These strawberry cheesecake cookies are soft, chewy, and packed with sweet strawberry flavor and creamy cheesecake richness. Made with cake mix for convenience and cream cheese for indulgence, they’re perfect for parties, holidays, or an easy dessert any day of the week.
Ingredients
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1 box (15.25 oz) strawberry cake mix
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⅓ cup vegetable oil
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2 large eggs
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4 oz cream cheese, softened
Optional add-ins:
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White chocolate chips
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Fresh strawberry pieces (very finely chopped and patted dry)
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Powdered sugar for rolling
Instructions
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Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it. -
Mix the Dough
In a large bowl, combine the strawberry cake mix, vegetable oil, eggs, and softened cream cheese. Mix until smooth and thick. The dough will be slightly sticky. -
Chill (Optional but Recommended)
Refrigerate the dough for 20–30 minutes to make it easier to handle. -
Form the Cookies
Scoop tablespoon-sized portions of dough and roll into balls. If desired, roll lightly in powdered sugar for a crackled look. -
Bake
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 9–11 minutes, until the edges are set and the centers are still soft. -
Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Best Results
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Make sure the cream cheese is fully softened to avoid lumps
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Do not overbake; cookies will firm up as they cool
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Chilling the dough helps prevent spreading
Variations
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Strawberry cheesecake sandwich cookies: Fill with cream cheese frosting
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Chocolate drizzle: Drizzle cooled cookies with melted white chocolate
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Extra cheesecake flavor: Add ½ teaspoon vanilla extract
Storage
Store cookies in an airtight container in the refrigerator for up to 4 days due to the cream cheese. Cookies can also be frozen for up to 2 months.