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Strawberry Cheesecake Cookies with Homemade Jam

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These soft, tangy cookies feature a cream cheese dough and are filled with homemade strawberry jam. A sweet-tart treat that tastes just like strawberry cheesecake in cookie form.

Ingredients

Scale

For the homemade strawberry jam:

  • 1 ½ cups chopped fresh strawberries

  • ¼ cup granulated sugar

  • 1 tbsp lemon juice

  • 1 tsp cornstarch (optional, for thickness)

For the cookie dough:

  • ½ cup unsalted butter, softened

  • 4 oz cream cheese, softened

  • ¾ cup granulated sugar

  • ¼ cup light brown sugar

  • 1 large egg

  • 1 egg yolk

  • 1 ½ tsp vanilla extract

  • 2 ¼ cups all-purpose flour

  • ½ tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

Optional:

  • ¼ cup graham cracker crumbs (for topping)

Instructions

  • Cook strawberries, sugar, and lemon juice in a saucepan over medium heat for 10–12 minutes, stirring until thickened. Add cornstarch slurry if needed. Cool completely.

  • In a mixing bowl, beat cream cheese and butter until smooth. Add both sugars and beat until fluffy.

  • Mix in egg, yolk, and vanilla. In a separate bowl, whisk flour, baking powder, soda, and salt.

  • Combine wet and dry ingredients. Chill dough for 1 hour.

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment.

  • Scoop dough, flatten, and make a well. Fill each with ½–1 tsp cooled jam. Sprinkle graham crumbs if using.

  • Bake for 10–12 minutes until edges are set. Cool on pan 5 minutes, then transfer to rack.

Notes

  • Make jam up to 3 days ahead and store in fridge.

  • Don’t overfill with jam to prevent leaking.

  • Cookies stay fresh 3–4 days refrigerated or 2 months frozen.

Find it online: https://thefoodaunt.com/strawberry-cheesecake-cookies-with-homemade-jam/