Name: Fresh Strawberry Yum Yum Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 box strawberry cake mix; 2 teaspoons baking powder; 2 large eggs; ¼ cup vegetable oil; ½ cup chopped strawberries; 8 oz cream cheese (softened); 4 tablespoons unsalted butter (softened); 2 ½ cups powdered sugar; 1 teaspoon vanilla extract; 6 sliced strawberries

If you’re craving a treat that blends the luscious flavors of cheesecake and the irresistible charm of cookies, you’re in for a serious delight! These Strawberry Cheesecake Cookies combine soft, strawberry-studded cookies with a lofty swirl of cream cheese frosting, all crowned with a scattering of fresh berries. The best part? The recipe is deliciously simple, thanks to a clever shortcut using strawberry cake mix. When you want something that looks bakery-worthy but comes together fast, Strawberry Cheesecake Cookies are the dreamy answer your sweet tooth deserves!

Fresh Strawberry Yum Yum Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Strawberry Cheesecake Cookies is refreshingly short but totally essential. Every item earns its place, working together to give you a cookie that’s soft, creamy, and unapologetically fruity. Let’s see what makes these cookies truly special:

Strawberry cake mix: The secret ingredient for big strawberry flavor and ease, plus a gorgeous pink color in every bite.
Baking powder: Lightens up the cookie texture and adds just the right lift so your cookies bake up thick and soft.
Large eggs: Just two provide structure and richness, ensuring the dough holds together perfectly.
Vegetable oil: Adds moisture for that melt-in-your-mouth cookie crumb, and keeps everything tender.
Chopped strawberries: Fresh and bursting with flavor, these are the little gems that make your cookies taste like summer.
Cream cheese (softened): This is where that luscious “cheesecake” vibe comes in—smooth, tangy, and truly dreamy in the frosting.
Unsalted butter (softened): Adds creamy richness to the frosting and helps it fluff up beautifully when beaten.
Powdered sugar: Sweetens the frosting while giving it a silky finish, perfect for piping or spreading.
Vanilla extract: A little goes a long way for balancing the fruity and creamy notes in your frosting.
Sliced strawberries: The pretty, fresh topper that makes these cookies feel extra-celebratory and oh-so-tempting!

How to Make Strawberry Cheesecake Cookies

Step 1: Prep and Preheat

Kick things off by firing up your oven to 325°F and lining two baking sheets with parchment paper. This makes sure your cookies bake evenly and makes cleanup a breeze. Gather your ingredients before starting—having everything on hand will make things go so much smoother, especially when you’re as excited as I am to taste these Strawberry Cheesecake Cookies!

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together your eggs and vegetable oil. You want this mixture to be silky and fully combined. This will ensure your cookie dough comes together smoothly in the next steps. Don’t rush—this little moment of whisking is what helps create such a tender cookie base.

Step 3: Combine the Dry Ingredients

In a smaller bowl, mix the strawberry cake mix with the baking powder. Stir until the bright pink powder is evenly blended. Using cake mix guarantees your cookies taste like strawberries from the first bite to the last, and the baking powder works its magic to give you bakery-soft cookies every time.

Step 4: Bring Together Wet and Dry

Pour the dry ingredients into the wet, and switch to a sturdy spoon. Stir until just combined—the dough will be thick and a beautiful bubblegum pink. Don’t over-mix, just blend until there are no more dry patches. This is the secret to keeping your cookies soft rather than dense.

Step 5: Fold in Chopped Strawberries

Add your fresh, diced strawberries to the dough and fold gently. These juicy bites bake up in little pockets of flavor and moisture, giving your Strawberry Cheesecake Cookies a vibrant pop of berry goodness.

Step 6: Scoop and Bake

Use an ice cream scoop to portion out the dough, dropping six balls onto each prepared baking sheet. This helps create even cookies that bake consistently. Pop them in the oven and bake for 15-20 minutes. Take a peek at 15 minutes—when the edges look set and the tops are just starting to go golden, you’re all set. Overbaking will dry them out, so keep a close eye!

