If you’re looking for a cookie that radiates cozy comfort with a splash of fruity brightness, you absolutely must try this Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe. Imagine tender, buttery cookies with a slight graham cracker crumb, bursting with luscious strawberry jam and a dreamy cream cheese center, all crowned with delicate white chocolate flakes. It’s the perfect combination of creamy, sweet, and tart that will quickly become your go-to treat for any occasion. These cookies not only taste incredible but also make every bite feel like a lovingly crafted dessert that’s too delightful to keep to yourself.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward list of ingredients. Each one plays a starring role, from the rich cream cheese that creates a velvety filling to the graham cracker crumbs that add a subtle crunch and warmth. Every component, from the sweet vanilla to the fresh strawberry jam, works together to build layers of flavor and texture that feel both luxurious and familiar.
- Cream cheese (4 oz, softened): the base for the creamy, tangy filling that makes these cookies unique.
- Granulated sugar (2 ½ tablespoons for filling; ½ cup for dough): adds just the right amount of sweetness without overpowering.
- Sour cream (1 tablespoon): brings moisture and a subtle tang to the cheesecake filling.
- Vanilla extract (â…› teaspoon for filling; 1 teaspoon for dough): enhances all the flavors with a comforting aroma.
- Strawberry jam (½ cup): the jewel of the cookie, bursting with fruity brightness and a perfect contrast to the cream cheese.
- Unsalted butter (1 cup, softened): ensures the dough is rich and tender.
- Light brown sugar (1 cup, firmly packed): adds depth and a slight caramel note to the cookie dough.
- Large eggs (2, room temperature preferred): for structure and moisture, binding everything seamlessly.
- All-purpose flour (3 â…“ cups): the foundation for a sturdy yet soft cookie.
- Graham cracker crumbs (1 cup): infuses a subtle toasty flavor and enhances texture.
- Cornstarch (2 tablespoons): keeps the cookies tender by softening the flour’s gluten network.
- Baking powder (2 teaspoons): helps the cookies rise just right, making them soft and airy.
- Baking soda (¼ teaspoon): balances the acidity and contributes to perfect browning.
- Salt (½ teaspoon): brightens all the sweet flavors and balances the dough.
- White chocolate bar (3 oz, optional): for a delicate, creamy topping that melts in your mouth.
How to Make Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe
Step 1: Prepare the Cream Cheese Filling
Start by softening the cream cheese, then whisk it together with granulated sugar until it’s utterly smooth and creamy. Stir in the sour cream and a splash of vanilla to elevate the flavor. Using a spoon, drop small dollops of the mixture onto a wax paper-lined sheet and pop them into the freezer. This step is essential because a firm filling makes assembly easier and helps keep the luscious cheesecake center intact during baking.
Step 2: Create the Cookie Dough
Next up is the cookie dough. Cream softened butter with both the light brown and granulated sugars until the mix is airy and pale—this means it’s perfectly aerated. Add eggs and vanilla, blending until everything is silky smooth. In another bowl, whisk together all your dry ingredients—flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the butter mixture, scraping the sides of your bowl to ensure an even, tender dough. Pop the dough into the fridge to chill for 30 minutes, letting the flavors meld and the texture firm up just enough to handle.
Step 3: Assemble the Cookies
Now for the fun part! Preheat your oven to 375°F (190°C). Chop the white chocolate into tiny shards if you’re using it. Grab chilled dough and scoop out 2-tablespoon portions, rolling each into a ball. Press your thumb into each ball to create a generous crater, then spoon in strawberry jam to fill the indentation. Nestle one frozen cream cheese dollop right on top of the jam, then cover it all with another 2-tablespoon ball of dough, carefully sealing the filling inside. Roll gently to smooth the surface and press chopped white chocolate pieces into the dough if desired. Place the cookies on a wax paper-lined tray and freeze for 10 to 15 minutes — this chilling step helps the cookies keep their shape while baking.
Step 4: Bake to Perfection
Arrange your cookies on a parchment-lined baking sheet with enough space between them to spread slightly. Slide the tray into the preheated oven and bake for 14 to 15 minutes, watching for edges to turn a lovely golden color. Let them cool completely on the sheet — this patience pays off by letting the cookies set firmly and the flavors intensify. When cooled, these Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe creations are ready to delight every sense.
How to Serve Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe
Garnishes
If you want to add an extra touch of elegance, consider dusting the tops of your cookies lightly with powdered sugar or a gentle swirl of melted white chocolate to match the embedded chunks. Fresh strawberry slices placed alongside the cookies bring a fresh, tangy pop, complementing the richness perfectly. A sprig of mint can also add a vibrant green contrast and subtle aromatic hint.
Side Dishes
These cookies thrive alongside a warm cup of tea or a creamy latte, creating an inviting teatime experience. For an indulgent twist, serve them with a small scoop of vanilla ice cream or a dollop of whipped cream to echo the creamy cheesecake filling. A glass of cold milk or even champagne can elevate the dessert mood, turning these cookies into a moment worth savoring.
