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Soft & Creamy Strawberry Cheesecake Cookies with Homemade Jam Filling

Stack of soft strawberry cheesecake cookies, one cut in half showing the bright red jam filling.
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You can make these soft, chewy strawberry cheesecake cookies that taste like mini cheesecakes. This recipe uses cream cheese in the dough for tenderness and includes a sweet, tangy homemade strawberry jam swirl for an indulgent dessert.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup homemade strawberry jam (or high-quality store-bought jam)
  • For Cream Cheese Topping: 4 ounces cream cheese, softened, 1/2 cup powdered sugar, 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the homemade strawberry jam first, if making from scratch, and let it cool completely.
  2. In a large bowl, beat the softened butter and 8 ounces of cream cheese together until smooth. Add the granulated sugar and brown sugar; beat until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the cream cheese cookie dough.
  5. Scoop rounded tablespoons of dough and place them on baking sheets lined with parchment paper, leaving space between them.
  6. Gently press a small indentation into the center of each dough ball. Place about 1/2 teaspoon of the cooled strawberry jam into each indentation.
  7. Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
  8. While cookies cool, prepare the topping: Beat the remaining 4 ounces of cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  9. Once cookies are cool, spread or pipe a small amount of the cream cheese topping onto each cookie. You can add a small dot of extra jam on top of the frosting for presentation.

Notes

  • For a more pronounced cheesecake flavor, you can add 1/4 teaspoon of lemon zest to the cookie dough.
  • If you want a Crumbl-inspired look, use a cookie scoop for uniform size and press them down slightly before baking.
  • You can skip the separate topping and swirl the jam into the dough before baking for a simpler, chewy cheesecake cookie.

Nutrition

Find it online: https://cookingbyfelix.com/strawberry-cheesecake-cookies-recipe/