Strawberry Pudding Cheesecake Cookies

59 comments This post may contain paid links. Please read my Full Disclosure Statement for details.

Strawberry Cake Batter Cheesecake Cookies

Melt in your mouth strawberry cake batter cookies filled with cream cheese. This is an easy 3-ingredient cake batter cookie recipe that you can make with several variations of cake batter. You can get creative and use different cake batter flavors. 

When I need an easy go-to cookie recipe this is what I use.  These cake batter cookies are made with only 3-ingredients and don’t require a lot of mixing and measuring.

Also, they are made with cake batter, cream cheese, and oil, rather then following the instructions on the box.

The cream cheese has to freeze for 3 hours so you will need to allow yourself a little extra time for that.  You can prepare the cream cheese the night before or omit it altogether.

What I love about this recipe is you can get creative and create different flavors of cookies, by making them using different flavors of cake batter.

Strawberry Cake Batter Cheesecake Cookies

How To Make Strawberry Cake Batter Cookies

Ingredients

Cake Mix:  Strawberry Cake Mix.

Eggs: 2 large egg.

Oil: 1/2 cup vegetable oil. You can also use Canola Oil or Corn Oil.

Pudding: optional

Add-Ins

You can keep it simple or add-in:

  • chocolate chips
  • M&Ms
  • cinnamon chips
  • sprinkles
  • white chocolate chips
  • pecans

Cake Batter

When you’re making cookies from cake batter there are so many variations you can make.  You can get creative and make many different combo’s:

Vanilla cake mix + sprinkles

Spice cake mix + cinnamon chips

Yellow cake mix + chocolate chips

Red velvet cake mix + white chocolate chips

German chocolate cake mix + pecans

 
Strawberry Cake Batter Cheesecake Cookies
Strawberry Pudding Cheesecake Cookies

Strawberry Pudding Cheesecake Cookies

Yield: 12-18 cookies

A creamy strawberry pudding cookie with a cheesecake filling.

Ingredients

  • 1 (18.25 oz.) Box Pillsbury Moist Supreme Strawberry Cake Mix
  • (Don’t prepare the cake mix as directed-follow these instructions instead)
  • 2 large eggs
  • 1/2 Cup vegetable oil. (not butter)
  • 1 3.4-oz. box Strawberry instant pudding

Cheesecake Filling

  • 1/2 of one 8oz. package of PHILADELPHIA Cream Cheese, softened
  • 2 Cups powdered sugar, sifted
  • 2 Tablespoons butter or margarine, softened or melted slightly
  • 1/2 tsp. vanilla
  • dash of salt

Instructions

  1. Preheat oven to 350.
  2. In a medium mixing bowl, combine cake mix, instant pudding mix, eggs, and vegetable oil. Mix well, then knead with your hands. It will form into a dough. Put back into bowl and cover with saran wrap, place in refrigerator until ready to use.

Cheesecake

  1. In a medium bowl combine cream cheese, butter, vanilla, and powdered sugar. Mix with an electric mixer until thick and creamy.
  2. Spoon out 1 teaspoon at a time and roll into balls, place balls on a lined cookie sheet. Freeze for 2 hours.

Prepare the cookies

  1. Using a 2-tablespoon cookie scoop, place cookie dough on a lined cookie sheet. Flatten each cookie to form a circle.(I used the back of a spoon) Place a frozen cream cheese ball in each cookie. Roll the cookie dough around the cream cheese ball making sure the cream cheese ball is not showing.
  2. Place prepared cookies on a lined baking sheet and bake for about 8-12 minutes. Depending on the size of your balls. The top of the cookies won't brown, you will need to check the bottom of the cookie. If it's brown it is down. Don't over cook them. They only need to cook about 8 minutes.
  3. When you remove them from the oven gently flatten them to form a ball, if needed, and immediately remove them from the hot pan.

Add-In's

  1. Add 1 cup to prepared cookie dough. If you're using sprinkles use 1/2 cup.
Nutrition Information:
Yield: 12 cookies Serving Size: 1
Amount Per Serving: Calories: 309Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 64mgSodium: 160mgCarbohydrates: 29gFiber: 0gSugar: 24gProtein: 3g

Did you make this recipe?

