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Copycat Crumbl Strawberry Cheesecake Cookie

Helen T. Patterson
These Copycat Crumbl Strawberry Cheesecake Cookies feature a soft, graham cracker-flavored cookie base topped with a creamy cheesecake frosting and a fresh strawberry topping.
This indulgent treat recreates the signature Crumbl cookie right in your kitchen, with all the sweet, tangy, and crunchy flavors you love.
Perfect for any occasion, these cookies are guaranteed to impress with their rich flavors and stunning presentation.
Nutrition Facts (Per Cookie)
Calories: ~450 kcal, Total Fat: 22g, Saturated Fat: 13g, Cholesterol: 75mg, Sodium: 220mg, Total Carbohydrates: 57g, Dietary Fiber: 1g, Sugars: 38g, Protein: 5g
Estimated based on one serving (assuming 12 servings per batch)
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert, Snack
Cuisine American, Baking
Servings 12 servings
Calories 300 kcal

Equipment

  • 1 large mixing bowl
  • (1) Hand mixer or stand mixer
  • (1) Baking sheet
  • Parchment paper
  • Cookie Scoop or Tablespoon
  • Wire cooling rack
  • Spatula or butter knife
  • Small mixing bowl (for strawberry topping)

Ingredients
  

For the Cookie Base

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup graham cracker crumbs about 6-8 graham crackers, crushed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Cheesecake Frosting

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 teaspoons vanilla extract
  • 2 1/2 cups powdered sugar
  • 2 tablespoons heavy cream or as needed for consistency

For the Strawberry Topping

  • 1 cup fresh strawberries diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Make the cookie dough:

  • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer until light and fluffy.
    Add in the eggs, one at a time, followed by the vanilla extract.
    In a separate bowl, combine the flour, graham cracker crumbs, baking powder, baking soda, and salt.
    Slowly add the dry ingredients to the wet ingredients and mix until combined.

Scoop and shape:

  • Using a cookie scoop or tablespoon, scoop out 2-tablespoon-sized balls of dough.
    Place them on the baking sheet and gently flatten them with your fingers or the back of a spoon.

Bake the cookies:

  • Bake for 10-12 minutes or until the edges are lightly golden.
    Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Prepare the frosting:

  • Beat the softened cream cheese and butter until smooth and creamy.
    Gradually add the powdered sugar, followed by the vanilla extract and heavy cream.
    Beat until fluffy.

Make the strawberry topping:

  • In a small bowl, combine the diced strawberries, sugar, and lemon juice.
    Stir to combine and let sit for a few minutes to macerate.

Assemble the cookies:

  • Once the cookies have cooled completely, spread the cheesecake frosting generously on each cookie.
    Top with the strawberry mixture.
  • Serve and enjoy! Allow the cookies to set for a few minutes before serving, or store in an airtight container.

Notes

  • Chill the dough: If you prefer thicker cookies, chill the dough for 30 minutes before baking. This will prevent them from spreading too much.
  • Graham cracker crumbs: Make sure to crush your graham crackers finely for the best texture in your cookies.
  • Fresh strawberries: Use ripe strawberries for the best flavor and texture in the topping.
  • Storage: Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to 5 days. If freezing, store them in an airtight container or freezer bag for up to 1 month.
Keyword Copycat Crumbl Strawberry Cheesecake Cookie