Introduction
Hi there! I’m Benjamin, the home cook and dad behind Mister Recipes. I want to ask you something. Have you ever wondered what turns a simple cookie into a cherished memory? I’ve found that it’s not just about the ingredients. it’s about the stories we bake into them. I still remember gathering buckets of fresh strawberries with Emily and the kids, our fingers stained red and our hearts full. That simple joy is what I wanted to capture in a recipe. This journey led me to perfect my Strawberry Cheesecake Cookies Recipe with Homemade Jam, a treat that’s more than just a dessert. it’s a bite of happiness. These aren’t your average cookies. They are an experience. Imagine a soft, buttery cookie, a rich and tangy cheesecake filling, and a sweet swirl of strawberry jam you made right in your own kitchen. It brings together the comfort of a classic cookie with the elegance of cheesecake, creating something truly special. For me, food is the language of love, and this recipe speaks volumes. It’s about slowing down, creating something beautiful with your family, and watching their faces light up with the first bite. It’s the perfect weekend baking project, a showstopper for a party, or a thoughtful gift that says you care.
Why You’ll Love This Strawberry Cheesecake Cookies Recipe with Homemade Jam
There are so many reasons to adore these cookies, and I’m excited to share them with you. This isn’t just another cookie recipe. it’s a gateway to creating delicious moments. From the incredible flavor to the fun of making them, these cookies are a winner in every way. They have become a staple in my home, requested by my kids, Adams and Jana, for everything from birthdays to simple movie nights. The secret truly lies in the balance of textures and flavors, from the tender cookie base to the luscious, creamy center and the bright pop of fresh jam.
- A Perfect Flavor Combination: The tangy cream cheese filling perfectly complements the sweet, vibrant strawberry jam, all nestled in a soft, vanilla-scented cookie. It’s a flavor profile that is both sophisticated and incredibly comforting, reminiscent of a classic strawberry cheesecake but in a perfect, handheld form.
- Incredibly Soft and Chewy Texture: If you love soft chewy cookies, this recipe is a dream come true. We use specific ingredients and techniques to ensure every cookie melts in your mouth. The dough is rich and buttery, providing the perfect foundation for the creamy filling, which stays soft and luscious even after baking.
- The Magic of Homemade Jam: While you can use store bought jam, making your own is surprisingly simple and elevates these cookies to a whole new level. Our recipe for homemade strawberry jam is quick and results in a flavor that is far superior to anything you can buy. Plus, it makes your kitchen smell absolutely divine! It’s a similar process to our popular Amish Christmas Jam without Pectin recipe.
- Visually Stunning, Deceptively Simple: The beautiful red swirl of jam against the creamy white cheesecake filling makes these cookies look like they came from a professional bakery. They are perfect for impressing guests or for special occasions like Valentine’s Day or holiday cookie exchanges. Yet, despite their gourmet appearance, the step by step instructions are easy for bakers of all skill levels to follow.
- A Fun and Engaging Baking Project: This recipe has a few components, which makes it a fantastic project for a lazy Sunday afternoon. Get the whole family involved! The kids can help mix the dough, mash the strawberries for the jam, or even try their hand at swirling the filling. It’s a wonderful way to build memories in the kitchen.
Ingredients for Strawberry Cheesecake Cookies Recipe with Homemade Jam
For the Homemade Strawberry Jam:
- 1 cup fresh or frozen strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Cheesecake Filling:
- 4 ounces cream cheese, softened to room temperature
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Substitutions:
- Jam: If you’re short on time, a high quality store bought strawberry jam or preserves will work well.
- Cream Cheese: For a lighter version, you can try using Neufchâtel cheese.
- Gluten Free: Substitute the all purpose flour with a 1:1 gluten free baking flour blend for an excellent gluten free option.
How to Make Strawberry Cheesecake Cookies Recipe with Homemade Jam
Step by Step Instructions
Let’s get our aprons on and start baking! I’ll walk you through every step to ensure your cookies come out perfectly. Remember, cooking is about joy, so let’s have some fun.
- Make the Homemade Strawberry Jam: In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring often, for about 10 to 15 minutes. The strawberries will break down and the mixture will thicken. Mash the berries with a fork or potato masher as they cook for a smoother consistency. You’ll know it’s ready when it coats the back of a spoon. Remove from heat and let it cool completely. This is a crucial step as hot jam will melt the cheesecake filling.
