Ingredients

6 oz (170g) cream cheese, cold

3 tbsp (38g) granulated sugar

½ tsp vanilla extract

12 oz (340g) fresh strawberries, diced

¼ cup (50g) granulated sugar (for jam)

2¾ cups (344g) all-purpose flour, spooned and leveled

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (200g) granulated sugar

1 cup (227g) unsalted butter, very softened

1 egg, room temperature

2 tsp vanilla extract

¼ cup (50g) sugar, for rolling

Instructions

Step 1: In a bowl, mix the cold cream cheese, 3 tbsp sugar, and ½ tsp vanilla extract until fluffy. Scoop the mixture into 18 small discs, flatten them slightly, and freeze until solid.

Step 2: Cook the diced strawberries with ¼ cup sugar over medium heat, smashing the fruit halfway through, until thick and jammy (about ⅓ cup). Remove from heat and chill completely.

Step 3: Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.

Step 4: In another mixing bowl, cream the softened butter and 1 cup sugar together until light and fluffy. Add the egg and 2 tsp vanilla extract, and beat until pale and fluffy.

Step 5: Gradually mix the dry ingredients into the wet mixture just until combined.

Step 6: To create swirls, press ¼ of the dough flat in a bowl, top with ¼ of the chilled jam, and repeat layering once more. Gently fold the layers together to create ribbons — be careful not to overmix.

Step 7: Divide the dough into 18 portions. Flatten each piece, place a frozen cheesecake disc in the center, and wrap the dough around it completely.

Step 8: Shape each filled portion into a thick disc, roll it in the ¼ cup sugar, and place on parchment-lined baking sheets.

Step 9: Bake in a preheated oven at 350°F (175°C) for 11–12 minutes. Remove and let cool on the pan for 10 minutes before transferring to a wire rack.

Step 10: Allow the cookies to cool completely so the cheesecake centers can set. Serve and enjoy!

Tips & Variations

Use fresh, ripe strawberries for the best flavor in your jam. You can also substitute with frozen strawberries if fresh are unavailable.

For a more intense cheesecake flavor, try adding a teaspoon of lemon zest to the cream cheese mixture.

To make the cookies dairy-free, substitute cream cheese and butter with plant-based alternatives, though results may vary slightly.

If you prefer a less sweet cookie, reduce the sugar for the dough or rolling step by a couple of tablespoons.

FAQs

Can I use store-bought strawberry jam instead of making my own?

While you can use store-bought jam, homemade strawberry jam made from fresh fruit gives the cookies a fresher, more vibrant flavor and a better texture for swirling in the dough.

What is the best way to prevent the cheesecake centers from leaking during baking?

Freezing the cream cheese discs solid before wrapping them in dough helps prevent leakage. Also, make sure to seal the dough completely around the cream cheese to avoid any gaps.