These vegan Strawberry Cheesecake Cookies are delightful treats that combine the flavors of strawberry, cream cheese, and cookies in a plant-based way. These soft and chewy cookies feature a luscious strawberry cream cheese filling.
Fresh strawberry chunks are nestled within a buttery vegan cookie dough, creating a harmonious blend of tangy sweetness and creamy richness. With each bite, you'll experience the essence of a delicious cheesecake filling infused with the freshness of ripe strawberries - all in a convenient handheld cookie form.
This post is supported by SimplyV, who provided me with an array of delicious vegan cream cheeses. A big shoutout to all the supporting brands who make The Simple Sprinkle possible. Learn more about this vegan cream cheese brand.
To make vegan strawberry cheesecake cookies you need the following ingredients:
- Vegan Butter: It is used as a plant-based dairy-free substitute for traditional butter. vegan butter provides fat and flavor to the cookies, helping to create a tender and rich texture. You can find vegan butter at most grocery stores, health food stores, and online.
- Cane and Brown Sugar: Brown sugar, with its higher moisture content and molasses content, helps create a softer and chewier texture in the cookies. Cane sugar, on the other hand, adds sweetness and can contribute to a slightly crisper texture. The combination of both sugars results in a desirable texture that is both chewy and slightly crisp. You may want to check if your sugar is vegan.
- Oat Milk: A dairy-free alternative to regular milk. It adds moisture to the dough and helps bind the ingredients together.
- Fresh Strawberries: Add a burst of fruity flavor to the cookies. They provide natural sweetness, moisture and distribute the flavor throughout the cookies.
- Vegan cream cheese: You can find vegan cream cheese at grocery stores, health food stores, online, and vegan specialty stores. It is used to create the cheesecake-like element in the cookies. It adds a creamy and tangy flavor that mimics traditional cream cheese. We like to use strawberry-flavored cream cheese, such as SimplyV's vegan Strawberry Cream Cheese, to enhance the strawberry cheesecake flavor profile.
See the recipe card below for a full list of ingredients and measurements.
Are you looking for substitutions or quicker alternatives? We got you!
- Vegan butter - Instead of vegan butter you can use vegan margarine or firm coconut oil.
- Cane sugar - Some alternatives to cane sugar include vegan white sugar or coconut sugar.
- Light brown sugar - Coconut sugar is a good alternative to regular light brown sugar. Muscovado sugar, maple syrup, or a sugar substitute like erythritol may work too. However, I have not tested these out with this recipe. If you do try one of these, please let us know in the comment section at the end of this post to help us improve this recipe and provide everyone with the best tips!
- Plant milk - For this recipe, you can use any milk you prefer. We usually use oat milk, but almond and soy milk work great too.
- All-purpose flour - If you want these cookies to be gluten-free use a GF 1:1 flour instead. If you want to add more nutrition using half whole-wheat or spelt flour, and half all-purpose, works great with this recipe!
- Fresh strawberries - As an alternative to fresh strawberries use dried strawberries or another summer fruit such as raspberries!
- Vegan strawberry cream cheese - When it comes to creating these scrumptious strawberry cheesecake cookies, you have the freedom to select any vegan cream cheese (classic, sweetened, flavored, and so on). We cannot resist the charm of SimplyV Strawberry Cream Cheese! Let me tell you, this creamy vegan masterpiece has the perfect flavor. Their lineup of fabulous cream cheese flavors adds a dash of excitement to our recipe.
Remember, substitutions will bring their own unique flavors, colors, and textures to the cookies! Enjoy exploring different variations and discovering your favorite twist on our strawberry cheesecake cookies recipe.
There are many delicious flavor variations to explore with this cookie recipe! Here are a few ideas to play around with to zing up the flavor of these strawberry cheesecake cookies:
- Chocolate: The easiest way to play around with flavor variations is to fold in some vegan chocolate into the cookie dough alongside or instead of the strawberries. Vegan white chocolate, semi-sweet and dark, all go well with the strawberry flavor! If you are big on chocolate try our chocolate filled cookies recipe.
