Why You’ll Love This Recipe

• Combines the classic flavors of strawberries and cheesecake in a portable, bite-sized treat.
• Uses a simple boxed cake mix, making the recipe fast and easy for bakers of any skill level.
• Perfect for parties, holidays, or an everyday indulgence.
• Freezer-friendly filling ensures no messy surprises during baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

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

For the Cheesecake Filling:

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

Directions

1. Prepare the Cheesecake Filling:
   • In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
   • Scoop teaspoon-sized portions onto a parchment-lined baking sheet and freeze for at least 30 minutes to firm.
2. Make the Cookie Dough:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • In a large bowl, mix the strawberry cake mix, vegetable oil, and eggs until a soft dough forms.
3. Assemble the Cookies:
   • Scoop a tablespoon of dough and flatten it in your palm.
   • Place a frozen cheesecake filling ball in the center and wrap the dough around it, sealing it completely.
   • Roll into a smooth ball and place on the prepared baking sheet, spacing them apart.
4. Bake:
   • Bake for 10-12 minutes, or until the edges are set and the tops are slightly puffed.
   • Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Yield: Approximately 18-20 cookies
• Prep Time: 15 minutes (plus 30 minutes freezing time)
• Cook Time: 10-12 minutes

Variations

• Chocolate Drizzle: Add a touch of elegance by drizzling melted white or dark chocolate over the cooled cookies.
• Fresh Strawberry Bits: Mix small diced fresh strawberries into the dough for added texture.
• Gluten-Free Option: Use a gluten-free cake mix to cater to dietary needs.
• Zesty Lemon Twist: Add 1 teaspoon of lemon zest to the cheesecake filling for a citrusy flair.

Storage/Reheating

• Store cookies in an airtight container in the refrigerator for up to 5 days.
• For longer storage, freeze the cookies in a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.
• Reheat slightly in the microwave for 10 seconds to bring back their softness.

FAQs

1. Can I use a homemade strawberry cookie dough instead of cake mix?

Yes, but the cake mix simplifies the process and ensures the right consistency for wrapping around the filling.

2. How do I prevent the filling from leaking?

Ensure the cheesecake filling is fully enclosed by the dough and freeze it thoroughly before baking.

3. Can I make these cookies ahead of time?

Absolutely! Prepare the cookies up to the baking step, then freeze the assembled cookies and bake when ready.

4. Can I use a different cake mix flavor?

Yes, flavors like lemon, chocolate, or vanilla pair well with the cheesecake filling.

5. Why do my cookies spread too much?

Ensure your filling is frozen, and chill the dough if it feels too soft before assembling.

6. Can I double the recipe?

Yes, simply double all the ingredients and bake in batches.

7. Do I need to soften the cream cheese?

Yes, softened cream cheese ensures a smooth and creamy filling.

8. Can I use low-fat cream cheese?

Yes, but the texture might be slightly less creamy. Full-fat cream cheese works best.

9. Can I add food coloring for a more vibrant look?

The cake mix provides a nice pink hue, but a drop of red food coloring can enhance the color.

10. How do I know the cookies are done?

Look for set edges and slightly puffed tops. Avoid overbaking for a soft and chewy texture.

Conclusion

These Strawberry Cheesecake Cookies are a delightful treat that’s easy to make and perfect for sharing. With their vibrant color, creamy filling, and irresistible flavor, they’re sure to be a hit with family and friends. Whether you’re baking for a special event or simply satisfying a sweet tooth, this recipe is a must-try!

Irresistible Strawberry Cheesecake Cookies

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• Author: Isabella
• Total Time: 55 minutes
• Yield: 18-20 cookies
• Diet: Vegetarian

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Description

Soft, chewy Strawberry Cheesecake Cookies with a creamy cheesecake center are bursting with sweet strawberry flavor. This easy-to-make recipe uses a simple cake mix for quick preparation, making them the perfect dessert for parties, holidays, or everyday indulgence.

 

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Ingredients

For the Cookies:

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

For the Cheesecake Filling:

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

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Instructions

• Prepare the Cheesecake Filling:
  • Mix cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth.
  • Scoop teaspoon-sized portions onto a parchment-lined baking sheet and freeze for 30 minutes.
• Make the Cookie Dough:
  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Combine strawberry cake mix, vegetable oil, and eggs in a large bowl until dough forms.
• Assemble the Cookies:
  • Scoop 1 tablespoon of dough, flatten in your palm, and place a frozen filling ball in the center.
  • Wrap dough around the filling, sealing it completely, then roll into a ball.
  • Place on prepared baking sheet, spacing them apart.
• Bake:
  • Bake for 10-12 minutes until edges are set and tops are puffed.
  • Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

• Add fresh strawberry bits or lemon zest for extra flavor.
• Store cookies in the fridge for up to 5 days or freeze for up to 2 months.

• Prep Time: : 15 minutes (+30 minutes freezing)
• Cook Time: 10-12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American