Ready to wow your taste buds with a treat that’s both fun and indulgent? This Strawberry Cheesecake Cookies Recipe brings together a buttery graham cracker base, fluffy cream cheese frosting, and a burst of sweet strawberry pie filling that’ll remind you of those famous Crumbl cookies we all adore.
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Why You'll Love This Recipe
Whenever I bake these strawberry cheesecake cookies, my kitchen fills with that amazing sweet-and-slightly-tart aroma that just beckons everyone over. Plus, they’re so easy to make you’ll want to whip them up all the time.
- Effortlessly impressive: They look fancy but are actually simple to bake.
- All-star flavors combined: Graham crackers, cream cheese, and strawberry – a triple threat!
- Perfect texture: Crispy cookie base with creamy frosting and luscious fruit topping.
- Great for any occasion: Ideal for dessert, parties, or just a sweet little pick-me-up.
Ingredients & Why They Work
Before you start mixing, make sure you’ve got good-quality staples on hand. Using room temperature butter and cream cheese makes the frosting silky smooth, and fresh graham crackers add that signature crunch and flavor to the cookies.
- Salted butter: Adds richness and helps achieve that tender cookie texture.
- Brown sugar: Brings moisture and a subtle caramel note to the cookies.
- Egg: Binds everything together and gives the dough structure.
- Vanilla extract: Deepens the overall flavor with warm, sweet undertones.
- Graham crackers: Ground into crumbs to form the flavorful cookie base.
- All purpose flour: Provides the necessary gluten for structure without toughness.
- Baking soda: Helps the cookies rise just enough for softness and spread.
- Salt: Balances sweetness and enhances all the flavors.
- Cinnamon (optional): Adds a cozy spice note if you’re feeling adventurous.
- Cream cheese: The star of the frosting, bringing that classic cheesecake tang.
- Powdered sugar: Sweetens the frosting smoothly without graininess.
- Cornstarch: Keeps the frosting stable and silky even after piping.
- Strawberry pie filling: Sweet, juicy topping that finishes off these cookies perfectly.
Make It Your Way
One of the best parts about this Strawberry Cheesecake Cookies Recipe is how wonderfully adaptable it is. Feel free to tweak the frosting, switch up the toppings, or add your own spin to make these treats truly your own!
- Variation: Try swapping strawberry pie filling for fresh strawberry slices mixed with a drizzle of honey for a fresher, lighter topping. I did this once on a warm spring day and loved the bright, natural strawberry flavor paired with the creamy frosting—it made for a delightful twist!
- Dietary Twist: For a dairy-free option, substitute the butter and cream cheese in the frosting with coconut-based alternatives. It gives a subtle tropical note that surprisingly complements the graham cracker base beautifully.
- Seasonal Flair: During fall, add a pinch of nutmeg and cloves to the cookie dough along with the cinnamon. It infuses warm, cozy spices that elevate these cookies to a comforting seasonal dessert.
- Extra Crunch: Sprinkle chopped toasted pecans or walnuts on top of the frosting before adding the strawberry pie filling. The crunch adds a lovely texture contrast that I adore.
Step-by-Step: How I Make Strawberry Cheesecake Cookies Recipe
Step 1: Cream Butter and Brown Sugar Until Fluffy
Start by placing 1 cup of room temperature salted butter and 1½ cups of brown sugar into a large mixing bowl. Using an electric mixer on high speed, cream them together for at least 3 minutes. You'll notice the mixture lighten in color and begin to dissolve the sugar granules. This step is crucial for that tender, melt-in-your-mouth texture in the cookies.
Step 2: Incorporate the Egg and Vanilla Extract
Next, add 1 large egg along with 1 teaspoon of vanilla extract to your creamed butter and sugar. Beat on medium-high speed for about 1 minute until the mixture is fully combined and fluffy. The batter should look light and airy, which helps your cookies maintain a nice rise during baking.
Step 3: Prepare the Graham Cracker Crumbs
While your batter is resting, pulse 12 graham crackers in a blender until they transform into fine crumbs—about 2 cups worth (192 grams). These crumbs give your cookies that delightful graham cracker flavor and a subtle crunch that makes them stand out.
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 ½ teaspoon cinnamon (if desired) to the batter. Mix on low speed for about 1 minute until just combined. Be careful not to overmix here to keep your cookies tender yet structured.
Step 5: Scoop and Shape Your Cookies
Using a 3-4 tablespoon cookie scoop, place dough balls onto prepared baking sheets. Lightly press down each cookie to approximately 2 inches in diameter. This slight flattening ensures your cookies bake evenly and get those charming cracking edges.
Step 6: Bake and Cool Completely
Bake your cookies at 350°F (175°C) for 11 minutes. You'll know they're ready when the edges begin to crack and the centers no longer look wet. Remove the trays and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Patience here is key, especially before frosting.
Step 7: Whip Up the Cream Cheese Frosting
In a clean mixing bowl, beat 4 oz room temperature cream cheese and ½ cup salted butter on medium/high speed until fluffy, about 1 minute. Gradually add 2½ cups powdered sugar, 2 tablespoons cornstarch, and 1½ teaspoons vanilla extract. Mix until the frosting is silky smooth with no lumps or sugar pockets—perfect for piping.
