Vegan strawberry cheesecake cookie

Who doesn’t love the classic flavors of strawberry cheesecake? Now imagine all that goodness packed into a soft, chewy cookie—completely vegan! These vegan strawberry cheesecake cookies are the perfect blend of sweet strawberries, rich creaminess, and a hint of nostalgia. Whether you're a longtime vegan or just looking for a dairy-free dessert, these cookies hit the spot. Plus, they’re easy to make and perfect for sharing (if you don’t eat them all first!). Let’s dive into this deliciously plant-based treat!

Inside filling-

3/4 cup vegan cream cheese, softened

1/4 cup powdered sugar

Outside cookie-

1/2 cup unsalted vegan butter, melted and cooled

rest of container of vegan cream cheese, softened

3/4 cup coconut sugar

1/3 cup light brown sugar

1 vegan egg - egg replacer

2 1/2 cups all-purpose flour (I used gluten free)

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup finely chopped strawberries

In a small bowl, add cream cheese and powdered sugar then with a hand mixer blend until smooth. Use teaspoon to scoop out 12 little cream cheese balls in a freezer safe container. Set aside until frozen like 30 to 40 minutes.

Next add butter, both sugars, and the rest of the cream cheese and sugar mixture that wasn’t made into frozen balls. Next add vegan egg. Then add flour, salt and baking powder. Combine all ingredients together until smooth. Next, you’ll start in your strawberries. Let the dough chill for 20 minutes or more.  Oven is preheated to 350°. Take a cookie sheet and line it with parchment paper. Take out chilled dough and start to form 12 cookie balls onto the lined baking sheet. Then press down on the inside cookie ball so that you can fill it. Once you see the indention, then take out the frozen cheesecake and place it in the indention of the cookie. Then take outside dough and cover the cheesecake inside. Place in the oven and bake for 15 to 17 minutes checking for browning of the cooked cookie. Place on wire rack and let cool down for 10 minutes. Serve on plate. Get a side of nondairy milk and enjoy.

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