Strawberry Cheesecake Cookies – You know those recipes that instantly transport you to a specific moment? That’s exactly what these Strawberry Cheesecake Cookies do for me. The first time I made them was for a last-minute potluck. I’d completely forgotten about the event (classic me!) and needed something quick but impressive. I rummaged through my pantry and found a box of strawberry cake mix, and that’s when inspiration struck. What started as a bit of a panic-baking situation turned into one of my favorite recipes. The best part? Watching people bite into the cookies and discover the creamy cheesecake center—it’s like a sweet little surprise! These cookies aren’t just treats; they’re conversation starters, and they’ve got a permanent spot in my dessert rotation now.
Why You’ll Love This Strawberry Cheesecake Cookies Recipe?
- Effortlessly Gourmet: The cheesecake filling gives these cookies a fancy twist, but they’re super easy to make.
- Fresh and Fruity: The real strawberries make these cookies stand out with their juicy bursts of flavor.
- Perfect for Any Occasion: From summer picnics to holiday parties, these cookies fit in everywhere.
- Customizable Fun: You can switch up the flavors or add your own spin, and they’re always a hit.
Ingredient Notes:
Here’s the lowdown on the ingredients that make these cookies shine:
- Strawberry Cake Mix: It’s the ultimate shortcut that gives these cookies their vibrant pink hue and strawberry flavor.
- Fresh Strawberries: Use fresh, not frozen. Frozen ones tend to release too much water, which can mess with the texture.
- White Chocolate Chips: These add a sweet creaminess that complements the tangy cheesecake filling perfectly.
- Cream Cheese: Make sure it’s softened—it’s the key to that dreamy, smooth filling.
- Powdered Sugar: Sweetens the filling without making it grainy.
How To Make Strawberry Cheesecake Cookies?
Making these cookies is as much fun as eating them—here’s how:
- Whip Up the Cookie Dough: In a large mixing bowl, combine the strawberry cake mix, eggs, and softened butter. The dough will be thick but don’t stress—that’s exactly what you want. Gently fold in the white chocolate chips and diced strawberries. Then pop the dough in the fridge while you prep the filling.
- Prepare the Cheesecake Filling: In another bowl, beat together the cream cheese and powdered sugar until smooth and creamy. Scoop tablespoon-sized dollops onto a parchment-lined tray and freeze for at least an hour. The freezing step is key—it keeps the filling intact while the cookies bake.
- Assemble the Cookies: Preheat your oven to 350°F. Scoop about 2-3 tablespoons of chilled cookie dough and roll it into a ball. Flatten it slightly, place a frozen dollop of cheesecake filling in the center, and gently fold the dough around it to seal. Roll it into a ball again to make sure the filling is snug inside.
- Bake and Cool: Arrange the dough balls on a parchment-lined baking sheet, leaving enough space for them to spread. Bake for 13–16 minutes, or until the tops start to brown. Let them cool on the baking sheet for at least 15 minutes before transferring to a wire rack. Patience is key here—trust me, it’s worth the wait.
Storage Options:
- Refrigerator: Store the cookies in an airtight container in the fridge for up to five days. The cream cheese filling stays fresh and delicious.
- Freezer: For longer storage, freeze the baked cookies in a single layer. Thaw them at room temperature or microwave for a few seconds for that fresh-out-of-the-oven vibe.
Variations and Substitutions:
- Lemon Delight: Swap the strawberry cake mix for lemon and use blueberries instead for a tangy twist.
- Double Chocolate: Add cocoa powder to the cookie dough for a chocolate-covered strawberry flavor.
- Gluten-Free: Use a gluten-free cake mix and ensure all other ingredients are safe for a gluten-free diet.
- Berry Bonanza: Try raspberries or blackberries for a unique flavor profile.
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What to Serve with Strawberry Cheesecake Cookies?
- Vanilla Ice Cream: Turn them into ice cream sandwiches for a decadent dessert.
- Strawberry Lemonade: A refreshing drink to complement the fruity cookies.
- Afternoon Tea: These cookies are fancy enough to elevate any tea party.
- Coffee or Hot Cocoa: Perfect for dipping or simply enjoying on the side.
Frequently Asked Questions:
Can I use frozen strawberries?
Fresh strawberries are best. Frozen ones release too much liquid, which can affect the dough’s consistency.
How do I prevent the filling from leaking?
Make sure the cheesecake filling is frozen solid and seal the dough tightly around it.
Can I make the dough ahead of time?
Yes! Chill the dough in the fridge for up to 24 hours, or freeze it for longer storage. Just let it thaw slightly before assembling.
These Strawberry Cheesecake Cookies are the perfect mix of fun and fancy. Whether you’re baking for a crowd or just treating yourself, they’ll bring a little joy to your day. Give them a try and let me know how they turned out—did you stick to the recipe or add your own twist? Can’t wait to hear!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Strawberry Cheesecake Cookies
Ingredients
For the Strawberry Cookies:
- 15.25 oz strawberry cake mix 1 standard box
- 2 large eggs
- ½ cup 1 stick salted butter, softened
- ½ cup white chocolate chips
- 1 cup fresh strawberries finely diced
For the Cheesecake Filling:
- 6 oz cream cheese softened
- ½ cup powdered sugar
Instructions
Prepare the Cookie Dough:
- In a large mixing bowl, combine the strawberry cake mix, eggs, and softened butter. Mix until smooth and well incorporated.
- Gently fold in the white chocolate chips and diced strawberries. Cover and refrigerate the dough while preparing the cheesecake filling.
Prepare the Cheesecake Filling:
- In a separate mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Using a spoon, portion out the filling into 1-tablespoon dollops onto a parchment-lined tray. Freeze for approximately 1 hour or until solid.
Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 2 to 3 tablespoons of the chilled cookie dough and roll it into a ball. Flatten the ball slightly and place a frozen dollop of cheesecake filling in the center.
- Carefully wrap the cookie dough around the filling, sealing it completely. Roll the dough into a smooth ball and place it on the prepared baking sheet. Repeat for the remaining dough and filling.
Bake the Cookies:
- Arrange the prepared cookie dough balls on the baking sheet, ensuring adequate spacing to allow for spreading.
- Bake in the preheated oven for 13 to 16 minutes, or until the tops begin to turn golden.
- Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
