“Simple & sweet, these Strawberry Cheesecake-Stuffed Cookies have a tangy, creamy center that pairs perfectly with the fruity flavor of the strawberry cookies. And it all starts with a cake mix!”
These Strawberry Cheesecake Stuffed Cookies are irresistibly soft with a decadent sweet and tangy cheesecake filling. The base is a cake mix making them easier than ever!
These pretty-in-pink cookies are special enough for a Valentine’s Day or an Easter dessert, but they are delicious anytime. The rich cheesecake center cuts the sweetness, which can sometimes be problematic with cake mix cookies. Adding any pretty sprinkles, or any occasion decorations will make your dessert the life of any party!
Strawberry Cheesecake Stuffed Cookies
Servings – 10 XL - 20 Med Prep Time – 20 Minutes Cook Time – 9 Minutes + Cool Time
Ingredients:
Filling
6 ounces cream cheese softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Cookies
1 pkg. strawberry cake mix
1/4 cup all-purpose flour scooped & leveled
1/2 cup salted butter melted (1 stick)
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup powdered sugar
Glaze/Drizzle (optional):
1 cup powdered sugar
3 tablespoons water
Directions:
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Filling:
In a medium bowl, using a hand mixer, mix the cream cheese, powdered sugar, and vanilla extract on medium low until combined. Use a small cookie scoop or two spoons to dollop small 2-3 teaspoon-sized mounds of the cream cheese mixture onto a baking sheet or plate lined with parchment paper. Freeze for 15 minutes. (These helps with the rolling of the dough around the cheesecake filling and also keeps it thicker during baking.)
Cookies:
Mix the cake mix, powdered sugar, flour, eggs, vanilla and butter in a large bowl on medium low until just combined. Refrigerate for 10-20 minutes to make the dough easier to work with.
Use a small cookie scoop (for medium cookies) or a large for (x-large cookies) to portion the dough. Make a crater in the center of each dough ball, then put one mound of cream cheese filling in the center. Bring the dough up around the filling, and roll it briefly in your hand to seal it so the filling doesn't leak out while baking.
Arrange 2” apart on the baking sheets to allow cookies to spread. Bake for 9-11 minutes for medium or 11-15 min for xl or until cookies appear crackled and dry on the top, and just starting to golden brown on the bottom.
Cool on baking sheet for 5 minutes, to firm up. Transfer to cooling rack to cool completely.
Glaze:
In a small bowl mix powdered sugar and stir in a tablespoon at a time of water until desired consistency.
Drizzle over cookies using a fork and swaying motion of your hand, Let dry for 1hour or until firm.
Notes:
Storage:
Because the cream cheese is mixed with powdered sugar and baked, it technically is safe to leave them out on the counter for a few days in an airtight container, but I recommend storing them in the fridge for up to 10 days.
Freezing:
You can freeze the cookies for up to 3 months. Just thaw in the fridge or on the counter before serving.
Filling variations:
If you prefer to make these without the filling, you can just scoop, roll in a little extra (1/2 cup) powdered sugar, and bake.
Fill with Nutella or stuffing with a golden Oreo sandwich cookie instead.
Change up the cake mix flavor - Any flavor cake mix will work with the cream cheese filling to change up the flavor profile of these cookies. Lemon, funfetti, spiced, chocolate, red velvet – all of them would be delicious!
You might have cream cheese filling leftover. It can be stored in a freezer-safe plastic Ziploc bag in the freezer for 3 months for making more cookies.
If your dough is too sticky to handle, try chilling it in the fridge for 30 minutes to firm up the melted butter in the dough before filling and shaping.
Nutrition:
Calories: 105kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 75mg | Potassium: 21mg | Fiber: 1g | Sugar: 6g | Calcium: 13mg | Iron: 1mg
"These cookies make a great gift or cookie tray filler. Delicious for any occasion and holiday. Play with your food! This receip allows for many variations and so easy to make!
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.