Name: Strawberry Cheesecake Cookies Recipe
Prep time: 45 min
Cook time: 11 min
Total time: 56 min
Cuisine: American
Ingredients: 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); 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

If you love the irresistible combo of cheesecake and strawberries, you’re going to flip for this Strawberry Cheesecake Cookies Recipe. Think soft graham cracker cookies topped with luscious cream cheese frosting and a burst of fresh strawberry pie filling — a perfect homemade treat that feels just like your favorite Crumbl cookie!

The image shows six round cookies on a white marbled surface, each cookie topped with three main layers: a base cookie layer that is light brown and textured, a middle layer of smooth off-white cream spread evenly in a circular shape, and a top layer consisting of bright red strawberry sauce with whole strawberries in the center, lightly sprinkled with small crumbles of light brown cookie crumbs. Two whole strawberries, one whole and one sliced in half, are placed next to the cookies on the surface. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Cheesecake Cookies Recipe
Top Tip
How to Serve Strawberry Cheesecake Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Cheesecake Cookies Recipe

Why You'll Love This Recipe

I can’t get enough of how these cookies combine crumbly graham cracker goodness with fluffy cream cheese frosting and a sweet strawberry surprise. They’re just as fun to make as they are to eat!

Crumbl-Inspired Delight: Capture that bakery-style magic right in your own kitchen.
Simple Ingredients: You probably already have most of these pantry staples on hand.
Perfect Texture: Soft, chewy cookies topped with smooth frosting and juicy strawberry topping.
Make Ahead Friendly: Prep in advance and add the strawberry topping just before serving for freshness.

Ingredients & Why They Work

For this recipe, I like to use salted butter to balance the sweetness and fresh strawberries if you can find good quality pie filling. Using graham cracker crumbs gives the cookies that signature texture and flavor, and the cream cheese frosting is just the right tangy complement.

Flat lay of a small stick of salted butter with a slightly softened texture, a neat pile of light brown sugar crystals, one large whole brown egg with a smooth clean shell, a few fresh vanilla beans arranged simply, fine golden graham cracker crumbs in a small white ceramic bowl, a small mound of fine all-purpose flour, a pinch of coarse salt crystals beside a small heap of pale cinnamon powder, a small white ceramic bowl filled with smooth cream cheese, another small white ceramic bowl with soft salted butter, a small white bowl heaped with powdered sugar, a small white bowl containing fine white cornstarch, and a small white bowl holding bright glossy strawberry pie filling with whole fresh strawberry pieces, all ingredients arranged in perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted Butter: Adds richness and a pinch of salt to balance the sweetness perfectly.
Brown Sugar: For deep, molasses flavor and moist cookies.
Egg: Helps bind everything together and adds tenderness.
Vanilla Extract: Boosts the overall flavor with warm, sweet notes.
Graham Crackers: Ground into crumbs, they give the base cookie that classic cheesecake crust vibe.
All-Purpose Flour: Forms the structure of the cookies so they hold their shape.
Baking Soda: Leavens the cookies for just the right rise and softness.
Salt: Enhances flavor and balances sweetness.
Cinnamon (Optional): Adds a subtle warm spice note that complements the strawberry beautifully.
Cream Cheese: Softened for the frosting, it brings that creamy, tangy cheesecake flavor.
Powdered Sugar: Sweetens and thickens the frosting for pipeability and smooth texture.
Cornstarch: Ensures the frosting stays firm and doesn’t get too runny.
Strawberry Pie Filling: The star topping that adds juicy fruitiness and sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The joy of the Strawberry Cheesecake Cookies Recipe is how easy it is to make it your own. Whether you like things a little tangier, sweeter, or with a twist of texture, there are plenty of ways to customize these irresistible treats.

Fresh Strawberry Upgrade: For an extra burst of freshness, try swapping out the canned strawberry pie filling for finely chopped fresh strawberries mixed with a bit of sugar and lemon zest. I love how this variation brightens up the flavor and adds a delightful contrast to the creamy frosting!
Cinnamon Kick: If you enjoy a warm spice note, don't skip the optional ½ teaspoon of cinnamon in the cookie dough. It adds a subtle depth that pairs beautifully with the strawberry and cream cheese flavors.
Gluten-Free Option: You can substitute the all-purpose flour with a gluten-free blend to accommodate dietary needs. Just make sure your blend contains xanthan gum or a similar binder for the best texture.
Mini Cookie Bites: For a party or snack tray, try making smaller cookies—about 1-inch diameter—and reduce the bake time slightly. These bite-sized versions are perfect for sharing and dainty indulgence.

Step-by-Step: How I Make Strawberry Cheesecake Cookies Recipe

A close-up of three cookies on a baking tray lined with parchment paper on a white marbled surface. Each cookie has three layers: the bottom layer is a cracked light brown cookie with a soft texture, the middle layer is a smooth and fluffy creamy white frosting spread evenly, and the top layer is a bright red strawberry covered in shiny red strawberry jelly, which a spoon is gently placing on one of the cookies. A striped beige and red cloth is partially visible in the foreground. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Brown Sugar

I start by combining 1 cup of room temperature salted butter with 1½ cups of brown sugar in a mixing bowl. Using an electric mixer on high speed, I beat them together for at least 3 minutes. The goal here is to “cream” the butter and sugar—this means the mixture becomes lighter in color and fluffy. It also helps dissolve the sugar to create a tender cookie texture. You’ll notice the aroma sweeten the kitchen, which is always a good sign!

Step 2: Mix in Egg and Vanilla Extract

Next, I add 1 large egg and 1 teaspoon of vanilla extract to the creamed mixture. Mixing on medium speed for about 1 minute ensures the egg blends fully and the batter becomes airy and fluffy. This step adds moisture and helps bind the cookie dough together while enhancing flavor.

