Name: Strawberry Cheesecake Crumbl Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 8 oz cream cheese, softened; ½ cup powdered sugar; 1 teaspoon vanilla extract (for frosting); ½ cup heavy whipping cream; ½ cup all-purpose flour (for crumble); ¼ cup brown sugar; ¼ cup unsalted butter, melted; 1 cup fresh strawberries, diced

These Strawberry Cheesecake Crumbl Cookies are soft sugar cookies layered with fluffy cheesecake frosting, buttery crumble topping, and juicy fresh strawberries. They taste just like the bakery-favorite Crumbl version—but I make them fresh at home, and they turn out beautifully every time. Perfect for spring, summer, or when I want something sweet and indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 cup unsalted butter, softened

1 cup granulated sugar

2 ½ cups all-purpose flour

1 large egg

1 teaspoon vanilla extract

½ teaspoon salt

1 teaspoon baking powder

For the Cheesecake Frosting:

8 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

½ cup heavy whipping cream

For the Crumble Topping:

½ cup all-purpose flour

¼ cup brown sugar

¼ cup unsalted butter, melted

For the Topping:

1 cup fresh strawberries, diced

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large bowl, I cream the softened butter with the granulated sugar until it’s light and fluffy.

I beat in the egg and vanilla extract until well combined.

Then I gradually add the flour, baking powder, and salt, mixing until a soft dough forms.

I roll the dough into 12 balls, flatten them slightly, and place them on the prepared baking sheet.

I bake the cookies for 10–12 minutes until the edges are just set. Then I let them cool completely on the pan.

While the cookies cool, I prepare the cheesecake frosting by beating the softened cream cheese, powdered sugar, and vanilla extract until smooth. I add the heavy cream and whip until the frosting is light and fluffy.

For the crumble topping, I mix the flour and brown sugar in a small bowl, then stir in the melted butter until crumbly. I bake this mixture on a sheet for about 5 minutes, or until golden brown.

Once the cookies are cool, I frost each one with the cheesecake frosting, sprinkle on the crumble, and finish with fresh diced strawberries.

Servings and timing

This recipe makes 12 cookies.

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Calories: Approximately 290 kcal per cookie

Variations

I sometimes swap strawberries for raspberries or blueberries when they’re in season.

For a tangier frosting, I add a little lemon zest to the cheesecake layer.

If I want smaller cookies for a party tray, I make 24 mini versions and reduce the baking time slightly.

A drizzle of melted white chocolate over the top adds another sweet touch I really enjoy.

I’ve even made these with chocolate sugar cookies as the base for a chocolate-strawberry twist.

Storage/Reheating

I store the frosted cookies in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese frosting and fresh fruit, I always keep them chilled.
If I want to make the cookies ahead of time, I bake and freeze the unfrosted cookies, then thaw and decorate when I’m ready to serve. I don’t recommend reheating these cookies once assembled—they’re best served cold or at room temperature.

FAQs

How do I keep the strawberries from making the cookies soggy?

I dice the strawberries just before serving and avoid adding too much juice to the cookie tops. This keeps everything fresh and prevents sogginess.

Can I make the dough ahead of time?

Yes, I like to refrigerate the dough for up to 2 days or freeze it for longer. When I’m ready to bake, I let it sit at room temperature for a few minutes before shaping and baking.

Can I use store-bought frosting instead?

I could, but the homemade cheesecake frosting makes a big difference in taste and texture. It’s not hard to make, and I always find it worth the effort.

What kind of cream cheese works best?

I always use full-fat brick-style cream cheese for the best consistency. Whipped or low-fat versions tend to make the frosting too soft.

Can I make these cookies gluten-free?

Yes, I’ve tried this recipe with a 1:1 gluten-free flour blend and it works well. The texture is slightly different, but still delicious.

Conclusion

These Strawberry Cheesecake Crumbl Cookies are everything I love about dessert in one bite—soft, creamy, crumbly, and fruity. They’re easy enough to make on a weeknight, yet special enough for celebrations. Whether I’m baking for myself or sharing with friends, these cookies never disappoint.

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