- Lemon: Incorporate lemon zest, extract, or juice into the cookie dough for a refreshing and tangy flavor that complements the strawberries.
- Almond: Add almond extract or finely chopped almonds to the dough to give it a nutty and aromatic taste. You can also sprinkle sliced almonds on top for added crunch.
- Coconut: Mix in shredded coconut into the cookie dough to infuse it with a tropical flavor. You can also top the cookies with toasted coconut flakes for an extra touch.
- Matcha: Add matcha powder to the cookie dough to create a unique and vibrant green tea flavor that pairs well with the strawberries.
- Balsamic: This one is for the brave and experimental foodies out there! Drizzle a balsamic glaze over the cookies after baking, shortly before serving, to add a tangy and slightly sweet flavor that complements the strawberries.
Feel free to mix and match these flavor variations and play with the recipe. Experimenting with different ingredients and flavors is part of the fun of baking! If you end up whipping up a fantastic variation of this recipe, don't forget to drop a comment at the bottom of the blog post! I'm all ears and absolutely thrilled to hear about your baking adventures.
To make these drool-worthy strawberry cheesecake cookies, gather the following equipment: two mixing bowls for combining ingredients, and an electric mixer with a whisk or paddle attachment to prepare the cookie dough and cream cheese filling.
To cover the cookie dough we use a reusable bowl cover, but plastic wrap works too. Chop up the fresh strawberries into chunks using a cutting board and a kitchen knife.
Use a spatula for folding in the chopped strawberries, a cookie scoop (1 tablespoon size) for portioning the dough, and a baking or cookie sheet lined with parchment paper to freeze the cream cheese filling on and later on bake the cookies.
With these baking tools, you are fully equipped to prepare the best strawberry cheesecake cookies ever!
👩🏽🍳 How To Make
Let's chat about how to make the best vegan strawberry cheesecake cookies! Follow our step-by-step guide:
In a small bowl, add vegan strawberry cream cheese with powdered sugar and all-purpose flour.
Beat with your electric mixer and the whisk or paddle attachment until everything is smooth and well combined.
Spoon cream cheese in dollops (around 1-inch size / 2.5 cm) onto a parchment-lined baking sheet. Freeze for at least 1 hour, or overnight.
Next, prepare the cookie dough. Whisk and whip the vegan butter, sugars, and vanilla until fluffy, then blend in the plant milk, baking soda, baking powder and salt. Mix in flour until a cookie dough forms.
Toss in freshly chopped pieces of strawberries and fold them in with a spatula. Optionally you can add vegan white chocolate chips or chunks. And chill the dough for at least 30 minutes.
Once the dough is chilled and the cream cheese filling is frozen, preheat your oven to 355°F (180°C). Use a cookie scoop, to scoop 1 tablespoon of chilled dough onto a parchment-lined sheet.
With a spoon or your thumb press a dent into the cookie dough ball. Place a dollop of frozen cream cheese onto the scooped cookie dough and press it down.
Then, scoop another cookie dough ball of around ½ - 1 tablespoon size. Shape it into a dome and place it on top. Smooth the edges gently, making sure it's sealed. If needed place the ball in your palm and gently rotate to seal the edges. Repeat until no dough remains and bake!
Tip: Make sure to leave around 2 inches (5cm) of space between the balls of cookie dough on the baking sheet. As they bake they will melt and spread, and this ensures that the cookies will not grow into each other.
🥣 How To Store
Wondering how to keep those delightful strawberry cheesecake cookies fresh and tasty? Well, freshly right after baking they taste best! If you need to store some leftovers start by making sure your cookies are completely cool before proceeding.
