Print

Strawberry Cheesecake Cookies (Crumbl Copycat Style)

A hand holding one of the decadent strawberry cheesecake cookies, filled with cream and bright red strawberry topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, chewy strawberry cheesecake cookies that taste like your favorite bakery treat. This recipe features a buttery cookie base, a creamy cheesecake center, and is topped with a tangy cream cheese frosting and strawberry jam swirl.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon lemon juice (for filling)
  • 1/2 cup strawberry jam or preserves
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 4 ounces cream cheese, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk or heavy cream (for frosting)
  • 1/4 cup strawberry jam (for topping swirl)
  • Graham cracker crumbs, for topping (optional)

Instructions

  1. Prepare the cookie dough: In a large bowl, cream together the 1 cup of butter, brown sugar, and 1/2 cup of granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
  2. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  3. Prepare the cheesecake filling: In a medium bowl, beat the 8 ounces of softened cream cheese, 1/4 cup of sugar, egg yolk, and lemon juice until smooth.
  4. Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center. Top with another small scoop of dough (about 1 tablespoon) and gently seal the edges around the filling. Roll into a ball.
  5. Chill the dough balls for at least 30 minutes. This helps prevent spreading.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Bake the cookies for 10-12 minutes, or until the edges are lightly set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  8. Prepare the cream cheese frosting: Beat the 1/2 cup of butter and 4 ounces of cream cheese until smooth. Gradually add the powdered sugar, mixing on low speed. Add the vanilla and milk/cream until the frosting is smooth and spreadable.
  9. Frost the cooled cookies generously with the cream cheese frosting.
  10. Top each frosted cookie with a small dollop or swirl of strawberry jam and a sprinkle of graham cracker crumbs, if using.

Notes

  • For a true Crumbl style, use a cookie scoop for uniform size.
  • If you prefer a thicker jam swirl, warm your topping jam slightly before drizzling.
  • You can use store-bought strawberry jam or make a quick homemade version for brighter flavor.

Nutrition

Find it online: https://delishcraze.com/strawberry-cheesecake-cookies-recipe/