All the bright flavor of strawberries and the tangy creaminess of cheesecake come together in these Strawberry Cheesecake Cookies. Using a strawberry cake mix shortcut keeps the recipe quick and pantry-friendly while still delivering soft, tender cookies with a creamy filling.
These cake mix cookies are irresistibly soft with slightly crisp edges and a gooey cream cheese center—perfect for sharing or packing in a lunchbox.
Why you’ll love Strawberry Cheesecake Cookies
These cookies capture the flavor of fresh strawberries without needing fresh fruit—ideal when you want a simple, dependable dessert. Cake mix cookies are quick to mix and require minimal effort, making them great for busy days or last-minute treats.
The texture is a highlight: soft, tender centers with slightly crisp edges and a crackled exterior when rolled in powdered sugar. They practically melt in your mouth.
Ingredients
- 15 ounce strawberry cake mix
- 1/4 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, melted
- 2 eggs (room temperature)
- 1/2 cup powdered sugar (for dough)
- 6 ounces regular cream cheese (cold, cubed)
- 1/2 cup powdered sugar (for coating)
How to make this Strawberry Cheesecake Cookie recipe
These cookies are straightforward to prepare. Follow the simple steps below for best results.
Rolling the cookies in powdered sugar before baking creates a charming crackled exterior that adds a slight crispness to the outside while keeping the center soft.
Arrange portions about 2 inches apart on the baking sheet so they can spread evenly while baking.
Bake at 350°F for 9–11 minutes, until the tops look crackled and dry and the edges just begin to turn golden brown.
Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. They will be very soft straight from the oven, and this short rest helps them set without breaking.
Tips and FAQs for Strawberry Cheesecake Cookies
- This recipe doubles well. If you double, use 8 ounces cream cheese and increase the powdered sugar for the filling to 3/4 cup.
- Chilling the cookie dough briefly (5–10 minutes) makes it easier to handle since the melted butter firms up.
- Chill the cream cheese filling before portioning—it should be cold so it holds shape inside the cookie while baking.
- Use a 1 teaspoon scoop for the filling and a butter knife to release the chilled filling from the scoop.
- Both salted and unsalted butter work; if using salted butter, you can skip adding extra salt elsewhere.
- If you don’t have butter, a neutral oil like canola can replace it (use 1/2 cup oil).
- Rolling the cookies in powdered sugar is optional but recommended for texture and appearance.
- Mix using a stand mixer with a paddle attachment or a hand mixer on medium-low until combined.
More Cake Mix Cookie Recipes
Red Velvet Cookies from Cake Mix
Funfetti Cake Mix Cookies
German Chocolate Cake Mix Cookies
Strawberry Cupcakes made with cake mix
If you try these strawberry cream cheese cookies, leave a review or comment to share how they turned out—I’d love to hear your feedback.
Recipe
Strawberry Cheesecake Cookies
Ingredients
- 15 ounce package strawberry cake mix
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 2 eggs room temperature
- 1/2 cup powdered sugar (for dough)
- 6 ounces cream cheese cold, cubed
- 1/2 cup powdered sugar (for coating)
Method
- Preheat oven to 350°F and position the rack in the center. Line two large baking sheets with parchment paper.
- In a medium bowl, beat the cold cream cheese cubes with 1/2 cup powdered sugar on medium speed until smooth. Refrigerate the filling until ready to use; it should be cold when you portion it.
- In a large bowl, combine the cake mix, flour, eggs, and melted butter. Mix on medium-low until just combined. Refrigerate the dough for 5–10 minutes to firm slightly.
- Use a 2-tablespoon cookie scoop to portion dough. Flatten each ball into a disc, place about 2 teaspoons of the chilled cream cheese filling in the center, bring the dough up around the filling, and roll gently to seal. Roll each ball in powdered sugar to coat.
- Arrange cookies about 2 inches apart on the prepared sheets. Bake 9–11 minutes, until the tops look crackled and the edges begin to turn golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Farm Girl Tips
If you’re not serving the cookies the same day, store them in an airtight container or large resealable bag in the refrigerator, squeezing excess air out before sealing.
Nutrition
Serving: 1
Calories: 114 kcal
Carbohydrates: 14 g
Protein: 2 g
Fat: 6 g (Saturated Fat: 3 g)
Cholesterol: 33 mg
Sodium: 64 mg
Sugar: 11 g
Made this recipe?
Let me know how it turned out and leave a review!