As I lifted the warm cookie from the baking sheet, the sweet scent of fresh strawberries enveloped my kitchen, transporting me to lazy summer afternoons. These Soft Strawberry Cheesecake Cookies with Homemade Jam are everything you’ve ever wanted in a dessert—soft, chewy cookie dough enveloping a rich cheesecake center and a burst of homemade strawberry jam. Not only do they whisper “indulgence” with every bite, but they’re also vegetarian-friendly, making them a guilt-free treat for everyone. Perfect for a cozy gathering or a delightful afternoon pick-me-up, these cookies will surely become your new go-to recipe. Are you ready to dive into this delicious adventure? Why are these cookies a must-try? Unforgettable Flavor: Each bite offers a harmonious combination of creamy cheesecake and fresh strawberry jam, creating a delightful explosion of taste that you won’t soon forget. Vegetarian-Friendly Delight: These cookies are perfect for those who want to indulge while keeping it vegetarian, making them a treat everyone can savor. Fun to Make: Engaging in making homemade jam adds a unique twist that transforms your baking experience into a fun adventure. Perfect Anytime Snack: Whether you’re hosting a gathering or simply enjoying a quiet afternoon, these cookies pair perfectly with coffee, tea, or a glass of cold milk—ideal for any setting! Customize Your Creation: Feel free to experiment with different fruit jams to cater to your personal taste and elevate your baking game. By the way, if you’re in the mood for more baked goodies, check out my delightful Oreo Cheesecake Savor or try some comforting Chocolate Chip Cookies! Soft Strawberry Cheesecake Cookies Ingredients • Here’s what you’ll need to create these irresistible treats! For the Jam Finely Diced Fresh Strawberries – Adds bright fruit flavor; Substitution/Prep Note: Use thawed frozen berries, but make sure to drain excess water. Granulated Sugar (for jam) – Sweetens the strawberries and enhances their natural flavors; No substitutions recommended. For the Cheesecake Filling Cream Cheese (8 oz, softened) – Provides a luscious, creamy filling; Substitution/Prep Note: Full-fat Greek yogurt can replace cream cheese for a softer texture. Granulated Sugar (for filling) – Boosts sweetness for the filling; No substitutions recommended. Vanilla Extract (1/2 tsp) – Infuses the filling with a warm flavor; No substitutions recommended. For the Cookie Dough Unsalted Butter (1 cup, softened) – Ensures a rich cookie texture; No substitutions recommended. Granulated Sugar (1 cup) – Sweetens and contributes to the cookie’s chewy texture; No substitutions recommended. Large Egg – Helps bind the cookie ingredients together; No substitutions recommended. All-Purpose Flour (3 cups) – Provides the essential structure; Substitution/Prep Note: Use a spoon-and-level method or weigh for accuracy to avoid density. Baking Powder (1/2 tsp) – Helps the cookies rise to a soft texture; No substitutions recommended. Salt (1/4 tsp) – Balances the overall sweetness of the cookies; No substitutions recommended. For the Assembly Homemade Thick Strawberry Jam (1/3 cup) – Infuses the cookies with a delightful jammy sweetness; Substitution/Prep Note: Avoid store-bought jam due to its thinner consistency. Elevate your baking game with these Soft Strawberry Cheesecake Cookies that are perfect for any occasion! Step‑by‑Step Instructions for Soft Strawberry Cheesecake Cookies Step 1: Prepare Jam In a medium saucepan, combine the finely diced fresh strawberries and granulated sugar. Cook over medium heat for about 45 minutes, mashing the strawberries halfway through until the mixture thickens and reduces to approximately 1/3 cup. The jam should have a glossy appearance and coat the back of a spoon. Remove from heat and let cool while you prepare the cheesecake filling. Step 2: Make Cheesecake Filling In a mixing bowl, beat the softened cream cheese, granulated sugar for the filling, and vanilla extract until smooth and creamy. Divide this mixture into 18 equal portions, flatten each into discs, and place them on a parchment-lined baking sheet. Freeze these discs for at least 30 minutes until solid, ensuring they hold their shape during assembly. Step 3: Prepare Dough In a large mixing bowl, use an electric mixer to beat together the softened unsalted butter and one cup of granulated sugar until light and fluffy, about 3-4 minutes. Add in the large egg and one teaspoon of vanilla extract, mixing continuously until the blend is pale and voluminous. This will create a delightful base for your Soft Strawberry Cheesecake Cookies. Step 4: Combine Dry Ingredients In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to over-mix as this can lead to denser cookies. The dough should be thick and cohesive, ready for assembly. Step 5: Assemble Cookies Divide the prepared dough into four equal portions. Take one portion, flatten it slightly, and layer a teaspoon of the homemade strawberry jam on top. Place a frozen cheesecake disc on the jam, then take another piece of flattened dough to cover the top. Cut the assembled portion into quarters and gently press the edges together to encase the filling, ensuring the jam is hidden. Step 6: Shape Cookies Scoop out about 18 portions of the dough, flatten each portion in your hands, and place one of the frozen cheesecake discs in the center. Wrap the dough around the filling, ensuring no gaps