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
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 (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
