If you love the rich creaminess of cheesecake and the fresh burst of strawberries, then this Strawberry Cheesecake Cookies Recipe is going to be your new favorite treat. These cookies combine a crumbly graham cracker base with luscious cream cheese frosting and a sweet strawberry topping that'll make your kitchen smell incredible.
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Why You'll Love This Recipe
Honestly, I can't get enough of these cookies—they strike the perfect balance between sweet and tangy with a texture that’s both soft and crunchy. Once you try them, you’ll want to make them again and again!
- Distinctive Flavor: The graham cracker cookie base gives these cookies a nostalgic, slightly spiced crunch you don’t find in your average cookie.
- Creamy Frosting: The luscious cream cheese frosting is fluffy and just tangy enough to complement the sweet strawberry topping perfectly.
- Restaurant-Quality at Home: This recipe delivers that iconic Crumbl-style cookie experience right from your own kitchen.
- Perfect for Any Occasion: Whether you're baking for a party, a cozy night in, or gift-giving, these cookies impress everyone.
Ingredients & Why They Work
Before you dive in, grab the freshest ingredients you can find—especially the cream cheese and strawberries for that standout flavor. Also, weighing ingredients instead of relying on cups makes a huge difference in baking consistency.

- Salted butter: Adds richness and moisture while balancing flavors with a touch of saltiness.
- Brown sugar: Provides deep, caramel notes and helps keep the cookies soft.
- Large egg: Binds everything together and adds structure.
- Vanilla extract: Enhances the overall flavor with its sweet, aromatic notes.
- Graham crackers: Ground into crumbs, they create that classic graham cracker crust flavor and add great texture.
- All-purpose flour: The base dry ingredient giving the cookies their perfect crumb.
- Baking soda: Helps the cookies rise and spread just right.
- Salt: Heightens flavors and balances sweetness.
- Cinnamon (optional): Adds a subtle warmth that complements the graham crackers beautifully.
- Cream cheese: The star of the frosting, lending creaminess and a slight tang.
- Powdered sugar: Sweetens the frosting while keeping it smooth and silky.
- Cornstarch: Stabilizes the frosting for that perfect pipeable consistency.
- Strawberry pie filling: Adds freshness and that irresistible sweet strawberry burst topping.
Make It Your Way
The beauty of this Strawberry Cheesecake Cookies Recipe is how easy it is to make your own with small tweaks to suit your taste or occasion. Whether you're craving a twist on the classic or catering to dietary needs, there’s so much room to play!
- Gluten-Free Variation: Swap the all-purpose flour for a gluten-free blend and use gluten-free graham crackers. I’ve tried this for a friend’s gathering, and the cookies came out just as delicious—no one guessed they were gluten-free!
- Seasonal Twist: Instead of strawberry pie filling, try blueberry or cherry pie filling for a seasonal berry burst. Last summer, I made a blueberry cheesecake cookie version that was an instant hit on warm evenings.
- Less Sweet Option: Reduce the brown sugar by ¼ cup and cut the powdered sugar in the frosting to 2 cups for a slightly less sweet bite. Perfect if you prefer a milder sweetness to balance the rich cream cheese.
- Dairy-Free Adaptation: Substitute the butter and cream cheese for dairy-free versions. I've found that this swap works wonderfully when dairy sensitivities pop up, and you still get that creamy frosting texture.
Step-by-Step: How I Make Strawberry Cheesecake Cookies Recipe

Step 1: Cream the Butter and Brown Sugar Until Fluffy
Start by beating 1 cup of room temperature salted butter with 1½ cups brown sugar on high speed for about 3 minutes. This step is crucial because you want to dissolve the sugar crystals and create a light, fluffy base for your cookie dough. The mixture should look noticeably lighter in color and a bit puffy when you're done.
