Description
Strawberry cheesecake cookies with homemade jam are soft, buttery cookies filled with creamy cheesecake and crowned with sweet, fruity strawberry jam. They taste like a handheld slice of your favorite cheesecake—tangy, sweet, and perfectly indulgent.
Ingredients
- For the strawberry jam:
- 1 ½ cups fresh or frozen strawberries, chopped
- ½ cup granulated sugar
- 1 tbsp lemon juice
- For the cheesecake filling:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- For the cookie dough:
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Make the strawberry jam: Combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook 10–12 minutes, stirring often, until thickened. Cool completely.
- Make the cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Drop teaspoon‑sized dollops onto a parchment‑lined tray and freeze while you prepare the dough.
- Make the cookie dough: Cream butter with granulated and brown sugars until light and fluffy. Beat in the egg and vanilla. In another bowl, whisk together flour, baking powder, and salt; gradually mix into the wet ingredients until a soft dough forms. Chill dough 20–30 minutes.
- Assemble the cookies: Scoop a ball of dough and flatten slightly. Place a frozen cheesecake dollop in the center, then wrap the dough around it, sealing completely. Place on a lined baking sheet, flatten gently, and add a small spoonful of cooled jam on top.
- Bake at 350°F (175°C) for 12–14 minutes, or until the edges are lightly golden. Cool on the tray, then transfer to a wire rack.
Notes
- Use raspberry or blueberry jam instead of strawberry for a variation.
- Add crushed graham crackers to the dough or as a topping for a true cheesecake vibe.
- Drizzle white chocolate over cooled cookies for extra sweetness.
- Make mini cookie versions with smaller dough portions.
- Add lemon zest to the cream cheese filling for a bright citrus note.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