- Airtight container: Place the cookies in an airtight container, such as a cookie jar or a resealable plastic bag in your fridge. This will help preserve their freshness and prevent them from becoming stale. For added protection, you can also place a sheet of parchment paper between the layers of cookies to prevent them from sticking together. They usually keep fresh for two to four days. They may soften from storing, so we like to shortly stick them into the (convection) oven to crisp and freshen them up.
- Freezing: If you want to store the cookies for a longer period, you can freeze them for up to 3 months. Allow the cookies to cool completely, then place them in a freezer-safe container or freezer bag. Make sure they are well-sealed to prevent freezer burn. When you're ready to enjoy them, simply thaw them at room temperature or warm them up in the oven for a few minutes.
Remember to store the cookies in a cool, dry place, away from direct sunlight or heat sources. This maintains their texture and flavor.
💭 Recipe FAQ
To prevent your strawberry cheesecake cookies from spreading to much, follow our tips!
Chill the dough: Make sure the cookie dough is chilled! Before baking, refrigerate the cookie dough for about 30 minutes to an hour. This helps solidify the fats in the dough and reduces the chance of excessive spreading. On a hot day, the dough might warm up quicker than usual. Stick the dough into your freezer shortly to cool it down quickly.
Leave space in between: Another tip is to leave enough room between each cookie on the baking sheet. As they bake, the cookies will naturally spread a bit, so providing enough space (2 inches / 5cm) ensures they don't merge into one giant cookie.
Don't overmix the dough: When combining the ingredients, avoid overmixing the dough. Overmixing can develop gluten, leading to a tougher texture and more spread. Mix until the ingredients are just combined.
As cheesecake cookies contain cream cheese, we do recommend storing any leftover cookies in an air-tight container in the fridge. They generally benefit from being refrigerated to maintain their freshness and texture.
Absolutely! Let your fruity imagination run wild. Experiment with raspberries, blueberries, or any other berries you fancy.
For more flavor variation ideas and possible substitutions check out our recommendations in the blog post above.
Strawberry Cheesecake Cookies
- 75 grams vegan butter at room temperature
- 40 grams cane sugar
- 40 grams brown sugar
- ¼ teaspoon vanilla extract
- 35 mililiters plant milk such as oat or almond
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- A pinch of salt
- 150 grams all-purpose flour
- 75 grams fresh strawberries diced into small pieces
Cream Cheese Filling
- 85 grams vegan cream cheese (we used SimplyV's Strawberry Cream Cheese)
- 20 grams powdered sugar
- 1 ½ tablespoons all-purpose flour
Prepare Cream Cheese Filling
- In a small bowl, add vegan strawberry cream cheese with powdered sugar and all-purpose flour.
- Beat with your electric mixer and the whisk or paddle attachment until everything is smooth and well combined.
- Spoon cream cheese in dollops (around 1-inch size) onto a parchment-lined baking sheet. Freeze for at least 1 hour, or overnight.
Prepare Cookie Dough
- Whisk and whip the vegan butter, sugars, and vanilla until fluffy, then blend in the plant milk, baking soda, baking powder, and salt. Mix in flour until a cookie dough forms.
- Toss in freshly chopped pieces of strawberries and fold them in with a spatula. Optionally you can add vegan white chocolate chips or chunks. And chill the dough for at least 30 minutes.
Assemble Cookies & Bake
- Once the dough is chilled and the cream cheese mix is frozen, preheat your oven to 355°F (180°C). Use a cookie scoop, to scoop 1 tablespoon of chilled dough onto a parchment-lined sheet.
- With a spoon or your thumb press a dent into the cookie dough ball. Place a dollop of frozen cream cheese onto the scooped cookie dough and press it down.
- Then, scoop another cookie dough ball of around ½ - 1 tablespoon size. Shape it into a dome and place it on top. Smooth the edges gently, making sure it's sealed. If needed place the ball in your palm and gently rotate to seal the edges. Repeat until no dough remains and bake!
The provided nutritional information is an estimate. Accuracy is not guaranteed.
For food safety see guidelines at USDA.gov.