Introduction
If you have ever stepped foot inside a Crumbl bakery, you know the intoxicating aroma of butter and sugar that greets you. Among their rotating lineup of oversized, decadent treats, one flavor consistently steals the show: the Strawberry Cheesecake Cookie. There is something about the combination of a buttery, chilled sugar cookie base, a silky cream cheese frosting, and the bright pop of fresh strawberries that feels like a party in every bite.
As a professional food writer for ChefManiac, I’ve spent countless hours in the kitchen trying to replicate that specific “Crumbl magic.” You know the one—where the cookie is thick, slightly soft in the center, and piled high with toppings that make it look like a work of art. This recipe isn’t just a cookie; it’s a full-blown dessert experience. Whether you’re a seasoned baker or just looking for a weekend project, these cookies are guaranteed to impress.
Why I Love This Recipe
There are three main reasons why this recipe has become a staple in my kitchen:
- The Texture Contrast: You get the crunch of the baked crumble, the fluffiness of the whipped cream cheese frosting, and the soft, melt-in-your-mouth cookie base.
- Freshness: Unlike store-bought cookies that use artificial strawberry flavoring, we use fresh, diced berries. It makes a world of difference.
- Customizable: While this recipe is a masterpiece on its own, it’s a great foundation. If you love experimenting with cookies, you might also enjoy my Rainbow Sprinkle Cookies for a simpler, colorful treat.
Ingredients
For the Cookies
- 1 cup Unsalted Butter: Softened to room temperature for the perfect aeration.
- 1 cup White Sugar: Provides sweetness and helps the edges crisp up slightly.
- 1 Large Egg: Acts as the binder.
- 1 tsp Vanilla Extract: High-quality extract is best here!
- 2 ½ cups All-Purpose Flour: The structure of our “bakery-style” base.
- 1 tsp Baking Powder: For that necessary lift.
- ½ tsp Salt: To balance the sweetness.
For the Cheesecake Frosting
- 8 oz Cream Cheese: Must be softened to avoid lumps.
- ½ cup Powdered Sugar: For sweetness and stability.
- 1 tsp Vanilla Extract: To mirror the cookie base.
- ½ cup Heavy Whipping Cream: This is the secret to making the frosting “Crumbl-light” rather than heavy like a traditional buttercream.
For the Crumble Topping
- ½ cup All-Purpose Flour
- ¼ cup Brown Sugar: Adds a deep, caramelized flavor.
- ¼ cup Melted Butter: To bind the crumble together.
Topping
- 1 cup Fresh Strawberries: Finely diced for even distribution.
Swaps and Notes
- The Butter: Ensure your butter is truly “softened” and not melted. If it’s too warm, the cookies will spread into pancakes.
- The Berry Flip: If strawberries aren’t in season, you can use raspberries or even blueberries.
- Shortcut Alert: If you are in a time crunch, you can try my Easy Cake Mix Cookies as a base, though the scratch-made version here is much closer to the original Crumbl texture.
- Gluten-Free: A high-quality 1:1 gluten-free flour blend works well here, though the crumble might be a bit more fragile.
List of Steps for the Recipe
1. Prep and Bake the Base
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat. In a large bowl, cream together the softened butter and sugar until the mixture is pale and fluffy (about 2–3 minutes). Beat in the egg and vanilla.
In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until a thick dough forms. Roll the dough into large balls (about 3 tablespoons each), press them down slightly with the palm of your hand, and space them out. Bake for 10–12 minutes. You want the edges to be set but the centers to look just slightly underbaked. Let them cool completely on the pan.
2. Make the Crumble
While the cookies cool, mix the flour, brown sugar, and melted butter in a small bowl until it looks like wet sand. Spread it on a small tray and bake at 350°F for about 5 minutes until golden. Let it cool and then break it into small bits.
3. Whip the Frosting
In a clean bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. Slowly pour in the heavy whipping cream while continuing to beat on high speed. The frosting will transform into a thick, pipeable mousse-like consistency.
4. Assemble
Once the cookies are cold, pipe or spread a generous swirl of the cheesecake frosting onto each one. Sprinkle the baked crumble over the top and finish with a pile of fresh diced strawberries.
Tips for Success
- Don’t Overmix: When adding the flour to the cookie dough, mix just until combined. Overworking the dough leads to tough cookies.
- The “Chill” Factor: For the most authentic experience, chill the cookies for 30 minutes after frosting but before adding the strawberries. This sets the cheesecake layer beautifully.
- Uniformity: Use an ice cream scoop to portion your dough. This ensures all cookies bake at the same rate. If you love perfected cookie recipes, you have to try these Neiman Marcus Chocolate Chip Cookies.
Serving Suggestions and Pairings
These cookies are incredibly rich, so they pair best with something refreshing. A cold glass of milk is the classic choice, but if you’re serving these at a summer party, I highly recommend pairing them with my Blueberry Lemonade. The tartness of the lemonade cuts through the richness of the cream cheese perfectly.
If you’re hosting a dessert bar, these look stunning next to Easy Coconut Macaroons, providing a great mix of fruity and tropical flavors.
Nutritional Information (Per Serving)
Note: Based on 12 large cookies.
- Calories: 410 kcal
- Total Fat: 24g
- Carbohydrates: 46g
- Protein: 4g
- Sugar: 28g
Storage and Leftover Tips
Because of the fresh strawberries and the dairy-based frosting, these cookies must be refrigerated.
- Fridge: Store in an airtight container for up to 3 days. Note that the strawberries may release moisture over time, softening the crumble.
- Pro Tip: If you are making these ahead of time, store the baked cookies, frosting, and crumble separately. Assemble them just before serving to keep everything crisp and fresh!
More Recipes You Will Love
Final Thoughts
There is a reason why people line up around the block for these cookies, but now you can skip the wait and make a fresh batch right in your own kitchen. This Strawberry Cheesecake Crumbl Cookie recipe is a labor of love, but the look on your friends’ faces when they take that first bite makes every step worth it.
Did you try this recipe? I’d love to hear how they turned out! Leave a comment below or tag us on social media with your bake. Happy baking!
Leave a Reply