If you adore the comforting richness of cheesecake mixed with the joyful burst of strawberry jam and the creamy sweetness of white chocolate, then you are in for an absolute treat with this Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe. These cookies marry tender, buttery dough with a luscious cream cheese center and a ribbon of fruity jam, all crowned with delicate white chocolate pieces. They are a delightful twist on classic cookies that will bring sunshine and smiles to any gathering or quiet afternoon tea. Let me take you on a baking adventure that’s as rewarding as it is delicious!
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is the first joy in making these cookies. Each one plays a crucial role — from the silky cream cheese to the crumbly graham crackers, they combine to create a luscious texture and harmonious flavor that make this recipe a standout.
- Cream cheese (4 oz, softened): Provides the rich, tangy filling that melts in your mouth.
- Granulated sugar (2 ½ tablespoons plus ½ cup): Adds sweetness to both the filling and cookie dough.
- Sour cream (1 tablespoon): Enhances creaminess and tenderness in the filling.
- Vanilla extract (â…› teaspoon and 1 teaspoon): Brings warm, aromatic depth to both filling and dough.
- Strawberry jam (½ cup): Bursts of fruity brightness that perfectly complement the cheesecake filling.
- Unsalted butter (1 cup, softened): Makes the dough rich and tender, giving the cookies their buttery bite.
- Light brown sugar (1 cup, firmly packed): Adds molasses notes and moisture for chewy softness.
- Large eggs (2, room temperature): Bind the dough and help with structure.
- All-purpose flour (3 â…“ cups): The sturdy base of the cookie dough.
- Graham cracker crumbs (1 cup): Infuses a subtle, toasty flavor and crumbly texture for added interest.
- Cornstarch (2 tablespoons): Keeps the cookies soft and tender by reducing gluten formation.
- Baking powder (2 teaspoons): Provides gentle lift for a light texture.
- Baking soda (¼ teaspoon): Helps achieve a perfect rise and slight crispness.
- Salt (½ teaspoon): Balances the sweetness and enhances all the flavors.
- White chocolate bar (3 oz, optional): Adds creamy, sweet pockets that melt beautifully in the cookie.
How to Make Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe
Step 1: Prepare the Cream Cheese Filling
Start by combining the softened cream cheese and 2 ½ tablespoons granulated sugar in a medium bowl, stirring them together until completely smooth and creamy. Then mix in the sour cream and ⅛ teaspoon vanilla extract to add extra tenderness and flavor. Spoon the mixture in 2-teaspoon portions onto a wax paper-lined small baking sheet and place it in the freezer to firm up. This part is key to keeping the cheesecake filling intact during baking, so don’t skip chilling.
Step 2: Make the Cookie Dough
Next, the cookie dough. Using an electric mixer, cream together the softened butter, light brown sugar, and ½ cup granulated sugar until the mixture is light and fluffy — this ensures a tender cookie. Beat in the eggs one at a time, then stir in the 1 teaspoon vanilla extract. In a separate bowl, whisk together all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing gently on medium-low speed to avoid overworking the dough. Wrap the dough tightly and chill in the refrigerator for 30 minutes, allowing it to rest and firm up for easier shaping.
Step 3: Assembly Time
With your oven preheated to 375°F (190°C), chop the white chocolate into small pieces if you’re including it. Then, scoop 2-tablespoon portions of chilled dough and roll into balls. Press your thumb into the center of each ball to make a crater, then spoon in 1½ teaspoons of strawberry jam. Next, carefully nestle a frozen cream cheese dollop into the jam. To finish, cover the filling with another 2-tablespoon dough portion, sealing and rolling gently to smooth the surface. Press chopped white chocolate on top if using. Place these filled cookies onto a wax paper-lined tray and freeze for 10 to 15 minutes to hold their shape before baking. It might take a while, but this step guarantees luscious ooey-gooey centers without messy spills.
Step 4: Baking the Cookies
Place the firmed-up cookies on a parchment-lined baking sheet, spacing them about 2 inches apart for even baking. Slide the tray into the oven and bake for 14 to 15 minutes, or until the edges turn a subtle golden hue. Let them cool fully on the baking sheet to develop a perfect balance of crisp edges and soft centers. Every bite will have a wonderful contrast between buttery exterior and creamy, fruity inside — pure bliss.
How to Serve Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe
Garnishes
A dusting of powdered sugar adds a charming, snowy touch that makes these cookies even more inviting. For a pop of color and freshness, adorn the plate with fresh sliced strawberries or a few mint leaves. If you want to impress, drizzle warm white chocolate or a little strawberry sauce over each cookie just before serving — it’s a sweet finishing flourish.
Side Dishes
These cookies pair beautifully with a hot cup of black tea or rich, creamy coffee, balancing sweetness with warmth. For an indulgent dessert spread, serve alongside vanilla ice cream or a bowl of fresh mixed berries to complement the strawberry notes. A simple glass of cold milk will also never fail to bring out the comforting flavors here.
