Biting into a cheesecake is always the best part of the day, isn't it? But what if you could carry a tiny cheesecake with you, in the form of a cookie? No mess, no forks, but all its glorious flavour! Today, we'll show you how to make vegan strawberry cheesecake cookies using fresh strawberries!
This recipe is heaps of fun. Think of a soft cookie that uses chopped strawberries instead of chocolate chips and is stuffed with velvety cream cheese. Sounds complicated? It's truly isn't! We'll show you below a simple way to stuff cream cheese in the cookies with minimum effort.
As you see from the recipe title, we made this recipe vegan. So we didn't use any eggs, butter or dairy, and of course, we didn't use classic cream cheese. So, what cheese can you use to make these strawberry cheesecake treats?
If you are on a fully vegan diet, the best and often only choice is to go for coconut-based cream cheese. That's what we used. Vegan cream cheese is very common nowadays, and you should have no problem finding it, even at medium-sized grocers.
If instead, you are simply allergic to lactose, you could also consider a lactose-free cream cheese. For example, you could opt for lactose-free Philadelphia. You could also use blitzed silken tofu instead of cream cheese, but the flavour would be somewhat different from classic cheesecake. It's worth a try if you don't want to use cheese at all, though.
Whatever you choose, we think you'll fall in love with these vegan cheesecake cookies. They are so flavourful, fudgy, and indulgent, yet healthier than classic cheesecake. All thanks to the healthy plant-based ingredients we selected. Also, if you are reading this when strawberries are in season, expect to get even juicier results. An absolute must-try!