Step 7: Cool and Prepare the Frosting

After baking, let the cookies cool completely on a wire rack. This is crucial! Frosting too soon will melt your cream cheese topping. While they cool, blend softened cream cheese, soft butter, and vanilla extract in a bowl until the mixture is smooth and creamy. Gradually add powdered sugar, beating until the frosting is fluffy and holds its shape.

Step 8: Frost and Decorate

Pipe a generous swirl of frosting on each cooled cookie, then scatter on crumbs made from one extra crumbled cookie (this adds great texture and even more cookie flavor). Finally, crown each cookie with a slice or two of fresh strawberry. They’ll look so good, you might just want to take a picture before anyone digs in!

How to Serve Strawberry Cheesecake Cookies

Garnishes

Naturally, sliced fresh strawberries on top are a show-stopper, but don’t be afraid to get a little extra! A sprinkle of cookie crumbs adds crunch, and if you’re feeling fancy, a dusting of powdered sugar or some finely grated lemon zest can lift the presentation to cafe-chic status. The combination keeps your Strawberry Cheesecake Cookies looking as good as they taste.

Side Dishes

Pair these cookies with a glass of cold milk or a creamy latte for maximum comfort. If you want to go the dainty route for tea parties or showers, serve them alongside fresh fruit, petite vanilla meringues, or delicate lemon bars for a contrasting citrusy note. They also pair beautifully with a bowl of whipped cream or berry compote for dipping!

Creative Ways to Present

Arrange your Strawberry Cheesecake Cookies on a tiered dessert platter for parties, or box them up with a ribbon for the sweetest homemade gift. For a brunch treat, place each cookie in a cupcake liner on a pastel tray. If you’re feeling really playful, sandwich two cookies together with a layer of frosting in the middle for a deluxe cookie sandwich!

Make Ahead and Storage

Storing Leftovers

After your cookies are frosted, store any leftovers in an airtight container in the fridge. Because of the cream cheese frosting and fresh fruit, they’ll stay fresh and safe to eat for up to 3 days. Just be sure to layer parchment or wax paper between cookies if you’re stacking them, to prevent sticking.

Freezing

You can freeze unfrosted cookies for up to 2 months! Cool them completely, then wrap each cookie individually in plastic wrap and stash them in a resealable freezer bag. When ready to serve, thaw them at room temperature and frost just before enjoying for that fresh-from-the-oven taste.

Reheating

While Strawberry Cheesecake Cookies don’t need reheating, you can take the chill off by letting refrigerated cookies sit at room temperature for about 20 minutes before serving. If you’re starting from frozen, let cookies thaw fully before frosting or eating for best texture and flavor.

FAQs

Can I use a different cake mix flavor?

Absolutely! While strawberry cake mix is the star of this show, you can swap in white or vanilla cake mix and use a touch of strawberry extract and pink food color if you want to keep that rosy hue. Chocolate cake mix would add a decadent twist, creating a chocolate-strawberry vibe that’s sure to wow.

Do I have to use fresh strawberries?

Fresh strawberries are best for this recipe because they add both moisture and bursts of real berry flavor. If fresh isn’t available, you can use thawed frozen strawberries—just be sure to drain them well to avoid excess liquid in the dough.

Can I make the cookies smaller or larger?

Yes! Simply adjust your scoop size to get smaller, bite-sized cookies (reduce the baking time a few minutes), or go big with jumbo treats (add a couple extra minutes to bake time). Keep an eye on them and pull them from the oven when they’re just set at the edges.

What’s the best way to frost the cookies?

Using a piping bag gives you the neatest, prettiest results, but if you don’t have one, a plastic bag with the corner snipped works too! For a rustic look, spread the frosting with an offset spatula or butter knife. Either way, be generous—these cookies love a thick swirl of topping!

Can I make this recipe gluten free?

You sure can! Just use a gluten-free strawberry cake mix. All the other ingredients are naturally gluten free, so you can bake up a batch of Strawberry Cheesecake Cookies that everyone can enjoy, no matter their dietary needs.

Final Thoughts

If you love cookies with a twist, Strawberry Cheesecake Cookies are destined to be your new obsession. They bring together everything we want in a dessert: vibrant berry flavor, creamy cheesecake frosting, and that pure joy you get from sharing something homemade. Give these a try, and don’t be surprised if they disappear fast!