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This strawberry cheesecake cookie recipe transforms the iconic dessert into irresistible cookies that capture all those beloved cheesecake flavors in a convenient handheld treat. With buttery cookie bases topped with silky cream cheese frosting, crunchy crumble, and fresh strawberries, they're perfect for special occasions or anytime you crave something indulgent.
I created these cookies for my daughter's birthday when she couldn't decide between cheesecake and cookies. The combination was such a hit that guests were asking for the recipe before they even left the party.
Ingredients
- Unsalted butter: Use softened butter for the perfect cookie texture and allows you to control the salt content
- White sugar: Creates that classic cookie sweetness and helps with proper spreading
- Egg: Binds everything together and adds moisture
- Vanilla extract: Use pure extract for the best flavor profile in both cookie and frosting
- All purpose flour: The foundation of any good cookie provides structure without being too heavy
- Baking powder: Gives just the right amount of lift without making them cakey
- Salt: Enhances all the flavors even in a sweet cookie
- Cream cheese: Full fat produces the creamiest frosting with that signature tang
- Powdered sugar: Dissolves perfectly into the frosting for a smooth texture
- Heavy whipping cream: Whips up to create light airy frosting
- Brown sugar: Adds a caramel note to the crumble topping
- Fresh strawberries: Their natural sweetness and slight acidity perfectly balance the rich cookie base
How To Make Strawberry Cheesecake Crumbl Cookies
- Prepare the cookie dough:
- Cream butter and sugar together for at least 3 minutes until light and fluffy. This incorporates air for the perfect texture. Add egg and vanilla, beating until completely incorporated. In a separate bowl, whisk together flour, baking powder, and salt, then gradually add to wet ingredients until just combined. Avoid overmixing which can make cookies tough.
- Form and bake cookies:
- Scoop approximately 1/4 cup portions of dough and roll into balls. Place on parchment lined baking sheets and gently flatten with your palm to create discs about 1/2 inch thick. Bake at 350°F for 12 to 14 minutes until edges are just set but centers are still soft. Cool completely on wire racks.
- Make the crumble topping:
- While cookies bake, combine flour and brown sugar in a bowl. Pour in melted butter and mix with a fork until crumbly clusters form. Spread on a parchment lined baking sheet and bake for 5 to 7 minutes until golden. Let cool completely then break into small pieces.
- Prepare the cheesecake frosting:
- Beat cream cheese until smooth with no lumps. Add powdered sugar and vanilla, mixing until well combined. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until smooth and fluffy.
- Assemble the cookies:
- Once cookies are completely cool, spread a generous layer of cheesecake frosting on each cookie. Sprinkle with crumble topping and arrange fresh diced strawberries on top. For best presentation, add toppings just before serving.
The cream cheese frosting is truly the star ingredient here. I discovered that letting the cream cheese come fully to room temperature makes all the difference in achieving that perfectly smooth texture without any lumps. My family always fights over who gets to lick the frosting bowl.
Storage Tips
These cookies are best enjoyed within two days of making them. Store assembled cookies in an airtight container in the refrigerator. For longer storage, keep the cookie bases unfrosted in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Thaw completely before adding toppings.
Make Ahead Options
Prepare all components separately for easy assembly later. Bake cookie bases and store at room temperature. Make crumble topping and store in an airtight container. Prepare frosting up to 2 days ahead and refrigerate. Dice strawberries just before serving to prevent them from getting soggy.
Seasonal Variations
While fresh strawberries are ideal in summer, you can adapt this recipe year round. Try blueberries or raspberries in summer, apple compote in fall, cranberries in winter, or even a mixed berry blend in spring. Each variation brings its own unique flavor while maintaining that cheesecake essence.
Serving Suggestions
For an elevated dessert experience, serve these cookies slightly chilled with a glass of champagne or prosecco. They also pair beautifully with coffee or tea for an afternoon treat. For special occasions, arrange on a tiered platter with other miniature desserts for an impressive spread.
Recipe FAQs
- → How can I keep the cookies soft and moist?
To keep the cookies soft, use unsalted butter at room temperature, avoid overmixing the dough, and bake until just golden around the edges.
- → What type of strawberries work best for this recipe?
Fresh, ripe strawberries work best for maximum flavor and a juicy texture. Frozen strawberries can be used but should be thawed and patted dry first.
- → How can I make the cheesecake frosting smoother?
Ensure the cream cheese is fully softened before mixing, and use a hand mixer or stand mixer for a creamy, lump-free frosting.
- → Can I prepare the crumble topping in advance?
Yes, you can prepare the crumble topping ahead of time and store it in an airtight container at room temperature for up to two days.
- → How do I store these cookies after making them?
Store the cookies in an airtight container in the refrigerator for up to three days. Allow them to come to room temperature before serving for the best flavor and texture.
- → Can I substitute the heavy cream in the frosting?
If you don't have heavy cream, whipped cream or coconut cream can be used as a substitute to achieve a similar texture.