Strawberry Cheesecake Cookies
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.
Servings: 10 cookies
Calories: 180kcal
Equipment
Ingredients
- 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
Instructions
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 for 12-15 minutes! Let them cool for at least 10 minutes after baking before transferring to a cooling rack.
Notes
Storage: 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.
Nutrition
Serving: 1 cookie | Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 123mg | Potassium: 37mg | Fiber: 1g | Sugar: 11g | Vitamin A: 8IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg