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broken open cookie on top of a stack to show the cream cheese filling
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5 from 3 votes

Vegan Strawberry Cheesecake Cookies

This Vegan Strawberry Cheesecake Cookies recipe flavorful, fun and the cream cheese center is insanely delicious and gooey. These are the perfect Spring and Summer cookies.
Prep Time30 minutes
Cook Time20 minutes
Resting Time10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Cookies
Calories: 281kcal
Author: Megan Calipari
Cost: $6

Equipment

  • 1 Large Mixing Bowl
  • 2 Medium Bowls
  • 1 Spatula
  • 2 Baking Sheets
  • Parchment Paper
  • Measuring Cups and Spoons

Ingredients

For the Cheescake Filling

  • ½ Cup Vegan Cream Cheese, room temperaturwe
  • ¼ Cup Granulated Sugar
  • ½ teaspoon Vanilla Extract
  • ¼ Cup All Purpose Flour

To Make the Cookies

  • 2 tablespoon Ground Flax
  • 6 tablespoon Water
  • 1 ½ teaspoon Beet Powder optional, for color
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Juice
  • 8 tablespoon Vegan Butter
  • 1 Cup Granulated Sugar
  • 1 ½ Cup Freeze Dried Strawberries, finely crushed with a rolling pin this is an entire 1.2oz bag
  • 1 ⅔ Cup All Purpose Flour
  • 1 ½ teaspoon Baking Powder
  • ½ teaspoon Kosher Salt ¼ teaspoon if using table salt
  • ½ Cup Vegan White Chocolate Chips

Instructions

Make the Cheesecake Filling

  • Combine vegan cream cheese, and granulated sugar in a medium bowl and stir with a rubber spatula until well combined.
    ½ Cup Vegan Cream Cheese, room temperaturwe, ¼ Cup Granulated Sugar
  • Add the vanilla and stir, then add the four and stir to combine.
    ½ tsp Vanilla Extract, ¼ Cup All Purpose Flour
  • Using a really heaped teaspoon, scoop 12 mounds onto a parchment lined baking sheet or plate. Freeze for at least 30 minutes before using.

To Make the Cookies

  • In a small bowl make the flax egg by combining flax, water, beet powder if using, vanilla extract and lemon juice. Stir and set aside.
    2 Tbsp Ground Flax, 6 Tbsp Water, 1 ½ tsp Beet Powder, 2 tsp Vanilla Extract, 1 tsp Lemon Juice
  • In a large bowl, cream together the vegan butter and sugar until well combined.
    8 Tbsp Vegan Butter, 1 Cup Granulated Sugar
  • Add the flax egg and stir well.
  • Add the freeze dried strawberries and stir well.
    1 ½ Cup Freeze Dried Strawberries, finely crushed with a rolling pin
  • Add the flour, baking powder and salt. Stir until just combined.
    1 ⅔ Cup All Purpose Flour, 1 ½ tsp Baking Powder, ½ tsp Kosher Salt
  • Add the white chocolate chips and stir to distribute.
    ½ Cup Vegan White Chocolate Chips
  • Allow the dough to rest at room temperature for 20 minutes before scooping.

Stuff and Bake the Cookies

  • Preheat oven to 350* F. Line a Baking sheet with parchment.
  • Using a ¼ cup measuring cup, scoop 6 dough mounds onto the baking sheet. Using your fingers, create a well in the middle of each mound.
  • Remove the cheesecake balls from the freezer, place one in each well and return the remaining ones to the freezer.
  • Using our hands, cover the cheesecake ball with the dough, making a sphere.
  • Evenly space the 6 cookie dough balls on the parchment lined baking sheet and bake in a 350* oven for 19-21 minutes, turning the pan half way through baking.
  • Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
  • Repeat with the remaining dough.

Nutrition

Serving: 1Cookie | Calories: 281kcal | Carbohydrates: 41g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 291mg | Potassium: 35mg | Fiber: 1g | Sugar: 24g | Vitamin A: 356IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg