If you love the richness of cheesecake and the bright, sweet flavor of strawberries, you’re going to adore this Strawberry Cheesecake Cookies Recipe. These gems are a buttery graham cracker cookie base topped with creamy vanilla cream cheese frosting and crowned with luscious strawberry pie filling—a dessert trifecta that feels like a hug in cookie form.
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Why You'll Love This Recipe
I can’t stop making these cookies—they hit every note perfectly. Whether I’m baking for a party or just craving something special, these strawberry cheesecake-inspired treats never disappoint.
- Flavor Explosion: The combo of graham cracker, cream cheese frosting, and strawberry pie filling creates a delightful balance of sweet, tangy, and buttery.
- Easy to Make: The dough comes together quickly, and baking time is just 11 minutes—perfect for whipping up a batch on short notice.
- Fun Presentation: The frosting spiral topped with glossy strawberry filling makes these cookies look as good as they taste.
- Perfect for Sharing: Yields 15 sizable cookies, making them great for gatherings or sweet gifts.
Ingredients & Why They Work
When shopping for this recipe, freshness and quality really shine through. Use real cream cheese and fresh butter for a frosting that’s creamy and smooth, and pick a strawberry pie filling with whole fruit pieces for the best texture on top.

- Salted Butter: Adds richness and moisture to the cookie, plus a little salt balances the sweet flavors beautifully.
- Brown Sugar: Gives a deep, caramel-like sweetness and helps keep the cookies soft and chewy.
- Egg: Binds the cookie dough together while adding tenderness to the final texture.
- Vanilla Extract: Provides warmth and enhances the natural flavors in the cookie dough and frosting.
- Graham Crackers: Ground into crumbs, they create that signature buttery, slightly spiced, crunchy base reminiscent of classic cheesecake crust.
- All-Purpose Flour: The backbone of the cookie structure, giving it just the right balance between tender and sturdy.
- Baking Soda: Helps the cookies rise slightly and become tender without being cakey.
- Salt: Essential for balancing sweetness and enhancing all the other flavors.
- Cinnamon (optional): Adds a subtle warm spice note, elevating the cookie’s flavor complexity.
- Cream Cheese: The star of the frosting that gives it that rich, tangy cheesecake essence.
- Powdered Sugar: Sweetens the frosting smoothly without any graininess.
- Cornstarch: Helps thicken the frosting, giving it a perfect silky texture that pipes beautifully.
- Strawberry Pie Filling: The finishing touch—juicy, sweet, and slightly tart strawberries add freshness and color.
Make It Your Way
One of the best things about this Strawberry Cheesecake Cookies Recipe is how easily you can tweak it to match your taste or occasion. Whether you want to add a little extra zing or swap ingredients for dietary needs, making it your own is half the fun!
- Variation: For an even more decadent treat, try mixing in some finely chopped white chocolate or white chocolate chips into the cookie dough. I love how the creamy sweetness of the white chocolate perfectly complements the tangy cream cheese frosting and strawberry topping.
- Dietary Adaptation: If you want to make these cookies gluten-free, substitute the all-purpose flour with a gluten-free blend and ensure your graham crackers are gluten-free too. The texture remains just as delightful!
- Seasonal Twist: Swap out the strawberry pie filling for raspberry or cherry pie filling when strawberries are not in season. It keeps the vibrant fruit flavor while adding a fresh twist.
Step-by-Step: How I Make Strawberry Cheesecake Cookies Recipe

Step 1: Cream the Butter and Brown Sugar Until Dreamy
Start by combining 1 cup of room temperature salted butter and 1½ cups of brown sugar in a large mixing bowl. Using an electric mixer, beat them on high speed for at least 3 minutes. You'll know it's ready when the mixture turns creamy and the sugar has started to dissolve, giving it a luscious texture that’s key for soft, chewy cookies.
Step 2: Add Egg and Vanilla for That Fluffy, Flavored Base
Next, add in 1 large egg and 1 teaspoon of vanilla extract to your buttery-sugar mix. Beat on medium speed for 1 minute until everything is fully incorporated and the batter becomes fluffy. This step adds moisture and flavor that bring the cookies to life.
