Easy Strawberry Cheesecake Cookies with Creamy Centers

Soft, creamy, and bursting with real strawberry flavor, these Strawberry Cheesecake Cookies with Homemade Jam are the kind of treat that disappears as fast as you can bake them. Imagine a buttery cookie dough wrapped around a tangy-sweet cheesecake filling, layered with rich homemade strawberry jam—each bite is soft, gooey, and full of fruity flavor.

These cookies capture everything you love about cheesecake in a handheld form. The jam adds brightness, while the cream cheese center stays luscious and creamy after baking. And because you’re making the strawberry jam from scratch, the flavor is fresher and more vibrant than anything from a jar.

Perfect for holidays, picnics, or simply treating yourself, this recipe takes a little extra effort—but the reward is unforgettable texture and flavor in every bite.

Ingredients Overview
Each element of this cookie is designed to balance sweetness, creaminess, and fruitiness. Here’s what you’ll need and why it matters:

For the Homemade Strawberry Jam:

• Fresh Strawberries (300g): Sweet and slightly tart, they break down beautifully when cooked. Use ripe berries for best flavor.

• Granulated Sugar (100g): Sweetens and thickens the jam naturally.

• Lemon Juice (1 tbsp): Balances sweetness and adds brightness.

• Cornstarch Slurry (1 tbsp cornstarch + 1 tbsp water): Helps thicken the jam to the right consistency for cookie filling.

For the Cheesecake Filling:

• Cream Cheese (100g, softened): The heart of the cheesecake flavor.

• Powdered Sugar (2 tbsp): Sweetens the filling without making it runny.

• Vanilla Extract (½ tsp): Adds warmth and richness.

For the Cookie Dough:

• Unsalted Butter (170g, softened): Provides a soft, rich base. Room temperature butter gives the best texture.

• Brown Sugar (100g): Adds depth and a slight chewiness.

• White Sugar (50g): Sweetens and helps with crisp edges.

• Egg (1 large) + Egg Yolk (1): Helps bind the dough while keeping it soft and tender.

• Vanilla Extract (1 tsp): Enhances the overall cookie flavor.

• All-Purpose Flour (260g): The structure of the dough.

• Cornstarch (1 tbsp): Keeps the cookie tender and prevents spreading.

• Baking Soda (½ tsp): For just enough lift.

• Salt (½ tsp): Balances the sweetness.

• Optional: White Chocolate Chips (100g): For an added creamy contrast to the jam.

Together, these layers create a cookie with multiple textures: soft cookie shell, creamy cheesecake core, and vibrant strawberry swirl.

Step-by-Step Instructions

1. Make the jam (can be made ahead):
   In a small saucepan, add 300g chopped strawberries, 100g sugar, and 1 tbsp lemon juice. Cook over medium heat, stirring and mashing the berries gently.

Simmer for 8–10 minutes until the strawberries break down and the liquid thickens. Stir in the cornstarch slurry and cook for another 1–2 minutes until jammy. Let cool completely before using.

2. Prepare cheesecake filling:
   In a small bowl, beat 100g cream cheese with 2 tbsp powdered sugar and ½ tsp vanilla extract until smooth. Scoop small teaspoons of the mixture onto a parchment-lined tray and freeze for 30 minutes.

3. Make the cookie dough:
   In a large bowl, cream together 170g butter, 100g brown sugar, and 50g white sugar until light and fluffy (about 2 minutes). Add 1 egg and 1 yolk, then mix in 1 tsp vanilla extract.

In another bowl, whisk together 260g flour, 1 tbsp cornstarch, ½ tsp baking soda, and ½ tsp salt. Add dry ingredients to the wet in batches, mixing just until combined. Fold in white chocolate chips if using.

4. Chill the dough:
   Cover the dough and chill for 30–60 minutes. This keeps the cookies from spreading too much and helps them hold the filling.

5. Assemble the cookies:
   Scoop a heaping tablespoon of dough and flatten into a disc. Add a frozen cream cheese ball and ½ teaspoon of cooled strawberry jam in the center. Top with another small piece of dough and seal the edges well.

Gently shape into a rough ball and place on a parchment-lined baking sheet. Repeat with remaining dough.

6. Preheat and bake:
   Preheat your oven to 175°C (350°F). Bake cookies for 12–14 minutes or until edges are lightly golden and centers are just set.

7. Cool before serving:
   Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. The cheesecake center will firm up slightly as it cools.

Tips, Variations & Substitutions

• Jam options: Substitute strawberries with raspberries or blueberries for different fruit fillings.

• Short on time? Use high-quality store-bought jam, but make sure it’s thick so it doesn’t run.

• No cornstarch? Use arrowroot or tapioca flour in equal measure for thickening the jam.

• Chill is key: Don’t skip chilling the dough and freezing the filling—it makes assembly easier and keeps the cookies from leaking.

• Add-ins: A handful of chopped freeze-dried strawberries or lemon zest adds brightness and a bakery-style touch.

• Make ahead: Freeze unbaked, filled cookies and bake from frozen—add 1–2 minutes to baking time.

Serving Ideas & Occasions
These cookies shine at baby showers, tea parties, or springtime brunches. They’re sweet without being cloying and look beautiful on a dessert tray.

Pair them with:

• Iced matcha or herbal tea for a fresh contrast

• A scoop of vanilla bean ice cream for dessert

• Sparkling lemonade or rosé at summer picnics

• A glass of milk for a cozy evening treat

Serve warm for gooey centers, or at room temperature for a firm but creamy bite. They also pack well, making them perfect for gift boxes and cookie swaps.

Nutritional & Health Notes
Strawberry Cheesecake Cookies are a treat, but one that feels a little more wholesome thanks to the homemade jam and real cream cheese. There’s less sugar than you’d find in a traditional frosted cookie, and no artificial flavorings.

Strawberries add natural vitamin C, and using fresh ingredients means you control the sweetness. For a slightly lighter version, reduce the sugar by 15%, or skip the white chocolate chips.

Keep portions moderate—these cookies are rich, and one is plenty to satisfy a sweet tooth.

FAQs

1. Can I use frozen strawberries for the jam?
Yes, frozen strawberries work well. Just cook them a little longer to evaporate the excess moisture before thickening with cornstarch.

2. How do I prevent the cream cheese from leaking out?
Make sure the cream cheese is frozen solid before wrapping it in cookie dough, and seal the edges thoroughly. Chilling the assembled dough helps too.

3. Can I make these cookies smaller?
Yes, use smaller portions of dough and filling for bite-sized cookies. Just reduce the baking time to 9–10 minutes.

4. How long do these cookies keep?
Store them in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving, or warm them slightly in the microwave.

5. Can I freeze these cookies?
Yes! You can freeze the unbaked cookies and bake from frozen. You can also freeze baked cookies and thaw them as needed.

6. What if I don’t have a mixer?
You can make the dough by hand with a wooden spoon. Just be sure to soften the butter first and mix thoroughly until creamy.

7. Can I make them gluten-free?
Yes, just use a 1:1 gluten-free baking flour blend. Be sure the mix includes xanthan gum or another binder for best results.

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