Dessert
Strawberry Cheesecake Cookies
These soft Strawberry Cheesecake Cookies are infused with the creamy richness of cheesecake and the sweet, juicy flavor of fresh strawberries. The best part? They are healthy and nutritious!
35 minTotal
10cookies
Balanced
171
kcal
- 1 egg
- 20 ml (1 ½ tbsp) vegetable oil canola oil, avocado oil, olive oil or coconut oil
- 1 tsp vanilla extract
- 1 tsp lemon juice
- a pinch of salt
- 80 grams (⅓ cup) cream cheese softened, or Greek yogurt
- 80 grams (½ cup) coconut sugar or brown sugar
- 130 grams (1 ⅓ cup) oat flour or all purpose flour
- 50 grams (½ cup) almond flour or more oat flour
- 1 tsp baking powder
- ⅓ tsp baking soda
- 150 grams (1 cup) fresh strawberries diced
Healthy Cheesecake Frosting
- 5 tbsp cream cheese
- 5 tbsp Greek yogurt or more cream cheese
- 2 to 4 tbsp powdered sweetener or powdered sugar
- ⅓ tsp vanilla extract
- fresh strawberries sliced
- Preheat oven to 180°C (360°F).
- In a large mixing bowl, beat the egg together with oil, vanilla extract, lemon juice and salt.
- Add to the egg mixture softened cream cheese and coconut sugar, whisk until smoothly combined.
- Once smooth and lump free, mix in oat flour, almond flour, baking powder and baking soda. Stir to combine into a cookie dough.
- Fold in the diced strawberries.
- Refrigerate the dough and let rest for at least 15 minutes.
- Scoop out some dough and shape the cookies. Transfer the strawberry cheesecake cookies to a parchment paper covered baking sheet, spacing them apart.
- Bake in hot oven for 8 to 15 minutes and let cool over a baking rack before serving.
Healthy Cheesecake Frosting
- In a small bowl, mix together cream cheese with Greek yogurt, powdered sweetener (or powdered sugar) and vanilla extract. After mixing, use it right away or refrigerate until frosting.
- Only before serving, top (cooled) strawberry cheesecake cookies with the healthy frosting and slices of fresh strawberries.
171
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.