Strawberry Cheesecake Cobbler

This dense cake-like cobbler is so much easier to make than cheesecake. 

Strawberry Cheesecake Cobbler
Makes 8 to 10 servings
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  1. 1 cup unsalted butter, melted
  2. 1⁄2 (8-ounce) package cream cheese, softened
  3. 11⁄2 cups plus 3 tablespoons granulated sugar, divided
  4. 1 teaspoon vanilla extract
  5. 2 cups all-purpose flour
  6. 1 tablespoon baking powder
  7. 3⁄4 teaspoon salt
  8. 2 cups whole milk
  9. 4 cups fresh strawberries, halved
  10. 1⁄4 cup confectioners’ sugar
  1. Preheat oven to 375°. Pour melted butter into an 13x9-inch baking dish.
  2. In the bowl of a stand mixer, beat cream cheese at medium speed until creamy, stopping to scrape sides of bowl. Add 3 tablespoons granulated sugar, beating until combined. Stir in vanilla.
  3. In a large bowl, whisk together flour, baking powder, salt, and remaining 11⁄2 cup granulated sugar. Whisk in milk until smooth. Pour batter into prepared dish. Arrange strawberry halves over batter; spoon heaping teaspoonfuls of cream cheese mixture over top.
  4. Cover with foil, and bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes, removing foil after 25 minutes. Sprinkle with confectioners’ sugar; serve warm.
Taste of the South


  1. I had a terrible experience with this recipe, the cup of melted butter that goes into pan first bubbled over I to oven when cooking and made such a mess. I actually thought it might be a misprint in the recipe

    • Hi Bonnie! We’re so sorry the cobbler did not turn out well! We have had another complaint about the recipe, so our test kitchen staff are retesting to see what the problem is. Thanks for reaching out, and we will correct the recipe as soon as we know what’s wrong!

  2. I believe it should be one stick of butter, instead of one cup. I have used a cobbler recipe for years that only called for one stick and it turns out perfectly every time! I like the idea of this recipe with the addition of cream cheese. I’ll be using it very soon!

    • Thanks for the suggestion, Jane! I’ll pass it along to our test kitchen staff when they retest the recipe. We’ll be sure to change this post as soon as we know what’s wrong. We’re so happy that you love the recipe, though! Let us know how it turns out!

  3. Made it but just enough melted butter to lightly coat bottom of pan and sides. Was delicious! Will make again and might change to blueberries or pineapples instead of strawberries .

  4. I made this recipe with a few changes, I did not have strawberries so I used what I had….peaches and blueberries I also changed the one cup of butter to one stick and 4 oz of cream cheese.
    This made a perfect dessert! Thumbs up!

  5. I made this twice both times it overflowed and left a HUGE mess in my oven. The first time I followed the recipe exactly. The second time I used half the amount of butter but it still overflowed. And both times it was inedible at the end. I have never had this bad an experience with a recipe.

  6. Made this tonight. We all loved it! It did not overflow, I had some butter still sitting on top at 45 min so just cooked another 10 minutes. Only change I would make, is doubling the cream cheese topping!


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