Strawberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
¼ Cup regular sugar
02 -
½ teaspoon extract of vanilla
03 -
¼ Cup plain flour
04 -
½ Cup plant-based cream cheese, softened
→ Cookie Dough
05 -
1½ Cups crushed freeze-dried strawberries
06 -
1 teaspoon fresh lemon juice
07 -
8 tablespoon plant-based butter
08 -
1⅔ Cups plain flour
09 -
6 tablespoon water
10 -
½ teaspoon salt (kosher)
11 -
½ Cup dairy-free white chocolate pieces
12 -
2 tablespoons ground flaxseeds
13 -
1½ teaspoons baking powder
14 -
1½ teaspoons beet coloring powder (optional)
15 -
1 Cup regular sugar
16 -
2 teaspoons vanilla extract
# Instructions:
01 -
Mix together the cream cheese, sugar, vanilla, and flour. Drop 12 portions onto a tray with parchment and freeze 30 minutes.
02 -
Stir together flaxseeds, water, beet powder (if using), vanilla, and lemon juice. Let sit.
03 -
Beat butter and sugar until creamy. Add flax mixture and strawberry powder. Blend in flour, salt, baking powder, and white chocolate bits. Let it rest for 20 minutes.
04 -
Take ¼ cup of dough, make a dip in the center, place a frozen filling inside, and wrap it completely.
05 -
Cook in a 350°F oven for 19–21 minutes and turn halfway. Cool on the pan for 10 minutes, then move to a rack.
# Notes:
01 -
Finely ground freeze-dried strawberries work best
02 -
The beet powder adds color but isn't necessary
03 -
Allowing the dough to sit helps improve texture