Print

Strawberry Crunch Cheesecake Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Deliciously creamy Strawberry Crunch Cheesecake Cookies made with a buttery graham cracker crust, smooth cheesecake filling, fresh strawberries, and a crunchy vanilla wafer topping. These bite-sized treats taste like mini cheesecakes with a swirl of strawberry jam and a perfect balance of texture and sweetness.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12 cheesecake cookies
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries, finely diced
  • 1/4 cup strawberry jam
  • 1 cup crushed vanilla wafers

Instructions

  1. Preheat oven to 350°F (175°C). Line a standard muffin tin with parchment or silicone liners.
  2. Combine graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand.
  3. Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup to form the crust.
  4. In a separate bowl, beat softened cream cheese with granulated sugar until smooth and fluffy.
  5. Add egg and vanilla extract, mixing until creamy and well combined.
  6. Fold in finely diced fresh strawberries evenly throughout the cheesecake batter.
  7. Spoon the cheesecake filling over the crusts, filling nearly to the top.
  8. Warm strawberry jam until pourable and drizzle over each cup. Swirl gently with a toothpick or knife.
  9. Sprinkle crushed vanilla wafers on top, pressing lightly to help them stick.
  10. Bake for 15–20 minutes, or until centers are set and edges are lightly golden.
  11. Cool completely in the pan, then transfer to a wire rack or refrigerate until chilled before serving.

Notes

  • Use parchment or silicone liners to prevent sticking and for easy removal.
  • Frozen strawberries can be used if thawed and drained well.
  • Substitute vanilla wafers with crushed golden Oreos, shortbread, or graham crackers for variety.
  • Chill before serving for the best texture and flavor.
  • Store refrigerated for up to 4 days or freeze up to 1 month.

Nutrition

Find it online: https://savorymomskitchen.com/strawberry-crunch-cheesecake-cookies/