Strawberry Cheesecake Cookies (Better Than Crumbl Copycat)
If you love a classic slice of cheesecake but crave the portability of a cookie, these Strawberry Cheesecake Cookies are about to change your life. As seen in the mouthwatering photos, these aren’t just cookies—they are mini dessert tarts. We start with a thick, buttery sugar cookie base that is soft and dense, top it with a tangy, smooth cream cheese frosting, and finish it off with a glossy homemade strawberry glaze. The result is a stunning layered treat that looks as good as it tastes.
The magic of this recipe lies in the textures. The cookie base acts like a soft graham cracker crust, providing a sturdy yet tender foundation. The cream cheese layer adds that essential tangy richness, while the fresh strawberry and jam topping cuts through the sweetness with a bright, fruity punch. It is a chilled cookie experience that mimics the “Crumbl” style, perfect for summer picnics or Valentine’s Day treats.
Secrets to the Perfect Strawberry Cheesecake Cookies
Why It Works
This recipe works because of the flavor layering. By using both fresh strawberries and thick homemade jam, the topping achieves a complex texture—syrupy and sweet from the jam, but fresh and slightly tart from the raw berries. Visually, the bright red topping against the stark white cream cheese layer creates a beautiful contrast that makes these cookies irresistible.
A specific technique visible in the photo is the “deep well” indentation. To get that generous amount of filling without it sliding off, the cookies are slightly indented in the center (either before baking or immediately after), creating a nest for the cheesecake and fruit layers to sit perfectly inside.
Chef’s Tips
- Room Temperature Ingredients: Ensure your butter and cream cheese are fully softened. This prevents lumps in your cookie dough and ensures the cheesecake filling is silky smooth.
- Thick Jam is Key: The ingredient list calls for “homemade thick” jam. If your jam is too runny, the topping will weep down the sides of the cookie. If using store-bought, try reducing it on the stove for a few minutes to thicken it up.
- Chill Before Serving: Since these cookies feature a cream cheese layer and fresh fruit, they taste best (and hold their shape better) when served chilled from the fridge.
Serve these cookies alongside a cold glass of milk or pack them for a picnic with our refreshing iced tea recipes.
Storage
Because of the cream cheese and fresh fruit, these cookies must be stored in the refrigerator. Keep them in an airtight container for up to 3 days. The cookie base may soften slightly over time as it absorbs moisture from the toppings.
Substitutions
Fruit: Raspberries or blueberries work perfectly in place of strawberries. Jam: If you don't have homemade jam, use a high-quality preserves and strain out excess liquid if it seems too runny. Base: You can use a graham cracker crumb mixture pressed into the dough for an even more authentic cheesecake flavor.
Ingredients
1 cup, unsalted, softened
1 cup (reserve remaining 1/2 cup for filling)
1 large, room temperature
1 1/2 tsp
3 cups, spooned and leveled
1/2 tsp
1/4 tsp
8 oz, brick style, softened
1/2 cup (remaining from above)
1 cup, fresh, diced small
1/3 cup, thick homemade or high-quality jarred
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
In a large bowl or stand mixer, cream the butter and 1 cup of sugar until fluffy (2-3 minutes). Add the egg and vanilla, beating until combined.
Mix in the baking powder and salt. Gradually add the flour, mixing on low speed until a thick dough forms. The dough should be soft but not sticky.
Preheat oven to 350°F (175°C). Scoop large balls of dough (about 1/4 cup each) onto a parchment-lined baking sheet. Flatten slightly with the bottom of a glass to create a thick disc. Bake for 10-12 minutes until edges are barely set.
Immediately after removing from the oven, use the bottom of a small measuring cup or spoon to press a shallow indentation into the center of each hot cookie. Let cool completely on the pan.
While cookies cool, beat the softened cream cheese and remaining 1/2 cup sugar until smooth and creamy.
In a small bowl, mix the diced fresh strawberries with the thick strawberry jam.
Pipe or spoon the cream cheese mixture into the well of each cooled cookie. Top with a spoonful of the strawberry mixture.
Refrigerate the cookies for at least 20 minutes before serving to let the layers set.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Strawberry Cheesecake Cookies (Better Than Crumbl Copycat)
If you love a classic slice of cheesecake but crave the portability of a cookie, these Strawberry Cheesecake Cookies are about to change your life. As seen in t
Ingredients
Instructions
In a large bowl or stand mixer, cream the butter and 1 cup of sugar until fluffy (2-3 minutes). Add the egg and vanilla, beating until combined.
Mix in the baking powder and salt. Gradually add the flour, mixing on low speed until a thick dough forms. The dough should be soft but not sticky.
Preheat oven to 350°F (175°C). Scoop large balls of dough (about 1/4 cup each) onto a parchment-lined baking sheet. Flatten slightly with the bottom of a glass to create a thick disc. Bake for 10-12 minutes until edges are barely set.
Immediately after removing from the oven, use the bottom of a small measuring cup or spoon to press a shallow indentation into the center of each hot cookie. Let cool completely on the pan.
While cookies cool, beat the softened cream cheese and remaining 1/2 cup sugar until smooth and creamy.
In a small bowl, mix the diced fresh strawberries with the thick strawberry jam.
Pipe or spoon the cream cheese mixture into the well of each cooled cookie. Top with a spoonful of the strawberry mixture.
Refrigerate the cookies for at least 20 minutes before serving to let the layers set.
Rate This Recipe
Tools You'll Need
- Stand Mixer
- Baking Sheet
- Piping bag (optional)
Recipe Tags
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