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Easy Strawberry Cheesecake Cookies with a Cake Mix

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This easy Strawberry Cheesecake Cookies recipe is a mashup of two amazing desserts!  A graham cracker cookie {that starts with a cake mix}, is covered in no-bake cheesecake frosting and strawberry jam for the ultimate handheld treat.

A dozen strawberry cheesecake cookies with a fresh strawberry on top.
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Who doesn’t love getting two amazing desserts in one compact treat.  While there is a time and a place for Strawberry Cheesecake, adding the elements to this easy to make cookie is the best of both worlds.

Using a cake mix for the graham cracker flavored cookie keeps things simple.  Making a cheesecake frosting adds the perfect amount of sweetness and the strawberry jam…well that is literally the icing on top of it all.  Did you know that you can also use a cake mix to make both chocolate chip cookies and peanut butter cookies?

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What goes into this Recipe

Ingredients needed to make strawberry cheesecake cookies with a cake mix.
  • Vanilla Cake Mix:  A great starting point for the base of these delicious sweet cookies.  It also gives amazing vanilla flavor without having to add vanilla extract.
  • Brown Sugar:  For added sweetness that goes perfectly with the graham crackers.
  • Graham Crackers:  Not only do the graham crackers remind you of the crust on a cheesecake but they also help with the texture of the cookie.
  • Cream Cheese:  Use a full-fat cream cheese to get the best taste and texture.
  • Marshmallow Fluff:  Adding marshmallow fluff adds a wonderful sweet flavor to the frosting while still helping it hold its shape.
  • Strawberry Jam:  Grab a strawberry jam with chunks of strawberries in it for delicious strawberry cheesecake cookies.

See recipe card for full information on ingredients and quantities.

Substitutions/Variations

Cake Mix-  If you don’t have a vanilla cake mix try using a white or yellow cake mix instead.  You could also use a chocolate cake mix!  Check out these Oreo Raspberry Cheesecake Cookies.  A strawberry cake mix would also result in wonderful strawberry cream cheese cookies.  This strawberry crunch cookie is amazing.

Frosting-  If cheesecake frosting isn’t your favorite try using a classic buttercream or even whipped cream.  This Raspberry Cream Cheese Frosting is also amazing.

Jam-  Don’t feel like you have to stick to strawberry jam.  Use a different flavor that you love.  Blackberry, apricot or peach would all be great options.  You could also try this Raspberry Cheesecake Cookie recipe.

Add in Ideas- If you feel like a plain graham cracker cookie needs more pizazz then add white chocolate chips, lemon zest or freeze-dried strawberries to the dough.  Note: I would not add fresh strawberries to the dough because it will also add excess liquid to the cookie batter and not hold their shape while baking.

How to make Strawberry Cheesecake Cookies

1. Begin by combining the cake mix, brown sugar and graham cracker in a large bowl.  Whisk to incorporate the ingredients and remove any lumps. Then add the melted butter and eggs to the dry ingredients and use an electric mixer to combine the ingredients until you have a thick dough.

2. Use a medium cookie scoop {or about 2 tablespoons of dough} to scoop cookie dough balls onto a silicone mat {or parchment paper} lined baking sheet.  Form the cookie dough into a round disc.

Steps 1 and 2 of making strawberry cheesecake cookies. 1, make the graham cracker cookie dough. 2, form dough into discs.

3. Bake cookies in a preheated 350 degree oven for 8-10 minutes. Remove the baked cookies from the oven and allow them to cool completely on the cookie sheet.

4. Once the cookies are cooled, add the cream cheese to a medium bowl and use an electric mixer to mix until smooth.  Add the marshmallow fluff and powdered sugar and continue to mix the cream cheese mixture until you have a thick and smooth frosting.

Steps 3 and 4 of making cheesecake cookie. 3, bake cookies at 350 degrees. 4, make cheesecake frosting.

5. Spread about a tablespoon of frosting to the top of each cookie and make a small well in the middle.

6. Fill the well with about a teaspoon of strawberry jam.  Eat and enjoy!

Steps 5 and 6 of making strawberry cheesecake cookies. 5, top cookies with frosting. 6, finish cookies with strawberry jam.

Expert Tips

  • Whisk the dry ingredients together before adding the wet ingredients to the cookie dough.  This step is important because it breaks down any lumps in the cake mix and brown sugar.  It also makes sure that everything is evenly combined.
  • Buy graham cracker crumbs instead of whole graham crackers.  This is such a time saving trick and allows you to make these cookies in no time.
  • Use room temperature cream cheese.  If you try to use cream cheese that is cold it will not mix into the other ingredients well and can leave lumps in the frosting.
  • Make your own strawberry jam.  This freezer strawberry jam takes minutes to make and is a great way to use when it is strawberry season.  It would definitely make for delicious strawberry cookies.
  • Allow the cookies to cool completely before adding frosting.  If you try to add the frosting too soon it will melt into the cookie.
  • Make a large {Crumbl sized} cookie by using a large cookie scoop.  Bake 6 cookies at a time {12 total} for 11-13 minutes.
  • Add chopped strawberries to the top of the jam.  This gives the cookies a wonderful finishing touch and fresh flavors.

