If you love that dreamy blend of tangy cheesecake, sweet strawberries, and the comforting crunch of graham crackers, you're going to adore this Strawberry Cheesecake Cookies Recipe. These cookies bring all that flavor together in one indulgent, Crumbl-style bite that'll have you reaching for more!
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Why You'll Love This Recipe
I remember the first time I baked these strawberry cheesecake cookies — the kitchen smelled like a bakery, and the combo of creamy frosting and sweet-tart strawberry pie filling was irresistible. Honestly, these cookies quickly became a new favorite!
- Decadently layered flavors: The graham cracker base pairs perfectly with cream cheese frosting and strawberry topping for a delightful treat.
- Simple to make at home: Uses everyday ingredients so you can whip these up anytime, no fancy bakery needed.
- Perfect party dessert: Impress friends and family with these beautiful, bakery-style cookies that taste just as amazing as they look.
- Make ahead friendly: Prep dough, bake, and freeze parts to enjoy fresh whenever you want.
Ingredients & Why They Work
Before diving in, let's chat about the key ingredients that give these cookies their signature texture and flavor. Using quality salted butter and fresh cream cheese really makes a difference, and crushing actual graham crackers brings authentic flavor you just can’t mimic.
- Salted butter: Adds richness and helps achieve a soft, chewy cookie texture.
- Brown sugar: Brings moisture and a toasty caramel flavor that balances the cheesecake tang.
- Large egg: Binds everything together and adds tenderness.
- Vanilla extract: Enhances all the flavors with a warm, sweet aroma.
- Graham crackers: Crushed into fine crumbs to form the cookie base with that classic slightly sweet, cinnamon-kissed flair.
- All-purpose flour: Provides structure without weighing down the cookies.
- Baking soda: Gives a little lift and helps with browning.
- Salt: Balances sweetness and deepens flavor.
- Cinnamon (optional): Adds a subtle warm spice that complements the graham cracker crumbs beautifully.
- Cream cheese: The star of the frosting, bringing that rich and tangy cheesecake flavor.
- Powdered sugar: Sweetens the frosting smoothly without graininess.
- Cornstarch: Keeps the frosting thick and pipeable, preventing it from running.
- Strawberry pie filling: The juicy, sweet topping that finishes off these cookies with the perfect pop of fruity flavor.
Make It Your Way
One of the best things about this Strawberry Cheesecake Cookies Recipe is how easily you can make it your own. Whether you want to tweak the flavors or add a seasonal twist, these cookies are a fantastic blank canvas for creativity.
- Variation: For a lighter frosting, try swapping half of the cream cheese with Greek yogurt—it's tangy, smooth, and still pipes beautifully. I did this once when hosting a brunch, and everyone loved the slight tartness that balanced the sweetness perfectly.
- Dietary Twist: If you're looking for a gluten-free version, simply substitute the all-purpose flour with a gluten-free blend and use gluten-free graham crackers. The texture is just as delightful and it’s a hit among guests with dietary restrictions.
- Seasonal Flair: Swap the strawberry pie filling for a cherry or blueberry pie filling to match the season or your mood. I made a batch with blueberry filling for a summer picnic, and the burst of fruity flavor was irresistible.
- Extra Crunch: Sprinkle chopped toasted pecans or walnuts on top along with the graham cracker crumbs for added texture and a nutty note that complements the cream cheese frosting beautifully.
Step-by-Step: How I Make Strawberry Cheesecake Cookies Recipe
Step 1: Cream Butter and Brown Sugar Until Fluffy
Start by combining 1 cup of room temperature salted butter with 1½ cups of brown sugar in a large mixing bowl. Using an electric mixer on high speed, beat them together for at least 3 minutes. You’ll notice the mixture lighten in color and get fluffy—this is when some of the sugar starts dissolving, creating a smooth base for your cookie dough. Don’t rush this step; it’s the secret to tender cookies with great texture!
Step 2: Add the Egg and Vanilla Extract
Next, crack in one large egg and pour in 1 teaspoon of vanilla extract. Continue mixing for about 1 minute until the egg is fully incorporated and your batter becomes light and airy. The vanilla adds that warm, inviting aroma that sets the tone for these delicious cookies.
