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.

Strawberry Pudding Cheesecake Cookies
A creamy strawberry pudding cookie with a cheesecake filling.
Recipe type: Dessert
Serves: 16-20 Cookies
  • 1 Super Moist Strawberry Cake Mix
  • (Don't prepare the cake mix as directed-follow these instructions instead)
  • 2 Eggs
  • ½ Cup vegetable oil. (not butter)
  • 1 3.4-oz. box Strawberry or Vanilla Jello instant pudding (your choice)
Cheesecake Filling
  • ½ of one 8oz. package of PHILADELPHIA Cream Cheese, softened
  • 2 Tablespoons butter or margarine, softened or melted slightly
  • ½ 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.
  1. 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.
  2. When cheesecake filling is ready, prepare your cookies.
  3. 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.
  4. 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.
Delicious served warm with a glass of milk or a scoop of ice cream.
Nutrition Information
Serving size: 12-18

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


42 thoughts on “Strawberry Pudding Cheesecake Cookies

  1. Laurie

    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?

  2. Jessica

    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?

  3. Ondie Jo Held

    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 🙂

    1. Marti@SewliciousHomeDecor Post author

      Yum!! Those sound amazing! That’s what I love about this recipe, you can change up the flavors in so many ways. I’m glad your family is enjoying them and thanks for reading!! 🙂

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  5. Mercy

    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.

    1. Marti@SewliciousHomeDecor Post author

      Sorry about that! It makes about 16-20 cookies depending on how big your scoops are. If you have any cream cheese left over put in a small plastic baggie and snip the end, then drizzle on top of cookies. 🙂

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  12. Lauren

    Where it says 1-2 cups, is that just for consistency? What the correct consistency?

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    1. Marti Post author

      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! 🙂

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  19. Stephanie

    This looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!

  20. Cris

    Oh good God! These look amazing! I`m saving this recipe! Thanks for sharing!

    1. Marti Post author

      I’m glad you like them, Cris! They are so good and worth making!! 🙂

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  22. Jules

    Oh those glorious cookies! Cream cheese inside? Sign me up! Perfect for those summertime parties! xoxo jules

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    1. Marti Post author

      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 cookie… was fun and I’m glad it turned out the way I wanted it to on the first try!! 🙂


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