Storage and Freezing

Store-  Strawberry Cheesecake Cookies need to be refrigerated to stay fresh.  Keep them in a good airtight container or cover with plastic wrap for up to 4 days.

Freeze-  The best way to freeze these cookies is without the frosting and jam because the frosting can lose quality over time when frozen and then defrosted.  However, if you need to freeze the entire cookie be sure that they are wrapped up well in a freezer bag for up to 2 months.

Recipe FAQs

What kind of cream cheese should I use?

I suggest using a regular cream cheese that is full fat.  This will give you the best results because the fat helps to form a smooth and creamy cheesecake filling.

Do I have to add strawberry jam to the top?

No, in fact the cookies are wonderful on their own.  You can also try a different jam flavor.  Lemon or lime curd would also be delicious.

You could also add salted caramel like these Salted Caramel Cheesecake Cookies.

How can I soften cream cheese quickly?

​If you are in a time crunch, remove the cream cheese from the foil wrapper and place the cheese onto a microwave safe plate.  Heat for 20 seconds and turn the cream cheese over, then heat for an additional 10 seconds or until softened.

What is the key to a soft cookie?

There are a few things you can do to ensure a soft cookie.  First of all, omit the egg whites from the recipe and add an additional yolk.  The egg whites can sometimes dry out cookies while the yolks are full of fat and keep them moist.  

Secondly, do not over bake the cookies.  Over baking them is sure to give you a hard end result.  I suggest baking the strawberry cheesecake cookies until they are set and then removing them from the oven and allowing them to cool on the pan.  The residual heat from the baking sheet will help to set up the cookie perfectly and keep them super soft.

Strawberry Cheesecake Cookies on a baking sheet.

Do you love cheesecake cookies ? Try these recipes…

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Strawberry Cheesecake Cookies on a baking sheet.

Easy Strawberry Cheesecake Cookies with a Cake Mix

Cake Mix graham cracker cookies are topped with homemade cheesecake frosting and strawberry jam for the ultimate sweet treat.
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 22 cookies
Calories: 325kcal
5 from 1 vote
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Ingredients

Graham Cracker Cookies

  • 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

Cheesecake Frosting

  • 16 ounces cream cheese {softened}
  • 7 ounces marshmallow fluff {or marshmallow creme}
  • 2 cups powdered sugar

Topping

  • ½ cup strawberry jam

Instructions

  • Preheat the oven to 350°.

Graham Cracker Cookies

  • In a medium bowl combine the vanilla cake mix, brown sugar and graham cracker crumbs. Whisk to combine the dry ingredients.
  • Add the melted butter and eggs to the dry ingredients and mix using a hand held or stand mixer until you have a thick dough.
  • Use a medium cookie scoop {or about 2 tablespoons} to measure out dough and form each dough mound into a large disc. Place 8 onto a silicone mat {or parchment} lined baking sheet. Bake for 8-10 minutes or until set. Remove from the oven and allow the cookies to cool completely on the baking sheet. Continue until all of the dough is baked.

Cheesecake Frosting

  • Once the cookies have cooled, add the softened cream cheese to a medium bowl and mix with an electric mixer until smooth. Add the marshmallow fluff and the powdered sugar and mix until you have a creamy frosting.

Assembly

  • Spread about a tablespoon of cheesecake frosting on the top of each cookie. Use the back of a spoon or the end of an off set spatula to create a bit of a well in the frosting. Add a heaping teaspoon of strawberry jam to the middle of each cookie. Store leftovers in an airtight container in the refrigerator.

Notes

  • Buy graham cracker crumbs instead of whole graham crackers.  This is such a time saving trick and allows you to make these cookies in no time.
  • Make your own strawberry jam.  This freezer strawberry jam takes minutes to make and is a great way to use when it is strawberry season. 
  • Allow the cookies to cool completely before adding frosting.  If you try to add the frosting too soon it will melt into the cookie.
  • Store-  Strawberry Cheesecake Cookies need to be refrigerated to stay fresh.  Keep them in a good airtight container or cover with plastic wrap for up to 4 days.
  • Freeze-  The best way to freeze these cookies is without the frosting and jam because the frosting can lose quality over time when frozen and then defrosted.  However, if you need to freeze the entire cookie be sure that they are wrapped up well in a freezer bag for up to 2 months.

Nutrition

Serving: 1cookie | Calories: 325kcal | Carbohydrates: 50g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 302mg | Potassium: 67mg | Fiber: 1g | Sugar: 34g | Vitamin A: 430IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
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