Strawberry Cheesecake Cookies

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These Strawberry Cheesecake Cookies are soft, chewy strawberry cake mix cookies filled with creamy cheesecake. Quick and easy with only 5-ingredients!

showing the inside of Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies Recipe

These strawberry cookies might look like regular cookies, but they are stuffed with a decadent cheesecake hidden surprise. The combination is out of this world delicious! Once you form the dough into balls, these cheesecake cookies are rolled in powdered sugar to give them a crinkly and crispy outside. Everyone just loves them and these are perfect for any time of year.

If you love strawberry desserts like we do, you’ll also want to check out these other yummy strawberry cookies: Strawberry Crinkle Cookies, Strawberry Chocolate Chip Cookies, Strawberry Thumbprint Cookies, Strawberry Cookies with White Chocolate Chips, Strawberry Sugar Cookies and Strawberry Kiss Cookies.

Ingredients You’ll Need

  • Strawberry Cake Mix: I love using a cake mix for this recipe because it is a huge time-saver.
  • Flour: all-purpose flour.
  • Butter: It’s best to use unsalted butter for this recipe.
  • Eggs: room temperature is best.
  • Powdered Sugar: this is used to roll the cookies in before baking.
  • Filling: Cream cheese and powdered sugar
Strawberry Cheesecake Cookies on baking sheet

How To Make Strawberry Cheesecake Cookies

  • Set the oven to 350 degrees.
  • Cream cheese mixture: add the cream cheese and powdered sugar into a medium bowl and combine at medium to low speed using a hand mixer. Set in the fridge until you are ready to stuff the cookies.
  • In a large bowl, add the cake mix, flour, eggs, and butter and combine at medium-low speed. Place in the fridge for 10 minutes (or freeze for 5 minutes).
  • Use a 2 tbsp cookie scoop to portion out the cookie dough. Use a flat-bottom cup or your hands to shape the cookie balls into a disc about the size of your palm. Arrange the cookies onto parchment paper and begin filling with 2 teaspoons of filling in the middle. Pinch the dough around the cookie to mold into a ball and roll in your hands.
  • Coat with powdered sugar before arranging onto the prepared baking sheets.
  • Bake the cookies for 9-11 minutes or until they begin to crack a bit and appear dry on the top, as well as begin to brown on the bottom.
Strawberry Cheesecake Cookies on baking sheet

How To Store:

If you choose not to have all of the cookies in one day, you will want to store them. You can place them into a large Ziploc bag or airtight container for the best storage method. You will squeeze all of the air out of the bag before sealing. Keep at room temperature or store in the fridge or freezer for longer shelf life.

Can I Use Other Flavors Of Cake Mix?

These Cake Mix Cookies use strawberry cake mix to make a cookie taste just like a strawberry cheesecake. However, you can use other types of cake mixes with different flavors. You can try lemon, blueberry, banana, and more.

More Cake Mix Cookies Recipes:

Strawberry Cheesecake Cookies feature
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Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies are soft, chewy strawberry cake mix cookies filled with creamy cheesecake. Quick and easy with only 5-ingredients!
Servings: 24 cookies
Prep: 20 minutes
Cook: 11 minutes
Total: 31 minutes



  • 6 ounces cream cheese softened, cold and cubed
  • ½ cup powdered sugar


  • Preheat oven to 350℉, adjust rack to middle of the oven. Line two large baking sheets with parchment paper.
  • In a medium bowl, using a hand mixer, mix the cold cream cheese cubes with the powdered sugar on medium-low until combined. Optional, if you have vanilla extract you can add 1 teaspoon. Refrigerate until ready to use, it needs to be cold when you stuff the cookies.
  • Mix the cake mix, flour, eggs, and butter in a large bowl on medium-low until just combined. Refrigerate for 5-10 minutes.
  • Use a 2 tablespoon cookie scoop to portion the dough. Flatten each dough ball into a disc about the size of the palm of your hand. Place it on the parchment paper and put 2 teaspoons of cream cheese filling in the center. Bring the dough up around the filling, and roll it briefly in your hand to seal it together. Roll dough ball in powdered sugar to generously coat.
  • Arrange 2” apart on the baking sheets to allow cookies to spread. Bake for 9-11 minutes, or until cookies appear crackled and dry on the top, and just starting to brown on the bottom. Cool on baking sheet for 5 minutes, transfer to cooling rack. If not serving them all same day, store them in a large plastic bag in the refrigerator, squeezing all air out before sealing.

Last Step:

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This recipe doubles well. You won’t use all of the cream cheese mixtures for a single batch, so if doubling the recipe just use 8 ounces cream cheese and ¾ cup powdered sugar.
Chilling the dough before rolling out is not mandatory, but it will make forming the cookies easier. The melted butter will chill and help firm up the dough.
Do not skip chilling the filling, this makes it much easier to portion out and ensures that the cookie cooks evenly.
Use a 1 teaspoon measuring spoon for the filling, and a butter knife to help release it from the measuring spoon.
Salted or unsalted butter will both work well!
If you don’t have butter you can use ½ cup of neutral cooking oil, I prefer canola.
You do not need to roll the cookies in powdered sugar, but it makes them so cute and gives a wonderful crispy texture on the outside.
Try other cake flavors such as chocolate, red velvet, or funfetti!


Serving: 24g | Calories: 167kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 185mg | Potassium: 17mg | Fiber: 0.03g | Sugar: 14g | Vitamin A: 233IU | Calcium: 45mg | Iron: 0.5mg


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