Strawberry Cheesecake Cookies Recipe with Homemade Jam

Strawberry Cheesecake Cookies with Homemade Jam are the kind of cookie you dream about long after the last crumb disappears. Imagine a soft, buttery cookie swirled with tangy cream cheese and finished with a dollop of fresh, vibrant strawberry jam—each bite a perfect harmony of sweetness, tartness, and richness.

These cookies are thick, tender, and beautifully rustic. The homemade jam seeps slightly into the soft cookie dough, caramelizing around the edges while staying juicy and bright in the center. A touch of vanilla and a gentle cream cheese swirl lend the unmistakable flavor of classic cheesecake, all wrapped up in a portable, hand-held treat.

They feel both nostalgic and elevated—like something you’d find in a quaint bakery case or serve at a spring brunch. Whether you’re making them for a special celebration or a quiet weekend bake, these cookies deliver warmth, comfort, and real flavor in every bite.

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Ingredients Overview

Each component of these Strawberry Cheesecake Cookies serves a distinct purpose, building both structure and flavor into the final cookie.

All-Purpose Flour: The backbone of the dough. It provides structure without being too dense. Make sure to measure carefully to avoid dry cookies.

Baking Powder & Baking Soda: A combination of these ensures the cookies rise just enough to be soft and pillowy, while staying chewy in the middle.

Salt: Essential for balance. Just a bit enhances both the sweet and tangy notes.

Unsalted Butter: Softened butter gives richness and moisture. It also helps the cookies spread slightly while baking, giving them a gentle, rounded shape.

Granulated Sugar & Brown Sugar: White sugar lends sweetness and a crisp edge, while brown sugar adds moisture and a hint of caramel depth. The combo gives the cookies a balanced sweetness and perfect texture.

Egg: Just one large egg binds everything together and contributes to the chewy texture.

Vanilla Extract: A full teaspoon enhances the cheesecake flavor and ties everything together.

Cream Cheese: Use full-fat brick-style cream cheese. It’s blended into the dough in swirls, so you get pockets of rich tanginess that mimic the best part of a cheesecake.

Homemade Strawberry Jam: The heart of this recipe. Made from fresh or frozen strawberries, sugar, lemon juice, and a touch of cornstarch, it’s bright, slightly tart, and full of real berry flavor. This jam sets up thick enough to hold its shape on top of the cookies.

Optional Add-Ins: A few white chocolate chips can add extra creaminess and sweetness if desired.

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Step-by-Step Instructions

1. Make the Homemade Strawberry Jam (Cool Before Using):
In a small saucepan, combine 1 ½ cups chopped strawberries, 1/3 cup sugar, 1 tsp lemon juice, and 1 tsp cornstarch. Bring to a simmer over medium heat, stirring often. Cook for 8–10 minutes until thickened and glossy. The mixture should coat the back of a spoon. Remove from heat and let it cool completely before using.

2. Cream the Butter and Sugars:
In a stand mixer or large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup packed light brown sugar. Beat until light and fluffy, about 2–3 minutes.

3. Add the Egg and Vanilla:
Beat in 1 large egg and 1 tsp vanilla extract until combined. Scrape down the sides of the bowl.

4. Mix the Dry Ingredients:
In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.

5. Combine Wet and Dry:
Gradually mix the dry ingredients into the wet ingredients, beating just until the dough comes together.

6. Add Cream Cheese Chunks:
Cube 4 oz cold cream cheese into small pieces and gently fold them into the dough. You want visible bits and swirls rather than fully blended cream cheese.

7. Chill the Dough:
Refrigerate the dough for at least 30 minutes. This helps keep the cookies thick and prevents over-spreading.

8. Preheat and Prep:
Preheat the oven to 350°F. Line a baking sheet with parchment paper.

9. Scoop and Fill:
Scoop out 2-tablespoon portions of dough and roll into balls. Place on the baking sheet, spacing about 2 inches apart. Use the back of a spoon or your thumb to make a small well in the center of each dough ball.

10. Add Jam:
Spoon about 1/2 to 1 teaspoon of the cooled homemade strawberry jam into each well. Don’t overfill—just enough to sit comfortably in the center.

11. Bake:
Bake for 10–12 minutes, or until the edges are set and lightly golden. The centers should still look soft. Let cookies cool on the baking sheet for 10 minutes before transferring.

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Tips, Variations & Substitutions

Tips for Best Results:

• Always chill the dough—especially important when using cream cheese chunks.

• Use brick-style cream cheese, not spreadable or whipped versions.

• Make the jam ahead of time so it’s fully cooled and thickened.

• Slightly underbake for the softest texture; they’ll set as they cool.

Flavor Variations:

• Swap strawberries for raspberries or blueberries in the jam.

• Use store-bought jam in a pinch, but choose one with low water content.

• Add white chocolate chips to the dough for extra sweetness.

Substitutions:

• Dairy-free? Use plant-based butter and a dairy-free cream cheese alternative.

• Gluten-free? Use a 1:1 gluten-free baking flour blend with xanthan gum.

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Serving Ideas & Occasions

These cookies are beautiful served warm with tea or coffee. Their soft centers and jam topping make them feel like mini pastries, perfect for:

• Spring brunches or tea parties

• Baby showers and bridal showers

• Summer dessert platters

• Valentine’s Day or Mother’s Day treats

• Gifting (wrapped individually or in cookie boxes)

Pair them with iced coffee, herbal tea, or a glass of chilled milk. For a fun twist, serve with a dollop of whipped cream or Greek yogurt on the side.

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Nutritional & Health Notes

These cookies are indulgent but balanced. The addition of real strawberries and lemon juice in the homemade jam brings brightness and a dose of natural fruit flavor. Cream cheese adds calcium and richness, while using moderate sugar keeps them sweet but not overwhelming.

Each cookie is around 180–220 calories, depending on jam quantity and cream cheese portions. You can make them smaller for a lighter treat or reduce sugar slightly if using sweetened jam.

For added fiber, use white whole wheat flour, or sneak in a tablespoon of ground flaxseed.

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FAQs

1. Can I use store-bought jam instead of homemade?
Yes, but choose a thick, high-quality jam to avoid runny centers. Look for reduced-sugar or fruit preserves that won’t spread too much during baking.

2. How do I keep the cream cheese from melting too much?
Use cold cream cheese and don’t overmix it into the dough. You want swirls or chunks rather than a smooth blend. Also, chilling the dough before baking helps keep those pockets intact.

3. Can I freeze the dough?
Absolutely. Scoop and fill the dough with jam, then freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.

4. Can I make these cookies smaller?
Yes, use a 1-tablespoon scoop instead for mini cookies. Reduce baking time to about 8–9 minutes, and watch closely so the edges don’t brown too quickly.

5. Why is my jam running off the cookies?
The jam may be too warm or too thin. Make sure your homemade jam is fully cooled and thickened before adding. If using store-bought, opt for a thicker fruit spread.

6. Can I skip the cream cheese?
You can, but then they’re more like jam thumbprint cookies. The cream cheese adds that cheesecake flavor, so consider adding cheesecake-flavored chips or a bit of sour cream if omitting.

7. How do I store them?
Store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 5 days or freeze. Reheat slightly for that fresh-baked texture.

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