Step 3: Pulverize the Graham Crackers
Place 12 graham crackers (or 2 cups of crumbs) into a blender or food processor and pulse until you get a fine powder. This graham cracker crumb is what makes these cookies so special — giving them that iconic, buttery base reminiscent of a classic cheesecake crust.
Step 4: Combine Dry Ingredients and Mix
Add the graham cracker crumbs, 2 cups of all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon cinnamon (if you like a hint of warmth) to the dough. Mix everything on low speed for about 1 minute until the ingredients are thoroughly combined. Your dough should be thick and easy to scoop.
Step 5: Scoop and Shape the Cookies for Even Baking
Using a large cookie scoop (about 3 to 4 tablespoons), portion your dough onto a prepared baking sheet. Flatten each scoop slightly to approximately 2 inches in diameter. This ensures they bake evenly, with just the right edges starting to crack while keeping a soft center.
Step 6: Bake to Perfection
Bake your cookies in a preheated oven at 350°F (175°C) for 11 minutes. When they’re done, you’ll notice slight cracks forming around the edges—that’s your sign to take them out. Let the cookies cool completely on a wire rack before moving on to frosting; this keeps the texture spot on and prevents the frosting from melting.
Step 7: Whip Up the Cream Cheese Frosting
In a clean bowl, beat together 4 oz room temperature cream cheese and ½ cup salted butter on medium-high speed until the mixture becomes light and fluffy, roughly 1 minute. This whipped base will make your cookies irresistibly creamy.
Step 8: Sweeten and Stabilize the Frosting
Gradually add 2½ cups powdered sugar, 2 tablespoons cornstarch, and 1½ teaspoons vanilla extract to your cream cheese mixture. Beat well until smooth and free of any sugar pockets. The cornstarch is a secret weapon here—it helps keep the frosting thick and spreadable without being overly sweet.
Step 9: Pipe the Frosting on Each Cookie
Once the cookies are fully cool, transfer the frosting to a piping bag fitted with your preferred tip. Starting at the outer edge of each cookie, pipe the frosting in a tight spiral toward the center. This creates a pretty, defined swirl that’s as delightful to look at as it is to eat.
Step 10: Finish with Strawberry Pie Filling
Finally, spoon about half a can (around 7 oz or 200 g) of strawberry pie filling right into the center of each frosted cookie. For an extra bit of texture and visual flair, sprinkle a few graham cracker crumbs on top. Serve these beauties immediately for the best texture and flavor—enjoy every rich, fruity bite!
Top Tip
Mastering the Strawberry Cheesecake Cookies Recipe is all about attention to detail. These tips will help you achieve that perfect balance of textures and flavors every time.
- Use a Kitchen Scale: I’ve found that weighing ingredients like butter and flour ensures consistent cookie texture and flavor every time, much better than eyeballing with cups.
- Don’t Overmix the Dough: Mixing until just combined keeps cookies tender and soft. Overmixing can make them tough — trust me, I’ve learned that the hard way.
- Cool Completely Before Frosting: Patience is key! Frosting warm cookies melts the cream cheese frosting, so I always wait the full 30 minutes cooling time for the best presentation.
- Add Strawberry Pie Filling Last-Minute: To avoid soggy cookies, spoon on the strawberry pie filling right before serving—this preserves that delightful fresh flavor and perfect texture.
How to Serve Strawberry Cheesecake Cookies Recipe

Garnishes
To add a little extra wow factor, sprinkle crushed graham cracker crumbs on top of the strawberry pie filling for some crunch. Fresh strawberry slices or a small mint leaf can also brighten up the look and complement the cheesecake flavors beautifully.
Side Dishes
These cookies shine as a dessert on their own, but pairing them with a light, refreshing side like a citrusy fruit salad or a cup of hot coffee or tea really rounds out the experience. For celebrations, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Once frosted (without the strawberry pie filling), store your cookies in an airtight container in the refrigerator for up to 3 days. Before serving, let them sit at room temperature for about 20 minutes to bring out the flavors and soften the frosting.
