If you’re anything like me and adore the perfect marriage of creamy and fruity in a single bite, you are absolutely going to fall in love with this Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe. Imagine a soft, tender cookie that wraps around luscious cheesecake filling swirled with sweet strawberry jam and hints of smooth white chocolate—each bite is a celebration of rich textures and vibrant flavors. This recipe masterfully combines simple ingredients into an unforgettable treat that feels both indulgent and homey, perfect for sharing with friends or sneaking a few yourself.
Ingredients You’ll Need
The magic of this Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe lies in its straightforward, yet thoughtfully chosen ingredients. Each one plays a role, from creating the perfect cookie crumb to delivering that irresistibly creamy, fruity, and sweet filling.
- Cream cheese, 4 oz (softened): This forms the rich, tangy base of the cheesecake filling that makes these cookies stand out.
- Granulated sugar, 2 ½ Tablespoons + ½ cup: Divided between the filling and the dough, it ensures just the right sweetness balance.
- Sour cream, 1 Tablespoon: Adds moisture and a subtle tang to the cheesecake filling for that authentic flavor.
- Vanilla extract, 1 â…› teaspoons: Elevates both the dough and filling with a warm, comforting aroma.
- Strawberry jam, ½ cup: Bursting with fruity sweetness, it’s the jewel nestled in the cookie’s center.
- Unsalted butter, 1 cup (softened): The backbone of the dough, delivering tenderness and richness.
- Light brown sugar, 1 cup (firmly packed): Adds moisture and a subtle molasses note to deepen flavor complexity.
- Eggs, 2 large (room temperature): Bind everything together and give structure to the dough.
- All-purpose flour, 3 â…“ cups: Provides the sturdy yet tender framework for the cookies.
- Graham cracker crumbs, 1 cup: Infuse a slight crunch and toasty flavor that hints at classic cheesecake crusts.
- Cornstarch, 2 Tablespoons: Keeps the cookies soft and delicate, perfect for that melt-in-your-mouth feel.
- Baking powder and baking soda, 2 teaspoons and ¼ teaspoon: Leaven the dough gently for perfect rise and texture.
- Salt, ½ teaspoon: Balances sweetness and enhances all the flavors beautifully.
- White chocolate bar, 3 oz (optional): Adds luscious pockets of creamy, sweet surprise throughout the cookies.
How to Make Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe
Step 1: Prepare the Cheesecake Filling
Start by whisking together the softened cream cheese with 2 ½ tablespoons of granulated sugar until the mixture is silky smooth and creamy. Add the sour cream and ⅛ teaspoon of vanilla extract, stirring thoroughly until everything is perfectly blended. Spoon the cheesecake mixture in small 2-teaspoon dollops onto a wax paper-lined baking sheet and pop it into the freezer to firm up. This chilly step ensures the filling holds shape when we assemble the cookies later.
Step 2: Make the Cookie Dough
In a large bowl, cream the softened unsalted butter with both sugars—the packed light brown and additional granulated—until fluffy and light. This is where the dough starts to develop that lovely tender texture. Next, beat in the eggs one at a time along with the full teaspoon of vanilla extract, making sure the mixture is even and rich. In a separate bowl, whisk together the dry ingredients: flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet batter on medium-low speed. Be patient and scrape the sides of the bowl to integrate everything smoothly. Once mixed, cover the dough tightly and chill it in the fridge for at least 30 minutes to make it easier to handle.
Step 3: Assemble the Cookies
With your oven preheated to 375°F (190°C), prepare to bring everything together. Chop the white chocolate bar finely if you’re using it—these little nuggets will melt into sweet, creamy spots throughout the cookie. Take your chilled dough and scoop out 2-tablespoon portions, rolling each into a ball. Gently press your thumb into the center to create a generous crater. Into this, spoon about 1 ½ teaspoons of the strawberry jam, then nestle a frozen dollop of the cheesecake filling right on top of the jam. Cover this filling with another 2-tablespoon scoop of dough, sealing it closed and rolling gently to smooth out the seams. Press some white chocolate pieces on the outside of the dough balls for a pretty finishing touch. Pop assembled cookies onto wax paper and freeze them briefly for 10-15 minutes so they keep their perfect shape while baking.
Step 4: Bake to Perfection
Arrange the chilled cookies on a parchment-lined baking sheet with plenty of space (at least 2 inches apart) for them to spread wonderfully. Slide the tray into the oven’s center rack and bake for 14-15 minutes. Keep an eye out for golden edges—that’s your cue! Allow cookies to cool fully on the baking sheet to prevent breakage and to let the flavors settle into blissful harmony.
How to Serve Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe
Garnishes
For an extra touch of charm, sprinkle sifted powdered sugar over the cookies just before serving, creating a delicate snowy effect that contrasts beautifully with the golden cookie. Alternatively, a fresh strawberry slice atop each cookie adds a refreshing pop of color and a hint of brightness that echoes the jam inside.
Side Dishes
These cookies pair wonderfully with a cup of rich coffee or a glass of chilled milk, balancing their sweetness perfectly. For an elevated dessert experience, serve alongside vanilla or strawberry ice cream to complement the cheesecake and jam flavors.
