Vegan Strawberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
½ Cup vegan cream cheese, room temperature
02 -
¼ Cup granulated sugar
03 -
½ teaspoon vanilla extract
04 -
¼ Cup all-purpose flour
→ Cookie Dough
05 -
2 tablespoon ground flax
06 -
6 tablespoon water
07 -
1½ teaspoon beet powder (optional, for color)
08 -
2 teaspoon vanilla extract
09 -
1 teaspoon lemon juice
10 -
8 tablespoon vegan butter
11 -
1 Cup granulated sugar
12 -
1½ Cup freeze dried strawberries, finely crushed
13 -
1⅔ Cup all-purpose flour
14 -
1½ teaspoon baking powder
15 -
½ teaspoon kosher salt
16 -
½ Cup vegan white chocolate chips
# Instructions:
01 -
Combine vegan cream cheese, sugar, vanilla, and flour. Scoop 12 mounds onto lined sheet and freeze for 30 minutes.
02 -
Mix flax, water, beet powder, vanilla extract and lemon juice. Set aside.
03 -
Cream vegan butter and sugar. Add flax mixture, crushed strawberries. Mix in flour, baking powder, salt, and white chocolate chips. Rest 20 minutes.
04 -
Create wells in ¼ cup dough portions, add frozen filling, cover completely with dough.
05 -
Bake at 350°F for 19-21 minutes, rotating halfway. Cool 10 minutes on sheet before transferring.
# Notes:
01 -
Use freeze-dried strawberries for best results
02 -
Beet powder is optional for color
03 -
Let dough rest for proper texture