Description

These Irresistible Strawberry Cheesecake Cookies combine the sweet, fruity flavor of strawberry cake with a creamy cheesecake center, creating a soft, melt-in-your-mouth treat that’s perfect for any occasion. The cookies have a moist texture from the cake mix, enriched by a luscious cream cheese filling that firms up after freezing. Baked to perfection, they offer a delightful balance of fruity sweetness and creamy tanginess in every bite.

Ingredients

Cheesecake Filling

4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Cookie Dough

1 box (15.25 oz) strawberry cake mix
1/3 cup vegetable oil
2 large eggs

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Instructions

Prepare the Cheesecake Filling: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix thoroughly until smooth and creamy. Scoop out teaspoon-sized portions of this filling and place them on a parchment-lined baking sheet. Freeze these portions for at least 30 minutes to firm up and make them easier to handle during assembly.
Make the Cookie Dough: In a large bowl, add the strawberry cake mix, vegetable oil, and eggs. Stir the ingredients together until a soft dough forms, ensuring all components are well combined and there are no dry spots.
Assemble the Cookies: Once the cheesecake filling balls are firm from freezing, take one ball and place it in the center of a portion of dough. Wrap the dough completely around the filling, sealing it so the cream cheese doesn’t leak during baking. Roll the filled dough into a smooth ball and place it on a parchment-lined baking sheet. Leave enough space between cookies to allow for spreading during baking.
Bake: Preheat your oven to 350°F (177°C). Bake the assembled cookies for 12-15 minutes until the edges are set and the tops look slightly cracked but not browned. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

Make sure the cream cheese is fully softened for a smooth filling.
Freezing the cheesecake filling helps prevent it from melting into the dough when baked.
You can decorate the cookies with a light glaze or powdered sugar for extra sweetness, if desired.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a dairy-free version, substitute the cream cheese with a vegan cream cheese alternative.