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Soft and Chewy Strawberry Cheesecake Cookies (Crumbl Copycat)

Close-up of a strawberry cheesecake cookie with a bite taken out, showing creamy filling and strawberry topping.
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You will love these soft and chewy Strawberry Cheesecake Cookies, inspired by bakery style cookies. They feature a brown sugar cookie base, a creamy cheesecake center, and are topped with strawberry jam and graham cracker crumbs for a perfect texture contrast.

Ingredients

Scale
  • For the Strawberry Cookie Base:
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/4 cup strawberry jam (high quality recommended)
  • For the Cream Cheese Filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • For the Cheesecake Frosting and Topping:
  • 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (as needed for consistency)
  • 1/4 cup strawberry jam
  • 1/4 cup fresh strawberries, finely diced
  • 1/4 cup graham cracker crumbs

Instructions

  1. Prepare the Cream Cheese Filling: In a small bowl, beat the softened cream cheese and 1/4 cup sugar until smooth. Beat in the egg yolk and vanilla extract until just combined. Scoop the mixture into small balls (about 1 teaspoon each) and place them on a parchment-lined plate. Freeze these filling balls for at least 1 hour until solid.
  2. Make the Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Assemble the Cookies: Scoop the cookie dough into balls (about 2 tablespoons each). Flatten each dough ball slightly in your palm. Place one frozen cream cheese filling ball in the center of the dough. Gently wrap the dough around the filling, sealing it completely.
  5. Add Strawberry Jam: Press a small indentation into the top of each dough ball. Place about 1/2 teaspoon of strawberry jam into this indentation.
  6. Chill: Place the assembled cookies on baking sheets lined with parchment paper. Chill the cookies in the refrigerator for at least 30 minutes. This step helps the cookies keep their shape.
  7. Bake: Preheat your oven to 350°F (175°C). Bake the chilled cookies for 10 to 12 minutes, or until the edges are set but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Make the Cheesecake Frosting: While cookies cool, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a thick, spreadable consistency.
  9. Frost and Finish: Once the cookies are completely cool, spread a layer of cheesecake frosting on top of each cookie. Top the frosting with a small dollop of strawberry jam, a sprinkle of fresh diced strawberries, and a pinch of graham cracker crumbs.

Notes

  • For the best texture, ensure your cream cheese filling balls are fully frozen before wrapping them in the cookie dough.
  • Use a high-quality, thick strawberry jam for intense fruit flavor.
  • If you want a true bakery style cookie, slightly underbake them; they will firm up as they cool.

Nutrition

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