Can I use frozen strawberries instead of fresh?

Absolutely! Just thaw them completely first and pat them dry with paper towels. Frozen berries release more liquid, so this extra step prevents soggy cookies. I sometimes even chop them while still slightly frozen for cleaner cuts.

How do I keep my cookies from getting soggy?

Two tricks: First, make sure your cookies are completely cooled before frosting (warm cookies = melted frosting). Second, assemble just before serving if possible. The crumble topping acts as a moisture barrier too!

Can I make these gluten-free?

Yes indeed! Swap the all-purpose flour with your favorite 1:1 gluten-free blend. The texture might be slightly different, but still delicious. My friend Sarah uses almond flour with great success.

Why did my frosting turn runny?

Usually this means the cream cheese was too warm or the cream was over-whipped. Chill your bowl and beaters first, and stop mixing as soon as you get soft peaks. If it's already runny, pop it in the fridge for 15 minutes to firm up.

Can I prepare components ahead of time?

You bet! The cookie dough keeps in the fridge for 3 days or freezer for a month. The crumble topping stays fresh in an airtight container for a week. Just whip the frosting fresh for best texture.

Irresistible Strawberry Cheesecake Crumble Cookies Recipe

Description

These Strawberry Cheesecake Crumble Cookies taste just like your favorite cheesecake, but in cookie form! Soft, buttery cookies are topped with creamy cheesecake frosting, a golden brown sugar crumble, and juicy fresh strawberries for a bakery-style treat that’s as beautiful as it is delicious.

Ingredients

Scale

For the Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

For the Cheesecake Frosting:

8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream

For the Crumble Topping:

1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup unsalted butter, melted

For the Topping:

1 cup fresh strawberries, diced

Instructions

Preheat oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the cookie dough: In a large bowl, beat butter and sugar together until light and fluffy. Add egg and vanilla, mixing until well combined. Gradually add flour, baking powder, and salt, mixing until a soft dough forms.
Shape and bake: Roll dough into balls, place on baking sheet, and gently press to flatten. Bake for 10–12 minutes until edges are set but centers remain soft. Cool completely.
Prepare the frosting: Beat cream cheese, powdered sugar, and vanilla until smooth. Slowly add heavy whipping cream and beat until light and fluffy.
Make the crumble: Combine flour, brown sugar, and melted butter. Spread on a baking sheet and bake for 5 minutes or until golden. Cool completely.
Assemble the cookies: Spread a thick layer of cheesecake frosting on each cooled cookie. Sprinkle with crumble topping and finish with diced fresh strawberries.

Notes

For the best texture, assemble cookies just before serving so the strawberries stay fresh.
You can make the cookies and frosting up to a day ahead, store them separately and refrigerate the frosting.
Try adding a drizzle of strawberry jam or white chocolate for extra indulgence!

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 290
Sugar: 21g
Sodium: 120mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: strawberry cheesecake cookies, crumble cookies, crumbl copycat, easy baking, dessert recipe