Melt in Your Mouth Strawberry Cheesecake Cookies

5 from 1 vote

This post may contain affiliate links. Please read our disclosure policy.

Decadent strawberry cheesecake cookies might just be your new favorite treat! Made with strawberry cake mix, white chocolate chips and then stuffed with a sweet cream cheese mixture, these cookies are the BEST!

If you are a fan of strawberries and cheesecake you will love the cream cheese balls that are hidden inside each of these soft baked strawberry cookies.

Strawberry cheesecake cookies arranged on a rectangular plate with a red and white striped towel
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Try my strawberry Rice Krispies treats or this strawberry fluff made with fresh strawberries for even more strawberry flavors.  

And of you want a breakfast option, you will love these strawberry cheesecake crescent rolls!

  • An easy cake mix cookie recipe
  • Stuffed with cheesecake filling
  • Great for birthday parties, pool parties, summer cookouts and more
  • Perfect sweet treat after a long day at work or school

Ingredients Needed

Make this delicious strawberry cookies recipe and win over a crowd with one single bite. 

Strawberry cheesecake cookie ingredients
  • Strawberry cake mix: This serves as the base for the cookies and provides the strawberry flavor. Cake mix is often used in cookie recipes to simplify the baking process, as it contains many of the dry ingredients needed to make cookies (like flour and sugar) already mixed together.
  • Eggs – Used as a binder and for moisture.
  • Vegetable oil: This is a type of fat that contributes to the cookies’ texture, making them soft and moist. Oil is often used in baking as a substitute for butter or margarine, which can result in a denser, chewier cookie.
  • Cream cheese: This is the base to the cheesecake filling. Use a regular full fat cream cheese for this, as it will offer a rich and creamy texture. 
  • Pure vanilla extract: This adds a sweet full flavor to the cookies, and enhances the other ingredients.
  • White chocolate chips: For bursts of creamy, sweet flavor and texture in the cookies. The chips may also contribute to the cookies’ softness and moistness.
  • Sugar: Granulated sugar is used to help sweeten the cream cheese filling in these delicious cookies for that perfect cheesecake filling.

How to Make Them

In a large bowl, combine the cake mix, oil, vanilla, and eggs using a hand mixer until the mixture is smooth.

combine cake mix cookie ingredients

Add the white chocolate chips and mix again. Then chill the bowl in the fridge for 20 minutes.

add white chocolate chips to cookie dough

Then, in a medium-large bowl, use an electric hand mixer to combine the cream cheese, sugar, and vanilla until the mixture is smooth.

combine cream cheese with sugar and vanilla

Line a tray with parchment paper. Then, using a cookie scoop, spoon the cream cheese mixture into 12 balls and drop them onto the parchment paper.

Place the tray in the freezer for 40 minutes, or until the cream cheese mixture is firm.

place scoops of cream cheese on parchment paper

After chilling time, take about 1 and a half inches of the chilled cookie mixture roll it into a ball, and place it on the parchment paper.

roll dough into 12 balls and flatten

Repeat with the remaining cookie mixture until you have 12 cookie balls. Place the baking sheet with the cookie balls back in the fridge for 40 minutes.

Preheat the oven to 350°F.

Remove the chilled cookie balls from the fridge and flatten them out. Place a cream cheese ball in the center of each flattened cookie.

add cream cheese mixture to flattened cookies and roll into balls

Roll the cookie dough around the cream cheese ball to form a ball, making sure the cream cheese is fully covered.

Once all of the cookie balls are formed, place them in the preheated oven and bake for 10-12 minutes.

When the cookies are done, take them out of the oven and gently press a few white chocolate chips into each cookie. Then, let them cool.

press more chocolate chips into warm cookies

Enjoy your delicious cream cheese-filled strawberry cookies!