Creative Ways to Present
Presenting your Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe on a rustic wooden board or a pretty ceramic platter turns them into an eye-catching dessert centerpiece. Layering a few cookies with some fresh strawberries and white chocolate curls adds dimension and charm. For gifting, wrap them in parchment tied with a ribbon, and you have a delightful homemade treat that feels special and thoughtful.
Make Ahead and Storage
Storing Leftovers
Leftover cookies can be stored in an airtight container at room temperature for up to three days. To keep the cream cheese filling fresh and the jam juicy, separate layers with parchment paper and avoid stacking too tightly. If you want to prolong their life, refrigeration is a good option, but let them come to room temperature before enjoying to soften the butter and amplify flavors.
Freezing
You can freeze both the assembled cookie dough balls and the fully baked cookies. For dough, freeze on a lined tray for about 2 hours, then transfer into a sealable bag for up to 3 months. When you’re ready to bake, just add a few extra minutes to the baking time. Baked cookies freeze beautifully too—wrap them well and thaw at room temperature to enjoy the full glory of the cheesecake and strawberry combo.
Reheating
To revive that fresh-baked warmth, pop the cookies in a preheated 300°F (150°C) oven for 5 minutes. This gentle heat refreshes the textures and reactivates the luscious aromas without melting the white chocolate topping too much. Avoid microwaving as it can make the cookies soft and soggy.
FAQs
Can I use other fruit jams instead of strawberry?
Absolutely! Raspberry, blueberry, or even apricot jams work wonderfully. Each will bring its unique sweetness and tartness, allowing you to customize the flavor experience as you prefer.
Is it necessary to chill the dough?
Yes, chilling the dough is crucial. It firms up the dough for easier handling and ensures the cookies hold their shape instead of spreading too thin during baking, giving you that perfect chewy texture.
Can I make these cookies gluten-free?
With some ingredient swaps, yes. Use a gluten-free all-purpose flour blend and ensure your graham cracker crumbs are gluten-free too. The texture might vary slightly, but the flavor will still shine brilliantly.
What if I don’t have cornstarch on hand?
Cornstarch helps soften the cookies. You can substitute it with an equal amount of arrowroot powder or omit it, though the cookies may be a bit less tender.
How do I prevent the cream cheese filling from leaking out?
Freezing the cream cheese dollops before assembly and carefully sealing the dough around the filling are key. Working gently to avoid holes in the dough casing will keep everything nicely encased during baking.
Final Thoughts
This Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe is a heartfelt way to transform a classic cookie into a decadent, dessert-style treat that feels special every time you bite into one. From the melty cream cheese to the burst of strawberry and the subtle crunch of graham crackers, it’s an absolute winner to share or savor solo. Give this recipe a whirl—you might just make these your new favorite cookie hands down.
Print
Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 13 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cheesecake Cookies with Strawberry Jam and White Chocolate combine a soft, creamy cheesecake filling with a sweet strawberry jam center, all encased in a buttery cookie dough with a hint of graham cracker flavor. Each bite offers a delightful mix of textures and flavors, making them a perfect treat for dessert lovers.
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
Filling and Topping
- ½ cup strawberry jam (or strawberry sauce)
- 3 oz white chocolate bar (optional)
Instructions
- Prepare filling: In a medium-sized mixing bowl, combine softened cream cheese and granulated sugar, stirring until smooth and creamy. Add sour cream and vanilla extract, stirring thoroughly until fully incorporated. Line a small baking sheet with wax paper and drop the cream cheese mixture in 2-teaspoon portions onto the sheet. Place the sheet in the freezer to firm up while you prepare the cookie dough.
- Prepare cookie dough: In a large mixing bowl, use an electric mixer to cream together the softened butter and both sugars until the mixture is light and fluffy. Add the eggs and vanilla extract, mixing well until combined. In a separate medium bowl, whisk together all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture using the mixer on medium-low speed, scraping the bowl sides and bottom to ensure even mixing. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Assembly: Preheat the oven to 375°F (190°C). Finely chop white chocolate if using, and set aside. Remove refrigerated dough and scoop 2-tablespoon portions. Roll each into a ball and press your thumb into the center to create a large crater. Spoon 1½ teaspoons of strawberry jam into the crater. Remove a dollop of the frozen cream cheese filling and nestle it carefully into the jam. Then scoop another 2-tablespoon portion of dough to cover the filling, sealing and rolling gently between your palms to form a smooth ball. Lightly press chopped white chocolate pieces into the surface of the dough ball. Place the assembled cookies on a plate or wax paper-lined sheet and freeze for 10-15 minutes to firm before baking. Repeat with remaining dough, jam, filling, and chocolate.
- Baking: After chilling, place the cookies on a parchment paper-lined baking sheet, spacing them at least 2 inches apart. Bake in the center rack of the preheated oven at 375°F (190°C) for 14-15 minutes, or until the edges begin to turn golden. Allow cookies to cool completely on the baking sheet before serving to prevent breaking and to let flavors meld.
Notes
- Use room temperature eggs to ensure even mixing.
- Freezing the cream cheese filling helps it maintain its shape during assembly and baking.
- Chilling the cookie dough before assembly helps prevent spreading during baking.
- If white chocolate is not available or preferred, it can be omitted.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