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Scrape down the sides of the bowl. Add the powdered sugar and vanilla extract, and beat again until everything is well combined and fluffy. Transfer the filling to a piping bag or a zip top bag with the corner snipped off for easy application. Place it in the refrigerator to keep it firm while you prepare the cookie dough.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium high speed until the mixture is light and fluffy, about 2 to 3 minutes. This step incorporates air into the dough, which is key for a soft texture.
- Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat until just combined. Be careful not to overmix here. Scrape down the sides of the bowl to make sure everything is evenly incorporated.
- Combine Dry Ingredients: 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. Again, do not overmix! Overmixing develops gluten, which can lead to tough cookies.
- Chill the Dough: Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This is a very important step. Chilling the dough solidifies the fat, preventing the cookies from spreading too much in the oven and ensuring a thick, chewy texture.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out portions of chilled dough, about 1.5 tablespoons each, and roll them into balls. Place them on the prepared baking sheet. Using the back of a small spoon or your thumb, gently press an indentation into the center of each dough ball.
- Fill and Swirl: Pipe the cheesecake filling into the indentations you created. Then, add a small dollop (about 1/2 teaspoon) of your cooled homemade strawberry jam on top of the cheesecake filling. Use a toothpick or a small knife to gently swirl the jam into the cheesecake filling for that beautiful marbled effect. Other bakers have their own methods as well, like this one from Sugar Spun Run.
- Bake to Perfection: Bake for 12 to 15 minutes, or until the edges of the cookies are lightly golden brown. The centers should still look soft and slightly underdone. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips & Variations
After making countless batches of these Strawberry Cheesecake Cookies, I’ve picked up a few tricks that can help you perfect them. I’m also including some fun variations to inspire your next baking adventure!
Pro Tips for Success
- Room Temperature is Key: For the smoothest cheesecake filling and a perfectly blended cookie dough, make sure your butter, egg, and cream cheese are all at room temperature before you begin. This allows them to incorporate fully, preventing a lumpy filling or a separated dough.
- Don’t Skip the Chill: I know it’s tempting to skip the dough chilling step, but I promise it’s worth the wait. Chilling prevents the cookies from spreading into thin, crispy disks. It helps them bake up thick, soft, and chewy every single time.
- Cool the Jam Completely: Be patient and let your homemade jam cool down to room temperature before swirling it into the cheesecake filling. If the jam is even slightly warm, it will melt the cream cheese and create a runny mess.
- Perfect Swirl Technique: For a beautiful swirl, less is more. Use a toothpick and make a simple figure eight motion or a small circle. Over mixing the jam and filling will cause the colors to become muddy instead of distinct.
Fun Variations to Try
- Blueberry Cheesecake Cookies: Not a fan of strawberries? Simply swap them out for blueberries to make a delicious blueberry jam. It’s just as easy and provides a lovely flavor twist. This variation is quite similar to my Blueberry Cheesecake Swirl Cookies Recipe.
- Graham Cracker Crumble: For an authentic cheesecake crust flavor, mix 1/4 cup of graham cracker crumbs with 1 tablespoon of melted butter. Sprinkle this mixture over the cookies before baking for a delightful crunch.
- Lemon Zest Boost: Add the zest of one lemon to the cookie dough or the cheesecake filling for a bright, citrusy note that pairs wonderfully with the sweet strawberries.
- Chocolate Drizzle: Once the cookies have cooled completely, melt some white or dark chocolate and drizzle it over the top for an extra layer of indulgence and a beautiful finishing touch. For another creative cookie idea, check out these expertly crafted cookies from In Bloom Bakery.
Serving Suggestions
These Strawberry Cheesecake Cookies are truly a standalone treat, but pairing them with the right beverage or serving them in a creative way can make the experience even more memorable. They are perfect for sharing, so think about contexts where good food brings people together. I love making a big batch for backyard barbecues, family gatherings, or as a sweet surprise in my kids’ lunchboxes. They bring a little bit of homemade love wherever they go. They’re also elegant enough to be part of a dessert table for a bridal shower, a birthday party, or any festive celebration. The vibrant red swirl makes them particularly fitting for holidays like Christmas or Valentine’s Day, where they add a pop of color and a whole lot of flavor. For a different but equally festive treat, consider my Valentine Cookie Sandwiches.
- With a Pot of Tea or Coffee: The rich and creamy notes of these cookies are a perfect match for a hot cup of coffee or a fragrant herbal tea. The warmth of the beverage balances the sweetness of the cookie beautifully.