Tag @martisewlicioushomedecor on Instagram and hashtag it #sewlicioushomedecor



59 Comments

  1. Pingback: The Best Pudding Cookie Recipes - Femina Unique

  2. Their is another recipe that called for strawberries in the batter; I am attempting to make the strawberry pudding without Strawberry pudding; kneading would work only if you had pudding; I had more strawberries to used; I thought of adding some chopped strawberries to the cheesecake but (damn hard to chop all the strawberries without turning them into juice; compared to small pieces like chopped onions/peppers in containers in the grocery stores) I made the filling a little bit more liquidity due to the strawberry juice!! Put it in the freezer inside the bowl under press ‘n seal; then decided to use one of the empty ice cube trays!!!
  3. I'm dying to try these with Pillbury's apple cider cake mix - I can't find it ever since I moved though :( it's SO GOOD. My question is, do you think I can stuff them with frozen balls of buttercream frosting, or would they melt or not turn out right maybe? I'd also like to point out that you cannot use "cook and serve" (or sugar free) pudding mix. it has to be instant because that's what gives the cookies their texture and keeps them soft for days, so it's not just for flavor. Anyways, thank you for sharing this recipe!
  4. Pingback: 20 Delicious Pudding Desserts - Sweet Pea's Kitchen

  5. Delish!
  6. Pingback: Delightful Strawberry Desserts Roundup - SewLicious Home Decor

  7. When you say powdered sugar in recipe.....do you mean like powdered Icing sugar?
  8. Pingback: Strawberry Shortcake Homemade - SewLicious Home Decor

  9. 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. :)

  10. 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?
  11. I have never seen strawberry pudding on the grocer shelf...
  12. 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!
  13. 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 :-)
  14. Pingback: Show-Licious Craft & Recipe Party #6 - 3 Little Greenwoods

  15. 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.
    • 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. :)
  16. Pingback: Links To Love | Vivacious Reads

  17. Pingback: Capturing the Little Things | writingfromfaith

  18. 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.
  19. Pingback: What to do with Strawberries, plus Tips for Freezing | Cooking for the Fam

  20. Pingback: De lekkerste valantijnsdag toetjes | EasyDailyFood

  21. Pingback: De lekkerste valantijnsdag toetjes | Fodmap Recept

  22. Pingback: Strawberry Pudding Cheesecake Cookie | What2Make

  23. Where it says 1-2 cups, is that just for consistency? What the correct consistency?
  24. These look awesome – I can't wait to try them!
  25. Pingback: The Weekend re-Treat Link Party #68 - The Best Blog Recipes

  26. Pingback: 25+ Strawberry Recipes | A Night Owl Blog

  27. Pingback: Strawberry Shortcake Funfetti Fudge {with a gluten-free option}

  28. Pingback: The Weekend Retreat Link Party #68 - MOMMY ON DEMAND

  29. Pingback: Lovely Ladies LinkyLife With The Crust Cut Off

  30. Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again next week!
  31. 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 @ http://www.confectionalism.com
    • 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! :)
  32. Pingback: Saturday Show-licious Craft and Recipe Party-LIVE!

  33. 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!
  34. Oh good God! These look amazing! I`m saving this recipe! Thanks for sharing!
  35. these look yummy!
  36. Pingback: Lemon Pudding Cheesecake Cookies

  37. Oh those glorious cookies! Cream cheese inside? Sign me up! Perfect for those summertime parties! xoxo jules
  38. Pingback: Mother’s Day Roundup {Gifts, Sweets, and a Drink} | 3littlegreenwoods

  39. I just gasped at the sight of these cookies! One of my best friends loves strawberry cake and I know she would LOVE these cookies! Pinning!
    • 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.....it was fun and I'm glad it turned out the way I wanted it to on the first try!! :)

Leave a Comment

Your email address will not be published.

*

Rate this recipe: