Strawberry Pudding Cheesecake Cookies

Strawberry Pudding Cheesecake Cookies

Melt in your mouth strawberry cookies filled with cream cheese.

#Strawberry Pudding and a Cheesecake filling cookies by

Did you grow up in a  house where you heard the phrase ‘because, I said so’!?

You know, when you wanted to stay out past your curfew or when you wanted to take innocent victims for a car ride right after getting your drivers license and the answer you alway got was, No, because I said so! Now go away!

and your response was Gah, I don’t get to do anything!  

Thank goodness our parents kept us safe and we survived those years, right?! and that they are over!!

Well, these cookies will give you the best party in your mouth!  Because, I said so!

I know! I tried them and perfected them! and because cake and pudding and cheesecake are the best combinations!

#Strawberry and Pudding Cheesecake Cookies by

 So get out your mixing bowl and put on a happy face,  because you are going to love these cookies!

p.s. If you happen to have any cream cheese left over put in a small plastic baggie, snip the corner of the baggie and drizzle on top of the cookies.

Yields 12-18 cookies

Strawberry Pudding Cheesecake Cookies

A creamy strawberry pudding cookie with a cheesecake filling.

Save RecipeSave Recipe
Recipe Image


  • 1 Super Moist Strawberry Cake Mix
  • (Don’t prepare the cake mix as directed-follow these instructions instead)
  • 2 Eggs
  • 1/2 Cup vegetable oil. (not butter)
  • 1 3.4-oz. box Strawberry or Vanilla Jello instant pudding (your choice)
  • Cheesecake Filling
  • 1/2 of one 8oz. package of PHILADELPHIA Cream Cheese, softened
  • 2 Tablespoons butter or margarine, softened or melted slightly
  • 1/2 tsp. vanilla
  • dash of salt
  • 2 Cups powdered sugar, sifted


  1. Preheat oven to 350.
  2. In a mixing bowl, combine cake mix, instant pudding mix, eggs, and vegetable oil. Mix and then knead with your hands. It will form a dough. Cover and place in the refrigerator until ready to use.
  3. Cheesecake
  4. Combine cream cheese, butter, vanilla, and powdered sugar. Mix with a mixer, until thick and creamy. Spoon out 1 teaspoon and roll into a ball, place on a cookie sheet. Put into the freezer for 2 hours to set.
  5. When cheesecake filling is ready, prepare your cookies.
  6. Scoop out 1-2 tablespoons of cookie dough. Roll into balls then flatten into a circle. Fill with the cream cheese filling balls, then roll it up into a ball.
  7. Place on a lined baking sheet and bake for about 8-12 minutes. Depending on the size of your balls.The tops won’t brown, but the bottom will. Right when you take them out of the oven, press them down to form a round cookie shape.

Not so pretty picture alert! I think I need to break out some new pans!

Place the cheesecake balls on a pan and place them in the freezer for a couple of hours to set. They are much easier to work with this way when they are frozen.

Roll your cookie dough into a ball, then give it a squash with your hands or the bottom of a cup to flatten it. Add one of your frozen cheesecake balls then roll up the cookie dough making sure it’s sealed so the cheesecake won’t seep out when it’s baking.

Thanks so much for stopping by!! xoxo, Marti


  1. These look delish! Quick question... Does the pudding have to be instant, or will a box of cook and serve pudding work just as well? We are a family of vegetarians and we don't use instant pudding due to the gelatin. :)

  2. Cookies look amazing! Was thinking about making these and shipping them out to my brother...which would take 4 to 5 days......or do these have to be refrigerated?
  3. Wondering the difference in looks and taste between using the jello vs. the pudding. I am more inclined to use the pudding. But was actually considering doing the pudding with a few teaspoons of the jello. Thoughts? pics? Thanks!
  4. I have made these cookies 3 times in 3 different ways (my family loves them). The first batch I did exactly as the recipe states. The second batch I used the strawberry cake mix but for the cheesecake filling I used lemon extract instead of vanilla to do a strawberry lemon cheesecake cookie. They were a huge hit! The third batch I went back to the normal cheesecake but used chocolate cake mix and chocolate pudding. That batch was the biggest hit of all!! Such a delicious cookie and a fun recipe to play with :-)
  5. You didn't mention how many cookies this recipe makes. I'm literally making them right now and would like to know how many frozen tsp cheesecake and how many actually cookies.
  6. Oh these cookies look heavenly... But when I read a list of ingredients, became unhappy.I live in Slovakia and cannot buy cake mix here. Marti can you please tell what this cake mix consists of, so that I can bake these beautiful cookies? Thanks beforehand.
  7. These look super tasty. I've been wanting to try a different filled cookie recipe. I'll have to try this one out this weekend. I can feel my sugar cravings being curved already! Thanks! Nicole @
    • I love this twist on a filled cookie. You can make it with any flavor of cake mix you like, that's what make's this recipe so great! :)
    • I'm glad you like my cookies! and if you pass them along I hope your friend likes them, too! It was the first time I attempted to do a cream cheese inside a was fun and I'm glad it turned out the way I wanted it to on the first try!! :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: