Strawberry Cheesecake Cookies Treat

These strawberry cheesecake cookies combine two beloved desserts into one soft and tangy treat that disappears from my cookie jar within hours. The cream cheese creates an incredibly tender texture while the strawberry cake mix delivers that fruity sweetness everyone craves. I stumbled upon this recipe when trying to use up leftover cream cheese, and it has become my most requested contribution to potlucks and bake sales ever since.

I originally made these for my daughter's birthday party and parents kept asking for the recipe. Now I keep the ingredients stocked because my family asks me to bake them at least twice a month. The combination of tangy cream cheese and sweet strawberry reminds everyone of actual cheesecake but in a handheld form.

Gather Your Ingredients

• 6 oz cream cheese at room temperature: This is the star ingredient that gives these cookies their signature cheesecake tang and incredibly soft texture. Make sure it sits out for at least an hour so it blends smoothly without lumps. Look for full fat cream cheese rather than reduced fat versions for the best flavor and consistency.
• 1 large egg at room temperature: Binds everything together and adds richness to the dough. Room temperature eggs incorporate more evenly into the batter. Take it out of the fridge when you remove the cream cheese.
• 1 box strawberry cake mix 15.25 oz: Provides all the strawberry flavor, sweetness, and structure in one convenient package. Any brand works well though I prefer Duncan Hines or Betty Crocker for consistent results. Check the box size as some brands now sell smaller 12 oz boxes which will alter the recipe.
• 1 tsp baking powder: Gives extra lift to counteract the density from the cream cheese. Even though cake mix contains leavening, this boost ensures your cookies stay light and fluffy rather than dense.
• ½ cup vegetable oil: Creates moisture and tenderness while keeping the cookies soft for days. You can substitute melted coconut oil or melted butter if you prefer, though oil keeps them softer longer.

How to Make It

Combine the Base Ingredients:

Place your softened cream cheese into a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment. Add the room temperature egg, the entire box of strawberry cake mix, baking powder, and vegetable oil all at once. Beat on medium speed for about two minutes until everything comes together into a thick and slightly sticky dough. The mixture will look a bit oily at first but keep mixing and it will come together beautifully. Scrape down the sides of the bowl halfway through to make sure no dry cake mix is hiding at the bottom. The finished dough should be uniform in color with no streaks of cream cheese visible.

Add Optional Mix Ins:

If you want to add white chocolate chips or freeze dried strawberry pieces, gently fold them in now using a rubber spatula. Use broad sweeping motions to distribute them evenly without overworking the dough. I sometimes add half a cup of white chocolate chips for extra sweetness and texture contrast.

Chill the Dough:

Cover your bowl with plastic wrap or a clean kitchen towel and place it in the refrigerator for exactly 30 minutes. This rest period is crucial because it firms up the dough just enough to scoop cleanly while preventing the cookies from spreading too thin in the oven. Set a timer so you do not forget. While the dough chills, position your oven rack in the center and preheat your oven to 350°F. Line your largest baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Portion the Cookie Dough:

After the chilling time, use a small cookie scoop about one tablespoon in size to portion out rounds of dough onto your prepared baking sheet. Space them about two inches apart in all directions because they will spread slightly as they bake. I can usually fit 12 cookies on a standard half sheet pan. The dough should scoop cleanly now rather than sticking to everything like it did before chilling. If your kitchen is very warm and the dough starts softening too much while you work, pop it back in the fridge for another 10 minutes.

Bake Until Golden:

Slide your baking sheet into the preheated oven on the center rack and bake for 12 to 13 minutes. You will know they are done when the edges turn golden brown and the centers look set rather than wet or shiny. The tops might still look slightly soft but they will firm up as they cool. Do not overbake or they will lose that signature soft cheesecake texture. Start checking at the 11 minute mark if your oven runs hot.

Cool Properly:

This step is just as important as the baking itself. Let the cookies sit undisturbed on the hot baking sheet for a full 10 minutes. They are very delicate when hot and will fall apart if you try moving them too soon. After 10 minutes, use a thin spatula to carefully transfer them to a wire cooling rack where air can circulate underneath. Let them cool completely before storing, which takes about 30 more minutes. They will continue to set up as they cool.

