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
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 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
