If you love the tangy, creamy flavors of cheesecake and the sweet burst of fresh strawberries, then you’re going to adore this Strawberry Cheesecake Cookies Recipe. Think soft graham cracker cookies topped with luscious cream cheese frosting and a dollop of strawberry pie filling — a dreamy dessert mashup that’s as fun to make as it is to eat.
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Why You'll Love This Recipe
From the very first bite, these cookies won me over with their soft texture and the perfect balance of flavors. Baking them feels like crafting little pieces of dessert heaven that you’ll want to share (or maybe keep all to yourself!).
- Unique Flavor Combo: Combines the classic cheesecake tang with sweet strawberry and warm graham cracker notes in cookie form.
- Soft & Fluffy Texture: The cookies stay tender and chewy, making every bite irresistible.
- Easy to Make: Simple steps using everyday ingredients for a gourmet-style cookie you can bake at home.
- Perfect for Any Occasion: Great for parties, gifts, or just a special treat to brighten your day.
Ingredients & Why They Work
Before you dig in, here’s a quick rundown of the key ingredients and why I chose them. A few helpful tips for shopping: opt for room temperature butter and cream cheese to get that perfectly smooth frosting, and grab a can of your favorite strawberry pie filling to top it all off with sweet, juicy goodness.

- Salted butter: Adds rich flavor and moisture, making the cookie base tender and soft.
- Brown sugar: Contributes to the cookie’s chewiness and a deep caramel-like sweetness.
- Large egg: Helps bind everything together for a perfect cookie dough.
- Vanilla extract: Enhances all the flavors with a warm, sweet aroma.
- Graham crackers: Crushed into crumbs, creating that unmistakable classic cheesecake crust flavor inside the cookie.
- All purpose flour: The backbone of the cookie dough, giving structure without heaviness.
- Baking soda: Provides just the right amount of lift and spread.
- Salt: Balances the sweetness and boosts the overall flavor.
- Cinnamon (optional): Adds a hint of warm spice that pairs beautifully with the strawberries.
- Cream cheese: The star of the frosting, giving it a creamy tang that complements the cookie base.
- Powdered sugar: Sweetens and thickens the frosting to perfect spreadable consistency.
- Cornstarch: Keeps the frosting fluffy and stable for piping.
- Strawberry pie filling: The juicy, sweet topping that finishes off these cookies with a fresh burst.
Make It Your Way
One of the best things about this Strawberry Cheesecake Cookies Recipe is how easily you can put your own spin on it. Whether you want to tweak the flavors, make them allergy-friendly, or dress them up for a special occasion, these cookies are a fantastic base for creativity.
- Variation: Want a hint of citrus brightness? I love adding a teaspoon of fresh lemon zest into the cream cheese frosting. It adds a delightful zing that complements the sweetness of the strawberry topping beautifully.
- Dietary tweak: For a gluten-free version, swap the all-purpose flour for a gluten-free baking blend and be sure to use gluten-free graham crackers. The texture is just as tender and perfectly delicious.
- Seasonal twist: During the fall, I sometimes swap out the strawberry pie filling for apple pie filling and sprinkle a little extra cinnamon on top. It’s a cozy spin that my family adores.
- Make it mini: If you want bite-size treats, use a smaller cookie scoop and reduce the baking time by a couple of minutes. These mini cookies are perfect for parties or as sweet little snack bites.
Step-by-Step: How I Make Strawberry Cheesecake Cookies Recipe

Step 1: Creaming the Butter and Sugar
Start by combining the room temperature salted butter and brown sugar in a large mixing bowl. Using an electric mixer on high speed, beat them together for at least 3 minutes. You’ll notice the mixture lighten in color and become fluffy — that’s how you know the sugar is starting to dissolve. This step is crucial because it sets the stage for a tender, soft cookie with a rich, buttery flavor.
Step 2: Adding the Egg and Vanilla
Next, add in the large egg and vanilla extract. Continue mixing for about 1 minute until the egg is fully incorporated and the batter looks light and fluffy. This makes the dough smooth and helps the cookies rise nicely during baking.
