Sweet & Simple Strawberry Cheesecake Cookies
These Sweet & Simple Strawberry Cheesecake Cookies combine the nostalgic comfort of a homemade cookie with the creamy luxury of cheesecake, creating an effortless, crowd-pleasing dessert that's quick to make.
Equipment
- Oven
- Baking sheet
- Parchment paper or silicone baking mat
- Small bowl
- Large mixing bowl
- Small spoon
- Wire rack
Ingredients
For the Cookie Dough
- 1 box strawberry cake mix 15.25 oz
- 1/3 cup vegetable oil
- 2 large eggs
For the Cheesecake Filling
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Step 1: Preheat Oven. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Step 2: Prepare Cheesecake Filling. In a small bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Drop teaspoon-sized dollops of filling onto a separate plate and freeze for 20-30 minutes until solid.
- Step 3: Make Cookie Dough. In a large mixing bowl, add strawberry cake mix, vegetable oil, and eggs. Stir until a thick, uniform dough forms.
- Step 4: Assemble Cookies. Scoop out about 1 tablespoon of cookie dough and flatten it. Place a frozen cheesecake dollop in the center. Scoop another tablespoon of dough on top of the cheesecake. Carefully bring the edges of the bottom dough up and around the filling, pressing them together with the top dough until completely sealed.
- Step 5: Bake Cookies. Arrange stuffed cookies on the prepared baking sheet, leaving about 2 inches between each. Bake for 9-11 minutes, until edges are slightly golden and centers are soft.
- Step 6: Cool. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For variations, try a chocolate drizzle, different cake mixes (vanilla, lemon, red velvet), or adding sprinkles/citrus zest. Key tips for success include using softened cream cheese, thoroughly freezing the filling dollops (20-30 minutes), avoiding overmixing the cookie dough, and sealing the cookie edges well to prevent filling from escaping. Bake until just set for soft centers. Store cookies in an airtight container at room temperature for 2-3 days, in the refrigerator for up to a week, or freeze for up to 3 months.