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
Scale
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
