Directions

1. Make the Cookies:

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract, and beat until combined. Then, mix in the softened cream cheese until smooth.

Gradually add the dry ingredients into the wet ingredients, mixing just until combined.

Fold in the crushed freeze-dried strawberries and white chocolate chips.

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown but the centers are soft.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

2. Make the Cheesecake Frosting:

Beat the softened cream cheese until smooth.

Add the powdered sugar, heavy cream, and vanilla extract. Beat until fluffy and creamy.

Fold in the crushed freeze-dried strawberries until the frosting is a light pink and packed with strawberry flavor.

3. Prepare the Crunch Topping:

In a small bowl, combine the graham cracker crumbs, melted butter, and sugar.

Stir until everything is evenly mixed and forms a crumbly texture.

4. Assemble the Cookies:

Once the cookies are completely cooled, spread a layer of the cheesecake frosting on top of each cookie.

Sprinkle the graham cracker crunch topping over the frosting.

Garnish with extra freeze-dried strawberry pieces if desired for added texture and flavor.

5. Serve and Enjoy:

Let the frosting set for a few minutes before serving these delicious cookies.

Store the cookies in an airtight container at room temperature for up to a week.

These Strawberry Cheesecake Crunch Cookies are sure to be a hit with anyone who loves the creamy, tangy flavor of cheesecake combined with the sweetness of strawberries and the crunch of graham crackers!