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’ve ever craved the irresistible combo of cheesecake and fresh strawberries in cookie form, you’re in for a treat! This Strawberry Cheesecake Cookies Recipe combines a rich graham cracker base with creamy cream cheese frosting and a sweet strawberry topping – perfect for dessert or any time you want to impress.

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 honestly can’t get enough of how these cookies bring together all the flavors of a classic strawberry cheesecake in a fun, handheld cookie form. Whether you're baking for family or friends, these are bound to become a favorite.

Flavor-packed: The graham cracker cookie base gives a perfect crunch and subtle sweetness that mimics cheesecake crust.
Creamy frosting: That luscious cream cheese frosting elevates these cookies to the next level.
Fresh strawberry topping: Using strawberry pie filling adds the tart-sweet pop that balances the richness beautifully.
Fun and impressive: These cookies look fancy but are surprisingly easy to make — a total crowd-pleaser.

Ingredients & Why They Work

When shopping for this recipe, quality ingredients can really make a difference. Fresh cream cheese and real vanilla extract bring authentic flavor, and be sure to use salt butter to balance the sweetness.

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 moisture for tender cookies with a perfect balance of salty-sweet.
Brown sugar: Gives deep caramel notes and helps keep the cookies chewy.
Egg: Binds everything together and adds richness.
Vanilla extract: Boosts flavor with warm, aromatic notes.
Graham crackers: Ground into crumbs, they create the signature crust-like cookie base.
All purpose flour: Provides structure without weighing down the cookies.
Baking soda: Lightens the texture, helping the cookies rise just right.
Salt: Enhances all the flavors and balances sweetness.
Cinnamon (optional): Adds a subtle warmth, if you like that extra cozy note.
Cream cheese: The star in the frosting that delivers that classic cheesecake tang.
Powdered sugar: Sweetens and thickens the frosting to a perfect piping consistency.
Cornstarch: Helps stabilize the frosting and prevent it from being too soft.
Strawberry pie filling: Adds juicy bursts of strawberry flavor for that iconic topping.

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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

One of the best parts about the Strawberry Cheesecake Cookies Recipe is how easy it is to customize! Whether you want to make them a little healthier or add a fun seasonal twist, there’s room to get creative and make these cookies truly your own.

Variation: I’ve tried swapping out the strawberry pie filling for fresh sliced strawberries lightly macerated in sugar and a splash of lemon juice. It gives the cookies a fresher, less sweet taste that’s especially nice in springtime.
Dietary Twist: For a gluten-free option, I replaced the all-purpose flour with a 1:1 gluten-free baking blend and it worked beautifully, keeping that tender texture intact.
Seasonal Flair: Around the holidays, I like adding a pinch of nutmeg and ginger to the dough for a warm spice note that pairs wonderfully with the cream cheese frosting and strawberry topping.
Chocolate Lovers: Drizzle melted white chocolate over the finished cookies or mix in mini chocolate chips to the dough before baking for a delightful surprise.

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 Butter and Sugar Until Fluffy

Start by placing 1 cup of room temperature salted butter and 1½ cups of brown sugar into your mixing bowl. Using an electric mixer on high speed, cream them together for at least 3 minutes. You’ll know it’s perfect when the mixture is light in color and fluffy in texture, and you can see some of the sugar beginning to dissolve. This step is crucial for that soft, tender cookie texture we love.

Step 2: Add Egg and Vanilla Extract

Crack in one large egg and pour in 1 teaspoon of vanilla extract. Beat on medium-high speed for about 1 minute until fully incorporated and the batter looks airy and fluffy again. This adds richness and depth to your cookie dough.

Step 3: Prepare Graham Cracker Crumbs

While your wet ingredients are mixing, pulse 12 graham crackers (about 2 cups or 192 grams) in a blender or food processor until fine crumbs form. This crumbly base is what gives these cookies their signature graham cracker flavor and slight crunch. Be careful not to pulse too long or you’ll end up with powder instead of crumbs.

Step 4: Combine Dry Ingredients

Add the graham cracker crumbs, 2 cups (275 grams) of all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and optionally ½ teaspoon cinnamon into the bowl with your creamed mixture. Mix on low speed just until everything is evenly combined—about 1 minute. Avoid overmixing here to keep your cookies tender and soft.

