Easy Strawberry Cheesecake Cookies with a Cake Mix

Introduction

These cookies bring together the creamy indulgence of cheesecake and the sweet, fruity burst of strawberry jam in a soft, cake-like cookie. You get incredible flavor and a gorgeous swirled appearance with minimal effort by starting with a simple cake mix. They’re the perfect treat when you’re craving something impressively delicious but wonderfully easy.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 22 cookies

Ingredients

1 box vanilla cake mix (15.25 ounces)
¼ cup brown sugar (packed)
1 ¼ cups graham cracker crumbs
½ cup butter (melted)
2 large eggs
16 ounces cream cheese (softened)
7 ounces marshmallow fluff (or marshmallow creme)
2 cups powdered sugar
½ cup strawberry jam

Instructions

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
In a large bowl, combine the vanilla cake mix, packed brown sugar, and graham cracker crumbs. Stir in the melted butter and eggs until a thick, cohesive dough forms.
In a separate large bowl, beat the softened cream cheese until smooth. Add the marshmallow fluff and beat until combined. Gradually beat in the powdered sugar until the filling is smooth and thick.
Using a cookie scoop or tablespoon, scoop portions of the cookie dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
Make a deep well in the center of each dough ball using your thumb or the back of a spoon.
Fill each well with about 1-2 teaspoons of the cream cheese filling.
Top each filled cookie with about ½ teaspoon of strawberry jam.
Use a toothpick or knife to gently swirl the jam and cream cheese filling together, being careful not to disturb the outer cookie dough base.
Bake for 12-14 minutes, or until the cookie edges are lightly golden and set. The centers will be soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

Double Swirl: For a marbled effect, drop small dollops of jam directly into the cream cheese filling before you spoon it into the cookies, then give it one gentle swirl.
Texture Twist: Before baking, gently press a few extra graham cracker crumbs onto the top edges of the cookie dough for added crunch.
Mini Dessert Cups: Press the dough into the cups of a mini muffin pan to form shells, then fill and bake for perfect two-bite cheesecake cups.
Jam Alternatives: Use the same quantity of a different flavor of jam, like raspberry or apricot, for a unique twist without changing any other ingredients.

Tips for Success

Ensure your cream cheese is fully softened to room temperature for a lump-free, silky filling.
When measuring the graham cracker crumbs, use the “spoon and level” method for accuracy—don’t pack them into the measuring cup.
Avoid over-swirling the jam and filling, as it can blend too much into the cookie dough and cause cracking.
If the cream cheese filling seems too soft to hold its shape, chill it in the refrigerator for 15-20 minutes before filling the cookies.

Storage & Reheating

Store cooled cookies in an airtight container in the refrigerator for up to 4 days. For a warm, fresh-baked experience, reheat a cookie in the microwave for 10-15 seconds. You can also freeze the baked and cooled cookies in a single layer before transferring to a freezer bag for up to 2 months.

FAQ

Can I use a different flavor of cake mix?

Yes, a strawberry or white cake mix would work well and alter the base flavor of the cookie.

My filling is running out of the cookie while baking. What happened?

This usually means the well in the cookie dough wasn’t deep enough or the sides weren’t high enough to contain the filling. Ensure you create a pronounced cup shape with the dough.

Do I need to sift the powdered sugar?

It’s not mandatory, but sifting can help prevent lumps in your cream cheese filling for an extra-smooth texture.

Can I use a silicone baking mat instead of parchment paper?

Absolutely. A silicone mat will work just as well for preventing sticking and ensuring easy cleanup.

Why did my cookies crack on top?

Some cracking is normal, but excessive cracking can be from over-mixing the dough or swirling the filling too vigorously into the dough base.

Can I make the dough ahead of time?

It’s best to assemble and bake immediately, as the leavening agents in the cake mix begin to activate once the wet ingredients are added.