Ingredients

6 oz cream cheese, cold

3 tbsp granulated white sugar

1/2 tsp vanilla extract

12 oz fresh strawberries, hulled and finely diced

1/4 cup granulated white sugar (for jam)

2 3/4 cups all-purpose flour, spooned and leveled

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup granulated white sugar (for dough)

1 cup unsalted butter, very softened

1 egg, at room temperature

2 tsp vanilla extract (for dough)

1/4 cup granulated white sugar, for rolling dough in

Instructions

Step 1: Make the cheesecake filling by mixing the cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop the mixture into small discs on parchment paper and freeze until solid.

Step 2: Cook the strawberry jam by combining the diced strawberries and 1/4 cup sugar in a medium pot. Cook over medium heat for about 45 minutes, smashing the strawberries halfway through. Remove from heat and let the jam cool in the refrigerator.

Step 3: In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter with 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing well. Gradually incorporate the dry ingredients into the wet mixture until combined.

Step 4: Fold the cooled strawberry jam into the dough by layering the dough and jam in quarters, folding lightly to create pockets of jam throughout the dough without fully mixing.

Step 5: Scoop portions of dough and flatten them slightly. Place a frozen cheesecake disc in the center, then enclose it completely with the dough. Roll each cookie in 1/4 cup granulated sugar to coat.

Step 6: Preheat the oven to 350°F (175°C). Bake the cookies six at a time for 11–12 minutes. While still warm, gently press the cookies with a round cutter to perfect their shape. Allow to cool on a wire rack before serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor in your jam or substitute with thawed frozen berries if fresh aren’t available.

To make the dough easier to handle, chill it briefly before incorporating the jam and cheesecake filling.

Experiment with other fruit jams like raspberry or blueberry for a twist on the classic.

For a richer cheesecake filling, add a teaspoon of lemon juice or zest to brighten the flavor.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare and freeze the cheesecake filling discs ahead of time. Keeping them frozen until you are ready to bake helps maintain their shape inside the cookies.

How do I prevent the cookies from spreading too much while baking?

Using very cold cheesecake discs and chilling the dough slightly before baking helps keep the cookies from spreading excessively. Also, baking six at a time with enough space on the tray allows them to keep their shape.