Strawberry Cheesecake Crumbl Cookies Recipe

These Strawberry Cheesecake Crumbl Cookies combine the creamy, tangy flavor of cheesecake with a delicious, soft cookie base, topped with fresh strawberries and a crumble topping for extra texture. The flavors are rich, sweet, and perfect for any dessert occasion!

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Ingredients

For the Cookie Base:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup sour cream (for a tangy flavor that enhances the cheesecake aspect)
• 1/2 teaspoon almond extract (optional for flavor depth)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon heavy cream (for a smooth consistency)

For the Strawberry Topping:

• 1 cup fresh strawberries, chopped
• 1 tablespoon granulated sugar
• 1 teaspoon lemon juice (optional, for extra freshness)

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 teaspoon cinnamon (optional, for a warm, spiced flavor)
• 1/4 cup unsalted butter, cold and cubed

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Instructions

Step 1: Prepare the Cookie Base

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. You can use a stand mixer or hand mixer for this.
4. Add the egg and vanilla extract and mix until smooth. Then add the sour cream and almond extract, and beat again until fully combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.

Step 2: Make the Cheesecake Filling

1. In a medium bowl, beat the cream cheese until smooth and creamy.
2. Add the powdered sugar, vanilla extract, and heavy cream, and mix until the filling is smooth and fluffy. Set aside.

Step 3: Make the Strawberry Topping

1. In a small bowl, combine the chopped strawberries, granulated sugar, and lemon juice (if using). Stir gently to combine and allow it to sit for a few minutes to draw out the juices from the strawberries.

Step 4: Prepare the Crumble Topping

1. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon (if using). Mix until combined.
2. Add the cold butter cubes and, using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture forms coarse crumbs. You can also use a fork or a food processor for this step.
3. Set the crumble topping aside.

Step 5: Assemble the Cookies

1. Using a cookie scoop or spoon, scoop about 2 tablespoons of cookie dough and roll it into a ball. Place the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
2. Press a small indentation in the center of each cookie dough ball, and spoon about 1 tablespoon of the cheesecake filling into the indentation.
3. Spoon about 1 tablespoon of the strawberry mixture onto the cheesecake filling, and then sprinkle the crumble topping generously over the cookies.
4. Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are lightly golden brown. The center will still be soft, but it will firm up as it cools.

Step 6: Cool and Serve

1. Remove the cookies from the oven and allow them to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
2. Serve the Strawberry Cheesecake Crumbl Cookies as a delightful treat with a glass of milk, or enjoy them with coffee for a delicious dessert!

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Tips for the Best Strawberry Cheesecake Crumbl Cookies

• Chill the dough: If the dough is too soft to handle, chill it in the refrigerator for 15-30 minutes before scooping to make it easier to work with.
• More strawberries: You can add more fresh strawberries for extra flavor or layer the filling with a bit of strawberry jam or preserves for an added punch.
• Make ahead: The cheesecake filling can be made a day ahead and stored in the refrigerator until you are ready to bake.
• Cookie texture: If you prefer a thicker cookie, chill the dough before baking or add a bit more flour until the dough holds its shape.

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Storage

• Room temperature: Store leftover cookies in an airtight container at room temperature for up to 3-4 days.
• Refrigeration: You can refrigerate these cookies for up to 1 week, especially because of the cheesecake filling.
• Freezing: Freeze the unbaked cookie dough (without the filling and crumble) for up to 1 month. When ready to bake, just add the filling and crumble and bake as instructed.

Enjoy these Strawberry Cheesecake Crumbl Cookies – the perfect combination of rich cheesecake, fresh strawberries, and a delicious crumbly topping! 🍓🍪🧀