If you are on the lookout for a treat that combines the creamy indulgence of cheesecake with the delightful chewiness of cookies, you have just found your new obsession. This Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe is a dreamy blend of textures and tastes, featuring luscious cream cheese filling, vibrant strawberry jam, and the sweet crunch of white chocolate all tucked inside a buttery cookie. Each bite melts with richness, perfectly balancing fruity brightness and sweet, creamy decadence. Whether you’re baking for a crowd or craving a special personal reward, these cookies promise to bring joy and warmth to your kitchen.
Ingredients You’ll Need
To create these extraordinary cookies, you only need a handful of ingredients that might already be in your pantry, yet each one plays a vital role in developing the cookie’s flavor, texture, and classic character.
- Cream cheese (4 oz, softened): This is the star of the filling, adding creaminess and a subtle tang that makes the cookies unique.
- Granulated sugar (2 ½ tablespoons + ½ cup): Used both in the filling and dough for balanced sweetness and tenderness.
- Sour cream (1 tablespoon): Helps keep the filling moist and smooth, adding subtle richness.
- Vanilla extract (1 â…› teaspoons): Enhances flavor with warm, aromatic notes.
- Strawberry jam (½ cup): Brings a burst of fruity sweetness that pairs beautifully with the creamy filling.
- Unsalted butter (1 cup, softened): The foundation of the dough’s buttery flavor and tender crumb.
- Light brown sugar (1 cup, firmly packed): Adds depth and a hint of caramel flavor to the cookies.
- Large eggs (2, room temperature): Bind the dough while adding moisture and structure.
- All-purpose flour (3 ⅓ cups): The essential base for the cookie’s shape and texture.
- Graham cracker crumbs (1 cup): Infuses a slight crunch and subtle honeyed flavor for extra dimension.
- Cornstarch (2 tablespoons): Guarantees soft, tender cookies by reducing gluten formation.
- Baking powder (2 teaspoons) and baking soda (¼ teaspoon): Together, they provide lift and lightness.
- Salt (½ teaspoon): Balances the sweetness and enhances all other flavors.
- White chocolate bar (3 oz, optional): Adds a luscious, creamy sweetness that melts into the cookie’s surface for that elegant finishing touch.
How to Make Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe
Step 1: Prepare the Cream Cheese Filling
Start by blending softened cream cheese and granulated sugar in a medium bowl until perfectly smooth and creamy. Then stir in the sour cream and vanilla extract until everything is completely combined. To make handling easier later on, drop the mixture in small 2-teaspoon dollops onto a wax paper-lined baking sheet and pop it in the freezer. This step will firm up the filling so it’s easier to assemble and won’t spill out while baking.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream together softened butter and both sugars with an electric mixer until light and fluffy—this is key for airy, tender cookies. Beat in eggs and vanilla extract thoroughly. In a separate bowl, whisk together the flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients on medium-low speed, making sure to scrape the bowl’s sides and bottom. Once mixed, cover the dough with plastic wrap and chill it in the fridge for 30 minutes to firm up, which helps with easier shaping later.
Step 3: Assemble the Cookies
Preheat your oven to 375°F (190°C). If you’re using white chocolate, finely chop it now and set aside. Take the chilled dough and scoop out 2-tablespoon portions, rolling each into a ball. Press your thumb gently into each ball to create a large crater. Fill the crater with 1½ teaspoons of strawberry jam first, then carefully nestle a frozen ball of cream cheese filling into the jam. Cover this with another 2-tablespoon portion of cookie dough, sealing and rolling gently between your palms to form a smooth, sealed ball. Press chopped white chocolate pieces into the top of each cookie for extra indulgence. To ensure they bake evenly without meltdown, freeze the shaped cookies for 10-15 minutes before baking.
Step 4: Bake the Cookies
Place the cookies on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the center of your preheated oven for 14-15 minutes, or until the edges begin to turn a beautiful golden color. Let the cookies cool fully on the baking sheet so the filling sets perfectly and the flavors harmonize. This patience is rewarded with every delightful bite.
How to Serve Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe
Garnishes
For an extra festive touch, sprinkle a light dusting of powdered sugar over the cooled cookies. You might also drizzle some melted white chocolate on top to mirror the chocolate inside. Fresh strawberry slices placed on the side add a fresh, vibrant look and enhance the fruity vibes of the jam.
Side Dishes
Serve these rich, creamy cookies alongside a cold glass of milk or a warm cup of tea for the perfect sweet snack. They also pair wonderfully with a scoop of vanilla ice cream to turn your treat into a casual dessert worth savoring.