My absolute favorite thing about these cookies is how the cream cheese creates little tangy pockets throughout each bite that perfectly balance the sweet strawberry cake flavor. The first time I made them, my neighbor smelled them baking from across the street and came over to investigate. Now she requests a batch every time she hosts book club. The texture reminds me of the softest sugar cookies but with so much more flavor complexity from that cheesecake element.

Flavor Boosters

If you cannot find strawberry cake mix, vanilla or white cake mix works as a base. Just add a quarter cup of freeze dried strawberries ground into powder for that fruity flavor. You can also use lemon or cherry cake mix for completely different flavor profiles while keeping the same technique. Greek yogurt can replace the cream cheese in a pinch though the tangy cheesecake flavor will be less pronounced. Use the same amount of full fat Greek yogurt and make sure it is very thick. Drain off any excess liquid before measuring or your dough will be too wet. Melted butter creates a slightly richer flavor than vegetable oil though the cookies will not stay quite as soft for as many days. Coconut oil works beautifully and adds a subtle tropical note that pairs wonderfully with strawberry. Use the same half cup measurement for any oil substitution. White chocolate chips are my favorite mix in but try milk chocolate chips, chopped freeze dried strawberries, or even chopped fresh strawberries if you plan to eat them the same day. Gluten free cake mix works perfectly for anyone with gluten sensitivities and you will not notice any difference in texture. Sugar free cake mix is an option though the cookies will not brown quite as nicely.

Serving Suggestions

These cookies shine at room temperature on their own but I love serving them slightly warm with a cold glass of milk for dunking. The cream cheese filling gets even softer when gently warmed and creates an almost molten center. Try microwaving a cookie for just 8 to 10 seconds before eating for that fresh from the oven experience. For an over the top dessert, sandwich a scoop of vanilla ice cream between two cookies to make ice cream sandwiches. The soft cookie texture holds up perfectly without cracking and the combination of cold ice cream with tangy strawberry is absolutely incredible. I made these for my son's graduation party and they were the talk of the event. Dress them up for special occasions by drizzling melted white chocolate over the cooled cookies and sprinkling with freeze dried strawberry crumbs. A light dusting of powdered sugar also makes them look bakery worthy for holidays and celebrations. They photograph beautifully for anyone who loves sharing food pictures. A pot of hot tea or coffee makes the perfect beverage pairing. Serve them as part of a dessert board with fresh strawberries and whipped cream. Pack them in clear cellophane bags tied with ribbon for adorable homemade gifts.

Creative Twists

Once you master the basic recipe, the flavor possibilities become endless by simply swapping the cake mix flavor. Lemon cake mix with a lemon cream cheese frosting drizzle creates a bright and tangy version perfect for spring and summer gatherings. I made these for a baby shower and they disappeared before the games even started. Chocolate cake mix turns these into brownie cookies with cheesecake swirled throughout. Add chocolate chips to really intensify the chocolate flavor. Red velvet cake mix creates an elegant cookie perfect for Valentine's Day or Christmas when you want something special but easy to make. Funfetti or confetti cake mix makes these festive for birthday parties without any extra work. The colorful sprinkles baked into every bite make kids go crazy. You can also try seasonal flavors like pumpkin spice cake mix in fall with a cream cheese glaze on top. Experiment with different extracts added to the dough like almond, vanilla, or coconut. Mix two cake mix flavors together for unique combinations. Add lemon zest to strawberry for a strawberry lemonade version.

These cookies are always a hit any time I make them. With just a handful of pantry staples and a little time, you can bake up a batch of the softest, most irresistible strawberry cheesecake cookies for any occasion.

Common Questions About This Recipe

→ Can I use homemade strawberry cake mix instead of boxed?

Yes, you can substitute homemade strawberry cake mix for boxed to control sweetness and flavor. Just keep quantities similar for best results.

→ Should cream cheese and egg be at room temperature?

Bringing cream cheese and egg to room temperature ensures smoother mixing and an even cookie texture. Cold ingredients may make the dough lumpy.

→ How do I keep the cookies soft?

Chilling the dough before baking helps maintain a soft, chewy texture by solidifying the fats and slowing cookie spreading in the oven.

→ Are white chocolate chips necessary?

No, white chocolate chips are optional. They add richness and flavor but can be left out for a more classic strawberry cheesecake taste.

→ What’s the best way to store these cookies?

Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week to preserve freshness.