The first warm day of spring hit like a hug, and I couldn’t resist diving into something bright and fresh in the kitchen. I had a bunch of strawberries staring at me from the fridge, perfectly ripe and practically begging to be the star of something sweet.
Not a cake. Not a pie. Something handheld, soft, and a little indulgent. That’s when these strawberry cheesecake Crumbl-style cookies came to life.
My goal was to capture the best parts of cheesecake—creamy, tangy frosting and buttery crumble—on top of a thick sugar cookie, all crowned with juicy strawberry bits. The smell alone was enough to stop everyone in their tracks. The moment I frosted the first one, added the golden crumble, and nestled in those diced strawberries, I knew I’d hit the jackpot. They tasted like strawberry shortcake met a bakery-fresh sugar cookie and decided to stay for dessert.
I’ve made these for family weekends, brunch trays, and a picnic by the lake, and they never last more than a few minutes. They’re rich, fruity, and decadent, but surprisingly easy to pull off. If you’re after a treat that feels bakery-special but totally doable at home, you’re in for a good one.
Short Description
Strawberry Cheesecake Crumbl Cookies are soft, bakery-style sugar cookies topped with silky cheesecake frosting, buttery crumble, and fresh diced strawberries—perfect for spring gatherings, dessert trays, or a little everyday indulgence.
Key Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Cheesecake Frosting:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy whipping cream
Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup melted butter
Topping:
-
1 cup fresh strawberries, diced
Tools Needed
- Hand or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spatula or offset knife
Cooking Instructions
Step 1: Prep the Oven
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream the softened butter and white sugar together until light and fluffy—about 2–3 minutes. Add the egg and vanilla extract and beat until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture into the wet ingredients, mixing just until a dough forms.
Step 3: Shape and Bake
Roll dough into golf ball-sized portions and place them on the prepared sheet, spacing them 2 inches apart. Gently press each ball down slightly with your fingers or the bottom of a glass.
Bake for 10–12 minutes or until the edges are just set and lightly golden. Let the cookies cool completely before frosting.
Step 4: Prepare the Frosting
Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Slowly pour in the heavy cream and whip until the mixture becomes fluffy and light, about 2–3 minutes.
Step 5: Make the Crumble Topping
In a small bowl, mix together flour, brown sugar, and melted butter until crumbly. Spread the crumbs on a baking sheet and bake at 350°F for 5 minutes, or until golden brown. Let cool.
Step 6: Assemble the Cookies
Once the cookies are cool, spread a thick layer of cheesecake frosting over each one. Sprinkle with the crumble topping, and finish with a spoonful of diced strawberries.
Why You’ll Love This Recipe
– Thick, soft cookies that feel bakery-made
– Lush cheesecake frosting without needing to bake a whole cheesecake
– Easy to customize with other fruits
– Kid-approved and perfect for sharing
Mistakes to Avoid & Solutions
1. Dough Spreading Too Much
Solution: Don’t over-soften your butter. The dough should feel pliable but not greasy. Chill the dough for 15–20 minutes if your kitchen is warm.
2. Overbaking the Cookies
Solution: Pull them out once the edges are set but the centers still look slightly underdone—they’ll finish setting as they cool.
3. Runny Frosting
Solution: Make sure your cream cheese is softened, not melted. Whip the cream separately if needed for extra fluffiness.
4. Soggy Crumble
Solution: Bake the crumble separately until crisp. Let it cool fully before topping cookies.
5. Watery Strawberries
Solution: Pat strawberries dry with a paper towel before placing them on top to prevent extra moisture.
