Strawberry Cheesecake Cookies

Prepare the Filling: In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Scoop into small teaspoons, place onto a parchment-lined tray, and freeze for 30 minutes to firm up.
Make the Dough: In a large mixing bowl, combine the strawberry cake mix, vegetable oil, and eggs. Mix until a soft dough forms. If using, gently fold in the chopped fresh strawberries.
Assemble the Cookies: Scoop about 1 tablespoon of dough, flatten it slightly in your palm, and place a frozen cheesecake dollop in the center. Carefully wrap the dough around the filling, sealing the edges, and roll into a smooth ball.
Chill: Place the assembled cookie balls on a lined baking sheet and chill in the refrigerator for 15–20 minutes to help maintain shape during baking.
Bake: Preheat your oven to 350°F (175°C). Once chilled, bake the cookies for 11–13 minutes, or until they are just set and the edges begin to turn slightly golden.
Cool: Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack. Serve warm or chilled, depending on your texture preference.

Chocolate Dip: Dip half of each cooled cookie in melted white chocolate and let set for a fancy finish.
Lemon Twist: Add a teaspoon of lemon zest to the cheesecake filling for a citrusy balance.
Glazed Finish: Drizzle cooled cookies with a quick strawberry glaze made from powdered sugar and a splash of strawberry juice or milk.
No Fresh Strawberries? Add a drop of strawberry extract for extra flavor intensity without extra moisture.

Firm Filling is Key: Be sure to freeze the cheesecake centers so they stay intact during shaping and baking.
Handle Gently: Dough may be soft, so use cold hands or lightly flour them if needed while shaping.
Storage: Keep cookies refrigerated in an airtight container for up to 5 days. They can also be frozen.
Best Served: These cookies taste amazing both slightly warm and chilled — try both to find your favorite texture.