Photo coming soonI’ve never been a huge strawberry fan, but these cookies have completely changed my mind! These soft strawberry cookies are filled with a homemade strawberry cheesecake filling, and the base cookie comes from Beth’s First Year Blog’s Cake Mix Cookie recipe. I use my own homemade strawberry preserves, but store-bought works perfectly too! The first time I made these, I put the strawberry cheesecake filling on top. While it was delicious, I realized I wanted a less messy cookie—one where the filling stays inside instead of making a mess on your hands! These cookies are bursting with flavor, and I can’t wait for you to try them!
Be sure to comment below or tag us on social media if you’ve tried this recipe!
From the TREAT$ kitchen
Strawberry Cheesecake Cookies
Yield
Yields 24-26* cookies
Base Cookie Ingredients
Strawberry Cheesecake Filling ingredients
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or spray them with nonstick spray.
- Line a third baking sheet or large flat container with wax paper (this will be used for freezing the cheesecake filling).
- Make the strawberry cheesecake filling: In a bowl, combine 16 oz cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1/2 cup strawberry preserves. Mix until smooth and well combined.
- Drop tablespoon-sized scoops of the cheesecake filling onto the wax paper-lined container or baking sheet. Transfer to the freezer to chill while you prepare the cookie dough.
- Make the base cookie dough: In a large bowl, combine 1 Box of Strawberry Cake Mix (15.25 oz), 2 eggs, and 1/3 cup vegetable oil. Stir with a spatula until the dough comes together and forms a thick consistency.
- Form the cookie balls: Use a cookie scoop or spoon to scoop about 2 tablespoons of dough and roll it into a ball.
- Create a well in the dough: Use your thumb to gently make a small crater in the center of each cookie ball. Be careful not to make it too deep or wide, as you don’t want cracks or holes.
- Fill the cookie: Take one scoop of the chilled strawberry cheesecake filling from the freezer and gently press it into the well you made in the cookie dough.
- Seal the cookie: Carefully mold the dough around the cheesecake filling to encase it completely. Make sure there are no cracks or visible filling (you can add a bit more dough if needed to seal it completely).
- Bake: Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are set.
- Let the cookies cool on the baking sheets until they firm up.
- Serve and enjoy!
Notes
- Not a fan of strawberries?
- Try it out!
- More cheesecake stuffed cookie recipes coming soon!
Variations
You can use any cake mix flavor for this recipe!
TREAT$ by Emoni · treatsbyemoni.com
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