Creative Ways to Present
Arrange these cheesecake cookies on a pretty tiered serving tray for parties, or package them in a decorative box tied with a ribbon for a heartfelt homemade gift. You can also sandwich two cookies together with extra cream cheese filling or jam for an over-the-top indulgent take.
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature for up to three days to maintain their perfect texture. Keeping them sealed ensures the cream cheese filling stays creamy and the cookies remain tender without drying out.
Freezing
You can freeze these cookies either before or after baking. For unbaked dough balls, freeze them on a sheet first, then transfer to a freezer bag for up to a month. For baked cookies, wrap each cookie carefully and place them in an airtight container or freezer bag to preserve freshness for up to a month as well.
Reheating
To enjoy the cookies at their best after freezing, thaw them at room temperature and warm gently in a 300°F (150°C) oven for about 5 minutes. This revives the softness of the cookie and the gooey cream cheese center without melting the filling completely, delivering the perfect texture and flavor.
FAQs
Can I substitute other jams for the strawberry jam?
Absolutely! While the recipe shines with strawberry jam, raspberry, blueberry, or even apricot jams are wonderful options that add their own unique flavor twists to the cheesecake cookies.
Is it necessary to use graham cracker crumbs in the dough?
The graham cracker crumbs provide a subtle sweetness and a bit of crunch, enhancing texture and flavor. If you don’t have any, you can substitute with finely crushed digestive biscuits or skip it altogether, though the dough might be slightly less textured.
Can I make these cookies dairy-free?
With a few adjustments, yes. Use dairy-free cream cheese and butter alternatives, ensuring they have similar consistencies. Keep in mind that taste and texture may vary slightly, but the cookies will still deliver joy.
Why is the dough chilled before assembly?
Chilling the dough firms it up, making it much easier to handle and shape around the filling. It also helps prevent excessive spreading during baking, keeping the cookie’s shape neat and allowing the cream cheese center to stay intact.
What is the purpose of cornstarch in this recipe?
Cornstarch softens the cookies by limiting gluten formation in the dough, ensuring these cheesecake cookies remain tender and melt-in-your-mouth rather than tough or dense.
Final Thoughts
If you want to impress yourself and everyone lucky enough to taste these, give this Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe a whirl. They combine everything we love about comfort desserts into one perfectly baked bite. The creamy filling, fruity jam, and hints of white chocolate make each cookie a tiny celebration on its own. Trust me, once you try making and savoring these, they’ll quickly become one of your favorite go-to treats for sharing with friends and family or just indulging yourself.
Print
Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 13 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Decadent cheesecake cookies filled with creamy strawberry jam and cream cheese, enhanced with a touch of white chocolate. These delightful cookies feature a soft, buttery dough combined with graham cracker crumbs and are perfect for an elegant dessert or a special treat.
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), finely chopped
Instructions
- Prepare filling: In a medium bowl, combine the softened cream cheese and granulated sugar. Stir the mixture thoroughly until it becomes smooth and creamy. Add the sour cream and vanilla extract, mixing well until fully incorporated. Using a teaspoon, drop 2-teaspoon portions of the mixture onto a wax paper-lined baking sheet. Place the sheet in the freezer to firm up while you prepare the dough.
- Prepare cookie dough: In a large mixing bowl, use an electric mixer to cream together softened butter, light brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time along with vanilla extract, mixing to combine evenly. In a separate 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 on medium-low speed, ensuring the dough is evenly mixed. Cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes.
- Assemble cookies: Preheat oven to 375°F (190°C). If using, finely chop the white chocolate and set aside. Remove chilled dough from refrigerator. Scoop 2-tablespoon portions of dough and roll into balls. Press your thumb into the center of each ball to create a crater. Spoon 1½ teaspoons of strawberry jam into the crater, then nestle a dollop of the frozen cream cheese filling into the jam. Cover this with another 2-tablespoon portion of dough, sealing and rolling gently to form a smooth ball. Lightly press white chocolate pieces into the surface of each cookie. Place the cookies on a wax paper-lined sheet and freeze for 10-15 minutes to firm before baking.
- Bake: Arrange the cookies on a parchment paper-lined baking sheet, spacing at least 2 inches apart. Bake in the preheated oven for 14-15 minutes until the edges turn golden. Allow the cookies to cool completely on the baking sheet before serving to allow flavors to meld and prevent breakage.
Notes
- Using room temperature eggs helps to achieve a lighter, smoother dough.
- Freezing the cream cheese filling and assembled cookies ensures the filling does not leak during baking.
- Graham cracker crumbs add a subtle flavor and texture to the cookies.
- Optional white chocolate can be omitted or replaced with other toppings like nuts for variation.
- Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