Freezing
You can freeze raw cookie dough, baked cookies, and frosting separately for up to 3 months. Just be sure to thaw them overnight in the fridge before assembling. Once frosted, it’s best to enjoy them fresh rather than freezing assembled cookies to maintain the ideal texture.
Reheating
If you prefer your cookies a little warm, pop them in a preheated oven at 300°F (150°C) for about 3-4 minutes. Avoid heating after frosting and topping with strawberry filling — that could melt the frosting and make the topping runny.
Frequently Asked Questions:
Absolutely! Fresh strawberries can be a delicious alternative. Just chop them finely and toss with a little sugar to macerate before adding on top. However, the pie filling gives that signature sweet, gelled texture similar to Crumbl style cookies.
The best way is to add the strawberry pie filling right before serving rather than frosting and topping all at once in advance. This keeps the cookie base crisp and the frosting fresh.
For a dairy-free version, substitute with dairy-free butter and cream cheese alternatives, and check that your strawberry pie filling is dairy-free. Keep in mind, texture and taste may vary slightly.
Use a piping bag fitted with a round tip for a smooth spiral from the cookie edge toward the center. It creates that beautiful swirl perfect for holding the strawberry topping.
Final Thoughts
Making this Strawberry Cheesecake Cookies Recipe truly feels like a little labor of love, but the result is so worth it! Each buttery graham cracker cookie topped with luscious cream cheese frosting and bright, sweet strawberry pie filling is a bite of pure happiness. Whether you’re serving them at a party or just treating yourself, I hope these cookies bring a smile and a moment of delicious indulgence to your day.
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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 buttery graham cracker cookie base, topped with creamy vanilla cream cheese frosting and finished with a sweet strawberry pie filling. Inspired by Crumbl style cookies, this dessert is rich, flavorful, and perfect for strawberry cheesecake lovers.
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 7 oz or 200 g)
Instructions
- Cream Butter and Sugar: In a mixing bowl, combine the room temperature butter and brown sugar. Using an electric mixer, beat on high speed for at least 3 minutes until the mixture is creamy and the sugar begins to dissolve.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Mix for 1 minute on medium speed until fully incorporated and the batter becomes fluffy.
- Prepare Graham Cracker Crumbs: In a blender or food processor, pulse the graham crackers until they reach a fine powder consistency.
- Mix Dry Ingredients: Add the graham cracker crumbs, all-purpose flour, baking soda, salt, and optional cinnamon to the cookie dough. Mix on low speed until all ingredients are fully combined, about 1 minute.
- Scoop and Shape Cookies: Using a large cookie scoop (3-4 tablespoons), portion the dough onto prepared baking sheets. Slightly flatten the scoops to about 2 inches in diameter for even baking.
- Bake Cookies: Bake in a preheated oven at 350 degrees Fahrenheit for 11 minutes, or until edges begin to crack. Remove from oven and let cool completely on a wire rack before frosting.
- Make the Frosting: In a mixing bowl, beat together cream cheese and butter on medium-high speed until light and fluffy, about 1 minute.
- Add Frosting Ingredients: Gradually add powdered sugar, cornstarch, and vanilla extract to the cream cheese mixture. Beat until smooth and no sugar pockets remain.
- Frost Cookies: Once cookies are fully cooled, transfer the frosting to a piping bag. Pipe the frosting starting from the outside edge of the cookie in a spiral pattern toward the center.
- Add Strawberry Topping: Spoon strawberry pie filling onto the center of each frosted cookie. Optionally, sprinkle with additional graham cracker crumbs for texture. Serve and enjoy!
Notes
- Use a kitchen scale to weigh your ingredients for consistent results.
- Add the strawberry pie filling just before serving to prevent soggy cookies.
- Store cookies refrigerated for up to 3 days; bring to room temperature before serving for best flavor.
- Raw dough, baked cookies, and frosting can be frozen separately for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 469 kcal
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg




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