Step 2: Add the Egg and Vanilla Extract
Next, crack in one large egg and add 1 teaspoon of vanilla extract. Mix on medium speed for about 1 minute until everything is fully combined and the batter feels airy. This helps incorporate some moisture and flavor, setting the stage for delicious cookies.
Step 3: Prepare the Graham Cracker Crumbs
Use a blender or food processor to pulse 12 graham crackers until they become a fine crumb—about 2 cups worth. This adds a lovely texture and that classic graham cracker flavor that defines these cookies. Make sure they’re finely ground so they blend perfectly into the dough.
Step 4: Mix Dry Ingredients into the Dough
Combine your graham cracker crumbs with 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and if you like, ½ teaspoon cinnamon. With your mixer on low speed, mix these dry ingredients into your wet batter for about 1 minute, just until everything comes together. Avoid overmixing to keep your cookies tender.
Step 5: Scoop and Shape the Cookies
Use a large cookie scoop (3-4 tablespoons) to portion out the dough onto baking sheets lined with parchment paper. Gently press each mound down to approximately a 2-inch diameter. This flattens the cookies just enough so they bake evenly and get those delightful cracks around the edges.
Step 6: Bake at 350°F for 11 Minutes
Pop them in a preheated oven at 350 degrees Fahrenheit. Bake for 11 minutes, or until the cookie edges start to crack and look set. Remember, they might feel a bit soft in the middle but will firm up as they cool. Once done, transfer the cookies to a wire rack to cool completely—this cooling time of about 30 minutes is key before frosting.
Step 7: Whip Up the Cream Cheese Frosting
In a clean bowl, beat 4 oz of room temperature cream cheese and ½ cup salted butter until fluffy—about 1 minute on medium-high speed. Gradually add 2½ cups powdered sugar, 2 tablespoons cornstarch, and 1½ teaspoons vanilla extract, mixing well until your frosting is smooth and free of sugar lumps. This creamy frosting is what elevates these cookies to that luxurious Crumbl style.
Step 8: Pipe Frosting and Add the Strawberry Topping
Transfer the frosting to a piping bag and create a spiral starting from the edge of each fully cooled cookie working inward. Top each one with a generous spoonful of strawberry pie filling from half a can, adding a fresh, fruity burst to balance the rich cream cheese. For a nice touch, sprinkle a few extra graham cracker crumbs on top. Then, dive in and enjoy!
Top Tip
These tips will help you nail the perfect Strawberry Cheesecake Cookies every time—making your baking experience smoother and your treats even more delicious!
- Weighing Ingredients: I always weigh my ingredients instead of relying on cups. It makes such a difference for consistent cookie texture and flavor.
- Timing the Strawberry Topping: I learned to add the strawberry pie filling just before serving. This keeps the cookies from getting soggy overnight and maintains that fresh burst of fruitiness.
- Perfect Cookie Scoop: Using a large 3-4 tablespoon scoop helps create uniform cookies that bake evenly and look bakery-perfect.
- Cooling Completely: Patience is key! Letting cookies cool fully before frosting prevents the frosting from melting and sliding off.
How to Serve Strawberry Cheesecake Cookies Recipe

Garnishes
To make these Strawberry Cheesecake Cookies even more visually stunning, try sprinkling extra graham cracker crumbs for a lovely crunch and rustic look. Fresh strawberry slices or a light dusting of powdered sugar also add a charming touch. For special occasions, a small mint leaf on top can provide a pop of green and a hint of freshness.
Side Dishes
These cookies shine on their own but pair beautifully with a few complementary sides. Consider serving with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. A cup of freshly brewed coffee or a light, fruity herbal tea rounds out the experience perfectly.
Make Ahead and Storage
Storing Leftovers
Your Strawberry Cheesecake Cookies can be stored in the refrigerator for up to 3 days. Be sure to keep them in an airtight container to maintain freshness. Before serving, bring the cookies to room temperature—this really brings out the creamy frosting's flavor and soft texture.
