Strawberry Cheesecake Cookies Recipe with Homemade Jam
Soft, buttery strawberry cheesecake cookies filled with sweet cream cheese and topped with homemade strawberry jam. A dreamy combination of cookie and cheesecake in one perfect bite.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour (includes chilling and jam prep)
- Yield: 16 cookies 1x
Ingredients
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla extract
Cream Cheese Filling:
4 oz cream cheese, softened
2 tbsp powdered sugar
1/2 tsp vanilla extract
Homemade Strawberry Jam:
1 cup chopped fresh strawberries
2 tbsp sugar
1 tsp lemon juice
Instructions
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Make the jam: Combine strawberries, sugar, and lemon juice in saucepan. Cook 10–12 minutes until thick. Cool.
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Make cream cheese filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Chill.
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Make cookie dough: Cream butter and sugars. Add egg and vanilla. Mix in dry ingredients. Chill dough 30 minutes.
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Shape: Scoop dough, flatten, add 1 tsp cream cheese filling, seal and roll into ball.
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Press a small well in center of each ball. Fill with 1/2–1 tsp jam.
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Bake at 350°F (175°C) for 12–14 minutes. Let cool 5 minutes on tray, then transfer to wire rack.
Notes
Jam and cream cheese must be cool before assembling. Don’t overfill cookies to avoid leaks. Store leftovers in airtight container up to 5 days.