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
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 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
