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 love desserts that combine classic flavors with a twist, you’re going to be obsessed with this Strawberry Cheesecake Cookies Recipe. These cookies bring together a buttery graham cracker base, creamy frosting, and a vibrant strawberry topping—it’s like a mini cheesecake you can hold in your hand!

The image shows six round cookies laid out on a white marbled surface, each cookie having three main layers. The first layer is a golden-brown cookie base with a slightly rough texture. On top of that is a smooth, creamy white frosting that is spread evenly in a circle. The third layer is a bright red strawberry topping with whole strawberries covered in a shiny, jelly-like glaze. Small pieces of crumbly light brown crushed topping are sprinkled over the strawberry layer. There are also three fresh strawberries on the surface near the cookies. 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’ve made variations of strawberry cheesecake desserts before, but turning this favorite flavor combo into cookies was pure magic. Each bite is like a perfect balance of crumbly, creamy, and fruity that never feels too heavy.

Classic Comfort Meets Fun: These cookies capture the rich cheesecake flavor without any fuss of making an actual cake.
Easy to Customize: Swap the strawberry pie filling for other fruits if you feel adventurous.
Perfect Party Treat: These look as impressive as they taste, making them ideal for gatherings or gift-giving.
Make Ahead Friendly: You can prep dough, bake, and frost in stages, saving you time on busy days.

Ingredients & Why They Work

Getting the right ingredients is half the fun here. I always recommend using room temperature butter and cream cheese to get that dreamy, smooth texture in the cookies and frosting. Also, the graham crackers are the secret to nailing that authentic cheesecake crust flavor.

Flat lay of two brown eggs with clean shells, a small mound of golden graham cracker crumbs, a small white ceramic bowl of creamy white cream cheese, a small white ceramic bowl of salted butter softened to room temperature, a small white ceramic bowl of light brown packed brown sugar, a small white ceramic bowl of fine white powdered sugar, a small white ceramic bowl of golden cornstarch powder, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of bright red strawberry pie filling, a small pile of pale off-white all-purpose flour, a few whole graham crackers stacked neatly, all arranged with perfect symmetry 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 balances the sweetness while helping your cookies hold the perfect texture.
Brown sugar: Gives the cookies moisture and a subtle caramel undertone that complements the cream cheese beautifully.
Egg: Binds ingredients and gives structure to the cookie dough.
Vanilla extract: Elevates all the flavors with its warm, comforting aroma.
Graham crackers: Crushed into fine crumbs to create that signature cheesecake base in cookie form.
All-purpose flour: The sturdy foundation for your cookie dough.
Baking soda: Helps the cookies rise just enough to stay tender but not cakey.
Salt: Enhances the sweetness and deepens overall flavor.
Cinnamon (optional): Adds a lovely hint of spice that perfectly matches strawberries.
Cream cheese: The star of your frosting—rich, tangy, and so smooth when whipped.
Powdered sugar: Sweetens and thickens the frosting for that luscious texture.
Cornstarch: Keeps the frosting stable and prevents it from weeping or getting runny.
Strawberry pie filling: The jewel on top, giving you bursts of juicy sweetness in every bite.

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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 make it truly your own. Whether you want to lighten up the frosting or add a burst of fresh fruit, a few simple tweaks can make these cookies shine in new ways.

Fresh Strawberry Swap: I love swapping out the canned strawberry pie filling for fresh diced strawberries tossed in a little sugar and lemon juice. The cookies get a fresher, brighter pop that’s especially wonderful in spring and summer.
Less Sweet Frosting: If you prefer a less sweet frosting, you can reduce the powdered sugar by half and add a splash of heavy cream to keep it creamy but lighter. It balances perfectly with the buttery graham cracker cookie base.
Gluten-Free Version: Use a gluten-free all-purpose flour blend and make sure your graham crackers are gluten-free. This way, almost everyone can enjoy these indulgent treats without sacrificing flavor.
Cinnamon Boost: Adding the optional ½ teaspoon of cinnamon to the cookie dough gives the cookies a subtle warmth that pairs beautifully with the cream cheese frosting and strawberry topping.
Mini Cookies for Parties: Make smaller 1-inch cookies using a teaspoon scoop for bite-sized versions perfect for entertaining.

Step-by-Step: How I Make Strawberry Cheesecake Cookies Recipe

The image shows three round cookies placed on white parchment paper on a metal baking tray. Each cookie has three layers: the bottom layer is a cracked light brown cookie; on top of the cookie is a smooth, thick layer of white cream; and the top layer is glossy red strawberry topping with whole strawberries covered in shiny red jelly. A silver spoon with red jelly is held above the closest cookie by a woman's hand, ready to add more jelly. In the foreground, a red and white striped cloth is partially visible, and the background features a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream Butter and Brown Sugar Until Fluffy

Start by combining 1 cup of salted butter (at room temperature) with 1½ cups of brown sugar in a large mixing bowl. Using an electric mixer on high speed, beat them together for at least 3 minutes. This step is crucial because it dissolves some of the sugar and aerates the mixture, setting you up for a soft, tender cookie. You'll notice the mixture turning pale and fluffy—definitely a good sign!

Step 2: Add the Egg and Vanilla Extract

Next, crack in 1 large egg and pour in 1 teaspoon of vanilla extract. Mix on medium speed for about 1 minute until the egg is fully incorporated and the batter becomes light and fluffy again. This adds richness and that signature vanilla warmth we love in dessert cookies.

