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 cold cream cheese with 3 tbsp sugar and 1/2 tsp vanilla extract until smooth and fluffy. Scoop the filling into small discs on parchment paper and freeze until solid.

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

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

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

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

Step 6: Preheat oven to 350°F (175°C). Bake cookies six at a time for 11-12 minutes. While still warm, press the cookies gently with a round cutter to shape. Transfer to a rack to cool completely.

Tips & Variations

Freezing the cheesecake filling before baking is essential to prevent it from melting out. Don’t skip this step.

Use fresh, ripe strawberries for the jam to get the best natural sweetness and flavor.

Avoid overmixing the dough to keep cookies tender and soft instead of tough.

For an extra touch, sprinkle a little coarse sugar on top before baking for a sparkling finish.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies wrapped individually in plastic wrap and placed in a sealed bag for up to 2 months. To reheat, thaw at room temperature and warm gently in the oven for a few minutes to restore softness.

FAQs

Can I use frozen strawberries for the jam?

Fresh strawberries are recommended for the best texture and flavor, but frozen strawberries can be used in a pinch. Just thaw them completely and drain any excess liquid before cooking the jam.

How do I prevent the cheesecake filling from leaking during baking?

Make sure the cream cheese filling is frozen solid and fully enclosed in the dough before baking. This helps the filling keep its shape and prevents it from oozing out of the cookies.