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Raspberry Cheesecake Cake Mix Cookies

Soft vanilla cake mix cookies filled with a creamy cheesecake center and bursts of sweet raspberry flavor. An easy dessert that tastes like it came straight from a bakery.
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Ingredients Method Notes

Ingredients
  

  • For the Cookies
  • 1 box vanilla cake mix 15.25 ounces
  • 2 large eggs
  • ⅓ cup vegetable oil
  • ½ cup raspberry preserves or crushed freeze-dried raspberries
  • For the Cheesecake Filling
  • 8 ounces cream cheese softened
  • ¼ cup powdered sugar

Method
 

  1. Beat cream cheese and powdered sugar until smooth.
  2. Scoop small portions of filling onto a lined tray and freeze until firm.
  3. Mix cake mix, eggs, and oil until a dough forms.
  4. Fold in raspberry preserves or raspberry pieces.
  5. Scoop dough portions and flatten slightly.
  6. Place frozen cheesecake filling in the center.
  7. Wrap dough around filling and seal completely.
  8. Chill cookie dough balls for 15 to 20 minutes.
  9. Bake at 350°F for 10 to 12 minutes.
  10. Cool before serving.

Notes

Freeze the cheesecake filling first for easier assembly.
Refrigerate leftovers because of the cream cheese filling.
For extra raspberry flavor, drizzle cooled cookies with raspberry glaze.
White chocolate chips make a delicious addition.
Do not overbake; the cookies will continue setting as they cool.
Store in an airtight container in the refrigerator for up to 5 days.