Strawberry Cheesecake Cookies ~ Vegan
Prep time
Bake time
Total time
Preheat oven to 350°F
Be sure your ingredients are at room temperature before mixing
NOTE: I only use Tofutti Brand Cream Cheese & Sour Cream for baking, I have not had any luck with other brands
Serves: 18 1 ounce cookies
  • Vegan Butter 6 Tablespoons (85g)
  • Granulated Sugar ½ cup (100g)
  • Vegan Cream Cheese *or sour cream * see note above 6 Tablespoons (95g)
  • Cheesecake Super Flavor 2 teaspoons (10ml)
  • Cornstarch 1 Tablespoon (8g)
  • All Purpose Flour 1¼ cup (157g)
  • Baking Powder 1 teaspoon
  • Baking Soda ¼ teaspoon
  • Egg Replacer *any dry blend will be fine, I used Bob's Red Mill this time 1 Tablespoon
  • Salt ½ teaspoon
  • Strawberry Couverture 1 cup chopped fine
  1. Cream the vegan butter with the sugar until light and fluffy approx 3 minutes
  2. Sift together the flour, cornstarch, baking powder and baking soda, salt and egg replacer
  3. Add the vegan cream cheese and the Cheesecake Super Flavor, mix well to combine
  4. Add the sifted dry ingredients all at once and mix on low speed jut until combined.
  5. Add the chopped strawberry chocolate and mix to combine
  6. Scoop the dough with a 1 ounce scooper or drop by heaping tablespoons onto a parchment lined sheet pan spaced 2" apart.
  7. Add more chopped chocolate on top of each dough ball *if desired
  8. Bake in a preheated 350°F oven for 10 minutes, not quite starting to get golden browned.
  9. Even a minute too long can turn these cookies from light, soft & delicate to dry biscuits!
Strawberry Cheesecake Cookies can be stored at room temperature for up to 1 week in an airtight container

Freeze unbaked dough for up to 2 months wrapped well to avoid freezer burn and condensation
Recipe by Gretchen's Vegan Bakery at