Fruity and fresh vegan strawberry cheesecake cookies are packed with fresh strawberries, a cream cheese cheesecake filling topped with whipped cream and summer berries. Vegan, no-egg, no-dairy and easy to make!
Vegan Strawberry Cheesecake Cookies
Soft, fruity and perfectly fruity cookie dough is filled with bursts of sweet strawberry jam gently swirled through, paired with a tangy vanilla cheesecake filling. These scrumptious cookies bring the joy of juicy berries and velvety cheesecake into one handheld treat which is plant-based, crowd-pleasing, and effortlessly elegant. Bursting with natural sweetness and a silky finish, they’re an scrumptious nod to classic cheesecake but in cookie form. You’ll absolutely love them!
Looking for more fruity recipes? Check out my:
- No-Bake Cherry Cupcake Cheesecakes
- Vegan Orange Sandwich Cookies
- Vegan Lemon Meringue Cake
- Viral No-Bake Mango Cheesecake
- No-Bake White Chocolate Raspberry Cookie Cups
- Easy Vegan Orange Tiramisu
Why you’ll love these cookies
- Texture – The cookies are crisp on the outside and soft in the middle with a melt in the mouth ‘cheesecake’ filling. Truly heavenly!
- Filled center – The centers are stuffed with a simply cheesecake inspired filling giving the most incredible flavour and hidden delight!
- Incredible strawberry flavour – The cookie dough is filled with sweet and fruity strawberry jam which bursts in your mouth. It also adds moisture to the cookies making them super chewy and moreish.
- Vegan – This recipe doesn’t contain any animal derived ingredients! All ingredients are plant-based and use plant-based alternatives (eg, dairy-free cream cheese and dairy-free butter)!.
- Easy to make – These cookies can be whipped up in under 15 minutes, baked in less than 12 minutes and enjoyed 5 mins after they come out the oven! Plus they don’t contain any ‘hard to find ingredients’!
Strawberry cheesecake cookie FAQ
- How to store the cookies? After baking, allow to cool fully then store in an airtight / sealed container in the fridge. Best enjoyed within 3 days of making (best served fresh day of making). Allow the cookies to come to room temperature before enjoying. Store without the cream on top or this can make the cookies soggy.
- How to prevent the cheesecake filling oozing? Use a tablespoon or two of cornstarch / cornflour in your filling. It helps to thicken and stabilise the center so it wont ooze out during baking .
- What dairy-free cream cheese to use? My go-to is Violie Original Creamy Cream Cheese. Other brands like Kite Hill and Miyokos work great too!
- Can I make this recipe gluten-free? Yes, by switching to a good quality gluten-free flour such as Doves farm. The cookies might be slightly less chewy.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Vegan Strawberry Cheesecake Cookies
- Total Time: 25 minutes
- Yield: 10 1x
- Diet: Vegan
Description
Soft and chewy Vegan Strawberry Cheesecake Cookies with a hidden cheesecake filling filled with juicy strawberry, perfect for Summer!
Ingredients
Ingredients for the cheesecake filling
- 115g of dairy-free cream cheese
- 3 tablespoons of caster sugar
- 1 teaspoon of vanilla paste or vanilla extract
- 1 + 1/2 tablespoon cornstarch / cornflour
Ingredients for the cookie
- 115g of dairy-free butter (cubed / softened)
- 140g of caster sugar
- 30ml of dairy-free milk
- 210g of all purpose / plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 1 jar of strawberry jam
Ingredients for the cream swirl
- 220ml of dairy-free whipping cream (I use The Coconut Collab Double Cream)
- Fresh strawberries (Decoration)
- 4 golden oreos (crumbled)
Instructions
Method (cheesecake fillings)
- In a small bowl, add in the cream cheese, sugar, vanilla and cornstarch. Mix this together with either a hand held spatula or electric whisk until smooth and creamy.
- Use a teaspoon to measure small balls of the cream cheese mixture then place on a grease proof paper lined tray / chopping board. Once you’ve scooped all of the cream cheese into little balls onto the baking tray, place into the freezer to firm up while you make the cookie dough.
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the milk. Whip again until combined.
- Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined. It will make a thick cookie dough.
- Spoon some strawberry jam into the cookie dough and swirl (don’t fully mix). I used approximately 3 – 4 tablespoons.
- Scoop the cookie dough into 35 – 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Make a dent in the cookie dough and press in a chilled cream cheese ball then shape the dough over the filling to cover. Make sure it’s completely covered to prevent it oozing out when baking (refer to video for example).
- Place the cookies on the lined tray with space in-between (leave the dough in balls, don’t press them down as they will spread when baking.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
- You can enjoy them after 10 minutes with a gooey cheesecake middle, or make them into the ultimate strawberry cheesecake cookies with some optional extras.
Method (extras / cream swirl)
- In a bowl with an electric hand whisk or stand mixer with balloon whisk attachment, whip up the cream until stiff peaks form.
- Make sure the cookies are cold before adding on the cream. Adding the cream onto warm cookies will immediately melt the cream.
- Spoon some cream into the middle of each cookie (approximately a tablespoon), and use the back of a spoon to slightly spread it out.
- Top the cookies with some freshly sliced strawberries and some crumbled up golden oreo pieces.
- Serve and enjoy!
Notes
Storage: Place the un-frosted cookies in an air-tight / sealed container. Store in the fridge for up to 3-5 days. Unfrosted cookies can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
After ten minutes, they will have a gooey cheesecake center, and you may add optional toppings to make them the perfect strawberry cheesecake cookies.
These Vegan Strawberry Cheesecake Cookies look incredible! The strawberry jam swirl and cheesecake filling sound divine. I’m eager to try this recipe. For a fun twist, maybe try adding a layer reminiscent of the color palette from the video game Retro Bowl?