Name: Strawberry Cheesecake Crumble Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup softened butter or plant-based butter; 3 oz cream cheese or vegan cream cheese; 1 cup sugar or unrefined granulated sweetener; 2 tsp pure vanilla extract; 1 1/4 cups all-purpose flour (or gluten-free all-purpose blend); 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup finely chopped freeze-dried strawberries or strawberry powder; Optional: 1/4 cup white chocolate chips or dairy-free white chips

Soft, creamy, and bursting with real strawberry flavor, these Strawberry Cheesecake Crumble Cookies bring together everything I love about summer desserts in one bite-sized treat. With the perfect balance of tangy cream cheese, rich cookie dough, and fruity strawberry notes, these cookies are an irresistible twist on the classic cheesecake—made even better because they’re easy to bake and vegan-friendly too!

Why You’ll Love This Recipe

I love how these cookies take all the best parts of a strawberry cheesecake and wrap them into a soft, chewy cookie. They’re packed with real strawberry flavor thanks to freeze-dried strawberries or strawberry powder, and the creamy swirl of cream cheese makes every bite decadent. Whether I’m making these for a gathering, holiday, or just because I want a treat, I know they’ll be a hit. Plus, the recipe is easy to adapt for gluten-free or plant-based diets, so almost everyone can enjoy them.

Ingredients

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

1/2 cup softened butter or plant-based butter

3 oz cream cheese or vegan cream cheese

1 cup sugar or unrefined granulated sweetener

2 tsp pure vanilla extract

1 1/4 cups all-purpose flour (or gluten-free all-purpose blend)

1/2 tsp baking soda

1/4 tsp salt

1/2 cup finely chopped freeze-dried strawberries or strawberry powder

Optional: 1/4 cup white chocolate chips or dairy-free white chips

Directions

I preheat the oven to 325°F (160°C) and line a baking tray with parchment paper.

In a mixing bowl, I cream together the butter, cream cheese, sugar, and vanilla until smooth and fluffy.

In a separate bowl, I whisk the flour, baking soda, and salt.

I add the dry ingredients to the wet mixture, stirring just until combined—I’m careful not to overmix.

Then I gently fold in the freeze-dried strawberries and white chocolate chips if I’m using them.

I scoop out tablespoon-sized portions of the dough and place them on the baking sheet, spacing them out.

I bake for 10–12 minutes, just until the edges are set and the centers look a little underbaked (they’ll firm up as they cool).

After baking, I let them cool on the tray for 10 minutes before moving them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 cookies.

Prep Time: 10 minutes

Bake Time: 12 minutes

Total Time: 22 minutes

Calories per cookie: Approximately 135 kcal

Variations

I like how versatile these cookies are. For a more indulgent version, I add white chocolate chips or even drizzle melted chocolate on top once they’ve cooled. If I want to switch up the fruit, I use freeze-dried raspberries or blueberries instead of strawberries. I’ve also tried using almond extract in place of vanilla for a fun flavor twist. For a holiday version, a dash of cinnamon adds warmth.

Storage/Reheating

Once cooled, I store the cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. To freeze, I place the cookies in a single layer in a freezer-safe container for up to 2 months. When I’m ready to enjoy them again, I let them thaw at room temperature or pop them in the microwave for 10 seconds to bring back the softness.

Related Recipes:

Apple Crumble

FAQs

What kind of strawberries should I use for these cookies?

I use freeze-dried strawberries or strawberry powder because they add intense strawberry flavor without adding moisture. Fresh strawberries aren’t ideal here since they can make the dough too wet.

Can I make these cookies gluten-free?

Yes! I simply swap the all-purpose flour with a gluten-free all-purpose blend. I make sure the blend contains xanthan gum or I add some separately for structure.

Are these cookies suitable for vegans?

Absolutely. I use plant-based butter and vegan cream cheese to make these cookies fully vegan. I also check that my sugar and chocolate chips are certified vegan.

Can I stuff the cookies with more cream cheese?

I can! For an extra creamy center, I chill small dollops of cream cheese and place them inside the dough balls before baking. It makes them even more like stuffed cheesecake cookies.

How do I know when the cookies are done baking?

I look for set edges and slightly underbaked centers. They’ll continue cooking as they cool on the tray. If they’re browned all over, they may be overbaked and lose their soft texture.

Conclusion

These Strawberry Cheesecake Crumble Cookies are one of my favorite treats to bake when I want something fruity, creamy, and comforting all at once. They’re simple to whip up, easy to customize, and a definite crowd-pleaser. Whether I’m baking for a celebration or just because, I know I’ll come back to this recipe again and again.

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