Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies combine the light, sweet flavor of strawberry cake with a creamy cheesecake frosting. They’re soft, flavorful, and topped with fresh strawberries for an extra burst of freshness. Perfect for a delightful treat or special occasion dessert.

Ingredients

• 6 sliced strawberries
• 8 oz cream cheese (softened)
• 4 tablespoons unsalted butter (softened)
• 2 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 box strawberry cake mix
• 2 teaspoons baking powder
• 2 large eggs
• ¼ cup vegetable oil
• ½ cup chopped strawberries

Instructions

1. Step 1: Preheat the oven to 325°F and line two baking sheets with parchment paper. Set aside.
2. Step 2: In a large mixing bowl, whisk together the eggs and vegetable oil until well combined.
3. Step 3: In a separate small bowl, whisk the strawberry cake mix and baking powder until fully combined.
4. Step 4: Add the dry ingredients to the wet ingredients and mix with a spoon until a thick batter forms.
5. Step 5: Fold in the chopped strawberries gently for even distribution.
6. Step 6: Using an ice cream scoop, place six dough balls on each prepared baking sheet.
7. Step 7: Bake for 15–20 minutes, watching closely, and remove the cookies as soon as they start to brown.
8. Step 8: Let the cookies cool completely on a wire rack before frosting.
9. Step 9: Crumble one cookie to create topping crumbs for decoration.
10. Step 10: In a clean bowl, beat the cream cheese, butter, and vanilla extract until smooth and creamy.
11. Step 11: Gradually add powdered sugar a little at a time, mixing until fully combined and fluffy.
12. Step 12: Transfer the frosting to a piping bag and frost each cooled cookie evenly.
13. Step 13: Sprinkle the frosting-topped cookies with the crumbled cookie crumbs and garnish with sliced strawberries.
14. Step 14: Serve your delicious strawberry cheesecake cookies and enjoy!

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture in the cookies and as a topping.
• For a different twist, try adding a handful of white chocolate chips to the batter.
• If you prefer a tangier frosting, add 1 tablespoon of lemon juice to the cream cheese mixture.
• To make cookie balls uniform, chill the dough for 30 minutes before baking.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 4 days. Before serving, allow them to come to room temperature for the best texture. These cookies can also be frozen without frosting for up to 2 months; thaw and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, you can experiment with other flavors, but the strawberry cake mix pairs best with the cream cheese frosting and fresh strawberries for the signature taste.

What can I do if I don’t have a piping bag?

If you don’t have a piping bag, you can spread the frosting on the cookies using a small offset spatula or the back of a spoon for a rustic look.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

These Strawberry Cheesecake Cookies are soft, flavorful treats combining the fruity sweetness of strawberries with the creamy richness of cheesecake frosting. Made with strawberry cake mix and fresh strawberries, topped with a smooth cream cheese frosting and cookie crumbs, they are perfect for dessert or a special snack.

• Author: Toney
• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 40 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 box strawberry cake mix
• 2 teaspoons baking powder
• 2 large eggs
• ¼ cup vegetable oil
• ½ cup chopped strawberries

Frosting

• 8 oz cream cheese (softened)
• 4 tablespoons unsalted butter (softened)
• 1 teaspoon vanilla extract
• 2 ½ cups powdered sugar

Toppings

• 6 sliced strawberries
• Crumbled cookie from one baked cookie

Instructions

1. Preheat and Prepare: Preheat the oven to 325°F and line two baking sheets with parchment paper. Set aside to prepare the cookie dough.
2. Mix Wet Ingredients: In a large mixing bowl, combine the eggs and vegetable oil, whisking until fully blended.
3. Combine Dry Ingredients: In a separate small bowl, whisk together the strawberry cake mix and baking powder until well combined.
4. Make Cookie Batter: Add the dry ingredients to the wet ingredients, stirring with a spoon until a thick batter forms.
5. Fold in Strawberries: Gently fold the chopped strawberries into the batter to ensure even distribution.
6. Scoop Dough: Using an ice cream scoop, portion 6 dough balls onto each prepared baking sheet, spacing them evenly.
7. Bake Cookies: Bake for 15-20 minutes or until the cookies begin to brown. Remove immediately from the oven to prevent overcooking.
8. Cool Cookies: Allow the cookies to cool completely on the baking sheets before frosting.
9. Prepare Frosting: In a large mixing bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth and creamy.
10. Add Powdered Sugar: Gradually add the powdered sugar a little at a time, mixing until the frosting is well combined and smooth.
11. Frost Cookies: Transfer the frosting to a piping bag and frost each cooled cookie evenly.
12. Add Toppings: Sprinkle the frosting-topped cookies with crumbs from one crumbled cookie and garnish with sliced strawberries.
13. Serve & Enjoy: Serve the strawberry cheesecake cookies at room temperature and enjoy their creamy, fruity flavor.

Notes

• Ensure cream cheese and butter are fully softened for a smooth frosting.
• Do not overbake the cookies; remove as soon as edges start to brown to keep them soft.
• Use fresh strawberries for best flavor and texture.
• Store cookies in an airtight container in the refrigerator; bring to room temperature before serving.
• For easier frosting application, chill cookies if the frosting becomes too soft.

Keywords: strawberry cheesecake cookies, cream cheese frosting, fruit cookies, strawberry dessert, soft cookies