remain, and shape each cookie into a slightly flattened disc. This helps create a lovely shape while ensuring the cream cheese filling stays intact during baking. Step 7: Bake Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and arrange the shaped cookies, leaving some space between them for spreading. Bake in the preheated oven for 11-12 minutes, or until the edges are lightly golden. Let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely, allowing the cheesecake centers to firm up. Soft Strawberry Cheesecake Cookies Variations Feel free to let your creativity flow as you customize these delightful cookies with your favorite flavors and textures! Fruit Jam Swap: Change things up with raspberry or blueberry jam for a refreshing twist. Both options offer a sweet burst that pairs wonderfully with the creamy filling. Flavorful Cream Cheese: Try substituting flavored cream cheese, like strawberry or vanilla bean, to elevate the cheesecake experience. It adds an extra layer of richness and surprise in every bite. Nutty Crunch: Incorporate crushed nuts like almonds or pecans into the dough for a pleasant crunch that contrasts beautifully with the soft cookie and creamy center. Vegan Variation: Replace the cream cheese with vegan cream cheese and the egg with a flaxseed meal mixture for a plant-based rendition that doesn’t sacrifice flavor. Chocolate Chips: Add a handful of mini chocolate chips to the dough for a delightful chocolatey surprise in every bite! The combination of strawberry and chocolate is simply irresistible. Lemon Zest: Mix in a teaspoon of fresh lemon zest to the dough for a zesty kick that brightens the sweetness of the strawberries, perfect for a summer flair. Spicy Twist: Add a pinch of cayenne or cinnamon to the dough for a surprising warmth that complements the sweetness of the strawberries, tempting your taste buds in unexpected ways. Why not enjoy these treats with a delectable pairing? If you love cookie creations, check out my delightful Oreo Cheesecake Savor or indulge in comforting Chocolate Chip Cookies! How to Store and Freeze Strawberry Cheesecake Cookies Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and flavorful for your enjoyment! Fridge: For extended freshness, you can refrigerate the cookies in an airtight container for up to 1 week. This helps maintain their creamy cheesecake centers. Freezer: Freeze the cookies for up to 2 weeks in a single layer, layered with parchment paper to prevent sticking. Thaw at room temperature before serving. Reheating: To enjoy a warm cookie, briefly microwave individual Strawberry Cheesecake Cookies for 10-15 seconds. This revives their soft texture and creamy center! Expert Tips for Soft Strawberry Cheesecake Cookies Measure Flour Correctly: Use the spoon-and-level method or a kitchen scale to ensure you’re not adding too much flour, which can lead to dense cookies. Freeze Filling: Always freeze the cheesecake discs before assembling the cookies to help maintain their shape while baking and achieve that beautiful, gooey center. Don’t Overmix Dough: When combining your wet and dry ingredients, mix until just combined; overmixing can result in tough cookies that lose their soft texture. Use Homemade Jam: Opt for homemade thick strawberry jam for better consistency; store-bought varieties are often too runny, affecting the cookie’s structure. Cool Completely: Allow cookies to cool entirely on the wire rack to give the cheesecake centers time to set properly, ensuring a delightful burst of creaminess with each bite. What to Serve with Strawberry Cheesecake Cookies Elevate your dessert experience with perfect pairings that complement the rich sweetness and creamy texture of these indulgent cookies. Fresh Berries: Juicy strawberries or mixed berries provide a refreshing contrast, enhancing the fruity flavor in every cookie. Their natural sweetness creates a delightful balance with the cheesecake filling. Whipped Cream: A dollop of lightly sweetened whipped cream adds a light, airy touch that pairs beautifully with the cookies’ richness. This creamy contrast heightens the overall dessert experience, making each bite feel even more luxurious. Iced Coffee: The smooth, bold flavor of iced coffee serves as a refreshing counterpoint to the sweet, soft strawberry cheesecake cookies. Together, they create a delightful treat perfect for warm afternoons. Greek Yogurt: A spoonful of plain or vanilla Greek yogurt offers a tangy creaminess that complements the sweetness without overwhelming it. It’s a healthy and delicious choice to brighten up your dessert plate. Chocolate Drizzle: Add a touch of decadence by drizzling warm chocolate over the cookies. This enhances both the visual appeal and taste, infusing each moistened bite with a rich chocolate depth. Almond Milk: Serve with chilled almond milk for a nutty flavor that pairs wonderfully with the creamy cheesecake notes of the cookies. This drink is a fantastic, dairy-free option that pleases a variety of palates. Lemon Sorbet: The bright, zesty notes of lemon sorbet cut through the richness of the cookies, providing a refreshing finish. This is a lively way to cleanse the palate while enjoying your sweet treat. Make Ahead Options These Soft Strawberry Cheesecake Cookies are perfect for busy home cooks looking to save time! You can prepare the homemade strawberry jam and chill it in the refrigerator for up to 3 days before