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
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. 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
