Frozen Strawberry Cheesecake Sandwich Cookies

Frozen Strawberry Cheesecake Sandwich Cookies 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!

Ingredients

Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 40 mins

    COOK : 10 mins

    TOTAL : 1 hr

    SERVING : 15

    YIELD : 15 sandwiches

  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Per Serving: 515 calories; protein 5.7g; carbohydrates 54.1g; fat 31.7g; cholesterol 111.9mg; sodium 494.7mg. 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.