Best Strawberry Cheesecake Cookies Recipe

Here’s a short description of what these are all about: I combine the bright flavor of strawberry cake mix with a creamy cheesecake center to create soft, tender cookies that feel like a bite‑sized dessert.

Why You’ll Love This Recipe

I love these cookies because they deliver both fruity strawberry flavor and the dreamy richness of cheesecake in a single cookie. They’re simple to make with just a few ingredients, yet they taste indulgent enough for special occasions. The texture is soft and slightly cakey, and the cream cheese core adds a nice surprise inside each one.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box (15.25 oz) strawberry cake mix

• 1/3 cup vegetable oil

• 2 large eggs

• 4 oz cream cheese, softened

Directions

1. Preheat the oven to 350 °F (about 175 °C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a mixing bowl, combine the strawberry cake mix, vegetable oil, and eggs. Stir until well blended and a thick dough forms.

3. Using a small cookie scoop or spoon, portion the dough into balls (about 1 to 1½ tablespoons each). Place them spaced apart on the prepared baking sheet.

4. Flatten each dough ball slightly with the palm of your hand or the bottom of a glass to create a small well or indentation in the center.

5. Drop about ½ teaspoon of the softened cream cheese into the center of each cookie well. Then, gently press a little more dough around or on top of the cheese so it stays nestled inside.

6. Bake for about 10 to 12 minutes, or until the edges are set and the tops look slightly dry. Be careful not to overbake — you want them to stay soft.

7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings And Timing

• Makes about 24 cookies (depending on size)

• Active prep time: ~10 minutes

• Baking time: ~10 to 12 minutes

• Cooling time: ~10 minutes

• Total time: ~30 to 35 minutes

Variations

• I sometimes swirl in a bit of fresh strawberry jam into the cream cheese before filling the cookies for an extra burst of real fruit flavor.

• I can fold in white chocolate chips or chopped white chocolate into the dough to add sweetness and texture.

• For a lighter version, I substitute half the oil with applesauce, though the cookies become a little less rich.

• I can roll the cookies in coarse sugar or sanding sugar just before baking to give a sparkly crust.

• To change flavors, I experiment with other cake mixes (like strawberry‑lemon or funfetti) and pair with matching cream cheese fillings.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them: I flash freeze individual cookies on a tray, then transfer them to a freezer bag and store for up to 2 months. To reheat, I let them thaw at room temperature or warm them in a 300 °F (150 °C) oven for 5 minutes before serving to refresh the texture.

FAQs

How Do I Soften Cream Cheese Quickly?

I take the cream cheese out of the fridge about 30 minutes before baking so it can soften at room temperature. If I forgot, I microwave it in 5‑second bursts until just soft enough to stir (but not melted).

Can I Use Low‑Fat Or Neufchâtel Cream Cheese?

Yes, I can. The texture will be slightly less rich, but they still turn out well. I just make sure it’s softened before filling the cookies so it spreads easily.

Will These Cookies Spread Too Much?

Not usually. The dough is thick and cakey, so they hold their shape. If I find they spread too much, I chill the dough for 15 minutes before scooping and baking.

Can I Omit The Cream Cheese Filling?

Yes — if I skip the filling step, I get strawberry cake mix cookies that are simpler but less special. The cream cheese center gives the “cheesecake” effect, so I think it’s worth including.

Can I Add Other Mix‑Ins Like Nuts Or Dried Fruit?

Absolutely. I can fold in chopped nuts (like almonds or pecans), dried strawberries, or even white chocolate chips into the batter before shaping. Just don’t overload the dough or it may become too dense.

Conclusion

I hope you’ll enjoy making and sharing these Strawberry Cheesecake Cookies as much as I do. With minimal ingredients, an easy process, and such a delicious result, they make a fun and memorable treat — perfect for gatherings, after‑school snacks, or whenever a sweet craving strikes.