Craving the dreamy combination of cheesecake and cookies? These Strawberry Cheesecake Crumbl Cookies deliver big, bakery-style indulgence in every bite. Imagine ultra-soft, buttery cookies marbled with tangy cheesecake swirls and finished with a pink, sweet strawberry glaze—these are pure dessert magic! Whether you’re a devoted Crumbl cookie fan or just looking to wow at your next gathering, this recipe has all the moist, melt-in-your-mouth texture and luscious flavor you want. Get ready to fall in love, because these cookies are about to become your new obsession!
Ingredients You’ll Need
Ingredients You’ll Need
Great cookies deserve great ingredients! For these Strawberry Cheesecake Crumbl Cookies, we’re working with kitchen staples and a handful of standout stars. Every element contributes—whether it’s richness, tenderness, or that gorgeous strawberry hue.
- Unsalted butter: Brings silky richness and helps the cookies spread beautifully; make sure it’s softened for the best texture.
- Granulated sugar: Adds sweetness and helps create that irresistible soft crumb.
- Brown sugar: Gives the cookies a deeper, caramel-like flavor and chewier bite.
- Large eggs: Bind everything together and make the cookies thick and soft.
- Vanilla extract: Adds incredible warmth and depth—use real vanilla if you can!
- All-purpose flour: The backbone of the cookie, giving structure without making them tough.
- Cornstarch: Helps create that signature tender, melt-in-your-mouth crumb.
- Baking powder & baking soda: Work together to give just the right amount of lift.
- Salt: A pinch brings out all those sweet and tangy flavors.
- Cream cheese: Essential for the cheesecake swirl—softened for easy blending!
- Powdered sugar: The key to a luscious, smooth glaze.
- Strawberry jam: Adds that gorgeous pink color and real berry sweetness.
- Milk: Just enough to get your glaze to the perfect drizzlable consistency.
How to Make Strawberry Cheesecake Crumbl Cookies
Step 1: Prep Your Equipment
Start by preheating your oven to 350°F (175°C) and lining two large baking sheets with parchment paper. This ensures your Strawberry Cheesecake Crumbl Cookies bake evenly and release easily once they’re finished.
Step 2: Make the Cheesecake Swirl
In a small bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until completely smooth and creamy. This sweet, tangy mixture is what will give your cookies those signature cheesecake pockets—set it aside while you work on the dough.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy—this should take about 2-3 minutes. Creaming well is the secret to that irresistible, cake-like cookie texture!
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, scraping down the sides of your bowl as needed. Stir in the full teaspoon of vanilla extract for an extra layer of cozy, aromatic flavor.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gently mix these dry ingredients into your wet ingredients a bit at a time until just combined—don’t overmix, or your cookies may become tough.
Step 6: Swirl in the Cheesecake
Dollop the cheesecake mixture over your cookie dough and gently fold it through using a spatula. The goal is to create visible swirls, not to fully blend the cheesecake into the dough—those pretty ribbons are what makes Strawberry Cheesecake Crumbl Cookies so special!
Step 7: Shape and Bake
Scoop generous balls of dough (about 3 tablespoons each) onto your prepared baking sheets, leaving a couple of inches between each. Bake for 12-14 minutes or until the edges are just set and the centers look slightly soft. This gives them that signature Crumbl-style barely-baked center!
Step 8: Cool Completely
Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling. This helps them set up perfectly while keeping their ultra-soft centers.
Step 9: Make and Drizzle the Strawberry Glaze
In a small bowl, whisk together powdered sugar, strawberry jam, and just enough milk to make a drizzle-able glaze. When your cookies are cool, use a spoon to artistically drizzle the glaze across each cookie for that dazzling bakery finish.
How to Serve Strawberry Cheesecake Crumbl Cookies
Garnishes
For an extra flourish, sprinkle fresh strawberry slices, crushed freeze-dried strawberries, or a dusting of powdered sugar on top of the glaze. If you want to really lean into the cheesecake vibes, you could even pop a tiny square of cheesecake or a swirl of whipped cream on each cookie just before serving. These small touches add both beauty and bursts of extra flavor!
Side Dishes
Pair your Strawberry Cheesecake Crumbl Cookies with a cold glass of milk, a cup of creamy hot chocolate, or a scoop of vanilla ice cream for dessert heaven. For a summer picnic, serve them alongside fresh strawberries and blueberries. If you’re hosting a crowd, a platter of different Crumbl-style cookies makes an irresistible treat table!
Creative Ways to Present
Present these cookies on a pastel cake stand for a spring brunch or box them up in pretty bakery boxes tied with ribbon for a homemade gift that’ll blow friends away. You can even sandwich a spoonful of extra cheesecake filling between two cookies for the ultimate indulgence! For parties, consider cutting the cookies in half for a shareable platter of miniature delights.
Make Ahead and Storage
Storing Leftovers
Your Strawberry Cheesecake Crumbl Cookies will stay soft and yummy for up to 4 days if stored in an airtight container at room temperature. To keep the glaze looking its best, layer sheets of parchment paper between each cookie—this prevents any sticking or smudging.
Freezing
Yes, you can freeze these cookies for up to two months! Wrap each cookie individually in plastic wrap (to protect the cheesecake swirl and glaze), then pack them in a freezer-safe bag or container. Thaw at room temperature before serving for best results, and you’ll have fresh-from-the-oven flavor anytime.
Reheating
If you love a warm, gooey cookie, pop a room-temperature cookie in the microwave for about 10-15 seconds to restore that cozy just-baked feel. If reheating from frozen, let the cookie thaw first for even warming—just be gentle so the glaze doesn’t melt away!
FAQs
Can I use low-fat cream cheese instead of regular?
While full-fat cream cheese gives the swirl its rich, creamy texture, you can use low-fat if that’s what you have on hand. Just know it may be a little less decadent, but your Strawberry Cheesecake Crumbl Cookies will still taste amazing!
Can I use fresh strawberries instead of jam in the glaze?
If you’d like to use fresh strawberries, puree them and cook them down slightly to thicken before mixing with powdered sugar and milk. It yields a lighter, fruitier glaze that’s really delicious—just be sure to strain out the seeds for a smooth finish.
Why are my cookies spreading too much?
This can happen if the butter is too soft or the dough is a little warm. If needed, pop your shaped dough balls in the fridge for 15-20 minutes before baking for perfectly thick, bakery-style cookies every time.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough (cheesecake swirl folded in) up to 24 hours in advance. Just cover and refrigerate until ready to bake—this even deepens the flavors and gives you extra-thick cookies.
Are these cookies gluten-free friendly?
The original recipe relies on all-purpose flour, but you can try swapping in a 1:1 gluten-free flour blend. The texture may be slightly different, but you can still enjoy all the strawberry cheesecake joy of these Crumbl-style cookies!
Final Thoughts
If you’re after bakery-level treats that wow every time, you have to try these Strawberry Cheesecake Crumbl Cookies. They’re fun to make, even more fun to share, and absolutely unforgettable with their creamy swirls and tangy-sweet glaze. Bake a batch and watch them disappear—this recipe might just be your new personal favorite!