Step 5: Shape and Bake Cookies

Using a 3-4 tablespoon cookie scoop, portion out the dough onto parchment-lined baking sheets. Press each dough ball gently to flatten it to about 2 inches diameter. Pop them into your preheated oven at 350 ℉ and bake for 11 minutes. The cookies will start to crack around the edges—that’s your cue that they’re perfectly baked. Let them cool completely before moving on.

Step 6: Whip Up the Cream Cheese Frosting

In a clean mixing bowl, combine 4 oz cream cheese and ½ cup (113 grams) of salted butter, both at room temperature. Beat on medium-high speed for about 1 minute until smooth and fluffy. Then add 2½ cups (225 grams) powdered sugar, 2 tablespoons cornstarch, and 1½ teaspoons vanilla extract. Continue mixing until your frosting is silky smooth with no grainy sugar left.

Step 7: Frost and Top with Strawberry Pie Filling

Once your cookies are completely cooled, transfer the cream cheese frosting to a piping bag. Starting from the outside edge of each cookie, pipe the frosting in a spiral heading toward the center. Now for the best part: spoon strawberry pie filling generously on top of the frosting. If you like, sprinkle a few graham cracker crumbs over the top for extra texture and that oh-so-nostalgic cheesecake vibe. Serve immediately and enjoy!

Top Tip

Mastering the Strawberry Cheesecake Cookies Recipe is all about small details that make a big difference. These tips will help you get that perfect Crumbl-style cookie every time!

Measure Ingredients by Weight: From my experience, weighing ingredients rather than using volume measurements guarantees consistency, especially with flour and graham cracker crumbs. It really makes the texture spot on!
Timing the Strawberry Pie Filling: I learned the hard way that adding the strawberry pie filling too early can make your cookies soggy. Always add it just before serving to keep your cookies fresh and delicious.
Use Room Temperature Butter and Cream Cheese: Softened ingredients whip up much fluffier frosting and cookie dough, giving you a rich, creamy texture that feels indulgent in every bite.
Don’t Skip the Cooling Time: Patience pays off. Let your cookies cool completely before frosting — this prevents the frosting from melting and keeps your strawberry topping looking fresh and vibrant.

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

To elevate presentation, sprinkle a little extra graham cracker crumbs on top of the strawberry filling for added crunch. Fresh strawberry slices or a light dusting of powdered sugar also add a pretty, inviting touch that enhances the classic flavors.

Side Dishes

Serve these cookies alongside a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible dessert platter. A cup of hot coffee or a chilled glass of milk makes a perfect pairing to balance out the sweetness.

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Cheesecake Cookies in an airtight container in the refrigerator for up to 3 days. To enjoy them at their best, bring them to room temperature before serving to restore that soft, creamy texture.

Freezing

You can freeze the raw dough, baked cookies, and frosting separately for up to 3 months. Just be sure to thaw them completely in the refrigerator before assembling, especially if you’re piping the frosting for that perfect swirl.

Reheating

If you want to refresh your cookies after chilling, let them sit at room temperature for about 20 minutes before serving. Avoid microwaving as it can melt the frosting and affect the texture.

Frequently Asked Questions:

Can I use regular pie filling instead of strawberry pie filling?

Absolutely! While strawberry pie filling complements the graham cracker and cream cheese flavors beautifully, other fruit pie fillings like cherry or blueberry can work too, giving your cookies a fun twist.

How do I prevent the cookies from becoming soggy?

The key is to add the strawberry pie filling only right before serving. Storing the cookies with the topping on will make them soggy as the moisture seeps into the cookie base.

Can I make these cookies gluten-free?

You can substitute a gluten-free all-purpose flour blend in place of regular flour and use gluten-free graham crackers. Just be sure to check that all other ingredients, like the pie filling, are gluten-free as well.

What’s the best way to pipe the frosting?

Use a piping bag fitted with a round or star tip and start piping from the cookie’s outer edge spiraling inwards to the center. This technique creates that signature Swirl that's both beautiful and perfect for holding the pie filling on top.

Final Thoughts

These Strawberry Cheesecake Cookies always bring a little moment of joy to my day, and I hope they do the same for you. With a buttery graham cracker base, luscious cream cheese frosting, and sweet strawberry topping, they’re a delightful treat that’s surprisingly easy to make at home. Don’t rush the process—enjoy every step from baking to decorating, and savor each bite with friends or family. Happy baking!