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+ servings
Three stacked desserts on parchment paper topped with fruit

Strawberry Cheesecake Cookies (Dairy-Free)

kaydimaggio
These Strawberry Cheesecake Cookies are the perfect sweet treat for any occasion! Fresh strawberries folded into a decadent cookie dough, these will be a new favorite for sure!
4.67 from 9 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 2 hrs 15 mins
Course Dessert
Cuisine American
Servings 15 Cookies
Calories 322 kcal

Equipment

  • 1 Cookie Sheet
  • 1 Glass Mixing Bowl
  • 1 Measuring Cups
  • 1 Measuring Spoons
  • 1 parchment paper
  • 1 Stand or Hand Mixer

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 1 cup vegan butter
  • 2 flax eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries
  • 8 ounces vegan cream cheese

Instructions
 

  • Scoop out the cream cheese into 1 teaspoon-sized balls. Place on a parchment-lined baking sheet. Place the pan in the freezer while making the cookie dough.
  • Cream together the butter and the sugars until fully combined and no clumps remain.
  • Add the flax eggs and vanilla, and cream together until smooth.
  • Add the flour, baking soda, and salt and stir until a thick cookie dough is formed.
  • Dice the strawberries into small, bite-sized pieces and gently fold them into the cookie dough, being careful not to crush the strawberries.
  • Refrigerate the dough for 2-4 hours or overnight.
  • Preheat the oven to 350 degrees. Remove the cream cheese mixture from the freezer and the cookie dough from the fridge.
  • Scoop large balls of cookie dough (I just used a large spoon) onto the baking sheet. Using the back of the spoon or your thumb, press an indent into the center of the cookie dough and place the vegan cream cheese.
  • Form the dough into a ball around the cream cheese. Be sure it is completely sealed inside. Make sure to space the cookies about 3 inches apart.
  • Bake for 12-14 minutes until the cookies are just set in the middle.
  • Allow the cookies to cool for 10 minutes on the baking pan before transferring them to a wire rack to finish cooling.

Notes

  • Try not to add more strawberries to the dough than the recipe calls for. Too many strawberries will make the dough hard to work with.
  • The dough will be a bit sticky. Keep a cloth nearby and wipe your fingers on it before moving to the next cookie to make it a bit easier to work with if the dough is too sticky.
  • The chill time is important! Chilling the cookie dough relaxes the gluten allowing the cookies to taste more cake-like and spread less.
  • Don't freak out that these cookies seem large. They are supposed to be! You will need enough cookie dough to completely surround the cream cheese mixture and that will result in big cookies!

Nutrition

Calories: 322kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 389mgPotassium: 58mgFiber: 2gSugar: 28gVitamin A: 575IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword cookie, dairy free, dessert
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