Let me share with you the ultimate sweet treat that combines the fruity freshness of strawberries and the creamy indulgence of cheesecake in a bite-sized delight. This Strawberry Cheesecake Cookies Recipe is pure magic—bursting with vibrant strawberry flavor from the cake mix while the luscious cream cheese filling melts elegantly inside each tender cookie. These cookies are incredibly easy to whip up, making them a perfect go-to dessert for any occasion when you want to impress without stress. Once you taste the balance of tangy cream cheese and sweet strawberry paired with a delicate, melt-in-your-mouth texture, these cookies will quickly become a beloved classic in your baking repertoire.
Ingredients You’ll Need
The beauty of this Strawberry Cheesecake Cookies Recipe lies in its straightforward ingredients that come together to create extraordinary flavor and texture. Each component plays a crucial role: the strawberry cake mix brings color and sweetness, the cream cheese adds creamy tang, and the powdered sugar gives the finishing touch of delicate sweetness.
- Strawberry Cake Mix: Provides a naturally vibrant strawberry flavor and pretty pink hue that makes these cookies shine.
- All-Purpose Flour: Just a small amount to give the dough structure without overpowering the cake mix’s softness.
- Butter (melted): Ensures a tender, rich base and adds buttery depth to every bite.
- Eggs: Help bind everything together, creating the perfect cookie dough consistency.
- Powdered Sugar: Used both in the filling and coating, it adds a smooth sweetness and gives the cookies a classic powdered sugar kiss on the outside.
- Cream Cheese (cold and cubed): The star of the filling, delivering that signature cheesecake creaminess inside each cookie.
How to Make Strawberry Cheesecake Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350℉ and position the rack in the middle for even baking. Line two large baking sheets with parchment paper; this prevents sticking and helps the cookies bake evenly without losing their beautiful shape.
Step 2: Make the Cream Cheese Filling
Grab your cold cream cheese cubes and mix with powdered sugar using a hand mixer on medium-low speed until smooth and combined. For an extra lovely touch, add a teaspoon of vanilla extract. Pop this filling into the fridge so it stays cold, which is key to keeping its shape when stuffed inside the cookies later.
Step 3: Mix the Cookie Dough
In a large bowl, combine the strawberry cake mix, all-purpose flour, eggs, and melted butter. Use the hand mixer on medium-low just until everything is incorporated. Avoid overmixing to keep the dough tender. Chill the dough for 5 to 10 minutes to firm it up slightly—this makes portioning easier.
Step 4: Stuff and Shape the Cookies
Using a 2-tablespoon cookie scoop, portion the dough into balls. Flatten each ball into a disc roughly the size of your palm, then spoon about 2 teaspoons of the cream cheese filling in the center. Carefully bring the edges up around the filling and gently roll to seal it inside, creating a neat ball. Finally, roll the cookie dough balls generously in powdered sugar to give them that lovely crackled, snowy finish.
Step 5: Bake to Perfection
Arrange the cookies 2 inches apart on the prepared baking sheets to leave room for spreading. Bake for 9 to 11 minutes, or until you see the cookies crackle on top and the bottoms turn a light golden brown. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack. These cookies will be soft, slightly chewy, and positively irresistible.
How to Serve Strawberry Cheesecake Cookies Recipe
Garnishes
For an elevated presentation, sprinkle a little extra powdered sugar just before serving or drizzle with melted white chocolate to mimic swirls of cheesecake. Fresh strawberry slices on the side or a tiny mint leaf on top can add a pop of freshness and color that makes serving these cookies feel like a special event.
Side Dishes
Pair these cookies with a cup of hot tea or a frothy cappuccino to complement the sweet and creamy flavors. They also go wonderfully alongside a light fruit salad or a scoop of vanilla ice cream for an indulgent dessert experience that’s perfect for sharing.
Creative Ways to Present
Try stacking your Strawberry Cheesecake Cookies Recipe with layers of whipped cream and sliced strawberries between them for a quick dessert trifle. Or arrange them beautifully on a platter with assorted berries and edible flowers for a charming treat at your next brunch or tea party.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in a large resealable plastic bag in the refrigerator with the air squeezed out to preserve freshness. They’ll stay soft and delicious for several days, keeping that delightful cream cheese filling intact.
Freezing
If you want to make these cookies in advance, freeze the shaped, unbaked dough balls on a baking sheet, then transfer them to a freezer-safe bag. When ready to bake, just pop them straight into the oven—no need to thaw! Baked cookies can also be frozen in an airtight container for up to 3 months.
