Frozen Strawberry Cheesecake Sandwich Cookies

4.7
(13)

A delicious graham cracker and cinnamon cookie sandwich with a strawberry cheesecake filling. Great when you're craving a single serving of cheesecake! These are especially great frozen!

2
2
Prep Time:
40 mins
Cook Time:
10 mins
Additional Time:
1 hrs
Total Time:
1 hrs 50 mins
Servings:
15
Yield:
15 sandwiches

Ingredients

  • 1 ¾ cups graham cracker crumbs

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 cup butter

  • 1 ¼ cups packed brown sugar

  • ¼ cup white sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • ¼ cup finely chopped pecans

  • 2 (8 ounce) packages cream cheese, softened

  • 1 cup white sugar

  • 4 ounces frozen strawberries

  • 1 cup whipped cream

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.

  2. Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.

  3. Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  4. Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.

  5. Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

Cook's Note

For a variation, press the cookie dough into mini muffin pans, cook for 9-10 minutes. While still warm, use a knife to hollow out some of the center. Allow to cool and then spoon some of the cheesecake mixture into each.

Nutrition Facts (per serving)

515 Calories
32g Fat
54g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 515
% Daily Value *
Total Fat 32g 41%
Saturated Fat 19g 93%
Cholesterol 112mg 37%
Sodium 495mg 22%
Total Carbohydrate 54g 20%
Dietary Fiber 1g 4%
Total Sugars 38g
Protein 6g
Vitamin C 3mg 16%
Calcium 65mg 5%
Iron 2mg 9%
Potassium 131mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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