Description
Strawberry Cheesecake Cookies feature a delicious graham cracker cookie base topped with creamy cream cheese frosting and sweet strawberry pie filling, delivering a delightful Crumbl-style dessert experience that is sure to impress.
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
Instructions
- Cream Butter and Sugar: In a mixing bowl, combine butter and brown sugar. Mix on high speed for at least 3 minutes with an electric mixer to cream them together and begin dissolving the sugar.
- Add Egg and Vanilla: Add in the egg and vanilla extract and mix for 1 minute, until the egg is fully incorporated and the batter is fluffy.
- Prepare Graham Cracker Crumbs: In a blender, pulse the graham crackers until they become a fine powder.
- Mix Dry Ingredients: Add the graham cracker powder, flour, baking soda, salt, and cinnamon (if using) to the cookie dough. Mix on low speed until everything is combined, about 1 minute.
- Shape and Bake Cookies: Scoop the cookie dough onto prepared baking sheets with a large 3-4 tablespoon cookie scoop. Slightly flatten each cookie to about 2 inches in diameter. Bake at 350 degrees Fahrenheit for 11 minutes until edges crack slightly.
- Cool Cookies: Allow the cookies to cool completely on the baking sheets before frosting.
- Prepare Frosting: In a mixing bowl, combine butter and cream cheese. Mix at medium to high speed with an electric mixer until fluffy, about 1 minute.
- Add Sugar and Flavoring: Add powdered sugar, cornstarch, and vanilla extract to the frosting mixture. Mix well until smooth with no sugar pockets.
- Frost the Cookies: Transfer the cream cheese frosting to a piping bag. Pipe frosting onto each cooled cookie, starting from the outside and spiraling to the center.
- Add Strawberry Topping: Spoon strawberry pie filling on top of each frosted cookie, optionally sprinkle with graham cracker crumbs. Enjoy!
Notes
- Measure (weigh) your ingredients for consistent results instead of relying on cup measurements.
- For best texture, add strawberry pie filling just before serving to prevent soggy cookies.
- Store refrigerated for up to 3 days. Bring to room temperature before serving for best flavor.
- Raw cookie 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: 180 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