Creative Ways to Present
Why not create a whimsical dessert platter? Arrange the cookies in a circular pattern around a small bowl of strawberry jam for dipping. Or stack a few cookies and sandwich them with extra cream cheese frosting for an over-the-top treat. These ideas elevate presentation and invite your guests to enjoy these cheesecake cookies with strawberry jam and white chocolate recipe in fun, memorable ways.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and preserves the flavors without drying out the delicate cream cheese filling. Alternatively, refrigeration will extend freshness to about a week, but bring them back to room temperature before eating to restore their lovely texture.
Freezing
You can freeze these cookies either unbaked after assembly or fully baked. For unbaked, flash freeze on a tray then transfer to a freezer bag for up to 3 months — bake directly from frozen, adding a couple of extra minutes to baking time. Baked cookies freeze just as well; wrap them tightly and thaw overnight at room temperature for a quick treat whenever the craving hits.
Reheating
To enjoy warm gooey goodness, gently reheat baked cookies in a preheated oven at 300°F (150°C) for about 5 minutes. Avoid microwaving if possible, as this can make cookies tough. Warming brings back the creamy softness of the cheesecake filling and the melty charm of white chocolate pieces perfectly.
FAQs
Can I substitute the strawberry jam with another flavor?
Absolutely! Raspberry or cherry jam can be amazing alternatives, offering a similar fruity tartness. Just choose a jam with good consistency so it won’t run too much during baking.
Is it necessary to chill the dough before baking?
Yes, chilling the dough is important. It firms up the dough, making it easier to shape and helping the cookies keep their form during baking. It also improves texture by allowing the flour to hydrate fully.
What if I don’t have graham cracker crumbs?
If unavailable, you can crush digestive biscuits or vanilla wafers as a substitute. They offer a similar crumbly texture and subtle sweetness that complements the dough beautifully.
Can I make this recipe dairy-free?
Replacing the cream cheese and butter with dairy-free alternatives could work, but the texture and flavor might differ. Using a good-quality dairy-free cream cheese and vegan butter is your best bet for a close match.
How do I know when the cookies are done baking?
Watch for the edges to turn a light golden shade while the centers still look soft. Overbaking can dry out the cookies, so it’s better to slightly underbake as they firm up while cooling.
Final Thoughts
Making these Cheesecake Cookies with Strawberry Jam and White Chocolate Recipe is more than baking; it’s creating moments of pure joy that you can share with loved ones or savor on your own. The luscious filling, fragrantly sweet jam, and melty white chocolate combine in every bite to make something truly special. I encourage you to try this recipe soon — your kitchen will smell incredible, and your taste buds will thank you endlessly!
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 the creamy richness of cheesecake filling with the sweet tang of strawberry jam and the smooth melt of white chocolate chunks. Perfectly soft and tender with a subtle crunch from graham cracker crumbs, these cookies are an indulgent treat that are ideal for dessert or a special snack.
Ingredients
Cheesecake Filling
- 4 oz cream cheese (softened)
- 2 ½ Tablespoons granulated sugar
- 1 Tablespoon sour cream
- â…› teaspoon vanilla extract
Cookie Dough
- ½ cup strawberry jam (or strawberry sauce)
- 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
- 3 oz white chocolate bar (optional, chopped)
Instructions
- Prepare Filling: In a medium-sized mixing bowl, combine softened cream cheese and granulated sugar. Stir continuously until the mixture is smooth and creamy. Add sour cream and vanilla extract, stirring thoroughly until fully incorporated. Drop 2-teaspoon portions of this cream cheese mixture onto a wax paper-lined small baking sheet and place in the freezer to firm up while preparing the dough.
- Prepare Cookie Dough: In a large mixing bowl, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined. Add eggs one at a time along with the vanilla extract, mixing thoroughly. In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture using the mixer on medium-low speed, scraping down the sides to ensure even mixing. Cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes to firm.
- Assemble Cookies: Preheat your oven to 375°F (190°C). Finely chop the white chocolate bar, if using, and set aside. Remove the chilled dough from the refrigerator. Scoop 2-tablespoon portions of dough and roll each into a ball. Using your thumb, create a large crater in the center of the ball. Spoon 1½ teaspoons of strawberry jam into the crater. Remove a dollop of the frozen cheesecake filling and gently nestle it into the jam. Cover the filling and jam with another 2-tablespoon portion of dough, sealing the edges and rolling gently to form a smooth ball. Lightly press the chopped white chocolate pieces onto the surface of each dough ball. Place assembled cookies on a wax paper-lined plate or sheet and freeze for 10 to 15 minutes to firm up before baking. Repeat until all dough, filling, and jam are used.
- Bake Cookies: Place the chilled cookies on a parchment paper-lined baking sheet spacing them at least 2 inches apart. Bake in the preheated oven on the center rack at 375°F (190°C) for 14 to 15 minutes, or until the edges are golden and the cookies are set. Remove from the oven and allow them to cool completely on the baking sheet to prevent breakage and to let the flavors meld.
Notes
- Ensure cream cheese and eggs are at room temperature for easier mixing and better texture.
- Freezing the cream cheese filling and assembled cookies helps maintain shape and prevents leakage during baking.
- Chilling the dough before assembly makes it easier to handle and prevents spreading.
- White chocolate is optional but adds a nice sweet contrast to the tangy jam and creamy filling.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
