Strawberry Cheesecake Cookies
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If you love strawberry cheesecake and soft bakery-style cookies, these Strawberry Cheesecake Cookies are about to become your new obsession. They start with a strawberry cake mix, get loaded with white chocolate chips, and then stuffed with a creamy cheesecake center that stays soft and rich after baking.
Strawberry Cheesecake Cookies
These feel like the kind of cookies you’d buy from one of those fancy cookie shops, except you can make a whole batch at home without changing out of your pj’s.
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And yes, the cream cheese center is absolutely worth the extra chill time.
Why You’ll Love These Cookies
These cookies are thick, soft, chewy, creamy, and just ridiculously fun. The strawberry flavor is sweet and nostalgic, the white chocolate chips add extra richness, and the cheesecake filling makes them taste way fancier than they actually are.
They’re perfect for Valentine’s Day, baby showers, birthdays, summer parties, or honestly just because you saw pink cookies on the internet and couldn’t stop thinking about them.
Ingredients You’ll Need
For the Cookies
- Strawberry cake mix
- Vegetable Oil
- Eggs
- Vanilla extract
- White chocolate chips
For the Cheesecake Filling
- Sugar
- Cream cheese
- Vanilla extract
How to Make Strawberry Cheesecake Cookies
- Start by making the cheesecake filling. In a medium bowl, beat together the cream cheese, sugar, and vanilla until smooth and creamy.
- Line a tray or plate with parchment paper, then scoop the cream cheese mixture into 12 small balls. Put them into the freezer for about 40 minutes so they firm up.
- Meanwhile, make the cookie dough. In a large bowl, combine the strawberry cake mix, oil, eggs, and vanilla extract. Beat until smooth, then stir in the white chocolate chips.
- The dough will be soft and sticky, which is normal. Chill it in the refrigerator for about 20 minutes.
- Once chilled, scoop the dough into 12 balls and place them on a parchment lined baking sheet. Refrigerate again for about 40 minutes to help the cookies hold their shape.
- When you’re ready to bake, preheat the oven.
- Flatten each cookie dough ball, place a chilled cream cheese ball in the center, then carefully wrap the dough around it. Roll gently between your hands until sealed completely.
- This part matters: make sure there are no cracks or exposed cream cheese, otherwise the filling can leak out while baking.
- Bake for until the cookies are set around the edges but still soft in the middle.
- Let them cool before serving. The centers will be warm, creamy, and dangerously good.
Tips & Tricks
If the dough feels too sticky to work with, just pop it back into the fridge for another 20 minutes. Chilled dough is much easier to handle.
For prettier cookies, press a few extra white chocolate chips onto the tops before baking.
And don’t skip freezing the cream cheese filling. That’s what helps create that thick cheesecake center without completely melting into the cookie.
Storage
Store leftover cookies in an airtight container in the refrigerator for up to 5 days because of the cream cheese filling.
You can also freeze them! Just let the cookies cool completely, then freeze in a single layer before transferring to a freezer-safe container.
More Delicious Strawberry Desserts
- Strawberry Crunch Cake Recipe
- Strawberry Shortcake Ice Cream Cake Recipe
- Strawberry Fudge Recipe
- Strawberry Brownies
- Strawberry Fluff Recipe
- See all our best strawberry recipes!
How to Make Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies Recipe
Ingredients
Cookies
- 1 box strawberry cake mix (15 ounces)
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon real vanilla extract
- 1 cup white chocolate chips
Cheesecake Filling
- 1 block cream cheese (8 ounces) softened
- 1 teaspoon real vanilla extract
- 3 tablespoons white granulated sugar
Instructions
- In a medium bowl, beat together the cream cheese, sugar, and vanilla until smooth.
- Scoop the cream cheese mixture into 12 balls onto a parchment lined tray. Freeze for 40 minutes.
- In a large bowl, combine the cake mix, oil, eggs, and vanilla extract until smooth.
- Stir in the white chocolate chips.
- Refrigerate the cookie dough for 20 minutes.
- Scoop the dough into 12 balls and place onto a parchment lined baking sheet. Chill for another 40 minutes.
- Preheat the oven to 350°F.
- Flatten each dough ball slightly and place a frozen cream cheese ball into the center.
- Wrap the dough around the filling and roll gently into a sealed ball.
- Bake for 10 to 12 minutes until set around the edges.
- Allow cookies to cool before serving.
Notes
- Chill the dough longer if it feels too sticky.
- Add extra white chocolate chips to the tops before baking for a prettier finish.
- Make sure the cream cheese filling is fully sealed inside the dough to prevent leaking.
Nutrition
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Tools We Love
- Baker’s Half Sheet – It’s cool, we only have about six of these bakers half sheets because they’re good for absolutely everything!
- Silicone Baking Mats – Nothing sticks to these! Whaaaa?! Like magic.
- Electric Hand Mixer – I love love love love love (x’s 100) my stand mixer. Really and truly. But my daily work horse is this handheld electric mixer. It even comes in all the colors. Which, yay!
Other Awesome Cookie Recipes
- Peanut Butter and Jelly Cookies
- Peanut Butter Chocolate Chip Cookies
- Red Velvet Cake Mix Cookies
- Sprinkle Cookies
- Shortbread Cookies Recipe
- See all our best cookie recipes!
Other Awesome Cheesecake Recipes
- Cheesecake Fruit Salad
- Churro Cheesecake bars
- Twix Cheesecake Recipe
- No Bake Oreo Cheesecake Recipe
- Pumpkin Cheesecake Recipe
- See all our best cheesecake recipes!
Final Thoughts
These Strawberry Cheesecake Cookies are one of those desserts that look impressive but are secretly super simple to make. Cake mix shortcuts, creamy cheesecake centers, and soft strawberry cookies? That’s a solid life choice right there.
They’re sweet, fun, and guaranteed to disappear fast.
Frequently asked questions
Yes. Since they contain a cream cheese filling, they should be stored in the refrigerator.
Absolutely! Vanilla, lemon, or chocolate cake mix would all work well with the cheesecake filling.
Cake mix cookie dough tends to be softer than traditional cookie dough. Chilling helps make it easier to handle.
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