Strawberry Cheesecake Oatmeal Cream Pies (Soft, Chewy, and Delicious)

Okay friends, I need you to PLEASE sit down for this one because I am about to blow your mind. We are talking Strawberry Cheesecake Oatmeal Cream Pies. Yes. You heard me. It is the love child of an oatmeal cream pie and a fresh strawberry cheesecake, and I genuinely do not have the words to explain how good these are. They might be one of my top five things to ever come out of my kitchen, and I do not say that lightly.

If you have been hanging around here a while, you already know I am deep in my oatmeal cream pie era and I am not coming out anytime soon. But this strawberry cheesecake version is THE summer version. The one I kept thinking about until I finally made it, and then made again immediately. The secret to the cookie is crushed freeze-dried strawberries folded right into the dough. No soggy fresh berries turning the batter pink, no frozen strawberries bleeding everywhere. Just concentrated, intensely sweet strawberry flavor in every single bite. It is SO good.

Here is the full picture: soft, chewy oatmeal cookies loaded with freeze-dried strawberry and a hint of cinnamon (think oatmeal cream pie meets strawberry shortcake), sandwiched with a fluffy cream cheese frosting (the cheesecake!), a swoosh of homemade strawberry jam (the strawberry!), and a sprinkle of graham cracker crumbs right in the middle (the crust!). It is a deconstructed strawberry cheesecake inside an oatmeal cream pie. Everything you love about cheesecake, everything you love about summer, in one perfect handheld cookie sandwich.

P.S. Make the strawberry jam FIRST. It needs at least 20 to 30 minutes to cool completely before you can use it, otherwise it will melt your cream cheese frosting and you’ll end up with a sad, soupy situation. Pop it in the fridge while you make the cookies and you will be totally golden.

Ingredients Needed

• Unsalted Butter: Softened to room temperature, not melted, so it creams properly with the sugars and gives the cookies their rich flavor and tender texture. We use it in both the cookie dough and the cream cheese frosting, so make sure you have enough softened and ready to go.
• Light Brown Sugar: Adds moisture, chewiness, and that gorgeous caramelly depth that pairs beautifully with the oats and the freeze-dried strawberry. Pack it lightly when you measure for the best results.
• Granulated Sugar: Helps the cookies spread just the right amount and creates those slightly crisp edges with a soft, pillowy center. The combination of brown and granulated sugar is what makes these cookies the perfect texture.
• Large Eggs: Bind everything together and give the cookies their structure. Room temperature eggs incorporate more smoothly into the batter, so pull them out of the fridge when you pull out the butter.
• Vanilla Extract: Warm, classic flavor that ties the whole cookie together and plays beautifully with the strawberry. Do not skimp on this one.
• All-Purpose Flour: The structure of the cookie. Spoon and level when measuring so the cookies don’t bake up dry or dense. Too much flour is the number one reason cookies come out cakey instead of chewy.
• Graham Cracker Crumbs: This is a big part of what makes these taste like CHEESECAKE. Some goes right into the cookie dough for that subtle graham cracker crust flavor in every single bite, and a little extra gets sprinkled into the sandwich filling right before assembly. Honestly genius.
• Baking Powder: Gives the cookies just a little lift so they don’t bake up completely flat. Just enough to keep them soft and thick without making them cakey.
• Cornstarch: This is the secret to that SUPER soft, pillowy cookie texture. It tenderizes the dough and keeps the centers extra chewy. Do not skip it. It makes a real difference.
• Salt: Balances out all the sweetness and makes every flavor pop. I always use Diamond Crystal in my baking because it dissolves evenly without making anything taste overly salty.
• Old-Fashioned Oats: Use old-fashioned rolled oats, NOT instant. Old-fashioned oats give you that classic chewy, hearty oatmeal cookie texture we are going for. Instant oats will make the cookies more cake-like and much less chewy.
• Freeze-Dried Strawberries: This is the star ingredient and the secret weapon of this recipe. One ounce of crushed freeze-dried strawberries goes right into the cookie dough and gives you bold, concentrated strawberry flavor in every single bite without adding any moisture. No soggy dough, no bleeding pink color, just pure strawberry flavor. Find them in the snack aisle or dried fruit section at most grocery stores.
• Cream Cheese: The base of the cheesecake frosting. Bring it to full room temperature before mixing so you get a perfectly smooth, lump-free frosting. Use full-fat block cream cheese only, not the whipped kind or a low-fat version, which will make the frosting too loose.
• Powdered Sugar: Sweetens the cream cheese frosting and gives it that thick, pipeable consistency that holds up beautifully in the sandwich. Add more a tablespoon at a time if you want it thicker.
• Heavy Cream: Just one tablespoon loosens the frosting enough to pipe smoothly without making it runny. It gives the frosting a lighter, creamier texture that is SO good against the chewy cookie.
• Strawberry Jam: Spooned right into the center of the frosting before sandwiching, the jam adds that concentrated burst of fresh strawberry flavor that makes these taste like an actual cheesecake. Homemade is so easy and takes about 15 minutes, but a good quality store-bought strawberry preserve works great too.

Substitutions and Modifications

• No freeze-dried strawberries? You can use 1 cup of fresh or frozen strawberries diced small instead, but fold them in gently and know the dough may turn slightly pink. Freeze-dried gives a much more concentrated flavor and better texture.
• No cream cheese? Mascarpone works as a swap, though the flavor will be a little milder and less tangy.
• No heavy cream? Whole milk works to thin the frosting if that is all you have on hand.
• Want to use store-bought jam? Totally fine! Use a high-quality strawberry preserve for the best flavor.
• No graham crackers? Add an extra 1/4 cup of all-purpose flour to the dough in their place. The cheesecake vibe will be more subtle but the cookies will still be delicious.
• Make them gluten-free with a 1:1 GF flour blend and certified gluten-free oats.
• Want extra cheesecake vibes? Roll the edges of the finished sandwiches in extra graham cracker crumbs. It looks STUNNING and adds even more of that crust flavor.

Why You’ll Love This Recipe

• Freeze-dried strawberries are a total game changer: They give you that bold, concentrated strawberry flavor in every bite without making the dough wet, purple, or soggy. The texture of the cookie stays perfectly soft and chewy.
• It is literally a strawberry cheesecake in cookie sandwich form: Cream cheese frosting, strawberry jam, graham cracker crumbs, and a strawberry oatmeal cookie. Every component is doing something, and together they are UNREAL.
• Make-ahead friendly and perfect for summer: The cookies, jam, and frosting can all be made a day ahead and assembled right before serving. Great for parties, potlucks, or just treating yourself on a Tuesday.

Equipment Needed

• Stand Mixer or Hand Mixer: For creaming the butter and sugars together properly and whipping up the cream cheese frosting until it is smooth and fluffy.
• Large Mixing Bowl: You will need this for the cookie dough. Make sure it is big enough to fold in the oats and freeze-dried strawberries without making a mess.
• Small Saucepan: For cooking the quick strawberry jam. It comes together fast and you will want it nearby.
• Two Baking Sheets: Lined with parchment so the cookies bake evenly and release cleanly without sticking.
• Parchment Paper: Absolutely essential for these cookies. Do not skip it.
• 3 Tablespoon Cookie Scoop: Keeps every cookie the same size so your sandwiches look perfectly matched and bake evenly.
• Piping Bag or Zip-Top Bag: Makes piping the cream cheese frosting onto each cookie neat, easy, and really pretty.

Strawberry Cheesecake Oatmeal Cream Pies (Soft, Chewy, and Delicious)

Soft chewy oatmeal cookies loaded with freeze-dried strawberry, sandwiched with cream cheese frosting, homemade strawberry jam, and graham cracker crumbs. Strawberry cheesecake in cookie form.

Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Resting Time: 30 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 cookie sandwiches

Ingredients

For the Cookies:

• 1 cup unsalted butter softened
• 1 ¼ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• ¼ cup graham cracker crumbs
• 1 tsp baking powder
• 1 tbsp cornstarch
• ½ tsp Diamond Crystal Kosher Salt
• ½ tsp cinnamon
• 3 cups old-fashioned oats
• 1 oz freeze-dried strawberries crushed

For the Cream Cheese Frosting:

• 4 oz cream cheese room temperature
• 4 tbsp unsalted butter room temperature
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 1 tbsp heavy cream

For the Strawberry Jam:

• ½ cup fresh or frozen strawberries hulled and diced
• ⅛ cup granulated sugar
• 1 tbsp cornstarch

For Assembly:

• ⅛ cup graham cracker crumbs

Instructions

Make the jam first:

• Cook the jam: In a small saucepan over medium heat, combine the diced strawberries and sugar. Let it simmer for about 15 minutes, stirring occasionally, until the berries break down and release all their juices.
• Thicken and cool: Stir in the cornstarch and cook for another 1 to 2 minutes until the jam thickens up. Remove from heat, transfer to a small bowl, and pop it in the refrigerator to cool completely while you make the cookies.

Make the cookies:

• Preheat and prep: Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
• Cream the butter and sugars: In a large bowl with a stand mixer or hand mixer, beat the softened butter and granulated sugar together for 2 to 3 minutes until light and fluffy.
• Add eggs and vanilla: Add the eggs and vanilla extract and beat again until fully combined and smooth.
• Add dry ingredients: Add the flour, graham cracker crumbs, baking powder, cornstarch, salt, and cinnamon. Mix on low until just combined. Do not overmix.
• Fold in oats and strawberries: Use a spatula to fold in the old-fashioned oats, then gently fold in the crushed freeze-dried strawberries. The freeze-dried strawberries will soften slightly as they absorb the moisture in the dough, which is exactly what we want.
• Scoop and bake: Scoop the dough into 3-tablespoon sized balls and place them on the lined baking sheets, leaving about 2 inches between each cookie.
• Bake: Bake at 350 degrees F for 12 to 13 minutes, until the edges are set and lightly golden. The centers will look slightly underdone, but they will firm up as they cool. This is what keeps them pillowy soft.
• Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool COMPLETELY before assembling. Do not rush this step.

