Vegan Strawberry Cheesecake Cookies
Okay, picture this: Birds are chirping outside, it's a pleasant 23 °C (73 °F) and you're sitting on a bench in the sunshine. You take a bite of a soft cookie. Hidden inside is a creamy cream cheese filling and then – boom! What's that? A sweet, fruity strawberry suddenly peeks around the corner and cheerfully calls out "Helloooo there!" This is pretty much what happened in my head when I tried these strawberry cookies with cream cheese filling for the first time. The perfect combo of crispy, fruity, and creamy. If you're looking for a vegan cookie that really delivers, then come join me in the sunshine. Make yourself comfortable, because here's some final info for you.
What to do when strawberries aren't in season?
Strawberries in winter? No need! Frozen strawberries are the solution and taste just as good! Blueberries and raspberries work wonderfully too. In a pinch, you can also leave the strawberries out of the dough completely.
How do I get the filling into the cookie?
Freeze the cream cheese filling.
When preparing the cream cheese portions, they should be completely frozen. This way, the filling stays firm during baking and doesn't leak out or mix with the dough. It stays exactly where it belongs – in the middle!
Place dough generously around the filling.
When shaping the cookies, take a good portion of dough, flatten it and place the frozen cream cheese portion on top. Then wrap the dough completely around the filling so nothing can squeeze out. Simply press the dough firmly all around so that the filling stays nicely enclosed.
Don't use too much dough.
You shouldn't use too much dough though, otherwise the cookies might become too thick and the filling won't really shine. A little less dough and more filling creates a good balance. That's why we've added gram measurements in the text for you.
How do I best store the cookies?
If you manage not to eat them right away, just put them in an airtight container. This keeps them fresh and soft. They'll last even longer in the refrigerator. You can also freeze them individually before baking and then bake them in just a few minutes later.
Vegan Strawberry Cheesecake Cookies
Ingredients
For the cream cheese filling:
- 100 g (3.5 oz) vegan cream cheese (soft)
- 30 g (0.25 cup) wheat flour (type 405)
- 0.5 lemon (zest)
For the cookies:
- 100 g (3.5 oz) strawberries
- 30 g (1 oz) freeze-dried strawberries
- 125 g (1 stick) soft vegan butter (room temperature)
- 125 g (0.66 cup) brown sugar
- 1 tsp vanilla extract
- 250 g (2 cups) wheat flour (type 405)
- 1.5 tsp baking powder
- 0.5 tsp salt
- 75 ml (0.33 cup) plant-based milk
Instructions
Blend the vegan cream cheese with flour and lemon zest in a small bowl until creamy. Using a teaspoon, place 8 portions on a board lined with parchment paper. Freeze the cream cheese portions for at least 30 minutes until firm.
Cut the fresh strawberries into fine cubes. Finely grind the freeze-dried strawberries. For the cookie dough, beat the vegan butter and brown sugar in a large bowl. Stir in the vanilla extract.
Mix the flour, baking powder, ground freeze-dried strawberries, and salt in a separate bowl. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the plant-based milk. Stir until you have a smooth dough.
Preheat the oven to 180 °C/355 °F (fan) and line a baking sheet with parchment paper.
Form eight equal-sized balls from the dough and flatten them slightly. Place the frozen cream cheese in the center of each and seal with dough all around. Place the cookies on the baking sheet with some space between them and decorate with the fresh strawberry pieces.
Bake the cookies for approximately 15 minutes until lightly golden brown. Remove from the oven, press down slightly if needed, let cool briefly on the sheet, then transfer to a wire rack to cool completely.
