If you adore the perfect marriage of creamy richness, fruity sweetness, and melt-in-your-mouth texture, then you are going to fall head over heels for this Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe. Imagine biting into a soft cookie that cradles a luscious cream cheese center swirled with vibrant strawberry jam and speckles of decadent white chocolate—each mouthful an irresistible blend of flavors that feels both comforting and delightfully indulgent. These cookies aren’t just treats; they’re little bites of pure joy that brighten any day and steal the show at any gathering.
Ingredients You’ll Need
To create these sensational cookies, you only need a handful of simple ingredients that each play a crucial role in delivering that perfect balance of texture and flavor. From creamy cream cheese to the sweet tang of strawberry jam, every component is essential to crafting these divine Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe.
- Cream cheese (4 oz, softened): The star ingredient providing creamy, tangy richness to the filling.
- Granulated sugar (2 ½ tablespoons for filling, plus ½ cup for dough): Sweetens the cream cheese filling and helps balance flavors in the cookie dough.
- Sour cream (1 tablespoon): Adds moisture and subtle tang to the cream cheese mixture.
- Vanilla extract (⅛ teaspoon for filling, 1 teaspoon for dough): Infuses a warm, aromatic sweetness that’s key to both filling and dough.
- Strawberry jam (½ cup): Bursts with fruity flavor and provides the juicy surprise inside each cookie.
- Unsalted butter (1 cup, softened): Creates a tender, buttery cookie base that’s rich and soft.
- Light brown sugar (1 cup, firmly packed): Adds a deep, caramel-like sweetness and chewy texture to the dough.
- Large eggs (2, room temperature preferred): Bind ingredients and add richness to the dough.
- All-purpose flour (3 ⅓ cups): Gives the cookies their structure while being tender and soft.
- Graham cracker crumbs (1 cup): Brings a subtle crunch and classic complement to the cheesecake flavor.
- Cornstarch (2 tablespoons): Keeps the cookies light and tender by softening the flour’s effects.
- Baking powder (2 teaspoons): Provides lift and airiness to the cookies.
- Baking soda (¼ teaspoon): Helps with browning and texture refinement.
- Salt (½ teaspoon): Balances sweetness and enhances all the ingredients.
- White chocolate bar (3 oz, optional): Adds creamy pockets of sweetness that melt perfectly into the cookie surface.
How to Make Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe
Step 1: Prepare the Cream Cheese Filling
Begin by mixing the softened cream cheese and granulated sugar in a medium bowl until you have a smooth, creamy texture. Then blend in the sour cream and vanilla extract until fully incorporated. Drop small 2-teaspoon dollops of this mixture onto a wax paper-lined baking sheet, and pop them into the freezer. This step helps firm up the filling so it’s easier to handle when assembling the cookies.
Step 2: Make the Cookie Dough
In a large bowl, cream together the softened butter with both the light brown sugar and granulated sugar until the mixture becomes light and fluffy. Add in the eggs one at a time along with the vanilla extract, mixing well for a smooth, rich dough. In another bowl, whisk together the flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture with your mixer set on medium-low, making sure to scrape the bowl sides and bottom so everything blends evenly. Wrap the dough in plastic and chill it in the refrigerator for at least 30 minutes to make it easier to work with.
Step 3: Assemble the Cookies
Preheat your oven to 375°F (190°C). Chop the white chocolate into small chunks if you’re using it and set aside. Remove the chilled cookie dough and scoop 2-tablespoon portions into balls. Press your thumb into the center of each ball, creating a large crater. Spoon in about 1 ½ teaspoons of strawberry jam, then nestle a frozen dollop of the cream cheese filling right into the jam. Cover the filling with another 2-tablespoon portion of dough, sealing the edges and rolling gently to create a smooth ball. Press the chopped white chocolate pieces lightly onto the dough surface. Place the cookies on wax paper or a plate and freeze for 10-15 minutes to help them keep their shape while baking. Repeat until all dough, jam, and filling are used.
Step 4: Bake the Cookies
Place the frozen cookies onto a parchment paper-lined baking sheet, ensuring at least 2 inches of space between each cookie. Bake them on the center rack of the oven for about 14-15 minutes, or until the edges just start to turn golden brown. Let the cookies cool completely right on the baking sheet. This resting time is important as it allows the flavors to meld and the cookies to firm up without breaking.