Serving and Pairing Suggestions
– Serve slightly chilled for a firmer frosting texture
– Ideal for dessert platters, potlucks, or spring brunches
– Pair with iced lattes, herbal teas, or a chilled glass of rosé
– Drizzle with melted white chocolate for a fancy finish
– Serve buffet-style for guests to frost and top their own
Storage and Reheating Tips
Refrigerate in a single layer in airtight containers for up to 4 days
Freeze cookies and frosting separately for up to 1 month
Avoid freezing assembled cookies, as strawberries may get mushy
To serve from fridge, let sit at room temperature for 10–15 minutes
Do not microwave, as frosting and strawberries may melt and separate
FAQs
1. Can I use frozen strawberries?
No, they release too much water and turn mushy. Stick to fresh for the best texture and flavor.
2. Can I make the cookies ahead of time?
Yes! Bake and store the cookies separately, then frost and top them just before serving.
3. How do I make these gluten-free?
Swap the all-purpose flour with a 1:1 gluten-free baking blend. Texture may vary slightly, but they’ll still be delicious.
4. Can I double this recipe?
Absolutely. Just bake in batches and make extra crumble and frosting to go around.
5. What’s the best way to get even cookies?
Use a cookie scoop for uniform size and gently flatten each dough ball before baking for even results.
Tips & Tricks
– Let cream cheese come fully to room temperature for ultra-smooth frosting
– Add ¼ tsp almond extract to the dough for a bakery-style twist
– Use a piping bag for neater frosting if serving for events
– Make the crumble in advance and store in an airtight jar
– Dice strawberries small so they sit nicely on the cookie without sliding off
– A light dusting of powdered sugar on top adds a pretty finish
Recipe Variations
1. Lemon Blueberry Version:
Replace strawberries with fresh blueberries
Add 1 tbsp lemon zest to the cookie dough
Swap vanilla in the frosting with lemon extract
Flavor profile: Bright, citrusy, and creamy
2. Chocolate-Dipped Strawberry:
Add ½ cup mini chocolate chips to cookie dough
Drizzle cooled cookies with melted dark chocolate before adding strawberries
Flavor profile: Rich, fruity, and indulgent
3. Peach Cobbler Style:
Sub strawberries for diced fresh peaches
Mix a pinch of cinnamon into the crumble topping
Flavor profile: Sweet, cozy, and Southern-inspired
4. Mini Cheesecake Bites:
Make smaller cookies, about 1.5-inch diameter
Pipe a swirl of frosting and top with a single berry slice
Perfect for parties and portion control
Final Thoughts
What started as a way to use up extra strawberries turned into one of the most joy-sparking recipes I’ve made this year. These cookies don’t just look like they belong behind a bakery glass—they taste even better. The contrast of creamy, crumbly, soft, and fruity in every bite brings out smiles, every single time. They’re the kind of treat that makes ordinary days feel a little more special.
It’s hard not to feel a bit proud when you hand someone one of these and see their eyes light up. Best of all, they’re totally approachable even for beginner bakers. A little patience, a little chill time, and you’ve got a homemade dessert that holds its own against any high-end cookie shop. They’ve become a seasonal staple in my kitchen—and if you give them a try, don’t be surprised if the same happens in yours.
Strawberry Cheesecake Crumbl Cookies
Ingredients
Cookies:
- 1 cup unsalted butter softened
- 1 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Cheesecake Frosting:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy whipping cream
Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup melted butter
Topping:
- 1 cup fresh strawberries diced
Instructions
- Set your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, beat softened butter and sugar until light and fluffy (2–3 minutes). Mix in the egg and vanilla until smooth.
- In another bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture and mix until dough forms.
- Roll dough into golf ball-sized balls and place on the sheet, 2 inches apart. Gently flatten each ball. Bake for 10–12 minutes, until edges are set and lightly golden. Let cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Slowly add heavy cream and whip for 2–3 minutes until fluffy.
- Mix flour, brown sugar, and melted butter in a small bowl until crumbly. Spread on a baking sheet and bake at 350°F for 5 minutes until golden. Let cool.
- Frost each cooled cookie with a thick layer of cheesecake frosting. Sprinkle with crumble topping and finish with diced strawberries.
