Description
These Irresistible Strawberry Cheesecake Cookies combine the fruity flavor of strawberry cake mix with a creamy cheesecake filling for a soft, delightful treat. Perfectly chewy with a luscious center, they’re a sweet and easy dessert that’s sure to impress at any occasion.
Ingredients
Scale
Cheesecake Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Cookie Dough
- 1 box (15.25 oz) strawberry cake mix
- 1/3 cup vegetable oil
- 2 large eggs
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Freeze Filling Balls: Scoop out teaspoon-sized portions of the cheesecake filling and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes to allow the filling to firm up.
- Make the Cookie Dough: In a large bowl, combine the strawberry cake mix, vegetable oil, and eggs. Stir well until a soft dough forms.
- Assemble the Cookies: Place a frozen cheesecake filling ball in the center of the dough and carefully wrap the dough around it, sealing completely. Roll the dough into smooth balls and arrange on a parchment-lined baking sheet, leaving enough space for spreading.
- Bake: Preheat oven to 350°F (175°C) and bake the cookies for 12-15 minutes until edges are set and cookies are cooked through.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and retain their shape.
Notes
- Ensure the cheesecake filling balls are well frozen before wrapping to prevent leakage during baking.
- Do not over-bake to maintain soft, chewy texture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For extra decoration, dust with powdered sugar before serving.