Freezing
If you want to plan ahead, you can freeze the raw cookie dough, baked cookies, and cream cheese frosting separately for up to 3 months. When ready to enjoy, thaw the components slowly in the fridge, then frost and top with strawberry pie filling just before serving for best results.
Reheating
Since these cookies taste best at room temperature, there's no need to reheat. If you prefer a slightly warmed cookie, gently heat for about 10 seconds in the microwave, but avoid warming the frosted cookie too much or your frosting may soften excessively.
Frequently Asked Questions:
Absolutely! Fresh strawberries can be a great alternative. Just chop them finely and toss with a bit of sugar or glaze to mimic the pie filling’s sweetness and texture.
Make sure the cookies are completely cooled before piping the cream cheese frosting. Warm cookies will cause the frosting to soften and slide off.
You can substitute the all-purpose flour with a gluten-free baking blend, but be sure the graham crackers are also gluten-free. The texture might vary slightly but should still be delicious.
Use a piping bag fitted with a round tip. Start at the outer edge of the cookie and pipe in a spiral inward to the center for an even, bakery-style look.
Final Thoughts
I hope you’ve enjoyed this step-by-step guide to making these irresistible Strawberry Cheesecake Cookies. They’re truly a perfect blend of crunchy, creamy, and fruity that will delight anyone lucky enough to try them. Whether for a special occasion or just a sweet treat, these cookies bring a little extra joy to every bite. Happy baking and even happier tasting!
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
Description
Strawberry Cheesecake Cookies feature a graham cracker cookie base topped with creamy cream cheese frosting and a sweet strawberry pie filling, delivering a delightful Crumbl-style dessert that's rich, flavorful, and 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. Use an electric mixer on high speed for at least 3 minutes to cream them together, dissolving the sugar and creating a fluffy base.
- Add egg and vanilla: Add the large egg and vanilla extract to the butter-sugar mixture. Mix on medium speed for 1 minute until the egg is fully incorporated and the batter is light and fluffy.
- Prepare graham cracker crumbs: Using a blender or food processor, pulse the graham crackers until they become a fine powder to add texture and flavor to the cookies.
- Mix dry ingredients into dough: Add the graham cracker crumbs, all-purpose flour, baking soda, salt, and optional cinnamon to the cookie dough. Mix on low speed for about 1 minute until all ingredients are fully combined.
- Scoop and shape cookies: Using a large cookie scoop (3-4 tablespoons), scoop the dough onto prepared baking sheets. Slightly flatten each cookie to about 2 inches in diameter to ensure even baking.
- Bake cookies: Preheat oven to 350 degrees Fahrenheit. Bake the cookies for 11 minutes, or until they start to crack around the edges. Remove from oven and let cool completely on a wire rack before frosting.
- Make cream cheese frosting: In a mixing bowl, beat softened cream cheese and butter at medium-high speed with an electric mixer until fluffy, about 1 minute.
- Add remaining frosting ingredients: Gradually add powdered sugar, cornstarch, and vanilla extract to the cream cheese mixture. Mix well until smooth and free of sugar pockets.
- Pipe frosting on cooled cookies: Transfer the cream cheese frosting to a piping bag. Pipe starting from the outer edge of each cooled cookie and spiral inward to the center, creating a generous, even layer.
- Add strawberry topping and garnish: Spoon strawberry pie filling onto the center of each frosted cookie. Optionally, sprinkle with extra graham cracker crumbs for added texture and presentation. Serve and enjoy!
Notes
- TIP: Weigh your ingredients for consistent results rather than relying on cup measurements.
- If preparing in advance, wait to add the strawberry pie filling until just before serving to prevent the cookies from becoming soggy.
- Store cookies refrigerated for up to 3 days. Bring to room temperature before serving for best flavor.
- You can freeze raw cookie dough, baked cookies, and frosting separately for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 469 kcal
- Sugar: 34 g
- Sodium: 200 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg


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