Strawberry Cheesecake Cookies Recipe with Homemade Jam

Strawberry cheesecake cookies with homemade jam are soft, creamy, and bursting with fresh strawberry flavor. I love how these cookies bring together everything I enjoy about a classic strawberry cheesecake—rich cream cheese, buttery cookie dough, and sweet, fruity jam—all in one handheld treat. They’re a little indulgent, perfectly sweet, and always a hit wherever I take them.

Why You’ll Love This Recipe

I love how these cookies feel like a bakery treat, but I can make them right at home. The base is a soft, buttery cookie swirled with a creamy cheesecake filling and topped with a spoonful of homemade strawberry jam. It’s the perfect balance of textures and flavors—tangy, sweet, and just the right amount of chewy. And making the jam from scratch takes it to a whole new level without much extra effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the strawberry jam:

• Fresh or frozen strawberries (chopped)

• Granulated sugar

• Lemon juice

For the cheesecake filling:

• Cream cheese (softened)

• Powdered sugar

• Vanilla extract

For the cookie dough:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Brown sugar

• Egg

• Vanilla extract

Directions

To make the homemade jam:

1. I combine the chopped strawberries, sugar, and lemon juice in a saucepan over medium heat.

2. I cook the mixture for 10–12 minutes, stirring often, until thickened and jam-like. I let it cool completely before using.

To make the cheesecake filling:

1. In a bowl, I beat the cream cheese, powdered sugar, and vanilla until smooth.

2. I spoon the mixture onto a parchment-lined tray in small dollops (about 1 teaspoon each) and freeze them while I prepare the dough.

To make the cookie dough:

1. I cream the butter with both sugars until light and fluffy.

2. I beat in the egg and vanilla.

3. In a separate bowl, I whisk together the flour, baking powder, and salt, then gradually mix it into the wet ingredients until a soft dough forms.

4. I chill the dough for 20–30 minutes for easier handling.

To assemble the cookies:

1. I scoop a ball of dough, flatten it slightly, and place a frozen cheesecake dollop in the center.

2. I wrap the dough around the filling, sealing it completely.

3. I place the cookies on a lined baking sheet, gently flatten them, and add a small spoonful of cooled jam on top.

4. I bake at 350°F (175°C) for 12–14 minutes, or until the edges are lightly golden.

5. I let the cookies cool on the tray before transferring them to a rack.

Servings and timing

This recipe makes about 12–14 cookies.

• Prep time: 30 minutes (including chill time)

• Cook time: 12–14 minutes

• Total time: 45–50 minutes

Variations

• I use raspberry or blueberry jam instead of strawberry for a twist.

• I add crushed graham crackers into the dough or as a sprinkle on top for that true cheesecake vibe.

• I drizzle white chocolate over the cooled cookies for an extra touch.

• I make mini versions by using smaller dough balls and less filling for bite-sized treats.

• I add lemon zest to the cream cheese filling for a bright citrus note.

Storage/Reheating

I store these cookies in an airtight container in the fridge for up to 5 days since they have a cream cheese filling. I let them come to room temperature before serving, or microwave for 10 seconds if I want them warm.

They also freeze well. I freeze the baked cookies in a single layer, then transfer them to a freezer bag for up to 2 months. I thaw them in the fridge or at room temperature before enjoying.

FAQs

Can I use store-bought jam?

Yes, I can use a good-quality strawberry jam if I’m short on time, but the homemade version adds a fresh, fruity punch that’s hard to beat.

Why do I need to freeze the cream cheese filling?

Freezing it helps keep the filling in place while the cookies bake. If I skip this step, the filling might melt and leak out.

Can I make the dough ahead of time?

Absolutely. I chill the dough for up to 24 hours before assembling and baking.

What type of strawberries work best for the jam?

I use fresh when they’re in season, but frozen strawberries work just as well. I just cook them a bit longer to reduce the moisture.

Do I have to refrigerate the cookies?

Yes, because of the cream cheese filling. I always store them in the fridge and let them warm up slightly before serving.

Conclusion

Strawberry cheesecake cookies with homemade jam are everything I love about classic cheesecake, tucked into a soft, sweet cookie. They’re beautiful, flavorful, and easier than they look. Whether I’m baking for a special occasion or just want something a little indulgent, these cookies never fail to impress—especially with that jammy topping and creamy center.