Strawberry Cheesecake Crumble Cookies

Let me tell you how my favorite dessert mashup was born! I was craving the creamy richness of cheesecake but also wanted a warm, buttery cookie. That’s how these amazing Strawberry Cheesecake Crumble Cookies came to be. They are truly the best of both worlds, and I’m so excited to share this special recipe with you.

Imagine a soft vanilla cookie topped with fluffy cheesecake frosting and a golden, crunchy crumble. Add fresh, juicy strawberries, and you get a perfect bite every single time. These cookies became an instant family favorite and are my go-to for bringing a little extra joy to the table. It’s like your favorite strawberry cheesecake decided to show up as a fun, portable cookie! Get ready to bake the most irresistible treat you’ve ever had.

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Why You’ll Love These Strawberry Cheesecake Crumble Cookies

Trust me, these Strawberry Cheesecake Crumble Cookies are absolute game-changers! Here’s why they’ll become your new obsession:

• That perfect soft texture: The cookie base stays wonderfully tender, just like your favorite bakery-style cookies
• Rich cheesecake frosting: It’s creamy, dreamy, and tastes exactly like cheesecake (but way easier to make!)
• Super simple to prepare: No fancy equipment needed, just basic mixing bowls and a spoon
• Fresh strawberry topping: Those juicy berries add the perfect pop of color and freshness

Seriously, they’re like little bites of heaven that disappear way too fast from the cookie jar!

Ingredients for Strawberry Cheesecake Crumble Cookies

Gather these simple ingredients to create your cookie masterpiece. I’ve grouped them by component so you can prep like a pro:

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened (trust me, room temp makes all the difference!)
• 1 cup granulated sugar
• 1 large egg (straight from the fridge is fine)
• 1 teaspoon pure vanilla extract (the good stuff)
• 2 1/2 cups all-purpose flour (spooned and leveled, please)
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Cheesecake Frosting:

• 8 ounces cream cheese, softened (full-fat for best results)
• 1/2 cup powdered sugar (sifted if you’re feeling fancy)
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream (cold is better for whipping)

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar (light or dark both work)
• 1/4 cup unsalted butter, melted (just until liquid, not browned)

For Assembly:

• 1 cup fresh strawberries, small diced (about 10 medium berries)

Ingredient Notes & Substitutions

Don’t stress if you need to swap things! For gluten-free, use your favorite 1:1 flour blend. Dairy-free? Vegan butter and cream cheese work (though texture changes slightly). Frozen strawberries can sub for fresh, just thaw and pat dry. The egg is crucial for structure, but flax eggs might work in a pinch. Most importantly? Use what you’ve got and have fun with it!

How to Make Strawberry Cheesecake Crumble Cookies

Preparing the Cookie Dough

First things first, cream that butter and sugar together until it’s light and fluffy like a summer cloud. This takes about 2-3 minutes with a mixer (or 5 minutes if you’re doing it old-school with a wooden spoon like I sometimes do). Add your egg and vanilla, mixing just until combined. Now, here’s my secret – add your dry ingredients gradually! Dumping it all at once leads to flour explosions (ask me how I know). Mix until just combined – overworking the dough makes tough cookies, and nobody wants that.

Baking the Cookies

Preheat your oven to 350°F (175°C) while shaping dough balls about the size of golf balls. Line your baking sheet with parchment paper, this isn’t just for easy cleanup, it prevents burning! Gently flatten each ball slightly before baking. They’ll need 10-12 minutes – you want golden edges but soft centers that will firm up as they cool. Let them sit on the baking sheet for 5 minutes before moving to a cooling rack.

Making the Cheesecake Frosting

While cookies cool, whip up that dreamy frosting. Beat softened cream cheese until smooth (no lumps!), then add powdered sugar and vanilla. Now here comes the magic – slowly drizzle in cold heavy cream while mixing. Keep going until it’s light and fluffy, but don’t overdo it or it’ll get runny.

Pro tip: Chill your bowl beforehand for extra volume! The frosting should hold soft peaks when you lift the beaters.

Assembling the Cookies

The fun part! Once cookies are completely cool (patience is key!), spread frosting generously, I like using the back of a spoon for that rustic look. Sprinkle with cooled crumble topping (make extra because you’ll be snacking on it), then top with fresh strawberry pieces. Handle gently – those berries want to roll away! Eat one immediately… for quality control purposes, of course.

Tips for Perfect Strawberry Cheesecake Crumble Cookies

After making these Strawberry Cheesecake Crumble Cookies more times than I can count (purely for “research,” of course), I’ve picked up some foolproof tricks:

• Temperature matters! Room-temperature butter and cream cheese blend smoother – take them out about 30 minutes before baking.
• Dry those strawberries – Pat fresh berries with a paper towel to prevent soggy cookies. Frozen? Thaw completely and drain well.
• Chill the dough if it feels too sticky – 15 minutes in the fridge makes shaping much easier.
• Even crumble distribution: Use a small sieve to sprinkle the topping gently for perfect coverage.
• Make it pretty: Pipe frosting with a star tip for bakery-worthy cookies (but the spoon method tastes just as good!).

Remember: The messier they look, the more homemade they taste. Perfection is overrated!

Storage & Reheating Instructions

These Strawberry Cheesecake Crumble Cookies are best enjoyed fresh, but if you must save some (who has that kind of willpower?), store them in an airtight container in the fridge for up to 3 days. The frosting holds up surprisingly well! Just a heads up, freezing isn’t recommended once they’re frosted unless you want a soggy mess. If you must reheat, 10 seconds in the microwave brings back that just-baked warmth without melting the toppings.

Nutritional Information

Here’s the scoop on what’s in these delicious Strawberry Cheesecake Crumble Cookies (per serving):

About 290 calories, 16g fat, and 18g sugar. Remember, these are just estimates – your exact numbers may vary depending on the specific ingredients you use. Everything in moderation… except maybe the smiles these cookies bring!

Strawberry Cheesecake Crumble Cookies FAQs

More Recipes To Try!

• Black Forest Cream Roll Cake
• Gummy Glazed Donuts
• White Chocolate Raspberry Cheesecake
• Nanaimo Bars Recipe

Share Your Strawberry Cheesecake Crumble Cookies

I’d love to see your cookie creations! Snap a photo of your Strawberry Cheesecake Crumble Cookies masterpieces and tag me on Instagram. Nothing makes me happier than seeing your delicious results. And don’t forget to leave a rating below if you loved this recipe as much as I do!

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