’re short on time. Look for one that is thick to prevent it from running.
- Add a Graham Cracker Crunch: To mimic a classic cheesecake crust, you can roll the cookie dough balls in finely crushed graham cracker crumbs before baking. This adds a wonderful texture and flavor that truly enhances the cheesecake experience.
- Lemon Zest: For an extra pop of brightness, add the zest of half a lemon to both the cookie dough and the cheesecake filling. The citrus beautifully complements the strawberry and cream cheese flavors.
- White Chocolate Drizzle: After the cookies have cooled completely, melt some white chocolate and drizzle it over the top for a final, decadent touch. It makes these strawberry cheesecake cookies look even more professional.
Step-by-Step Instructions
Let’s bake this amazing Strawberry Cheesecake Cookies Recipe with Homemade Jam! I’ll walk you through each part of the process, from the jam to the final assembly. Just follow along, and you’ll have perfect cookies in no time.
Step 1: Make the Homemade Strawberry Jam
First, combine the chopped strawberries, sugar, and lemon juice in a small saucepan. In a separate small bowl, whisk the cornstarch with 1 tablespoon of water to create a slurry. Set the saucepan over medium heat and bring the strawberry mixture to a simmer, stirring occasionally.
Mash the strawberries with a fork or potato masher as they cook down. Let it simmer for about 5 minutes, then stir in the cornstarch slurry. Continue to cook, stirring constantly, for another 1-2 minutes until the jam has thickened significantly. Remove from heat and transfer to a small bowl to cool completely.
Step 2: Prepare the Cheesecake Filling
In a medium bowl, use an electric mixer to beat the softened cream cheese and sugar together until smooth and creamy. Be sure to scrape down the sides of the bowl. Next, add the egg yolk and vanilla extract and beat again until just combined.
Do not overmix. Set the filling aside.
Step 3: Make the Cookie Dough
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and beat until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be soft. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This step is crucial for a great strawberry cheesecake cookie.
Step 4: Assemble and Bake the Cookies
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Once the dough is chilled, scoop it into 1.5-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet. Using the back of a teaspoon or your thumb, create a deep well or indentation in the center of each cookie dough ball. Be careful not to press all the way through.
Step 5: Fill and Bake
Spoon about 1 teaspoon of the cheesecake filling into the well of each cookie. Then, top the cheesecake filling with about 1/2 teaspoon of the cooled homemade strawberry jam. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
The cheesecake center should be set and no longer jiggly. This is the final step in creating your perfect strawberry cheesecake cookies.
Step 6: Cool Completely
Let the strawberry cheesecake cookies with homemade jam cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. The filling will set further as it cools. Enjoy your delicious homemade treat!
Pro Tips for Success
To ensure your Strawberry Cheesecake Cookies Recipe with Homemade Jam turns out perfectly every single time, here are a few of my tried-and-true tips from my own kitchen.
- Room Temperature is Key: For the smoothest cheesecake filling and the best cookie dough texture, make sure your butter, cream cheese, and egg are all at room temperature before you begin. This allows the ingredients to incorporate seamlessly.
- Don’t Skip the Chill Time: Chilling the cookie dough is essential. It prevents the cookies from spreading too much in the oven, ensuring they stay thick and chewy and can hold the delicious filling. A minimum of 30 minutes is good, but an hour is even better for this strawberry cheesecake cookie recipe.
- Use Full-Fat Cream Cheese: For the richest, creamiest, and most authentic cheesecake flavor, always use the full-fat block-style cream cheese, not the spreadable kind from a tub.
- Cool the Jam Completely: Make sure your homemade strawberry jam is completely cooled before spooning it onto the cheesecake filling. If it’s warm, it can cause the filling to become runny and make a mess. I often make the jam a day ahead.
- Create a Deep Well: When you make the indentation in the cookie dough, be generous. A deeper well means you can fit more of that delicious cheesecake and jam filling inside your strawberry cheesecake cookies with jam.
Storage & Reheating Tips
Because of the cream cheese filling, these strawberry cheesecake cookies need to be stored properly to maintain their freshness and safety.
- Refrigeration: Store the cooled cookies in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days. The cookie base will soften slightly over time, but they will still be incredibly tasty.
