Created on October 2nd, 2025 at 06:04 pm
Soft, Jammy & Irresistibly Chewy Cookies
These strawberry cheesecake cookies are a sweet celebration in every bite – a buttery sugar cookie base swirled with fresh jam, wrapped around a creamy cheesecake core. It’s the ultimate dessert mash-up of your dreams!
🌟 Why You’ll Love This Recipe
These cookies don’t just look stunning—they’re packed with rich, jammy strawberry flavor and a surprise cheesecake center that melts in your mouth. If you’re craving something comforting, slightly indulgent, and incredibly satisfying, this is it. The chewy cookie base, made with real butter and sugar, balances beautifully with the tangy cheesecake and homemade jam. Whether you’re baking for a family gathering, a weekend treat, or just because—it’s a delightful recipe you’ll make again and again.
⏱️ Time Breakdown
- Prep Time: 2 hours
- Cook Time: 11 minutes
- Total Time: 2 hours 11 minutes
- Yield: 18 cookies
📝 Ingredients List
✨ Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated sugar
- 1/2 tsp vanilla extract
✨ Strawberry Jam
- 12 oz (340 g) fresh strawberries, finely diced
- 1/4 cup (50 g) granulated sugar
✨ Cookie Dough
- 2 3/4 cups (344 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated sugar
- 1 cup (227 g) unsalted butter, softened
- 1 egg, room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated sugar (for rolling)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Wooden spoon or spatula
- Electric mixer
- Baking sheet
- Parchment paper
👩🍳 Step-by-Step Instructions
- Make the Cheesecake Filling:
Beat cream cheese, sugar & vanilla until fluffy (2 mins). Scoop 18 portions, flatten, and freeze. - Prepare Strawberry Jam:
Cook diced strawberries with sugar on medium for ~45 mins until thick. Chill in fridge. - Mix Dry Ingredients:
Whisk flour, baking powder, baking soda & salt. Set aside. - Cream Butter & Sugar:
Beat butter and sugar until fluffy. Add egg & vanilla, then mix in dry ingredients just until combined. - Swirl in Jam:
Layer jam through the dough in quarters. Gently fold to create jam pockets (don’t overmix). - Assemble Cookies:
Scoop dough (2 tbsp), flatten, place a frozen cheesecake disc in center, wrap with dough. Roll in sugar. - Bake:
Place 6 per sheet, bake at 350°F (175°C) for 11–12 mins. Use a round cutter to shape if desired. - Cool & Serve:
Let cool on sheet for 10 mins, then transfer to rack.
🍓 Pro Tip: Keep cheesecake balls frozen until each batch is ready to ensure even baking.
💡 Pro Tips
- Storage: Store in an airtight container in the fridge for up to 5 days. Best eaten at room temp.
- Make Ahead: Freeze cheesecake centers and jam in advance for quicker baking later.
- Substitutions: Swap strawberry for raspberry or blueberry for a twist!
- Serving Idea: Serve slightly warm with a glass of milk or cold brew for a dreamy treat.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 420 | 4g | 38g | 23g | 1g | 22g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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