Step 8: Frost Your Cookies with Care
Make sure the cookies are completely cool before frosting—warm cookies will cause the frosting to melt and lose that beautiful shape. Transfer the frosting into a piping bag and pipe onto each cookie starting from the outer edge, spiraling inward to the center for a lovely swirled effect.
Step 9: Top with Strawberry Pie Filling and Serve
Spoon approximately half a can of strawberry pie filling on top of the frosting of each cookie. For an extra touch, sprinkle with graham cracker crumbs if you like a little crunch. Serve these delightful strawberry cheesecake cookies immediately for the best texture and flavor, or refrigerate and add the topping just before serving!
Top Tip
Mastering the Strawberry Cheesecake Cookies Recipe is all about attention to detail. These tips can help you get that perfect Crumbl-style cookie every time!
- Weigh Your Ingredients: I always measure by weight, especially the flour and sugar, to get consistent dough texture and cookie size.
- Mixing Time Matters: Cream the butter and brown sugar for at least 3 minutes. It really helps dissolve the sugar and creates a fluffier cookie base.
- Timing the Frosting: Make sure your cookies are completely cool before frosting so the cream cheese doesn’t melt and run.
- Strawberry Topping Last: Add the strawberry pie filling just before serving to keep the cookies from becoming soggy—this little trick keeps your cookies fresh and delicious!
How to Serve Strawberry Cheesecake Cookies Recipe
Garnishes
For a lovely finishing touch, try sprinkling some crushed graham cracker crumbs over the strawberry topping for extra crunch. You can also add a small fresh strawberry slice or a light dusting of powdered sugar to brighten up the presentation.
Side Dishes
These cookies are perfect as a stand-alone dessert, but if you want to complement them, think about serving them with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A cup of hot coffee or a cold glass of milk also pairs beautifully to round out your sweet treat experience.
Make Ahead and Storage
Storing Leftovers
Once frosted with cream cheese and topped with strawberry pie filling, store your cookies in an airtight container in the refrigerator for up to 3 days. Bring them back to room temperature before serving for the best flavor and texture.
Freezing
If you want to enjoy these cookies later, freeze the raw cookie dough, baked cookies, and frosting separately. They can all be kept in the freezer for up to 3 months. When you're ready, thaw them individually and assemble fresh with the strawberry pie filling.
Reheating
Reheat baked cookies gently in a warm oven (about 300°F) for 3-5 minutes if you like them a little warm, but avoid heating once frosted. For best results, frost and add the strawberry topping after warming or serve them at room temperature.
Frequently Asked Questions:
Fresh strawberries can be used, but the strawberry pie filling offers a sweet, syrupy consistency that works perfectly on top of the cream cheese frosting. If using fresh, consider macerating them with sugar for a similar effect.
The key is to add the strawberry pie filling only right before serving. The moisture from the filling can soak into the cookie if left on too long, especially overnight.
You can substitute dairy-free butter and cream cheese alternatives, but keep in mind the texture and flavor may differ slightly. Look for brands that whip well to maintain the creamy frosting consistency.
Store leftover cream cheese frosting in an airtight container in the refrigerator for up to 3 days. Before using, bring it back to room temperature and give it a quick whisk to restore its smooth texture.
Final Thoughts
Thank you for joining me on this delicious journey to create the Strawberry Cheesecake Cookies Recipe. These treats bring the perfect blend of graham cracker crunch, creamy frosting, and luscious strawberries—all in one bite. Whether you’re baking for a special occasion or just because, I hope these cookies add a sweet spark to your day. Happy baking and even happier indulging!
Print
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, delivering a delicious Crumbl-style treat that's perfect for dessert lovers.
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 butter and brown sugar. Mix on high speed for at least 3 minutes with an electric mixer to cream them together and begin dissolving the sugar.
- Add Egg and Vanilla: Add in the egg and vanilla extract and mix for 1 minute, until the egg is fully incorporated and the batter is fluffy.
- Prepare Graham Cracker Crumbs: In a blender, pulse the graham crackers until they become a fine powder.
- Combine Dry Ingredients: Add the graham cracker powder, flour, baking soda, salt, and optional cinnamon to the cookie dough. Mix on low speed until everything is combined, about 1 minute.
- Scoop and Shape Cookies: Scoop the dough onto prepared baking sheets using a 3-4 tablespoon cookie scoop. Slightly smash each cookie to about 2 inches in diameter.
- Bake the Cookies: Bake at 350 degrees Fahrenheit for 11 minutes until edges begin to crack. Remove and allow to cool completely before frosting.
- Make the Frosting: In a mixing bowl, beat butter and cream cheese at medium/high speed until fluffy, about 1 minute. Add powdered sugar, cornstarch, and vanilla extract and mix until smooth with no sugar pockets.
- Frost the Cookies: Once cookies are completely cool, transfer frosting to a piping bag and pipe onto each cookie starting from the outside and spiraling toward the center.
- Add Strawberry Topping: Spoon strawberry pie filling onto each frosted cookie and optionally sprinkle with graham cracker crumbs. Serve and enjoy!
Notes
- TIP: Measure ingredients by weight for consistent results.
- For best texture, add strawberry pie filling just before serving to avoid sogginess.
- Store refrigerated up to 3 days; bring to room temperature before serving.
- Raw dough, baked cookies, and frosting can be frozen separately for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 469 kcal
- Sugar: 36 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
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