Step 3: Prepare Graham Cracker Crumbs

While the wet ingredients come together, I pulse 12 graham crackers in a blender until they turn into a fine powder—about 2 cups or 192 grams. These crumbs form the delicious base flavor for the cookie dough, giving it that iconic graham cracker taste and a slightly crisp texture.

Step 4: Combine Dry Ingredients into the Dough

Now, I add the graham cracker crumbs, 2 cups (275 g) of all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and the optional ½ teaspoon cinnamon directly into the cookie batter. Mixing on low speed for about 1 minute brings all the dry ingredients together without overworking the dough. You want a cohesive mixture that still feels soft and manageable.

Step 5: Scoop, Shape, and Bake

I use a large cookie scoop—about 3 to 4 tablespoons—to portion the dough onto lined baking sheets. After scooping, I gently press down each ball to about 2 inches wide. This helps the cookies bake evenly and develop that perfect Crumbl-style crackled edge. Then, I bake them at 350 ℉ for exactly 11 minutes. You’ll know they’re ready when the edges begin to crack but the centers stay soft. Let them cool completely on the pan for about 30 minutes before frosting.

Step 6: Whip Up the Cream Cheese Frosting

While the cookies cool, I prepare the frosting by beating together 4 oz of room temperature cream cheese and ½ cup salted butter. Using medium-high speed, I mix for about 1 minute until the mixture becomes fluffy and smooth, signaling it’s ready for the next step. Then, I add in 2½ cups of powdered sugar, 2 tablespoons cornstarch, and 1½ teaspoons vanilla extract. I mix thoroughly until the frosting looks silky with no sugar lumps.

Step 7: Frost and Top with Strawberry Pie Filling

After the cookies have completely cooled, I transfer the frosting into a piping bag fitted with a round tip. Starting from the outer edge, I pipe spirals inward to the center of each cookie, creating a lovely textured swirl. On top of each frosted cookie, I spoon about a tablespoon of strawberry pie filling for that juicy, fruity finish. For an optional final touch, I sprinkle some extra graham cracker crumbs to echo the cookie base. Then, it’s time to enjoy!

Top Tip

These tips are game changers for perfecting your Strawberry Cheesecake Cookies Recipe every single time. From ingredient handling to finishing touches, a few insider tricks make all the difference!

Weigh Your Ingredients: I always weigh my ingredients instead of using cups. It helps me nail the texture and flavor consistently, especially when dealing with graham cracker crumbs and flour.
Don’t Frost Warm Cookies: I learned the hard way that frosting cookies before they’re completely cool makes the frosting melt and slide off. Patience here pays off with beautiful, stable frosting.
Use a Cookie Scoop and Smash: Using a firm 3-4 tablespoon scoop and then gently smashing the dough to about 2 inches ensures nicely sized, evenly baked cookies that look like the Crumbl-style originals.
Add Strawberry Topping Last: To avoid soggy cookies, add the strawberry pie filling just before serving. This little trick keeps your cookies fresh and prevents them from getting too moist overnight.

How to Serve Strawberry Cheesecake Cookies Recipe

The image shows two side-by-side photos on a white marbled surface with a red and white striped cloth in the background. The left photo displays a clear bowl holding two blocks of soft, light cream-colored ingredients, placed side by side. The right photo shows the same clear bowl with a fluffy, creamy white mixture with visible swirls and texture, and a light blue electric mixer with beaters partially inside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For extra flair and flavor, sprinkle a few crushed graham cracker crumbs over the strawberry pie filling on top. You can also freshen things up with a small fresh strawberry slice or a tiny mint leaf to add a pop of color and contrast.

Side Dishes

Strawberry Cheesecake Cookies are fabulous on their own, but pairing them with a scoop of vanilla ice cream or a simple glass of cold milk takes the indulgence up a notch. For brunch or parties, fresh fruit platters or light herbal teas complement them beautifully without competing with the rich flavors.

Make Ahead and Storage

Storing Leftovers

Store your Strawberry Cheesecake Cookies refrigerated for up to 3 days. When you're ready to enjoy, bring them to room temperature to get the best flavor and soft, creamy texture from the frosting.

Freezing

If you want to prep ahead or save extras, you can freeze the raw cookie dough, baked cookies, and even the cream cheese frosting separately for up to 3 months. Just thaw frosting in the fridge and gently warm your baked cookies to deliver fresh-baked delight anytime.

Reheating

To revive frozen baked cookies, warm them in a 300 ℉ oven for about 5 minutes. This refreshes their soft texture without drying them out. Always frost with cream cheese frosting after cookies are fully cooled and reheated if needed.

Frequently Asked Questions:

Can I use low-fat cream cheese for the frosting?

You can, but full-fat cream cheese gives the richest, creamiest frosting that holds up best on these cookies. Low-fat versions may result in a thinner frosting that doesn't pipe as well.

Why do we add cornstarch to the frosting?

Cornstarch helps stabilize the frosting by preventing it from being too runny, giving it a smooth, firm texture that holds its shape beautifully when piped.

Can I make these cookies without cinnamon?

Absolutely! Cinnamon is optional and just adds a subtle warm note. The cookies taste fantastic even without it.

How do I prevent the cookies from becoming soggy with the strawberry filling?

The best way is to add the strawberry pie filling right before serving. This keeps the cookies crisp and fresh instead of letting the moisture soak in overnight.

Final Thoughts

Making Strawberry Cheesecake Cookies is such a joyful baking experience—combining that nostalgic graham cracker base with velvety cream cheese frosting and that burst of strawberry sweetness feels like a little celebration in every bite. I hope these tips and serving ideas inspire you to create your own Crumbl-style magic at home. Happy baking and even happier tasting!