Step 3: Prepare Your Graham Cracker Crumbs
Grab 12 graham crackers and pulse them in a blender or food processor until they turn into fine crumbs—about 2 cups worth (192 g). This is what gives these cookies their classic, slightly nutty graham cracker flavor and satisfying crumbly texture.
Step 4: Combine Dry Ingredients with the Dough
Add the graham cracker crumbs, 2 cups of all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and if you’d like, ½ teaspoon cinnamon to the wet mixture. Mix on low speed for about a minute until everything is just combined. Be careful to not overmix here — you want the dough tender, not tough.
Step 5: Scoop and Shape the Cookies
Using a large 3-4 tablespoon cookie scoop, portion out the dough onto prepared baking sheets. Gently flatten each cookie to roughly 2 inches in diameter. This ensures even baking and that delicious crackly edge.
Step 6: Bake at 350℉ for 11 Minutes
Bake your cookies in a preheated oven at 350 ℉ for 11 minutes. The smell when they start cracking around the edges is heavenly! Once done, remove from the oven and let them cool completely on the baking sheet or a wire rack before moving on to frosting. Patience here pays off—the cookies should be cool to the touch so the frosting doesn't melt.
Step 7: Whip Up the Cream Cheese Frosting
In a clean mixing bowl, beat together 4 oz room temperature cream cheese and ½ cup salted butter on medium-high speed until fluffy, about 1 minute. Then, gradually add 2½ cups powdered sugar, 2 tablespoons cornstarch, and 1½ teaspoons vanilla extract. Mix until the frosting is smooth and silky with no sugar lumps. It should be thick enough to hold its shape when piped.
Step 8: Pipe and Garnish
Transfer the frosting into a piping bag and swirl it onto each cooled cookie, starting from the outer edge and spiraling inward. Finally, spoon some of the strawberry pie filling (about half a can) onto the center of each cookie. For an extra touch, sprinkle with a few graham cracker crumbs. Now your strawberry cheesecake cookies are ready to impress!
Step 9: Serve and Enjoy!
These Strawberry Cheesecake Cookies are perfect fresh, but if storing, keep them refrigerated for up to 3 days. Just bring them to room temperature before serving so the layers are soft and the flavors shine through. Trust me, once you try this recipe, it’s going to be a favorite go-to for any dessert craving.
Top Tip
Making the perfect Strawberry Cheesecake Cookies Recipe can be a delightful adventure, especially when you have some insider tips to guide you through. These pointers have helped me achieve consistent, mouthwatering results every time.
- Weigh Your Ingredients: Measuring by weight rather than cups ensures each batch turns out just right, avoiding too dry or too wet cookie dough.
- Cool Completely Before Frosting: I learned the hard way that frosting warm cookies makes for a melty mess—patience is key for those beautiful swirls!
- Use a Cookie Scoop and Flatten Gently: This technique gives you evenly sized cookies that bake uniformly and have that signature Crumbl-style look.
- Add Strawberry Filling Just Before Serving: To keep cookies from getting soggy overnight, spoon on the strawberry pie filling right before you serve them.
How to Serve Strawberry Cheesecake Cookies Recipe
Garnishes
For a little extra flair, try sprinkling a few additional crushed graham cracker crumbs over the strawberry topping for a delightful crunch. Fresh mint leaves or a light dusting of powdered sugar can also complement the flavors and add a lovely visual touch.
Side Dishes
These cookies shine on their own, but they also pair beautifully with a scoop of vanilla ice cream, a cup of freshly brewed coffee, or a glass of cold milk. For an afternoon tea, serve alongside light finger sandwiches or fresh berries to balance the sweetness.
Make Ahead and Storage
Storing Leftovers
Store your finished Strawberry Cheesecake Cookies refrigerated for up to 3 days. To enjoy them at their best, bring them back to room temperature before serving—this helps the frosting soften and the cookie flavors really come alive.
Freezing
If you want to make these ahead of time or save leftovers, raw cookie dough, baked cookies, and frosting all freeze wonderfully for up to 3 months—but be sure to freeze them separately. This way, you can frost freshly thawed cookies for that perfect texture and freshness.
