Strawberry Cheesecake Treats (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
¼ Cup sugar, granulated
02 -
½ teaspoon vanilla essence
03 -
½ Cup plant-based cream cheese, softened
04 -
¼ Cup plain flour
→ Cookie Dough
05 -
½ Cup vegan white chocolate pieces
06 -
1 teaspoon fresh lemon juice
07 -
2 teaspoon vanilla essence
08 -
1½ Cup powdered freeze-dried strawberries
09 -
8 tablespoon dairy-free butter
10 -
1 teaspoon powdered beet (optional, for pink color)
11 -
1½ teaspoon baking powder
12 -
½ teaspoon kosher salt
13 -
6 tablespoon water
14 -
2 tablespoon ground flaxseeds
15 -
1⅔ Cup all-purpose flour
16 -
1 Cup sugar, granulated
# Instructions:
01 -
Mix together sugar, plant-based cream cheese, plain flour, and vanilla. Drop 12 small portions onto parchment-lined tray and freeze for half an hour.
02 -
Stir ground flax, water, beet powder, lemon juice, and vanilla. Give it a few minutes to thicken.
03 -
Beat vegan butter and sugar until smooth. Fold in flax mix and blended strawberries. Add flour, baking powder, salt, and chocolate pieces. Let rest for 20 minutes.
04 -
Take about ¼ cup of dough, form a hole in the middle, pop in frozen filling, and cover it up fully with dough.
05 -
In a 350°F oven, bake for 19-21 minutes, turning trays midway. Leave on the tray for 10 minutes to cool before lifting.
# Notes:
01 -
Go for freeze-dried strawberries—they work great.
02 -
Adding beet powder gives a pretty color but isn't needed.
03 -
Letting dough sit helps with the texture.