All the taste of fresh strawberries and tangy cream cheese come together in this Strawberry Cheesecake Cookie recipe. This easy cookie recipe uses a cake mix shortcut you'll love!
These irresistible strawberry cake mix cookies are soft and tender, and stuffed with a delicious cream cheese filling.
Why you'll love Strawberry Cheesecake Cookies
These have all the taste of fresh strawberries in an easy cake mix cookie form. There's no need for fresh strawberries meaning you'll always have the ingredients you need in your pantry or fridge.
Let's be honest...cake mix cookies are one of those easy recipes you can mix up without a lot of fuss.
The texture of the cookie is dreamy. These cook up soft cookies with crispy edges and basically melt in your mouth....yum!!!
- strawberry cake mix
- all purpose flour
- confectioners sugar - aka powdered sugar
- cream cheese - I used regular, full fat cream cheese
How to make this Strawberry Cheesecake Cookie recipe
It's easy to make these delicious strawberry cookies. Let's break it down for you...
Rolling the cookies in powdered sugar before baking gives them an adorable crispy crinkle cookie exterior.
Arrange the cookies about 2” apart so they have some room to spread out and get cozy.
Bake 'em for 9-11 minutes, or until they appear crackled and dry on the top, and just starting to turn a golden brown on the edges of the cookies.
Let the cookies hang out for about 5 minutes before you transfer them to a cooling rack. They'll be super soft when they first come out of the oven, so follow this rule!!
Tips and FAQs for Strawberry Cheesecake Cookies
- This recipe doubles well. You won’t use all of the cream cheese mixture for a single batch, so if doubling the recipe just use 8 ounces cream cheese and ¾ cup powdered sugar.
- Chilling the dough before rolling out is not mandatory, but it will make forming the cookies easier. The melted butter will chill and help firm up the dough.
- Do not skip chilling the filling, this makes it much easier to portion out and ensures that the cookie cooks evenly.
- Use a 1 teaspoon measuring spoon for the filling, and a butter knife to help release it from the measuring spoon.
- Salted or unsalted butter will both work well!
- If you don’t have butter you can use ½ cup of a neutral cooking oil, I prefer canola.
- You don't have to roll the cookies in powdered sugar but you probably should! It makes the cookies so cute and gives a wonderful crispy texture on the outside.
- You can use a stand mixer fitted with a paddle attachment or a regular hand mixer to mix the ingredients.
More Cake Mix Cookie Recipes
I hope you'll give these strawberry cream cheese cookies a try! If you make them, leave a recipe review or comment below. I'd love to hear from you!
Strawberry Cheesecake Cookies
- 15 ounce package strawberry cake mix
- ¼ cup all purpose flour
- ½ cup 1 stick unsalted butter, melted
- 2 eggs at room temperature
- ½ cup powdered sugar
- 6 ounces regular cream cheese cold and cubed
- ½ cup powdered sugar
- Heat oven to 350℉, adjust rack to middle of oven. Line two large baking sheets with parchment paper.
- In a medium bowl, using an electric mixer, mix the cold cream cheese cubes with the powdered sugar on medium speed until combined. Refrigerate until ready to use, it needs to be cold when you stuff the cookies.
- Mix the cake mix, flour, eggs, and butter in a large bowl on medium low until just combined. Refrigerate for 5-10 minutes.
- Use a 2 tablespoon cookie scoop to portion the dough into cookie dough balls. Flatten each dough ball into a disc about the size of the palm of your hand. Place it on the prepared baking sheet and put 2 teaspoons of cream cheese filling in the center. Bring the dough up around the filling, and roll it briefly in your hand to seal it together. Roll dough ball in powdered sugar to generously coat.
- Arrange 2” apart on the cookie sheets to allow cookies to spread. Bake for 9-11 minutes, or until cookies appear crackled and dry on the top, and just starting to turn a golden brown on the edges of the cookies. Cool on the cookie sheet for 5 minutes, transfer to a wire rack to cool.