Step 3: Preparing the Graham Cracker Crumbs
While your butter and sugar mixture is coming together, use a blender or food processor to pulse the graham crackers until they turn into a fine, even powder. This is key for that signature graham cracker cookie base that gives these cookies their wonderful depth of flavor and subtle crunch.
Step 4: Mixing the Dry Ingredients
Add the graham cracker crumbs, all-purpose flour, baking soda, salt, and cinnamon (if using) into the bowl with the wet ingredients. Mix everything on low speed for about 1 minute, just until the dough comes together. Overmixing here can lead to tougher cookies, so stop when you see the dough forming but still soft.
Step 5: Shaping the Cookies
Using a large 3 to 4 tablespoon cookie scoop, portion out the dough onto baking sheets lined with parchment paper. Slightly flatten each cookie to about 2 inches in diameter—this helps them bake evenly and get those beautiful crackled edges we love.
Step 6: Baking to Perfection
Preheat your oven to 350 ℉ (175 ℃) and bake the cookies for 11 minutes. Watch for the edges to start cracking—a telltale sign they’re just done. The centers will still be soft and tender. Once baked, remove the cookies and let them cool completely on the baking sheet before frosting. Patience here makes the frosting step much easier and more beautiful.
Step 7: Whipping Up the Cream Cheese Frosting
In a clean mixing bowl, beat together the room temperature cream cheese and salted butter on medium-high speed for about 1 minute until smooth and fluffy. This creamy base is what makes these cookies feel indulgent and luscious.
Step 8: Adding the Sweet Touches
Now, add the powdered sugar, cornstarch, and vanilla extract to the cream cheese mixture. Mix thoroughly until smooth and free of any sugar pockets. The cornstarch is a subtle secret that helps the frosting hold its shape without being too stiff.
Step 9: Frosting Your Cookies
Once the cookies have cooled completely, transfer the frosting into a piping bag. Starting from the outside edge of each cookie, pipe the frosting in a spiral motion toward the center. This creates a pretty, classic look and ensures each bite has some creamy goodness.
Step 10: Finishing with Strawberry Pie Filling
The final flourish is a spoonful of strawberry pie filling placed right at the center of each frosted cookie. For extra texture and flavor, sprinkle a pinch of graham cracker crumbs on top if you like. Serve these beauties immediately or refrigerate – just remember to add the strawberry topping right before serving to keep those cookies from getting soggy.
Top Tip
Mastering the Strawberry Cheesecake Cookies Recipe is all about attention to detail. These tips will help you get that perfect balance between the soft graham cracker cookie base, creamy frosting, and luscious strawberry topping.
- Weigh Your Ingredients: I’ve found that weighing ingredients, especially the brown sugar and flour, guarantees consistent cookie texture every time. It really makes the difference!
- Don’t Frost Warm Cookies: Waiting until the cookies are completely cool before frosting keeps your cream cheese frosting stable and prevents it from melting right off.
- Pipe Your Frosting: Using a piping bag to frost your cookies creates a beautiful spiral effect and helps control the amount of frosting on each cookie.
- Add Strawberry Filling Just Before Serving: Adding that strawberry pie filling at the last minute prevents sogginess, keeping your cookies fresh and delicious.
How to Serve Strawberry Cheesecake Cookies Recipe

Garnishes
To elevate the look and flavor of your Strawberry Cheesecake Cookies, try adding a few extra garnishes. A light dusting of crushed graham cracker crumbs on top adds delightful crunch and contrasts beautifully with the smooth frosting. Fresh strawberry slices or a small mint leaf can add a pop of color and freshness, perfect for impressing guests.
Side Dishes
These cookies shine on their own but pair wonderfully with a few simple side dishes. A scoop of vanilla bean ice cream or a dollop of fresh whipped cream complements the rich cream cheese frosting. For a drink pairing, try a chilled glass of milk, a fruity iced tea, or even a light sparkling rosé for a grown-up treat.
Make Ahead and Storage
Storing Leftovers
To keep your Strawberry Cheesecake Cookies fresh, store any leftovers in an airtight container in the refrigerator. They will stay delicious for up to 3 days. Just be sure to bring them to room temperature before serving to enjoy the full creaminess and flavor of the frosting.