Step 3: Grind Graham Crackers into Fine Crumbs

While your wet ingredients are coming together, take 12 graham crackers (equal to 2 cups of crumbs) and pulse them in a blender or food processor until they become a fine powder. This step gives your cookies their signature flavor and crumbly texture. Avoid big chunks so your cookies stay tender and uniform.

Step 4: Combine Dry Ingredients Into the Dough

To the bowl, add your graham cracker crumbs, 2 cups of all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and if you like, ½ teaspoon cinnamon. Mix everything on low speed for about 1 minute, just until combined. Overmixing can make cookies tough, so stop once you no longer see streaks of flour.

Step 5: Scoop and Shape Your Cookies

Using a large cookie scoop (3 to 4 tablespoons), portion out the dough onto prepared baking sheets. Then, gently press down on each one to flatten the cookies to about 2 inches in diameter. This helps them bake evenly and get that perfect Crumbl-style cracked edge look.

Step 6: Bake and Cool Completely

Bake the cookies at 350°F for 11 minutes. You'll know they're ready when the edges begin to crack but the centers look just set. Remove from the oven and let them cool completely on the baking sheet—about 30 minutes—before adding frosting. Patience here prevents the cream cheese frosting from melting!

Step 7: Make the Cream Cheese Frosting

In a clean bowl, beat together 4 oz room temperature cream cheese and ½ cup salted butter until fluffy, about 1 minute at medium-high speed. Then add 2½ cups powdered sugar, 2 tablespoons cornstarch, and 1½ teaspoons vanilla extract. Mix everything until smooth and creamy with no sugar lumps—about 2-3 minutes. The cornstarch helps keep the frosting nice and stable.

Step 8: Pipe the Frosting and Add Strawberry Topping

Fill a piping bag with the cream cheese frosting and start piping from the outside edge of each cooled cookie, spiraling toward the center. Top each frosted cookie generously with strawberry pie filling. For a fun finishing touch, sprinkle a few extra graham cracker crumbs on top for added texture and flavor. Now, they’re ready to serve and enjoy!

Top Tip

These tips come from hands-on experience and can really elevate your Strawberry Cheesecake Cookies Recipe, making the process smoother and the results even more scrumptious.

Precise Measuring: I always weigh my ingredients, especially the flour and graham cracker crumbs, to get that perfect texture every time—no guesswork needed.
Chill the Dough: >Letting the cookie dough chill briefly can help prevent spreading too much during baking, keeping the cookies perfectly thick and chewy.
Cool Completely Before Frosting: Don’t rush! Frosting warm cookies can make it melt and slide off, so I always let them cool fully before piping on that creamy layer.
Add Strawberry Filling Last: To avoid soggy cookies, I add the strawberry pie filling right before serving. This keeps the cookies fresh and delightful for days.

How to Serve Strawberry Cheesecake Cookies Recipe

Two photos show the process of mixing soft ingredients in a clear glass bowl placed on a white marbled surface with a red and white striped cloth nearby. The first photo shows two blocks of pale yellow and white soft ingredients sitting side by side in the empty bowl. The second photo shows these ingredients whipped into a smooth, creamy light beige mixture with visible swirls and airiness. A pastel blue electric mixer with metal beaters is partially inside the bowl, blending the mixture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To add a little extra flair, sprinkle some finely crushed graham cracker crumbs over the strawberry topping for a delightful crunch. For a fresh twist, add a few sliced fresh strawberries or a light dusting of powdered sugar just before serving.

Side Dishes

These cookies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. A cup of hot coffee or a chilled glass of milk also perfectly complements the rich cream cheese frosting and sweet strawberry topping.

Make Ahead and Storage

Storing Leftovers

Store your strawberry cheesecake cookies in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, bring them to room temperature before serving so the frosting softens just right.

Freezing

You can freeze the raw cookie dough, baked cookies, and cream cheese frosting separately for up to 3 months. Freeze the cookies and frosting well wrapped to prevent freezer burn. When ready to enjoy, thaw the components thoroughly before assembling.

Reheating

For a freshly baked feel, warm the cookies in a preheated oven at 300°F for 5 minutes before frosting. Avoid reheating after frosting and adding the strawberry topping to prevent melting and sogginess.

Frequently Asked Questions:

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour for a 1:1 gluten-free baking flour blend. Make sure your graham crackers are gluten-free as well to maintain the cookie’s texture and flavor.

Why is cornstarch used in the frosting?

Cornstarch helps to thicken the cream cheese frosting and absorb any extra moisture, giving the frosting a smooth, stable texture that pipes beautifully.

How do I prevent the cookies from spreading too much during baking?

Make sure your butter is at room temperature but not overly soft or melting. Slightly chilling the dough before baking can also minimize spreading and keep the cookies thick.

Can I use fresh strawberries instead of pie filling?

Absolutely! Fresh strawberries work wonderfully. Just slice them thinly or mash lightly with a little sugar for a simple fresh topping that keeps the cookies from getting soggy.

Final Thoughts

Making this Strawberry Cheesecake Cookies Recipe is always such a joyful experience—there’s something special about biting into a warm, buttery graham cracker cookie topped with silky cream cheese frosting and sweet strawberry goodness. Whether you’re baking for family, friends, or just a little self-treat, these cookies bring smiles and cozy vibes every time. Happy baking, and enjoy every delicious crumb!