Strawberry Crunch Cheesecake Cookies
Strawberry Crunch Cheesecake Cookies are a delicious hybrid dessert that combines creamy cheesecake, buttery cookie dough, and a crunchy strawberry coating for a nostalgic, bakery-style treat. With rich texture, bold flavor, and eye-catching color, they’re perfect for impressing guests or indulging your sweet tooth in a big way.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Strawberry Crunch Topping
- 1¼ cups freeze-dried strawberries pulsed into a coarse powder
- 1 cup Golden Oreo cookie crumbs about 15 cookies
- 3 tablespoons softened butter
Strawberry Cookies
- 1 box strawberry cake mix 15.25 ounces
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- ½ cup softened butter
- ½ cup butter-flavored shortening
- 3 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ¼ cup softened butter
- ½ tablespoon vanilla extract
- 3½ to 4 cups powdered sugar
- 1 to 3 tablespoons milk adjust for desired consistency
Strawberry Crunch Topping
Place the Golden Oreos in a food processor and pulse until they turn into fine crumbs. Measure out 1 cup and transfer it to a mixing bowl. Next, pulse the freeze-dried strawberries in the food processor until they become a coarse powder—some small chunks are okay. Measure out 1¼ cups of the strawberry powder and add it to the bowl with the Oreo crumbs. Add the softened butter and mix everything together using your hands or a spoon, working the butter into the dry ingredients until the mixture is evenly coated and crumbly. Set aside until ready to use.
Preheat your oven to 350°F (175°C).
Strawberry Cookies
In a large mixing bowl, whisk together the strawberry cake mix, all-purpose flour, and cornstarch until fully combined. Add the softened butter, butter-flavored shortening, eggs, and vanilla extract to the dry ingredients. Use a hand mixer or stand mixer to cream the mixture together until a thick, cohesive dough forms.
Using a ¼ cup measuring cup, scoop portions of dough and shape each into a round disc. Place them on a baking sheet lined with parchment paper or a silicone baking mat, spacing them out to allow room for spreading—bake six cookies per batch.
Bake in the preheated oven for 11–13 minutes, or until the cookies are set and baked through but still soft in the center. Avoid overbaking to maintain a chewy texture. Remove the cookies from the oven and allow them to cool completely on the baking sheet before decorating. Continue with the second batch if needed.
Cream Cheese Frosting
While the cookies are cooling, prepare the frosting. In a medium-sized bowl, combine the softened cream cheese, softened butter, powdered sugar, vanilla extract, and 1 tablespoon of milk. Use a hand mixer or stand mixer to blend until the frosting is smooth, thick, and spreadable. If the frosting is too thick, add more milk a little at a time until the desired consistency is reached.
Spread the cream cheese frosting generously over the top of each cooled cookie using a spatula, or fill a piping bag and pipe the frosting neatly on top. Immediately sprinkle the prepared Strawberry Crunch Topping over the frosting so it sticks well.
