Description
Soft, creamy, and bursting with strawberry flavor — these Strawberry Crunch Cheesecake Cookies combine the best of both worlds: rich cheesecake filling wrapped in a sweet strawberry cookie, topped with that nostalgic strawberry crunch. Perfect for parties, holidays, or anytime your sweet tooth calls!
Ingredients:
For the Cookies:
1 box strawberry cake mix
1/2 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
For the Strawberry Crunch Topping:
10 Golden Oreos, crushed
1/2 cup freeze-dried strawberries, crushed
3 tablespoons melted butter
Instructions:
Prepare Cheesecake Filling (10 minutes):
In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop small dollops (about 1 teaspoon each) onto a parchment-lined tray and freeze for 30 minutes to firm up.
Make Cookie Dough (5 minutes):
In a large bowl, combine strawberry cake mix, melted butter, egg, and vanilla. Mix until a soft dough forms.
Assemble Cookies (10 minutes):
Scoop out a ball of cookie dough, flatten it slightly, and place a frozen cheesecake dollop in the center. Wrap the dough around the filling, sealing it completely. Repeat until all cookies are formed.
Bake (12 minutes):
Arrange cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 11–13 minutes, or until the edges are just set. Let cool completely before topping.
Make Strawberry Crunch (5 minutes):
Mix crushed Golden Oreos, freeze-dried strawberries, and melted butter in a small bowl until crumbly and combined.
Top & Serve (5 minutes):
Once cookies are cool, lightly brush the tops with a bit of melted butter or frosting, then sprinkle the strawberry crunch mixture on top. Serve and enjoy the creamy, crunchy perfection!
Prep Time: 15 minutes | Chill Time: 30 minutes | Bake Time: 12 minutes | Total Time: 57 minutes
Kcal: 240 kcal | Servings: 12 cookies
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Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure your cream cheese is truly softened at room temperature for a lump-free filling. When mixing the cookie dough, stir just until combined; overmixing can lead to tough cookies. For assembly, use a cookie scoop for even dough portions. Flatten each scoop into a disc in your palm, place the frozen cheesecake dollop in the center, and carefully fold the edges up and over, pinching to seal. This prevents the filling from leaking. Bake only until the edges look set—the centers will still be soft but will firm up as they cool completely on the baking sheet.
Serving Suggestions
These cookies are a showstopper on their own but can be elevated for special occasions. Serve them on a tiered dessert stand for a party. For an extra indulgent treat, drizzle them with white chocolate or a simple strawberry glaze. They pair wonderfully with a glass of cold milk, a scoop of vanilla ice cream, or a cup of fresh coffee. To gift, place them in a decorative box lined with parchment paper.
How-to Summary
Create a smooth cheesecake filling and freeze dollops. Mix strawberry cake mix with melted butter, egg, and vanilla to form a dough. Encase each frozen filling dollop completely in dough. Bake at 350°F for 11-13 minutes. Cool completely. Top with a crunchy mixture of crushed Golden Oreos, freeze-dried strawberries, and melted butter.
Frequently Asked Questions
Can I use a different cake mix flavor?
Absolutely! Funfetti or vanilla cake mix work well. Adjust the crunch topping by matching the fruit or using sprinkles.
My filling leaked out. What happened?
This usually means the cheesecake dollops weren’t frozen solid, or the dough wasn’t sealed completely. Ensure a 30-minute minimum freeze and seal edges tightly.
Can I make these ahead of time?
Yes. Assemble the filled cookie dough balls and freeze them on a tray. Once solid, transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
What can I substitute for Golden Oreos?
You can use regular vanilla sandwich cookies, graham crackers, or even shortbread cookies for the crunch topping.
How should I store these cookies?
Store in an airtight container in the refrigerator for up to 5 days due to the cream cheese. The crunch topping is best added just before serving to maintain texture.
Common Mistakes to Avoid
- Not freezing the cheesecake filling long enough, causing it to melt and leak.
- Overbaking the cookies, which dries them out. They will look soft when done.
- Using cold cream cheese, which results in a chunky, difficult-to-scoop filling.
- Adding the strawberry crunch topping to warm cookies, causing it to become soggy.
- Overmixing the cookie dough, which can activate too much gluten from the cake mix and create a dense cookie.
Conclusion
These Strawberry Crunch Cheesecake Cookies are a delightful fusion of creamy, fruity, and crunchy textures that are sure to impress. By following the detailed steps and avoiding common pitfalls, you can easily master this decadent treat. Perfect for sharing or savoring solo, they bring a joyful burst of strawberry cheesecake flavor in every bite. Happy baking!