Strawberry Cheesecake Cookies

I’ve never been a huge strawberry fan, but these cookies have completely changed my mind! These soft strawberry cookies are filled with a homemade strawberry cheesecake filling, and the base cookie comes from Beth’s First Year Blog’s Cake Mix Cookie recipe. I use my own homemade strawberry preserves, but store-bought works perfectly too! The first time I made these, I put the strawberry cheesecake filling on top. While it was delicious, I realized I wanted a less messy cookie—one where the filling stays inside instead of making a mess on your hands! These cookies are bursting with flavor, and I can’t wait for you to try them!

Be sure to comment below or tag us on social media if you’ve tried this recipe!

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Recipe

Yields 24-26* cookies

Base Cookie Ingredients

• 1 Box of Strawberry Cake Mix (15.25 oz)
• 1/3 cup vegetable oil
• 2 eggs

Strawberry Cheesecake Filling

• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup strawberry preserves

Instructions

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper or spray them with nonstick spray.
3. Line a third baking sheet or large flat container with wax paper (this will be used for freezing the cheesecake filling).
4. Make the strawberry cheesecake filling: In a bowl, combine softened cream cheese, powdered sugar, vanilla extract, and strawberry preserves. Mix until smooth and well combined.
5. Drop tablespoon-sized scoops of the cheesecake filling onto the wax paper-lined container or baking sheet. Transfer to the freezer to chill while you prepare the cookie dough.
6. Make the base cookie dough: In a large bowl, combine the strawberry cake mix, eggs, and vegetable oil. Stir with a spatula until the dough comes together and forms a thick consistency.
7. Form the cookie balls: Use a cookie scoop or spoon to scoop about 2 tablespoons of dough and roll it into a ball.
8. Create a well in the dough: Use your thumb to gently make a small crater in the center of each cookie ball. Be careful not to make it too deep or wide, as you don’t want cracks or holes.
9. Fill the cookie: Take one scoop of the chilled strawberry cheesecake filling from the freezer and gently press it into the well you made in the cookie dough.
10. Seal the cookie: Carefully mold the dough around the cheesecake filling to encase it completely. Make sure there are no cracks or visible filling (you can add a bit more dough if needed to seal it completely).
11. Bake: Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are set.
12. Let the cookies cool on the baking sheets until they firm up.
13. Serve and enjoy!

Note: Not a fan of strawberries? You can use any cake mix flavor for this recipe! Try it out! More cheesecake stuffed cookie recipes coming soon!

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