- Serving from the Fridge: You can enjoy these homemade strawberry cheesecake cookies straight from the fridge for a firm, chilled cheesecake experience, or you can let them sit at room temperature for about 15-20 minutes to soften up a bit before serving.
- Freezing: These cookies also freeze wonderfully! Place the completely cooled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, with parchment paper between the layers. They can be frozen for up to 3 months. To enjoy, simply thaw them in the refrigerator overnight.
What to Serve With This Recipe
This Strawberry Cheesecake Cookies Recipe with Homemade Jam is a fantastic standalone treat, but it also pairs beautifully with a few simple accompaniments. Think of what you’d enjoy with a slice of classic cheesecake!
- A Glass of Cold Milk: The classic pairing for any cookie, and it works perfectly here.
- Coffee or Tea: A hot cup of coffee or a soothing mug of black or herbal tea beautifully balances the sweetness of the strawberry cheesecake cookies.
- Vanilla Ice Cream: For a truly decadent dessert, serve a warm cookie (gently reheated) with a small scoop of high-quality vanilla bean ice cream.
- Fresh Berries: A small bowl of fresh strawberries, raspberries, or blueberries on the side can add a fresh, vibrant contrast to the rich cookie.
FAQs
Can I use store-bought cookie dough for this recipe?
While my homemade dough is specifically designed for this Strawberry Cheesecake Cookies Recipe with Homemade Jam, you could try it with a store-bought sugar cookie dough in a pinch. You’ll want a dough that holds its shape well. Follow the assembly and baking instructions, but keep an eye on the baking time as it may vary.
Why is my cheesecake filling runny?
A runny cheesecake filling is usually caused by one of two things. First, you may have overmixed it after adding the egg yolk, which incorporates too much air. Mix only until the yolk is just combined.
Second, ensure you are using full-fat block cream cheese. Low-fat or spreadable cream cheese contains more water and will not set up properly for these strawberry cheesecake cookies.
Do I have to make the homemade strawberry jam?
No, you don’t have to, but I highly recommend it! The homemade jam has a much fresher flavor and you can control the thickness and sweetness. If you use store-bought, choose a thick preserve or jam rather than a jelly to prevent it from becoming too liquidy when baked. Still, the best version of this recipe for strawberry cheesecake cookies uses homemade jam.
Can I make these strawberry cheesecake cookies ahead of time?
Absolutely! You can prepare the cookie dough, cheesecake filling, and jam up to 2 days in advance and store them separately in airtight containers in the refrigerator. When you’re ready to bake, simply let the dough soften slightly, then assemble and bake the strawberry jam cheesecake cookies as directed.
Nutrition Information (per serving)
Disclaimer: The following nutrition information is an estimate calculated per cookie and may vary based on the specific ingredients and brands used.
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 155 kcal |
| Protein | 2 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Sugar | 12 g |
Strawberry Cheesecake Cookies Recipe with Homemade Jam
- Total Time: 42 mins
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These strawberry cheesecake cookies combine a soft, chewy cookie base with a rich cheesecake filling and a dollop of homemade strawberry jam, making them an irresistible treat.
Ingredients
For the Homemade Strawberry Jam:
- 1 cup fresh or frozen strawberries, hulled and roughly chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Cheesecake Filling:
- 4 oz full-fat block cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the Cookie Dough:
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Step 1: Make the Homemade Strawberry Jam. In a saucepan, combine chopped strawberries, sugar, and lemon juice. Cook until simmering, then add cornstarch slurry and thicken. Let cool
- Step 2: Prepare the Cheesecake Filling. Mix cream cheese and sugar until smooth. Add egg yolk and vanilla, mix until just combined
- Step 3: Make the Cookie Dough. Cream butter and sugars, add egg and vanilla, mix. Gradually add dry ingredients. Chill dough for at least 30 minutes
- Step 4: Assemble and Bake. Preheat oven to 375°F. Scoop dough, create wells, fill with cheesecake mixture then jam. Bake for 10-12 minutes
- Step 5: Cool Completely. Let cookies cool on baking sheet before transferring to a wire rack
Notes
Ensure butter and cream cheese are at room temperature for best results.
Chilling the dough is crucial for preventing excess spreading.
- Prep Time: 30 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 155 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg