These easy Strawberry Cheesecake Cookies are soft, cakey strawberry cookies stuffed with a creamy, tangy cheesecake filling. Made with strawberry cake mix, fresh strawberries, white chocolate chips, and a few simple ingredients, they're an easy shortcut version of stuffed cream cheese cookies.
Strawberry Cheesecake Cookies at a Glance
If you love a good flavor-and-texture combo, this is such a fun cookie! I took the same stuffed-cookie idea I use in my Pumpkin Cheesecake Cookies and gave it a strawberry twist. You get a soft, cakey strawberry cookie with fresh berries and white chocolate wrapped around a creamy cheesecake center. 🍓
- Texture: Soft and cakey with a creamy center
- Flavor: Sweet strawberry + tangy cheesecake
- Shortcut: Strawberry cake mix keeps the dough simple
- Makes: About 12 large stuffed cookies
Prep Time: 15 minutes
Freeze Time: 1 hour
Baking Difficulty: Medium
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
For the Strawberry Cookies
- Strawberry cake mix - This is the base of the dough, so don't prepare it according to the box directions. Use the dry mix straight from the package for strawberry flavor, color, and that soft, cakey texture.
- Eggs - Bind the dough and help give the cookies their soft texture.
- Salted butter - Let it soften to room temperature before mixing so it blends evenly. Don't melt it if you want your cookies to have a cakey texture.
- White chocolate chips - Add little pockets of creamy sweetness that work so well with the strawberries and cream cheese. They're optional if you'd rather let the strawberry flavor stand out more.
- Fresh strawberries - Finely dice them so you get berries in each bite. Blot them well with paper towels before adding them to the dough; extra moisture can make the cookies too wet or soggy. Fresh strawberries work best here; frozen berries can release more liquid.
For the Cheesecake Filling
- Cream cheese - Block-style cream cheese works best for a firm filling. Let it soften before mixing so the filling is smooth and lump-free.
- Powdered sugar - This sweetens the cream cheese without giving the filling a grainy texture. If yours is really lumpy, sift it before mixing for the smoothest filling.
Not a cheesecake fan? These make great plain strawberry cookies. Try using my Strawberry Cake Mix Cookies recipe instead!
How to Make Strawberry Cheesecake Cookies
For the easiest workflow, make the cheesecake filling first so it can freeze while you prepare the cookie dough.
- Make and freeze the cheesecake filling. Beat the softened cream cheese and powdered sugar until smooth and creamy. Scoop the filling into tablespoon-sized portions onto a parchment-lined baking sheet. Freeze for about 1 hour, or until firm enough to handle. Frozen filling is much easier to seal inside the cookies and helps prevent leaking.
- Make the strawberry cookie dough. While the filling freezes, beat together the strawberry cake mix, eggs, and softened butter until a thick dough forms. Fold in the white chocolate chips and finely diced strawberries. Pat the strawberries dry with a paper towel first to remove excess moisture. Cover and refrigerate the dough until the filling is ready.
- Fill the cookies. Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into 2-3 tablespoon portions and flatten each one slightly. Make an indentation in the center, add a frozen cheesecake filling portion, then wrap the dough completely around the filling and seal the edges. If the dough feels too soft or sticky, refrigerate the filled dough balls for about 15 minutes.
- Bake and cool. Arrange the cookies on the prepared baking sheet, leaving space between them. Bake at 350°F for 13-16 minutes, until set and just beginning to turn golden around the edges. For rounder cookies, gently shape them with a round cookie cutter while they're still warm. Cool on the baking sheet for at least 15 minutes before transferring to a wire rack.
Step-by-Step Video
FAQs & Troubleshooting
Leslie's Helpful Tips and Tricks
- Freeze the filling until firm. This makes it easier to seal inside the dough and helps prevent leaks.
- Pat the fresh strawberries dry. Removing excess moisture helps keep the cookies from turning soggy.
- Seal the filling completely. Make sure no cream cheese is exposed before baking.
- Chill sticky dough. Refrigerate for 15-30 minutes if the dough becomes too soft to shape.
- Don't overbake. Bake just until set and lightly golden around the edges so the cookies stay soft and cakey.
- Cool before moving. Let the cookies rest on the pan for at least 15 minutes so the centers can set.
- Flavor and texture: Soft strawberry cookies with fresh berries, white chocolate, and a tangy cheesecake center.
I hope you love this unique show-stopper of a cookie! 🍪 🍓 If you give them a try, I would love for you to rate ⭐️ and review 💭 them in the comments below.
Strawberry Cheesecake Cookies
These easy Strawberry Cheesecake Cookies are made with strawberry cake mix, fresh strawberries, white chocolate chips, and a creamy cheesecake filling. Soft, cakey, and packed with strawberry flavor, they're a simple stuffed cookie with a rich cream cheese center.
Ingredients
Strawberry Cookies
- 15.25 ounces strawberry cake mix
- 2 large eggs
- 1 stick salted butter (room temperature)
- ½ cup white chocolate chips
- 1 cup finely-diced fresh strawberries (blotted dry)
Cheesecake Filling
- 6 oz block-style cream cheese (room temperature)
- ½ cup powdered sugar
Instructions
- In a large mixing bowl, beat together 6oz room-temperature cream cheese and ½ cup powdered sugar. Spoon this mixture onto a parchment-lined cookie sheet in 1 tablespoon increments. Freeze these for about an hour.
- In another mixing bowl, beat together 1 box of strawberry cake mix, 2 eggs, and 1 stick of butter until smooth. Fold in ½ cup of white chocolate chips and 1 cup of diced strawberries. Refrigerate cookie dough until ready to bake cookies.
- When you're ready to bake the cookies, preheat your oven to 350 degrees. Scoop the dough into 2-3 tablespoon portions onto a parchment-lined baking sheet, spacing about 6 cookies per pan.
- Make an indent in the middle of the cookie dough ball with a spoon.
- Place a frozen cream cheese spoonful in the indent on each ball of cookie dough. Gently fold cookie dough over to surround cream cheese filling.
- Bake at 350 degrees for 13-16 minutes, until cookies start to brown on top. Cool on the baking sheet for at least 15 minutes before carefully transferring to a baking rack.
Notes
- Freeze filling until firm to make stuffing easier and prevent leaks.
- Blot strawberries dry to reduce excess moisture.
- Seal filling completely inside the dough.
- Chill sticky dough for 15-30 minutes before baking.
- Don't overbake; cookies should stay soft and cakey.
- Cool on the pan for 15 minutes before moving.
- Use a 15.25-ounce cake mix for best results.
- Refrigerate leftovers in an airtight container for 3-4 days.
Nutrition Facts
Calories: 312kcalCarbohydrates: 41gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 51mgSodium: 453mgPotassium: 105mgFiber: 0.3gSugar: 29gVitamin A: 289IUVitamin C: 7mgCalcium: 157mgIron: 1mg
Tried this recipe?Rate it in the comments below!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