Reheating
When it’s time to enjoy frozen cookies, thaw them completely in the fridge or at room temperature. For a just-baked warmth, pop cookies (without frosting or strawberry topping) in a preheated oven at 300 ℉ for 5 minutes. Then frost and add strawberry filling fresh for the best experience.
Frequently Asked Questions:
While you can substitute regular sugar, brown sugar adds moisture and a deeper flavor that complements the graham cracker base perfectly. Using brown sugar is recommended for the best texture and taste.
Yes! The cornstarch helps to thicken the cream cheese frosting and prevents it from being too runny, which is especially important when adding the moist strawberry pie filling on top.
To make these gluten-free, substitute the all-purpose flour and graham crackers with gluten-free alternatives. Keep in mind the texture might be slightly different, but they’ll still taste delicious!
Make sure your butter is at room temperature but not too soft or melted. Chilling the dough briefly before scooping can also help maintain shape and prevent excessive spreading in the oven.
Final Thoughts
Creating these Strawberry Cheesecake Cookies Recipe has become such a joyful treat in my baking routine. I love how the buttery graham cracker cookie hugs the silky cream cheese frosting and bursts with sweet strawberry filling—truly a little bite of happiness. Whether you make them for a special occasion or just because, I hope these tips and storage ideas make your baking journey as rewarding and delicious as mine. Happy baking and savor every sweet bite!
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Strawberry Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cooling Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 56 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Cheesecake Cookies feature a graham cracker cookie base topped with creamy cream cheese frosting and sweet strawberry pie filling, creating a delightful Crumbl-style dessert cookie that's perfect for any occasion.
Ingredients
For the cookies:
- 1 cup salted butter, room temperature (226 g)
- 1½ cups brown sugar (290 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 12 graham crackers (2 cups of crumbs) (192 g)
- 2 cups all purpose flour (275 g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
For the frosting:
- 4 oz cream cheese, room temperature
- ½ cup salted butter (113 g)
- 2½ cups powdered sugar (225 g)
- 2 Tablespoons cornstarch (17 g)
- 1½ teaspoons vanilla extract
- ½ can strawberry pie filling
Instructions
- Cream Butter and Sugar: In a mixing bowl, combine the room temperature butter and brown sugar. Mix on high speed for at least 3 minutes with an electric mixer until the mixture is light, fluffy, and the sugar begins to dissolve.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugar. Mix for 1 minute until fully incorporated and the batter is fluffy.
- Prepare Graham Cracker Crumbs: Pulse the graham crackers in a blender or food processor until they form a fine powder, about 2 cups worth.
- Combine Dry Ingredients: Add the graham cracker crumbs, all-purpose flour, baking soda, salt, and optional cinnamon to the dough. Mix on low speed for about 1 minute until all ingredients are well combined.
- Scoop and Shape Cookies: Using a large 3-4 tablespoon cookie scoop, place dough portions onto prepared baking sheets. Gently flatten each cookie to approximately 2 inches in diameter.
- Bake Cookies: Bake in a preheated oven at 350 ℉ for 11 minutes, or until cookies start to crack around the edges.
- Cool Completely: Remove cookies from oven and allow them to cool completely on the baking sheet or a wire rack before frosting.
- Make Frosting: In a mixing bowl, beat the cream cheese and salted butter on medium-high speed for about 1 minute until fluffy.
- Add Frosting Ingredients: Gradually add powdered sugar, cornstarch, and vanilla extract to the cream cheese mixture. Continue mixing until smooth with no pockets of sugar.
- Pipe Frosting: Transfer the frosting to a piping bag and pipe onto each cooled cookie starting from the outer edge spiraling towards the center.
- Add Strawberry Topping: Spoon some strawberry pie filling onto the center of each frosted cookie. Optionally, sprinkle with additional graham cracker crumbs for texture and garnish.
- Serve and Enjoy: Serve immediately or store as directed for best taste.
Notes
- Weigh ingredients for consistent results instead of relying solely on measuring cups.
- If preparing cookies ahead, wait to add strawberry pie filling until just before serving to prevent sogginess.
- Store finished cookies refrigerated for up to 3 days; bring to room temperature before serving for best flavor and texture.
- Raw dough, baked cookies, and frosting freeze well for up to 3 months when stored separately.
Nutrition
- Serving Size: 1 cookie
- Calories: 469 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
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