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
Scale
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.
