Soft strawberry cheesecake cookies made with strawberry cake mix, fresh strawberries, white chocolate chips, and a creamy cream cheese filling.
Table of Contents
Let me just say this up front: Strawberry Cheesecake Cookies are not subtle cookies. They don’t whisper. They show up pink, soft, slightly dramatic, and filled with actual cheesecake. And honestly? I respect that energy.
These are the kind of cookies you make when you want something fun but comforting, when regular chocolate chip cookies just aren’t cutting it, and when cheesecake sounds amazing but you don’t have the patience (or emotional bandwidth) for springform pans. Been there?
I didn’t wake up one day planning to make Strawberry Cheesecake Cookies. This recipe came from one of those oddly specific moments — standing in the kitchen, half scrolling on my phone, half staring into the fridge, wondering why I always have leftover cream cheese but never a plan for it. It was one of those weeks where everything felt busy and loud, and baking felt like the only way to slow things down. You know that feeling?
I had strawberry cake mix in the pantry (don’t ask why — impulse buy, clearly), and suddenly cheesecake cookies just… made sense. I wasn’t sure it would work. I wasn’t even totally convinced it was a good idea. But curiosity won. The first batch was chaotic. Filling leaked. One cookie looked like it had a rough childhood. I burned my tongue because of course I did.
But the flavor? Wow. That soft strawberry cookie with the creamy, slightly tangy cheesecake center tasted like strawberry cheesecake decided to stop trying so hard and just be cozy. And that’s when I knew — this wasn’t just a fun experiment. This was a keeper.
Why you’ll Love These Strawberry Cheesecake Cookies?
Here’s the thing about Strawberry Cheesecake Cookies — they hit multiple emotional notes at once. They’re nostalgic, a little playful, and just indulgent enough without being heavy. You get that familiar strawberry cake flavor, real bits of fresh strawberries, and then that creamy cheesecake surprise in the center that makes people pause mid-bite like, wait… what is happening here?
They also look way more impressive than the effort required, which I consider a major win. Cake mix does the heavy lifting, the filling is simple, and suddenly you’re serving bakery-style strawberry cheesecake cookies that people assume took all afternoon. Let them think that.
Ingredient Notes
Let’s talk ingredients — not in a lecture way, just in a “hey, here’s what actually matters” way.
- Strawberry Cake Mix
This is the backbone of these strawberry cheesecake cookies. Flavor, color, structure — all handled. Could you make them from scratch? Sure. Do you need to? Honestly… no. Sometimes shortcuts just make life better. - Butter & Eggs
Room-temperature butter makes mixing easier and keeps the cookies soft. Cold butter is just unnecessary drama. Eggs bring everything together without making the dough too dense. - Fresh Strawberries
Dice them small. Smaller than you think. Big chunks release too much juice and can turn your dough into a weird situation. Tiny pieces give you bursts of strawberry flavor without sabotaging the cookie. - White Chocolate Chips
They melt gently into the cookie and balance the tangy cheesecake filling. I tested dark chocolate once and it felt… wrong. This recipe wants softness, not intensity. - Cream Cheese & Powdered Sugar
This is the cheesecake heart of these strawberry cheesecake cookies. Tangy, creamy, simple. Freezing it feels annoying, yes. Skipping it feels worse. Trust me on this one.
How to Make Strawberry Cheesecake Cookies?
- Start with the cookie dough. Mix the strawberry cake mix, eggs, and butter until smooth. It comes together fast — which I love. Fold in the white chocolate chips and diced strawberries. The dough will be soft and a little sticky, and that’s exactly how it should be. Pop it in the fridge while you handle the filling.
- Next, make the cheesecake filling. Beat the cream cheese and powdered sugar until smooth and fluffy. Nothing fancy. Spoon small mounds onto a parchment-lined tray and freeze them. This step feels extra, but it’s the reason these strawberry cheesecake cookies work instead of falling apart. Frozen filling = clean centers and less chaos.