Creative Ways to Present
Try arranging these cookies on a pretty platter lined with fresh mint leaves or edible flowers for a festive look at gatherings. You can also present them in a tiered cookie stand alongside other berry-themed treats for an impressive dessert spread. Gift boxes tied with a bow make these treats a thoughtful present for friends and family, sharing the joy of your Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cookies tightly in plastic wrap or store them in an airtight container at room temperature for up to three days to keep them fresh and soft. The cheesecake filling remains creamy, and the jam retains its bright flavor, making them just as delightful the next day.
Freezing
You can freeze both the assembled but unbaked cookies and baked cookies. For unbaked, freeze on a tray and then transfer to a freezer-safe container for up to a month. When ready, bake directly from frozen, adding a minute or two to the baking time. For baked cookies, freeze in an airtight container to enjoy on demand—just thaw at room temperature before serving.
Reheating
To revive that fresh-baked warmth, gently heat cookies in a microwave for about 10 seconds or in an oven at 300°F for 5 minutes. This melts the white chocolate slightly and softens the cookie, refreshing the delightful texture and flavors.
FAQs
Can I substitute the strawberry jam with another flavor?
Absolutely! Raspberry or apricot jam works beautifully and can offer a fun twist on the flavor profile, while still complementing the creamy cheesecake filling.
Is it necessary to use graham cracker crumbs?
Graham cracker crumbs add a subtle crunch and classic cheesecake-like depth to the dough, but finely crushed digestive biscuits or vanilla wafers are great alternatives if graham crackers aren’t available.
Can I make these cookies dairy-free?
With some ingredient swaps like dairy-free cream cheese and butter, yes! Just ensure your substitutes maintain similar textures to keep the cookies moist and creamy.
Why do I need to chill the dough before baking?
Chilling the dough firms up the butter, reducing spread during baking and helping the cookies keep their shape, especially important since these cookies have a filling inside to contain.
What’s the best way to soften cream cheese quickly?
Leave it out at room temperature for 30-60 minutes or microwave in short 10-second bursts, checking frequently to avoid melting it, so it blends seamlessly in the filling.
Final Thoughts
Trust me, once you try this Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe, you’ll want to make it your go-to for every special occasion or cozy night in. The way the creamy cheesecake meets juicy jam and sweet white chocolate is simply irresistible. Don’t be surprised if these cookies become the legend of your kitchen that everyone asks for again and again!
Print
Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 13 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These decadent Cheesecake Cookies with Strawberry Jam and White Chocolate combine a buttery graham cracker and flour dough filled with a creamy, tangy cream cheese center and a sweet strawberry jam surprise. Topped with optional white chocolate pieces, these cookies are baked to golden perfection for a luscious treat perfect for dessert or special occasions.
Ingredients
Cheesecake Filling
- 4 oz cream cheese (softened)
- 2 ½ Tablespoons granulated sugar
- 1 Tablespoon sour cream
- â…› teaspoon vanilla extract
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (firmly packed)
- ½ cup granulated sugar
- 2 large eggs (room temperature preferred)
- 1 teaspoon vanilla extract
- 3 â…“ cups all-purpose flour
- 1 cup graham cracker crumbs
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Additional Ingredients
- ½ cup strawberry jam (or strawberry sauce)
- 3 oz white chocolate bar (optional, finely chopped)
Instructions
- Prepare filling: In a medium-sized mixing bowl, combine the softened cream cheese and granulated sugar, mixing until smooth and creamy. Blend in the sour cream and vanilla extract until fully incorporated. Spoon the filling in 2-teaspoon portions onto a wax paper-lined small baking sheet and place in the freezer to firm up while preparing the dough.
- Prepare cookie dough: In a large bowl, cream together softened butter, light brown sugar, and granulated sugar using an electric mixer until light and fluffy. Add eggs and vanilla extract, mixing until fully combined. In a separate bowl, whisk together all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients while mixing on medium-low speed, scraping the bowl sides and bottom as needed for even incorporation. Cover the dough and chill in the refrigerator for 30 minutes.
- Assemble cookies: Preheat oven to 375°F (190°C). Finely chop white chocolate if using. Remove dough from fridge and scoop 2-tablespoon portions, rolling each into a ball. Press your thumb into each ball to create a large crater. Fill the crater with 1½ teaspoons of strawberry jam, then top with a dollop of the frozen cream cheese filling. Cover this filling with another 2-tablespoon portion of dough, carefully sealing and rolling to form a smooth ball. Gently press chopped white chocolate pieces onto the surface of each cookie ball. Place assembled cookies on wax paper or plate and freeze for 10-15 minutes to firm before baking. Repeat until all dough and fillings are used.
- Bake: Arrange chilled cookies on a parchment paper-lined baking sheet at least 2 inches apart. Bake on the center rack in the preheated oven at 375°F (190°C) for 14-15 minutes, or until cookie edges turn golden brown. Allow cookies to cool completely on the baking sheet before serving to avoid breaking and to let flavors meld.
Notes
- Room temperature eggs help the dough to come together more smoothly.
- Using frozen cream cheese filling makes it easier to assemble the cookies without the filling melting or leaking.
- Be sure to chill the cookie dough before assembling to improve dough handling and final texture.
- Press the white chocolate gently onto the dough to ensure it adheres and melts slightly during baking.
- Allow cookies to fully cool on the baking sheet after baking to set the filling and avoid breaking.