Reheating
To enjoy these cookies warm, reheat in the microwave for about 10-15 seconds or in a low oven (300℉) for 5 minutes. This brings back that freshly-baked softness and lets the cream cheese filling become irresistibly gooey again.
FAQs
Can I use regular strawberry cake mix or does it have to be a specific kind?
You can use any strawberry cake mix you like! Just make sure it’s a boxed cake mix, as this recipe relies on the blend of ingredients and sweetness that these mixes provide for the perfect cookie texture.
Is it necessary to keep the cream cheese cold for the filling?
Yes! Keeping the cream cheese cold and cubed before mixing helps the filling stay firm, making it easier to handle and preventing it from melting crazy during baking.
Can I substitute butter with margarine or oil?
Butter delivers richness and flavor that’s vital to these cookies. While margarine might work, using oil is not recommended because it changes the dough’s texture and could make the cookies too greasy.
How do I prevent the cream cheese filling from leaking out during baking?
The key is to seal the dough completely around the filling and roll it tightly into a ball. Rolling the dough generously in powdered sugar also helps form a coating that keeps everything together as it bakes.
Can I add mix-ins like white chocolate chips or nuts to the dough?
Absolutely! Adding white chocolate chips or chopped nuts can add wonderful texture and flavor contrast, but be mindful not to add too much so the dough still wraps easily around the filling.
Final Thoughts
If you’re looking for a cookie that feels like a celebration wrapped up in a bite, this Strawberry Cheesecake Cookies Recipe is exactly what you need. It’s simple to make, fun to share, and delivers unforgettable flavor every single time. Trust me, once you try these cookies, they’ll have a permanent spot in your recipe box and your heart. So go ahead—bake a batch, invite some friends, and savor these little pockets of creamy, fruity joy together!
Print
Strawberry Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Strawberry Cheesecake Cookies featuring a moist strawberry cake base wrapped around a luscious cream cheese filling. Soft, tender, and coated in powdered sugar, these cookies offer the perfect balance of fruity sweetness and creamy tang, making them an irresistible treat for any occasion.
Ingredients
Cookie Dough
- 1 (15 ounces) strawberry cake mix
- ¼ cup all-purpose flour
- ½ cup butter, melted
- 2 large eggs
Cream Cheese Filling
- 6 ounces cream cheese, softened, cold, and cubed
- ½ cup powdered sugar
- Optional: 1 teaspoon vanilla extract
Coating
- ½ cup powdered sugar (for rolling)
Instructions
- Prepare Oven and Baking Sheets: Preheat the oven to 350℉ (175℃), positioning the rack in the middle. Line two large baking sheets with parchment paper to prevent sticking and for even baking.
- Make the Cream Cheese Filling: In a medium bowl, use a hand mixer on medium-low speed to blend the cold cream cheese cubes with ½ cup powdered sugar until smooth and well combined. Optionally, add 1 teaspoon vanilla extract for enhanced flavor. Refrigerate this mixture until ready to use; keeping it cold helps in stuffing the cookies.
- Prepare the Cookie Dough: In a large bowl, combine the strawberry cake mix, all-purpose flour, eggs, and melted butter. Mix with a hand mixer on medium-low speed until just combined, being careful not to overmix. Chill the dough in the refrigerator for 5 to 10 minutes to make it easier to handle.
- Shape and Fill Cookies: Use a 2-tablespoon cookie scoop to portion the dough. Flatten each dough ball into a disc approximately the size of your palm. Place the disc on the parchment-lined baking sheet and spoon about 2 teaspoons of the chilled cream cheese filling into the center. Carefully gather the edges of the dough around the filling, sealing it completely. Roll briefly in your hand to smooth. Then roll each filled dough ball generously in powdered sugar to coat.
- Arrange and Bake: Place the prepared cookie balls about 2 inches apart on the baking sheets to allow for spreading during baking. Bake in the preheated oven for 9 to 11 minutes, until the cookies are crackled and dry on top and lightly browned on the bottom.
- Cool and Store: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store any leftovers in a large plastic bag in the refrigerator, squeezing out excess air before sealing to maintain freshness.
Notes
- Keep the cream cheese filling cold before stuffing to prevent it from becoming too soft and difficult to handle.
- Do not overmix the cookie dough to ensure tender, soft cookies.
- Use parchment paper to prevent sticking and make cleanup easier.
- The cookies spread during baking, so maintain spacing on the baking sheet.
- For added flavor, vanilla extract in the filling is optional but recommended.