Freezing
If you want to enjoy these cookies later, you can freeze the raw dough, baked cookies, and frosting separately for up to 3 months. When you’re ready, thaw each component completely before assembling the cookies, then add the strawberry pie filling right before serving.
Reheating
Reheating baked cookies isn’t necessary, but if you want to warm them slightly, pop them in a preheated oven at 300 ℉ (150 ℃) for about 5 minutes. Avoid microwaving since it can make the frosting melt and the texture gummy. Always frost and add strawberry topping after reheating.
Frequently Asked Questions:
While fresh strawberries add a lovely fresh element, strawberry pie filling has a thicker consistency and sweetness that hold up better as a topping on these cookies without making them soggy too quickly.
Creaming the butter and brown sugar well and avoiding overbaking are key. Bake the cookies just until edges start cracking (about 11 minutes at 350 ℉). Cooling completely before frosting also helps maintain softness.
This recipe relies heavily on cream cheese and butter, so substitutions would significantly change the texture and flavor. However, using dairy-free cream cheese and vegan butter alternatives might work—just expect some variation in taste and consistency.
Use a piping bag fitted with a medium round tip. Start frosting from the outer edge, moving in a slow spiral towards the center. This technique helps keep your frosting neat and uniform.
Final Thoughts
These Strawberry Cheesecake Cookies are such a delightful treat that bring together all the best parts of a classic cheesecake in cookie form. Whether you’re baking for a special occasion or just because, they’re sure to impress. I hope these tips and tricks help you bake and serve these delicious cookies with confidence, making every bite a little moment of joy. Happy baking!
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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 delicious graham cracker cookie base topped with creamy, fluffy cream cheese frosting and sweet strawberry pie filling. Inspired by Crumbl style cookies, these soft, flavorful treats are perfect for dessert lovers who enjoy a unique twist on classic cheesecake flavors in cookie form.
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 (approximately ½ cup)
Instructions
- Cream butter and sugar: In a mixing bowl, combine room temperature butter and brown sugar. Mix on high speed with an electric mixer for at least 3 minutes until the mixture is light, fluffy, and sugar starts to dissolve.
- Add egg and vanilla: Add the large egg and vanilla extract to the butter mixture and continue mixing for 1 minute until fully incorporated and the batter is fluffy.
- Prepare graham crackers: Using a blender or food processor, pulse the graham crackers until they turn into a fine powder to incorporate into the dough evenly.
- Mix dry ingredients: Add the graham cracker crumbs, all purpose flour, baking soda, salt, and optional cinnamon to the batter. Mix on low speed for about 1 minute until just combined, forming the cookie dough.
- Shape cookies: Using a large 3-4 tablespoon cookie scoop, scoop dough onto prepared baking sheets. Slightly flatten each cookie to about 2 inches diameter to ensure even baking.
- Bake cookies: Preheat oven to 350 ℉ (175 ℃). Bake cookies for 11 minutes until they begin to crack around edges but remain soft. Remove from oven and allow to cool completely before frosting.
- Make frosting: In a mixing bowl, beat together room temperature cream cheese and butter on medium-high speed for about 1 minute until fluffy and smooth.
- Add powdered sugar and flavorings: Add powdered sugar, cornstarch, and vanilla extract to the cream cheese mixture. Mix thoroughly until smooth and no sugar pockets remain.
- Frost cookies: Once cookies are completely cooled, transfer frosting to a piping bag. Pipe frosting on each cookie starting from the outside edge and spiraling inward to the center.
- Add strawberry topping: Spoon about 1 teaspoon of strawberry pie filling onto the center of each frosted cookie. Optionally sprinkle graham cracker crumbs on top. Serve and enjoy!
Notes
- Weigh ingredients for the most consistent results rather than using volume measurements.
- For best texture, add strawberry pie filling just before serving to prevent sogginess.
- Store cookies refrigerated for up to 3 days; bring to room temperature before serving for best flavor.
- Raw dough, baked cookies, and frosting can each be frozen separately for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 469 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg


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