Make the frosting:

• Beat the frosting: In a clean mixing bowl, beat the room temperature cream cheese, butter, and vanilla extract together for about 2 minutes until smooth and fluffy.
• Add cream and sugar: Add the heavy cream and beat to combine. Slowly add the powdered sugar, beating until you reach your desired consistency. Add a little more powdered sugar if you want it thicker.
• Transfer to piping bag: Scoop the frosting into a piping bag or zip-top bag with the corner snipped off and set aside.

Assemble the cream pies:

• Flip and fill: Flip half of the cooled cookies over so the flat sides are facing up. Pipe a generous swirl of cream cheese frosting onto each one.
• Add jam and crumbs: Spoon about 1 teaspoon of the cooled strawberry jam right into the center of the frosting. Sprinkle a little pinch of graham cracker crumbs on top of the jam.
• Sandwich and serve: Top each with another cookie, flat side down, and press gently to sandwich them together. Serve immediately or refrigerate until ready to serve!

Storage Instructions

• Counter: Store in an airtight container at room temperature for up to 1 day. After that, the cream cheese frosting needs to be refrigerated.
• Fridge: Store in an airtight container in the refrigerator for up to 5 days with a sheet of parchment between the layers to keep them from sticking. Let them sit at room temperature for about 15 minutes before serving for the best soft, chewy texture.
• Freezer: Freeze for up to 2 months. Freeze the assembled sandwiches on a tray first until solid, then transfer to a freezer-safe bag. Thaw in the refrigerator overnight before serving.

Tips and Tricks

• Make the jam first so it has plenty of time to cool before assembly. Warm jam will absolutely melt your cream cheese frosting and you will end up with a messy, soupy sandwich.
• Crush the freeze-dried strawberries before adding them to the dough. You can do this right in the bag by squeezing and crumbling, or pulse them a few times in a food processor. You want small crumbles, not a fine powder.
• Use a 3 tablespoon cookie scoop to keep all the cookies uniform in size. Perfectly matched sandwiches bake more evenly and look SO much better.
• Do NOT skip the cornstarch in the cookies. It is the secret to that super soft, pillowy center that makes these cream pies so irresistible.

Frequently Asked Questions

Where do I find freeze-dried strawberries?
Most major grocery stores carry them in the snack aisle, dried fruit section, or near the granola and trail mix. Trader Joe’s, Target, and Amazon all carry them. You need 1 oz, which is typically one small bag.

Can I use fresh or frozen strawberries in the dough instead?
You can, but the texture and flavor will be different. Fresh or frozen strawberries add moisture to the dough and can make the cookies spread more and turn pink. Freeze-dried strawberries give you that bold concentrated flavor with zero added moisture. I really recommend going the freeze-dried route for this one.

Can I use store-bought strawberry jam?
Absolutely! A high-quality strawberry preserve works great if you want to skip the homemade jam step. Just make sure it is fully cooled before using it in the assembly.

Can I make the components ahead of time?
Yes! The cookies, jam, and frosting can all be made 1 to 2 days ahead and stored separately in the refrigerator. Assemble the sandwiches the day of for the freshest texture and prettiest presentation.

Why did my cookies spread too much?
Your butter was probably too soft, or you may have skipped the cornstarch. Make sure the butter is softened but not melty or greasy. If the dough feels really soft when you scoop it, chill it in the refrigerator for 20 to 30 minutes before baking.

Can I use quick oats instead of old-fashioned?
I really do not recommend it. Old-fashioned rolled oats are what give these cookies that classic chewy, hearty oatmeal cream pie texture. Quick oats will make them more cake-like and much less satisfying.

Why is my frosting runny?
You either added too much heavy cream or your butter and cream cheese were too warm when you started. Add more powdered sugar a tablespoon at a time until it firms up to a pipeable consistency.

More Recipes You’ll Love

• Blueberry Cheesecake Oatmeal Cream Pies
• Birthday Cake Oatmeal Cream Pies
• Salted Caramel Espresso Oatmeal Cream Pies
• Salted Caramel Chocolate Chip Oatmeal Cream Pies

Let’s Make It Together!

These Strawberry Cheesecake Oatmeal Cream Pies are honestly one of my favorites in this whole series, love. That freeze-dried strawberry in the dough is EVERYTHING, and paired with the cream cheese frosting and the jam and those graham cracker crumbs? It is an experience. If you make these, I absolutely need to see them. Tag me on Instagram and TikTok at @munchiesbymallory and let me know what you think. Leave a comment and rating below too! Happy baking, friends!