Tips for Success 

  • If the cookie mixture is to sticky when handling, place into fridge for 20 more minutes.
  • Add more chocolate chips to the outside of dough balls before placing into the oven. 
  • Make sure you can’t see any cream cheese when you roll it into a ball so it doesn’t leak out. 
  • Use prepared large baking sheets so that the strawberry cake mix cookies have room to spread out a bit as they bake. 
  • Don’t overmix the cookie batter or it can make the cookies dense instead of that light and fluffy texture. 
  • Regular full-fat cream cheese does work best for this, as light cream cheese can break down a bit more as it bakes. 
  • Use a small cookie scoop for the cheesecake filling and a larger cookie scoop for the dough. That way the cookies bake evenly. This scoop set has a nice variety of sizes.
hand holding a Strawberry cheesecake cookie with bite taken

Variations to Recipe 

  • Top with some fresh fruit once baked. You can spread a little cream cheese frosting on top, then garnish with a sliced strawberry. 
  • Instead of cream cheese base you could do a piece of Hershey’s chocolate for a delicious chocolate strawberry cheesecake cookies recipe. 
  • Make homemade strawberry cookie dough instead of using a boxed cake mix. 
  • Add a splash of lemon juice or lemon zest to the cream cheese filling. 
  • Add chopped strawberries to the cheesecake filling for added flavor. Or freeze-dried strawberries. 
  • Change up the flavor of cake mix used if you want. Even a vanilla cake would be tasty. 
  • Add a small dollop of strawberry jam to center to make strawberry jam cookies. 
  • Feel free to use other chocolate chip flavors instead of white chocolate.

Storing Tips

Refrigerate – You will refrigerate the cookies that you do not eat right away. Once the cookies have cooled, place in an airtight container and store in the fridge for up to 5 days. As the cookies sit they will dry out a bit, so they are best eaten within the first few days of being made. 

Freezing – This strawberry cream cheese cookies recipe does freeze as well. Place baked and fully cooled cookies in a single layer in an airtight container or zip top bag.

Place a layer of wax paper between the cookies when stacking. Then freeze for 4-5 months. Thaw in the fridge for up to 24 hours before you plan to eat. 

Common Questions

Want to make an extra batch of these sweet buttery cookies? Just make a double batch in your stand mixer and then bake the cookies in batches.

The delicious flavor of the strawberry cheesecake cookies is one that gets everyone! So having extra on hand is great as they always disappear quickly. 

Do I have to add the cheesecake filling? 

No you do not have to have the cheesecake creamy center if you do not want. You can leave out the cream cheese, replace it with something else like chocolate, or just make classic strawberry cookies. Either way you can leave it out and bake the cookies until they are done.

Print the Recipe

Strawberry Cheesecake Cookies

5 from 1 vote
Use strawberry cake mix to create these easy stuffed cheesecake cookies. Top with white chocolate chips and dig in!
Prep: 10 minutes
Cook: 12 minutes
Total: 1 hour 22 minutes
Yield: 12 Cookies


For the Cookies:

  • 15 oz strawberry cake mix
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 cup white chocolate chips

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1 tsp pure vanilla extract
  • 3 tablespoons sugar


  • In a large bowl mix cake mix, oil, vanilla and eggs with a hand mixer until nice and smooth. Add in white chocolate chips and mix again.
  • Place bowl into fridge for 20 minutes.
  • In a medium-large bowl mix cream cheese, sugar and vanilla. Mix with a hand mixer until smooth.
  • Place parchment paper on a tray, using a cookie scoop, spoon 12 cream cheese balls and drop onto paper. Place in freezer for 40 minutes or until cheesecake mixture is firm..
  • Remove cookie mixture from refrigerator. Then, place parchment paper on a large baking sheet and scoop 12 cookie dough balls on to the pan. Place inside fridge again for 40 minutes.
  • Preheat oven to 350°F
  • Take the cookies out of the fridge and flatten each dough ball with the bottom of a glass.
  • Place 1 cream cheese ball on a cookie and roll into a ball using hands, making sure the cream cheese is fully covered so it doesn’t leak out. Repeat for the rest of the cookies.
  • Once all rolled out, transfer the pan into preheated oven and bake for 10-12 minutes.
  • Remove from oven and gently press a few more chocolate chips into each cookie. Cool and enjoy!


Refrigerate leftovers in an airtight container.


Serving: 1cookie, Calories: 373kcal, Carbohydrates: 42g, Protein: 4g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 50mg, Sodium: 322mg, Potassium: 79mg, Fiber: 0.03g, Sugar: 30g, Vitamin A: 298IU, Vitamin C: 0.1mg, Calcium: 118mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Desserts
Cuisine: American

You May Also Like

About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.