- As a Dessert Platter Centerpiece: Create a stunning dessert board by arranging these cookies alongside fresh berries, a bowl of whipped cream for dipping, some chocolate truffles, and a few of our Cranberry Orange Shortbread Cookies for variety.
- A La Mode: For an truly indulgent dessert, serve a slightly warm Strawberry Cheesecake Cookie with a small scoop of high quality vanilla bean ice cream. The contrast of warm and cold is simply heavenly.
- A Glass of Cold Milk: Sometimes, you just can’t beat a classic. A tall glass of cold milk is the ultimate companion for any cookie, and it enhances the creamy, comforting flavors of this recipe perfectly.
Storage & Reheating for Strawberry Cheesecake Cookies Recipe with Homemade Jam
Storing Your Cookies
Because of the cream cheese filling, these cookies should be stored in the refrigerator. Place them in a single layer in an airtight container. They will stay fresh and delicious for up to 5 days. If you need to stack them, place a sheet of parchment paper between the layers to prevent them from sticking together.
Freezing Instructions
These cookies freeze wonderfully! To freeze baked cookies, let them cool completely, then place them on a baking sheet in the freezer until solid. Once frozen, transfer them to a freezer safe zip top bag or container. They can be frozen for up to 3 months. To enjoy, simply thaw them in the refrigerator or at room temperature. You can also freeze the unbaked cookie dough balls. Prepare the dough balls, place them on a baking sheet to flash freeze, and then store them in a freezer bag. You can bake them straight from the freezer, just add a few extra minutes to the baking time.
Reheating
These cookies are fantastic straight from the refrigerator. The chilled filling has a firm, authentic cheesecake texture. However, if you prefer a softer cookie, you can let them sit at room temperature for about 15 to 20 minutes before serving.
FAQ about Strawberry Cheesecake Cookies Recipe with Homemade Jam
Can I use store bought jam for this recipe?
Absolutely! If you’re pressed for time, a good quality store bought strawberry jam or preserve is a great shortcut. Look for one that is thick and not too runny for the best results.
Why did my cheesecake filling turn out runny?
This usually happens for two reasons. First, make sure your cream cheese is softened to room temperature but not melted or overly warm. Second, it’s essential that your homemade jam is cooled completely before you add it to the filling. Any residual heat will cause the cream cheese to soften and become runny.
Can I make these cookies ahead of time?
Yes, this is a great make ahead recipe. You can prepare the cookie dough and the jam up to two days in advance and store them in the refrigerator. When you’re ready to bake, just assemble and go! You can also freeze the baked cookies as described in the storage section.
How do I get the perfect sized indentation in the cookie?
I find that the back of a measuring spoon, specifically a 1/2 teaspoon or 1 teaspoon measure, works perfectly. It creates a neat, uniform well in the center of each cookie dough ball. You can also use your thumb, just be gentle!
Final Thoughts on Strawberry Cheesecake Cookies Recipe with Homemade Jam
There you have it. more than just a recipe, but a little piece of my family’s kitchen shared with yours. I truly believe that every meal can be a special occasion, and these Strawberry Cheesecake Cookies are proof of that. They are a celebration of sweet strawberries, creamy cheesecake, and the simple joy of baking something with love.
I hope you and your family enjoy this Strawberry Cheesecake Cookies Recipe with Homemade Jam as much as we do. If you love this recipe, you might also fall for our Strawberry Cheesecake Dessert Tacos Recipe!
I would love to see your beautiful creations! If you make these cookies, please leave a comment below and let me know how they turned out. And don’t forget to save this recipe on Pinterest so you can always find it. Subscribe to our newsletter for more family friendly recipes delivered straight to your inbox. Happy baking!
Strawberry Cheesecake Cookies Recipe with Homemade Jam
Ingredients
Equipment
Method
- In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring often, for about 10 to 15 minutes. Mash the berries with a fork as they cook for smoother consistency. It’s ready when it coats the back of a spoon. Remove from heat and let it cool completely.
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until well combined and fluffy. Transfer to a piping bag and refrigerate to keep firm.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract, beating until just combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 1.5 tablespoons of dough, roll into balls, place on sheet. Press an indentation in the center (using the back of a spoon).
- Pipe cheesecake filling into the indentations. Add 1/2 teaspoon of cooled jam on top. Swirl gently with a toothpick for a marbled effect.
- Bake for 12 to 15 minutes, until edges are lightly golden. Cool on baking sheet, then on wire rack.