How to Serve Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe
Garnishes
When you want to make these cookies even more irresistible, try dusting them with powdered sugar or drizzle a little melted white chocolate over the top. Fresh strawberry slices placed alongside can double down on the fruity goodness and add a lovely pop of color. A sprinkle of finely chopped pistachios adds crunch and a beautiful contrast both in taste and presentation.
Side Dishes
These cookies are fabulous on their own but pairing them with a cold glass of milk, rich hot chocolate, or a smooth cup of coffee really elevates the experience. For a brunch or tea party, serve them alongside fresh fruit salad or a bowl of Greek yogurt topped with honey to complement their tangy sweetness.
Creative Ways to Present
If you’re sharing these cookies at a party or gift-giving, arrange them stacked on a pretty cake stand or wrap them individually in parchment paper and tie with a ribbon. You can also create a dessert platter featuring these cookies interspersed with small bowls of fresh strawberry jam and white chocolate chips for dipping—everyone will love the interactive element!
Make Ahead and Storage
Storing Leftovers
Once your Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe are completely cooled, store them in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigeration is best to keep the cream cheese filling firm and prevent spoilage. Just bring the cookies back to room temperature before serving for the best texture.
Freezing
These cookies freeze beautifully and can be stored for up to 2 months in a freezer-safe container or heavy-duty freezer bag. To freeze, place the cookies in a single layer, separated by parchment or wax paper. Thaw them overnight in the refrigerator or on the counter before enjoying.
Reheating
To gently reheat, place cookies on a baking sheet and warm them in a 300°F (150°C) oven for about 5-7 minutes. This softens the dough again and wakes up those dreamy flavors without melting the white chocolate chunks too much.
FAQs
Can I substitute strawberry jam with another fruit jam?
Absolutely! Raspberry, blackberry, or even apricot jam all work wonderfully. Just keep in mind the flavor will slightly change, but your cookies will still be delicious and vibrant.
What if I don’t have graham cracker crumbs?
If you can’t find graham cracker crumbs, you can use finely crushed digestive biscuits or vanilla wafer cookies. They offer a similar texture and flavor profile to maintain that signature cheesecake cookie appeal.
Is the white chocolate mandatory in this recipe?
Not at all! The white chocolate adds a lovely sweetness and creamy texture but you can omit it or swap it for milk or dark chocolate chunks based on your preference.
Can these cookies be made dairy-free or vegan?
For a dairy-free or vegan version, try using vegan cream cheese, non-dairy butter, and egg substitutes. The texture and taste may vary slightly, but you’ll still get a tasty treat.
How do I prevent the cookies from spreading too much during baking?
Chilling the dough before baking is key. Make sure your dough and assembled cookies are well chilled or briefly frozen before going into the oven. Using parchment paper and not overcrowding the baking sheet also helps maintain their shape.
Final Thoughts
If you’re looking for a show-stopping dessert that combines the silky tang of cheesecake with the fruity allure of strawberry jam and the sweet kiss of white chocolate, you’ve got to try this Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe. Each bite is a cozy hug wrapped in a cookie, sure to delight your friends, family, or just yourself on a quiet afternoon. Give these a go and watch them disappear faster than you can say “yum!”
Print
Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 13 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delicious Cheesecake Cookies with Strawberry Jam and White Chocolate combine a creamy cheesecake center with a sweet strawberry jam and a buttery cookie exterior studded with white chocolate. Perfectly soft and rich, these cookies are a delightful treat for dessert lovers and an impressive addition to any cookie platter.
Ingredients
Filling
- 4 oz cream cheese (softened)
- 2 ½ tablespoons granulated sugar
- 1 tablespoon sour cream
- ⅛ teaspoon vanilla extract
Jam
- ½ cup strawberry jam (or strawberry sauce)
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 ⅓ cups all-purpose flour
- 1 cup graham cracker crumbs
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Optional Topping
- 3 oz white chocolate bar (chopped)
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.
- Assemble Cookies: 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.
- Bake Cookies: 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 better incorporation into the dough.
- Freezing the cream cheese filling before assembly helps maintain its shape during baking.
- Chilling the assembled cookies before baking prevents spreading and helps maintain a soft center.
- For best results, use unsalted butter to control the salt level in the cookies.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer preservation.
