Strawberry Cheesecake Cookies have a bright, fruity cookie outside with a creamy, tangy cream cheese filling. Made with cake mix & other simple ingredients!
🩷 Why You'll Love This Recipe
- You'll get the sweet tang of strawberry on the outside with a creamy, cheesecake-like filling. It's such a great combination of two flavor profiles that tastes just like a bite of strawberry cheesecake!
- They're so unique. Who knew that making stuffed cookies could be so easy? The secret to making sure the cookies have a soft texture on the outside and creamy filling on the inside is freezing that cheesecake filling before baking. I'll show you how in this post.
🍓 Ingredients & Variations
Strawberry Cookies
- 15.25 ounce box of strawberry cake mix - This gives the cookies a pretty pink color and a perfect strawberry flavor. This is a standard-size box of cake mix; you can give or take an ounce of mix without really needing to change the recipe.
- 2 large eggs
- 1 stick salted butter - Room temperature butter works best for blending.
- ½ cup white chocolate chips - These can be omitted if you're not into them.
- 1 cup finely diced fresh strawberries - I recommend fresh strawberries as opposed to frozen ones. You'll get a much brighter flavor! You can add a crunchy element by using freeze-dried strawberries instead of fresh.
Cheesecake Filling
- 6 ounces of cream cheese - Again, room temperature works best for blending. Light cream cheese will give you the same flavor with less fat if desired.
- ½ cup of powdered sugar
Not a cheesecake fan? These make great plain strawberry cookies. Just use the cake mix cookie batter and omit the cheesecake filling.
Flavor Substitutions
While I've made these with a strawberry flavor, you can change the flavor to anything you'd like by changing the cake mix! A few popular variations...
- Lemon Cheesecake Cookies (lemon cake mix, omit diced fruit)
- Blueberry Cheesecake Cookies (blueberry muffin mix, frozen wild blueberries)
- Cherry Cheesecake Cookies (chopped cherries, cherry chip cake mix)
You get the picture. Sub any flavor of cake mix and chopped fruit you'd like. It would even be yummy to combine fruit flavors (think lemon/blueberry, strawberry/raspberry, etc.).
Want more cake mix cookies? Try my Red Velvet Cake Mix Cookies or these Cool Whip Cookies with Cake Mix!
🥣 How to Make Strawberry Cheesecake Cookies
- MAKE COOKIE DOUGH. In a large mixing bowl, beat together 1 box of strawberry cake mix, 2 large eggs, and 1 stick of softened butter until smooth. Fold in ½ cup of white chocolate chips and 1 cup of diced strawberries. Refrigerate dough until ready to bake.
- MAKE CREAM CHEESE FILLING. In another mixing bowl, beat together 6 ounces of room-temperature cream cheese and ½ cup of powdered sugar. Spoon this mixture onto a parchment-lined cookie sheet in 1 tablespoon increments (about the size of a small cookie scoop). Freeze these spoonfuls for about an hour.
- SCOOP DOUGH. When you're ready to bake, preheat oven to 350 degrees. Scoop 2-3 tablespoon balls of cookie dough onto a baking pan lined with parchment paper (about 6 per cookie sheet works best; I cooked mine in two batches). With a spoon or your thumb, make an indent in the middle of the cookie dough ball.
- ADD FILLING. Place a frozen cream cheese spoonful in the indent on each ball of cookie dough. Gently fold cookie dough over to surround the cream cheese mixture.
- BAKE at 350 degrees for 13-16 minutes, until cookies start to brown on top and around the sides. Cool on the baking sheet for at least 15 minutes before carefully transferring to a baking rack.
🎥 Step-by-Step Video
🧊 Leftover Storage & Freezing
STORAGE: Because of the cream cheese filling, you'll need to store these in the refrigerator after baking. They'll keep in an airtight container for 3-4 days after preparation.
FREEZING: These freeze very well! Freeze flat on a cookie sheet and store in a gallon freezer bag or airtight freezer container. When you're ready to serve, thaw in the fridge for 12-24 hours, or until you can easily break a cookie in half.
💡 Other Helpful Tips and Tricks
- Make sure the cream cheese filling is frozen solid so it won't fall apart when you transfer it to the cookie. It will thaw and get ooey-gooey delicious while you're baking.
- This recipe makes roughly a dozen cookies. I recommend cooking them in two batches of 6; they are pretty large in the sizes I've mentioned.
- These cookies are on the cakeier side (which works really well with the cream cheese center). If you want more thick, chewy cookies, only use 1 egg and melt the butter before mixing with the cake mix.
- These are great served warm or cold!
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
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Ingredients
Strawberry Cookies
- 15.25 ounces strawberry cake mix (1 standard box)
- 2 large eggs
- 1 stick salted butter (room temperature)
- ½ cup white chocolate chips
- 1 cup finely-diced fresh strawberries
Cheesecake Filling
- 6 oz cream cheese (room temperature)
- ½ cup powdered sugar
Instructions
- In a large 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.
- In another 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.
- When you're ready to bake the cookies, preheat your oven to 350 degrees. Scoop 2-3 tablespoon balls of cookie dough onto a baking pan lined with parchment paper (about 6 per cookie sheet works best; I cooked mine in two batches).
- 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
- Make sure your cream cheese filling spoonfuls are frozen solid when transferring to the cookie. They will thaw and get ooey-gooey delicious while baking the cookies.
- This recipe makes roughly a dozen cookies. I recommend cooking in two batches of 6; they are pretty large in the sizes I've mentioned.
- These cookies are on the cake-ier side (which works really well with the cream cheese center). If you want more thick, chewy cookies, only use 1 egg and melt the butter before mixing with the cake mix.
- These are great served warm or cold!
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