- When it’s time to bake, scoop generous balls of dough onto a lined baking sheet. Leave space. These cookies spread a bit and don’t like being crowded. Press a small indent, drop in a frozen cheesecake scoop, then gently wrap the dough around it. Don’t stress about perfection — imperfect cookies taste better. I stand by that.
- Bake until the tops are just set and lightly golden. They’ll look slightly underdone in the center, and that’s good. Let them cool on the pan for a bit because warm cheesecake cookies are delicate and emotionally fragile (same).
Storage Options
Because of the cream cheese filling, these strawberry cheesecake cookies should live in the fridge. Store them in an airtight container and they’ll stay good for about 4–5 days. You can also freeze them once baked. Thaw overnight in the fridge and you’re good to go. Honestly, they’re really good cold — almost like a cheesecake-cookie hybrid dessert. Not complaining.
Variations & Substitutions
Once you make these strawberry cheesecake cookies, it’s hard not to start thinking what if…
- Swap the cake mix for lemon or vanilla for a different vibe.
- Use frozen strawberries if needed — just thaw, drain, and chop very finely.
- Try mini chocolate chips if that’s what you have.
- Use flavored cream cheese for a fun twist, just ease up on the sugar.
Not every variation will be life-changing. Some will just be… interesting. That’s baking.
What to Serve With Strawberry Cheesecake Cookies?
These cookies are rich, so pairing them with something simple works best. Coffee is my go-to. Tea works too, especially something light or floral. And if you’re feeling indulgent, serve them chilled with a scoop of vanilla ice cream. Is it extra? Yes. Is it worth it? Also yes.
FAQ
Do I really need to freeze the filling?
Short answer: yes. Long answer: I skipped it once and regretted everything. Freezing keeps the filling where it belongs.
Can I make the dough ahead of time?
Yep. Refrigerate it for up to 24 hours. Just let it soften slightly before scooping.
Why did my cookies spread too much?
Usually warm dough or overly juicy strawberries. Chill the dough and keep the strawberry pieces small.
If you make these Strawberry Cheesecake Cookies, I genuinely want to know how it goes. Did you eat one straight off the pan? Did they disappear faster than planned? Did someone ask you for the recipe five minutes later? Tell me — I love hearing how these recipes live in other kitchens.
Strawberry Cheesecake Cookies
Ingredients
Strawberry Cookie Dough
- 15.25 oz strawberry cake mix 1 standard box
- 2 large eggs
- 1 stick ½ cup salted butter room temperature
- ½ cup white chocolate chips
- 1 cup finely diced fresh strawberries
Cheesecake Filling
- 6 oz cream cheese room temperature
- ½ cup powdered sugar
Instructions
- In a large mixing bowl, combine the strawberry cake mix, eggs, and softened butter. Beat until the mixture is smooth and fully incorporated, ensuring no dry pockets of cake mix remain. Using a spatula, gently fold in the white chocolate chips and finely diced strawberries until evenly distributed throughout the dough. Cover the bowl and refrigerate the cookie dough while preparing the cheesecake filling.
- In a separate mixing bowl, beat the cream cheese and powdered sugar together until smooth, creamy, and free of lumps. Line a baking sheet with parchment paper and spoon the cream cheese mixture onto the sheet in 1-tablespoon portions. Place the baking sheet in the freezer for approximately 1 hour, or until the portions are firm.
- When ready to bake, preheat the oven to 350°F (175°C). Line a separate baking sheet with parchment paper. Scoop 2–3 tablespoon portions of the chilled cookie dough and place them onto the prepared baking sheet, spacing them evenly apart to allow for spreading.
- Using the back of a spoon or your thumb, gently create an indentation in the center of each dough portion. Remove the frozen cream cheese portions from the freezer and place one portion into each indentation. Carefully fold the cookie dough around the filling, fully enclosing it and sealing the edges.
- Bake the cookies for 13–16 minutes, or until the tops are set and lightly golden. The centers may appear slightly soft, which is expected. Remove the baking sheet from the oven and allow the cookies to cool on the pan for at least 15 minutes before transferring them to a wire rack to cool completely.
Notes