assembling your cookies. Additionally, the cheesecake filling can be made in advance and frozen as discs for up to 24 hours. When you’re ready to bake, simply thaw the filling before assembling the cookies. This way, you’ll enjoy the same delicious flavor and texture without the last-minute rush. Just remember to store the assembled dough in an airtight container and refrigerate if you’re not baking right away, ensuring your delectable cookies turn out just as delightful! Soft Strawberry Cheesecake Cookies Recipe FAQs What kind of strawberries should I use for the jam? Absolutely! Fresh, ripe strawberries are best for making your jam, as they provide a natural sweetness and vibrant flavor. Look for strawberries that are plump and free from dark spots or mushy areas. If fresh strawberries aren’t available, thawed frozen strawberries can work too, but make sure to drain any excess water before cooking. How should I store the cookies after baking? After your cookies have cooled completely, store them in an airtight container at room temperature for up to 3 days. This keeps them soft and delicious! For longer storage, refrigerate them in an airtight container for up to a week, which helps maintain the creamy cheesecake centers. Can I freeze Soft Strawberry Cheesecake Cookies? Yes! To freeze, arrange the cookies in a single layer on a baking sheet and freeze them until solid. Then, layer them in an airtight container separated by parchment paper to prevent sticking. They can be frozen for up to 2 weeks. When you’re ready to enjoy, allow them to thaw at room temperature, or pop them in the microwave for a quick 10-15 seconds to warm them up. What should I do if the dough is too sticky? If your dough feels sticky, it may need a little extra flour. Start by adding a tablespoon at a time, mixing gently until the dough holds together nicely but remains soft. Overworking the dough can lead to denser cookies, so be gentle! Also, chilling the dough in the refrigerator for about 15-20 minutes can help it firm up for easier handling. Are these cookies suitable for people with allergies? These cookies contain common allergens such as eggs, wheat (gluten), and dairy (cream cheese). If you need to accommodate allergies, consider using egg substitutes, gluten-free flour blends, and dairy-free cream cheese alternatives. Always double-check the ingredient labels to ensure they meet your dietary needs! How do I ensure my homemade jam is thick enough? To achieve the right thickness for your jam, cook the diced strawberries with sugar over medium heat for about 45 minutes, mashing them halfway through. You’ll know it’s ready when it thickens and coats the back of a spoon, reducing to about 1/3 cup. If it seems too runny, continue cooking for a few more minutes while stirring often until it reaches a glossy, thick consistency. Soft Strawberry Cheesecake Cookies That Melt in Your Mouth Delight in these Soft Strawberry Cheesecake Cookies, with rich cheesecake centers and homemade jam, offering a vegetarian-friendly indulgence. Print Recipe Pin Recipe Prep Time 1 hour hrCook Time 12 minutes minsChill Time 30 minutes minsTotal Time 1 hour hr 42 minutes mins Servings: 18 cookiesCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Jam2 cups finely diced fresh strawberries Use thawed frozen berries, make sure to drain excess water1 cup granulated sugar No substitutions recommendedFor the Cheesecake Filling8 oz cream cheese, softened Full-fat Greek yogurt can replace cream cheese for a softer texture1/2 cup granulated sugar No substitutions recommended1/2 tsp vanilla extract No substitutions recommendedFor the Cookie Dough1 cup unsalted butter, softened No substitutions recommended1 cup granulated sugar No substitutions recommended1 large egg No substitutions recommended3 cups all-purpose flour Use spoon-and-level method for accuracy1/2 tsp baking powder No substitutions recommended1/4 tsp salt No substitutions recommendedFor the Assembly1/3 cup homemade thick strawberry jam Avoid store-bought jam due to thinner consistency Equipment medium saucepanMixing bowlelectric mixerParchment PaperBaking sheetsWire Rack Method Step-by-Step InstructionsIn a medium saucepan, combine the finely diced fresh strawberries and granulated sugar. Cook over medium heat for about 45 minutes, mashing the strawberries halfway through until the mixture thickens.In a mixing bowl, beat the softened cream cheese, granulated sugar for the filling, and vanilla extract until smooth and creamy. Divide this mixture into 18 equal portions and freeze.In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the large egg and vanilla extract, mixing continuously.Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually mix with the butter mixture until just combined.Divide the dough into four portions. Assemble cookies by layering dough, strawberry jam, and a frozen cheesecake disc before encasing the filling.Shape each cookie into a flattened disc, ensuring the filling is fully wrapped, then place on a lined baking sheet.Preheat oven to 350°F (175°C). Bake cookies for 11-12 minutes until edges are lightly golden. Cool on wire rack. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 60mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg NotesThese cookies keep well at room temperature or can be refrigerated for extended freshness. Freezing options available. Tried this recipe?Let us know how it was!
