Strawberry Cheesecake Cookies with Homemade Jam are soft, creamy, and sweet with just the right balance of fruit and richness. Each cookie is filled with a tangy cream cheese center and a dollop of homemade strawberry jam that bakes right in. These cookies are a dreamy bite-sized version of strawberry cheesecake—and I love making them when I want something both comforting and special.
Why I Love This Recipe
I love this recipe because it brings together the best parts of two desserts I adore: cookies and cheesecake. The cookie dough is buttery and tender, the cheesecake filling is smooth and slightly tangy, and the homemade jam adds a burst of fresh strawberry flavor. These cookies look impressive, but they’re surprisingly simple to make. Plus, they smell incredible while baking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the homemade strawberry jam:
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Fresh or frozen strawberries, chopped
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Granulated sugar
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Lemon juice
For the cheesecake filling:
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Cream cheese, softened
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Powdered sugar
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Vanilla extract
For the cookie dough:
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter, softened
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Granulated sugar
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Egg
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Vanilla extract
Directions
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Make the jam:
I combine strawberries, sugar, and lemon juice in a saucepan over medium heat. I simmer until the mixture thickens and becomes jam-like (about 10–15 minutes), then I let it cool completely. -
Make the cheesecake filling:
In a small bowl, I mix softened cream cheese, powdered sugar, and vanilla until smooth. I place small dollops on a lined baking sheet and freeze them for 20–30 minutes to firm up. -
Make the cookie dough:
I cream the butter and sugar together until fluffy, then beat in the egg and vanilla. I add the dry ingredients (flour, baking powder, and salt) and mix until just combined. -
Assemble the cookies:
I scoop out cookie dough and flatten each portion slightly. I place a frozen cheesecake dollop in the center, then shape the dough around it, sealing the filling inside. I press a small indent on top and spoon in a little strawberry jam. -
Bake:
I bake the cookies at 350°F (175°C) for 12–14 minutes, or until the edges are just turning golden. I let them cool on the pan for a few minutes before transferring to a rack.
Servings and Timing
This recipe makes about 16–18 cookies.
Prep time: 30 minutes (plus cooling/freezing time)
Cook time: 12–14 minutes
Total time: About 1 hour
Variations
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Short on time: I use store-bought strawberry jam if I don’t have time to make it from scratch.
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Berry swap: I use raspberries, blueberries, or mixed berries for the jam.
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Graham twist: I roll the dough balls in crushed graham crackers before baking for a classic cheesecake crust flavor.
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Lemon version: I add lemon zest to the dough or jam for extra brightness.
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Chocolate dip: I drizzle or dip the cooled cookies in white chocolate for an indulgent finish.
Storage/Reheating
I store these cookies in an airtight container in the fridge for up to 5 days because of the cream cheese filling. They also freeze well—just thaw in the fridge before serving. I don’t recommend reheating, since they’re best served chilled or at room temperature.
FAQs
Do I have to use homemade jam?
No, but I love the flavor and texture it adds. Store-bought works too—just use a thick jam that won’t run too much while baking.
Can I skip the cheesecake filling?
I can skip it and just make thumbprint cookies with the jam, but the cream cheese adds that cheesecake richness I love.
Why freeze the cream cheese filling?
Freezing helps the filling hold its shape while I stuff the cookies and bake them. Otherwise, it would melt too quickly and ooze out.
Can I use a hand mixer instead of a stand mixer?
Yes, I use a hand mixer for both the dough and the filling. It works just fine as long as the butter and cream cheese are softened.
Can I make these ahead?
Absolutely. I make the jam and cheesecake filling the day before and store them in the fridge. I also freeze unbaked cookie dough balls and bake them fresh when needed.
Conclusion
Strawberry Cheesecake Cookies with Homemade Jam are a soft, fruity, and rich treat that feels like something straight from a bakery. Whether I’m baking for a party, a holiday, or just because, these cookies always impress with their flavor and creamy centers. They’re one of my favorite ways to bring together everything I love about cheesecake and cookies in one sweet bite.
Print
Strawberry Cheesecake Cookies Recipe with Homemade Jam
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 12–14 minutes
- Total Time: 1 hour
- Yield: 16–18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Cheesecake Cookies with Homemade Jam are soft, buttery cookies stuffed with tangy cream cheese filling and topped with a dollop of sweet strawberry jam. They’re the perfect dessert mashup—part cookie, part cheesecake—with a fruity twist.
Ingredients
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Instructions
Make the jam: In a saucepan, combine strawberries, sugar, and lemon juice. Simmer over medium heat for 10–15 minutes until thickened. Cool completely.,Make the filling: In a bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth. Spoon small dollops onto a lined tray and freeze for 20–30 minutes.,Make the cookie dough: Beat butter and sugar until fluffy. Add egg and vanilla. In another bowl, whisk flour, baking powder, and salt. Mix dry ingredients into wet until just combined.,Assemble the cookies: Scoop cookie dough and flatten slightly. Place a frozen cheesecake center in the middle, then wrap and seal the dough around it. Press a small indent on top and spoon in a little cooled jam.,Bake at 350°F (175°C) for 12–14 minutes or until edges are lightly golden. Cool on pan before transferring to a rack.
Notes
Use store-bought jam to save time.,Freeze cookie dough balls and bake later for fresh cookies on demand.,Roll dough balls in graham cracker crumbs before baking for added texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 23g
- Fiber: undefined
- Protein: 2g
- Cholesterol: undefined
