Cheesecake Stuffed Cake Mix Cookies
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Cake Mix Cookies with a cheesecake filling are a moist and chewy sweet treat that will make your mouth water! They’re easy to make in just 15 minutes using your favorite cake mix and pantry ingredients. Perfect for parties, potlucks and everyday snacks. Plus video tutorial!
Cake Mix Cookies have become one of my go-to recipes when I crave for the soft and chewy cookies, yet feel a bit lazy. They are super easy to make and taste moist and delicious! They’re one of my favorite recipes using cake mix along with Cake Batter Fudge.
HOW TO MAKE COOKIES FROM CAKE MIX
The best part of this recipe is the cheesecake surprise stuffed inside the cookies. All you need to do is make cheesecake balls and wrap the cookie dough around it to make a ball that goes onto the cookie sheet.
More Cake Mix Cookie Recipes
WATCH HOW TO MAKE CHEESECAKE STUFFED CAKE MIX COOKIES:
Cheesecake Stuffed Cake Mix Cookies
Ingredients
- 8 ounces cream cheese
- 2/3 cup powdered sugar
- 1 tsp flour
- 18 oz box red velvet cake mix, I used Betty Crocker
- 2 large eggs
- 1/2 cup oil
- 4 oz white chocolate, optional
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment and set aside.
- In a medium bowl, mix cream cheese, icing sugar, and flour until smooth.
- Using a spoon or melon baller, scoop out the cream cheese mixture into round balls and place on parchment paper. Freeze for 10 minutes.
- Meanwhile add the cake mix, eggs and oil to a medium bowl, combining until smooth.
- Using a large spoon, scoop out the cake batter and flatten with your hands. Place the cheesecake ball into the center and wrap the cookie dough around it. Place onto prepared baking sheet.
- Repeat for remaining cake batter and cheesecake balls.
- Bake for about 15 minutes until puffy.
- Remove from oven and cool several minutes. Then drizzle with optional melted white chocolate.
- Chill for 10 minutes to let the chocolate firm up. Serve and enjoy!
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EQUIPMENT FOR MAKING CAKE MIX COOKIES
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Can I just say, these cookies turned out amazing! I used two different cake mixes, funfetti and devil’s food to make two batches. Aside from that, I followed your directions and both batches came out amazingly! I am excited to share them with my family. I would absolutely make these again.
Hi Sara, So happy to hear that and thanks for your feedback! I agree they don’t need to be only red velvet, and funfetti and chocolate are great suggestions 🙂
Hi could you please tell me how long does these cookies keep? How to store them? Do we keep in refrigerator? Thanks.
Hi Poornima, They’ll keep up to 2-3 days depending on humidity. You can store them in an airtight container in the fridge, but they’ll last a day at room temperature if you don’t want to refrigerate. Enjoy!
These look amazing! :-p Was just wondering, though, is it better to have the cream cheese at room temperature- as it will still be going into freezer to harden- for better mixing purposes? Or does it work better cold??
Thanks Marie, softened cream cheese is always easier to mix, but in this case it doesn’t make a huge difference. Enjoy! 🙂
Do you refrigerate the leftovers?
Hi Bebe, Thanks for your question! Since the cheesecake has been baked, you can store leftovers like regular cookies.
Hi. I’m a big fan of yours .
Just a question about this recepie . Can we make red velvet dough in our own ? Insteed of using the ready one in box ?!
(Sorry for my bad writing,because I’m not as good as you in English . I’m Persian )
Hi Peg, Thanks, so happy to hear that. You can definitely make red velvet on your own for this if you have a recipe?