Soft Strawberry Cheesecake Cookies

These strawberry cheesecake cookies are the perfect blend of classic sugar cookie and dreamy cheesecake with pockets of jammy strawberry tucked into each bite. The result is a batch of soft cookies with creamy, tangy centers and a fresh burst of real strawberry in every mouthful. When I first tried these, my whole house smelled like the best bake shop in town and they disappeared faster than I could stack them on the counter.

I first made these cookies for a summer picnic and every single person asked for the recipe. The homemade jam brings such a bright strawberry note that nothing store bought can compete.

Ingredients

• Fresh strawberries: for homemade jam gives bright real berry flavor and try to pick sweet ripe berries without a lot of bruising
• Granulated sugar: boosts the sweetness and helps the strawberries cook into a thick jam
• Cream cheese: for the creamy tangy filling and go with brick style full fat for best results
• Unsalted butter: gives richness and softness and should be very smooth and pliable for easy creaming
• All purpose flour: forms the cookie structure and always measure lightly or use a scale for accuracy
• Egg: binds the dough and keeps it tender
• Vanilla extract: adds warmth and rounds out the strawberry and cream cheese
• Baking powder: lifts the cookies to a pillowy softness
• Salt: boosts all the other flavors and balances the sweet jam and rich cream cheese

Step-by-Step Instructions

Make the Strawberry Jam:

Add finely diced strawberries and sugar to a medium pot. Cook over medium heat for about forty five minutes smashing with a wooden spoon halfway through. The jam should be very thick and reduced to a heaping one third cup with almost no liquid left.

Prepare the Cheesecake Filling:

Mix the cream cheese with a bit of sugar and vanilla if you like. Scoop the mixture into eighteen small portions and flatten each into a thick disc. Place the discs on a tray and freeze until solid through. Freezing keeps the filling from leaking during baking.

Cream Butter and Sugar:

In a large mixing bowl beat the very soft butter and granulated sugar until very fluffy and pale. This step takes a few good minutes of mixing as it sets the base for the cookie texture.

Add Wet Ingredients:

Mix in the egg and vanilla extract beating until the mixture is light and creamy. Do not underbeat as this helps the cookies stay tender and cakey.

Add Dry Ingredients:

Add the flour baking powder and salt. Mix gently only until just combined and do not overwork the dough to keep the cookies soft.

Layer in the Jam:

Divide the dough and jam into quarters. Press apart some dough in the bowl and layer in some strawberry jam. Repeat with all the dough and jam so you have streaks and pockets of jam running through instead of all mixed together.

Fold the Dough:

Use a rubber spatula to cut the dough into quarters and gently fold each section so you see ripples of jam instead of fully combined dough. You want swirls and strawberry spots throughout.

Shape and Fill Cookies:

Scoop eighteen balls of cookie dough about two tablespoons each. Press each flat and set a disc of frozen cheesecake filling in the center. Wrap the dough around to fully enclose the cheesecake and press each cookie into a thick disc shape.

Bake:

Place on a lined baking sheet with room to spread slightly. Bake for eleven to twelve minutes until lightly golden around the edges. Let the cookies cool on the pan for ten minutes before moving to a wire rack. This helps the cheesecake set up and stay creamy inside.

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The homemade strawberry jam is easily my favorite part of these cookies. I have such vivid memories of summers spent picking strawberries in my grandmother's garden and using the ripest ones for homemade jam. That jammy flavor brings all those special family kitchen moments right into a single cookie.

Storage Tips

Store these cookies in an airtight container at room temperature for up to three days. For longer storage you can freeze them for up to two weeks. If freezing layer a bit of parchment paper in between to keep the filling from sticking.

Ingredient Substitutions

If you do not have fresh strawberries you can use thawed frozen berries but drain away excess water before cooking the jam. In a pinch you can swap full fat Greek yogurt for the cream cheese in the filling but the texture will be softer.

Serving Suggestions

These cookies are pure bliss on their own but they also make a great treat with coffee or cold milk. I sometimes dust them with a little powdered sugar for a special occasion look or serve them alongside sliced fresh berries.

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Cultural and Historical Context

Cheesecake and strawberries are a classic American dessert combination and turning them into cookies is such a fun twist. Cheesecake cookies first started to show up in home kitchens in the past decade and they have become a big hit for potlucks and parties.

Recipe FAQs

→ Can I use store bought strawberry jam?

Homemade strawberry jam offers a thicker consistency and more concentrated flavor, which helps keep the cookies chewy and flavorful. Store-bought jam tends to be thinner and may cause cookies to spread too much.

→ How should I store these cookies?

Keep cookies in an airtight container for up to three days at room temperature, or freeze them in a sealed bag for up to two weeks to maintain freshness.

→ Is chilling the dough necessary before baking?

Chilling isn’t required. If made ahead, simply let the dough come to room temperature before scooping and baking for best texture.

→ Why freeze the cheesecake filling discs before baking?

Freezing ensures the cream cheese centers hold their shape and don’t leak during baking, maintaining a creamy pocket inside each cookie.

→ What’s the best way to measure flour for these cookies?

Use a spoon-and-level method or weigh the flour for accuracy to avoid dense cookies caused by too much flour.