Strawberry Cheesecake Crumble Cookies
Introduction
These Strawberry Cheesecake Crumble Cookies are what dessert dreams are made of—soft, buttery cookies topped with a silky cheesecake frosting, golden brown crumble, and juicy fresh strawberries. Each bite is like enjoying a slice of strawberry cheesecake in handheld form. They’re rich, creamy, fruity, and just sweet enough without being over-the-top. Perfect for spring and summer get-togethers, bridal showers, afternoon tea, or when you just want to treat yourself to something extra special.
Pro Tip:
Chill your frosting for 10–15 minutes before spreading if it feels too soft—this helps it hold its shape and gives the cookies a more bakery-style finish.
Serving Suggestions
- Afternoon Coffee Break – Serve with a hot latte or iced coffee for a sweet mid-day lift.
- Picnic Favorite – Pack them in a container for a summer picnic or backyard gathering.
- Dessert Platter Star – Add them to a dessert board with brownies, lemon bars, and fruit for a colorful spread.
Variations
- Gluten-Free – Use a 1:1 gluten-free flour blend and check baking powder is gluten-free.
- Berry Swap – Try diced raspberries, blueberries, or even peaches for seasonal variation.
- Chocolate Lovers’ Twist – Mix mini white chocolate chips into the dough for an added treat.
- Lemon Cheesecake Version – Add a teaspoon of lemon zest to the frosting and cookie dough for a bright citrus note.
Equipment Needed
- Electric Mixer or Stand Mixer – Helps cream the butter and sugar until light and fluffy.
- Mixing Bowls – You’ll need at least three: one for the dough, one for the frosting, and one for the crumble.
- Baking Sheet & Parchment Paper – Ensures cookies bake evenly and don’t stick.
- Spatula or Spoon – For spreading the frosting on each cookie smoothly.
- Cooling Rack – Essential for letting cookies cool completely before decorating.
Tips for Success
- Use room temperature ingredients for smoother mixing and better texture.
- Don’t overbake—the cookies should be just set and soft in the center.
- Cool cookies completely before frosting to prevent melting.
- Dice strawberries small for easier topping and even distribution.
- Bake the crumble topping separately until just golden—it adds essential texture contrast.
Why You’ll Love This Recipe
These cookies are a showstopper. They bring together the soft chew of a cookie, the creamy tang of cheesecake, and the fresh pop of strawberries, all in one easy-to-make dessert. They look bakery-fancy but are simple enough to make in under 40 minutes. Plus, they’re customizable and always a crowd favorite at parties, potlucks, or quiet nights at home.
Strawberry Cheesecake Crumble Cookies Recipe
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12 cookies
Calories: 290 kcal per cookie (estimated)
Ingredients
For the 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
For the Cheesecake Frosting:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy whipping cream
For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup melted butter
For the Topping:
- 1 cup diced fresh strawberries
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Cookie Dough
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
Gradually add in the flour, baking powder, and salt. Mix just until a soft dough forms. - Shape and Bake
Roll the dough into 12 equal balls. Slightly flatten each ball with your palm or the bottom of a glass and place on the baking sheet.
Bake for 10–12 minutes, until the edges are set and lightly golden. Let cookies cool completely on a rack. - Prepare the Cheesecake Frosting
Beat the cream cheese, powdered sugar, and vanilla together until smooth. Add the heavy cream and whip until light, fluffy, and spreadable. Chill if needed to firm up slightly. - Make the Crumble Topping
In a separate bowl, combine flour, brown sugar, and melted butter. Stir until crumbly. Spread on a lined baking sheet and bake for 5 minutes until lightly golden. Let cool. - Assemble the Cookies
Spread a generous layer of frosting on each cooled cookie. Sprinkle with the cooled crumble topping, then top with a spoonful of diced fresh strawberries.
Nutrition Information (per cookie, estimated)
- Calories: 290 kcal
- Protein: 3g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 1g
- Sugar: 17g
- Sodium: 120mg
FAQ
1. Can I make these cookies ahead of time?
Yes! You can bake the cookies a day in advance and store them unfrosted. Frost and top with strawberries just before serving for best freshness.
2. How should I store leftovers?
Store decorated cookies in an airtight container in the fridge for up to 3 days. The strawberries may soften slightly, but they’ll still be delicious.
3. Can I freeze these cookies?
Freeze the cookies (without frosting or toppings) for up to 2 months. Thaw and decorate fresh when ready to serve.
4. Can I use frozen strawberries?
Fresh strawberries work best. If using frozen, thaw and drain them well to prevent sogginess.
5. What if I don’t have heavy cream for the frosting?
You can substitute it with a few tablespoons of milk, though the frosting will be slightly less fluffy.
