Few desserts hit the sweet spot between comfort and indulgence quite like strawberry cheesecake cookies with homemade jam. These cookies combine the rich, tangy flavor of classic cheesecake with soft, buttery cookie dough and pockets of sweet strawberry jam in every bite.

They taste like a bakery treat, but the process is surprisingly simple and approachable for home bakers of any skill level.

This recipe is perfect when you want something impressive without spending hours in the kitchen. The dough comes together quickly, the jam is easy to make with fresh or frozen strawberries, and the result feels special enough for holidays, parties, and weekend baking.

These cookies are also ideal for make-ahead baking, gifting, or adding to a dessert platter.

If you love cheesecake desserts, strawberry cookies, or soft bakery-style cookies, this recipe delivers big flavor with minimal effort. You’ll get foolproof steps, flexible options, and reliable results every time.

Why You’ll Love This Recipe

Combines cheesecake flavor and soft cookies in one dessert

Homemade strawberry jam adds fresh, real fruit flavor

Beginner-friendly with clear, simple steps

Perfect for holidays, parties, and everyday treats

Easy to make ahead and freezer-friendly

Bakery-style results without special equipment

Ingredients

For the Strawberry Jam

Fresh strawberries
Granulated sugar
Lemon juice

For the Cookie Dough

All-purpose flour
Baking powder
Salt
Unsalted butter
Cream cheese
Granulated sugar
Brown sugar
Egg
Vanilla extract

Ingredients Guide (Ingredient Breakdown)

Strawberries
Fresh strawberries give the jam bright flavor and natural sweetness. Frozen strawberries work well too, especially when strawberries are out of season. Just thaw and drain excess liquid before cooking.

Granulated Sugar
Used in both the jam and cookie dough, sugar sweetens and balances the tangy cream cheese. It also helps create a soft, tender cookie texture.

Lemon Juice
A small amount of lemon juice enhances the strawberry flavor and helps the jam thicken naturally. It keeps the jam tasting fresh rather than overly sweet.

All-Purpose Flour
This provides structure without making the cookies dense. Measure carefully for soft, bakery-style results.

Baking Powder
Gives the cookies gentle lift and keeps them soft instead of flat or heavy.

Salt
Balances sweetness and brings out the flavors of butter, cream cheese, and strawberries.

Unsalted Butter
Butter adds richness and classic cookie flavor. Using unsalted butter allows better control over salt levels.

Cream Cheese
The key ingredient that gives these cookies their cheesecake flavor. Use full-fat cream cheese for the best texture and taste.

Brown Sugar
Adds moisture and a subtle caramel note that pairs beautifully with strawberries and cream cheese.

Egg
Binds the dough and helps create soft, tender cookies.

Vanilla Extract
Enhances all the flavors and gives the cookies a warm, bakery-style aroma.

Step-by-Step Instructions

1- Make the strawberry jam
Add chopped strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat, stirring often, until the mixture thickens and breaks down.

2- Cool the jam
Remove from heat and let the jam cool completely. It will thicken more as it cools.

3- Prepare the dry ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.

4- Cream the butter and cream cheese
In a large bowl, beat butter and cream cheese until smooth and creamy.

5- Add sugars and wet ingredients
Mix in granulated sugar and brown sugar until fluffy. Add the egg and vanilla extract and beat until combined.

6- Combine wet and dry ingredients
Gradually add the flour mixture to the wet ingredients. Mix just until a soft dough forms.

7- Chill the dough
Refrigerate the dough for at least 30 minutes. This helps the cookies hold their shape.

8- Assemble the cookies
Scoop dough balls onto a lined baking sheet. Press a small indentation into each cookie and spoon in cooled strawberry jam.

9- Bake
Bake until the edges are set and the centers look slightly soft.

10- Cool before serving
Let the cookies cool on the baking sheet for a few minutes before transferring to a rack.

Variations & Customizations

Raspberry Cheesecake Cookies: Swap strawberries for raspberries in the jam.

Blueberry Cheesecake Cookies: Use blueberries and a touch of lemon zest.

Gluten-Free Option: Use a 1:1 gluten-free flour blend.

Lower Sugar Version: Reduce sugar slightly and use naturally sweet berries.

Chocolate Strawberry Cookies: Add white chocolate chips to the dough.

Lemon Cheesecake Cookies: Add lemon zest to the dough for a citrus twist.

Serving Guide (Detailed)

Dessert Platters
These cookies are ideal for parties and gatherings. Serve them alongside brownies, bars, and fruit desserts for variety.

Holiday Baking
Perfect for Valentine’s Day, spring holidays, baby showers, and Christmas cookie trays thanks to their festive look and flavor.

Afternoon Treat
Pair with coffee or tea for a simple but indulgent afternoon snack.

Make-Ahead Desserts
Bake and store ahead of time for stress-free entertaining or meal prep-friendly sweets.

Gift Giving
Package cooled cookies in bakery boxes or cellophane bags for homemade food gifts.

Brunch Tables
Add them to a brunch spread alongside muffins, fruit, and yogurt for a sweet option.

Storage & Reheating Guide

Room Temperature
Store in an airtight container for up to 2 days. Keep away from heat.

Refrigerator
Because of the cream cheese, these cookies keep best refrigerated for up to 5 days.

Freezer
Freeze baked cookies in a single layer, then store in freezer bags for up to 2 months.

Reheating
Warm briefly in the microwave for a soft, fresh-baked texture.

Shelf Life Tip
Always let cookies cool completely before storing to prevent condensation.

Common Mistakes to Avoid

Using warm jam: Warm jam will melt into the dough. Always cool it fully.

Skipping dough chilling: Chilling prevents spreading and keeps cookies thick.

Overmixing the dough: This can lead to dense cookies. Mix just until combined.

Overbaking: Remove cookies when centers look slightly soft.

Low-fat cream cheese: It affects texture and flavor. Use full-fat.

Expert Tips for Best Results

Use a cookie scoop for evenly sized cookies.

Chill the jam faster by spreading it in a shallow dish.

Slightly underbake for soft centers that set as they cool.

Line baking sheets with parchment for even baking.

For extra cheesecake flavor, add a tablespoon of cream cheese to the jam filling.

FAQs

Can I use store-bought jam?
Yes, but homemade jam gives fresher flavor and better texture.

Do these cookies need refrigeration?
Yes, for best freshness due to the cream cheese.

Can I freeze the cookie dough?
Yes, freeze dough balls without jam and fill before baking.

Why did my cookies spread too much?
The dough may not have been chilled long enough.

Can I make these ahead of time?
Absolutely. These are make-ahead friendly and great for meal prep.

What’s the best cream cheese to use?
Full-fat block-style cream cheese works best.

Can I double the recipe?
Yes, this recipe scales well for parties and holidays.

How do I know when they’re done?
Edges should be set while centers remain soft.

Final Thoughts / Conclusion

These strawberry cheesecake cookies with homemade jam are the perfect balance of creamy, fruity, and buttery goodness. They look impressive, taste bakery-worthy, and are easy enough for everyday baking. Whether you’re planning for holidays, parties, or just want a reliable dessert that everyone loves, this recipe delivers every time.

Try them once, and they’ll quickly become a favorite in your baking rotation. If you make this recipe, save it, share it, and let others enjoy these irresistible cookies too.