Frozen Strawberry Cheesecake Sandwich Cookies Recipes

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FROZEN STRAWBERRY CHEESECAKE SANDWICH COOKIES



Frozen Strawberry Cheesecake Sandwich Cookies image

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!

Provided by lchoward

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h50m

Yield 15

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 54.1 g, Cholesterol 111.9 mg, Fat 31.7 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 18.5 g, Sodium 494.7 mg, Sugar 38.1 g

FROZEN STRAWBERRY CHEESECAKE



Frozen Strawberry Cheesecake image

Provided by Tyler Florence

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 7

1/2 gallon good-quality strawberry ice cream
1 1/2 cups fine graham cracker crumbs
6 tablespoons melted butter
1/4 cup plus 2 tablespoons sugar
1 store-bought cheesecake (8 or 9 inch), room temperature
1 pint strawberries, hulled and cut into pieces
1/2 lemon, juiced

Steps:

  • Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
  • When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.
  • Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.
  • When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.

NO-BAKE STRAWBERRY CHEESECAKE BARS



No-Bake Strawberry Cheesecake Bars image

Provided by Food Network

Categories     dessert

Time 6h

Yield 9 bars

Number Of Ingredients 11

2 cups shortbread crumbs, from about 1 1/2 5.5-ounce bags of shortbread cookies
2 tablespoons sugar
1 stick unsalted butter, melted
Two 8-ounce packages cream cheese, at room temperature
1 1/4 cups thinly sliced strawberries
3/4 to 1 cup sugar (this depends on your preference of sweetness and the sweetness of your berries)
1 teaspoon pure vanilla extract
1 cup sweetened whipped cream (flavored with vanilla)
1 cup sweetened whipped cream (flavored with vanilla)
1 cup blueberries
1 cup strawberries, hulled and halved

Steps:

  • For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
  • Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
  • For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
  • Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
  • Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
  • To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.

STRAWBERRY CHEESECAKE 'BOX' COOKIES RECIPE BY TASTY



Strawberry Cheesecake 'Box' Cookies Recipe by Tasty image

Here's what you need: large eggs, vegetable oil, strawberry cake mix, cream cheese, powdered sugar, vanilla extract

Provided by Frank Tiu

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 6

2 large eggs
½ cup vegetable oil
15 ¼ oz strawberry cake mix, 1 box
8 oz cream cheese
3 cups powdered sugar
1 tablespoon vanilla extract

Steps:

  • In a large bowl, combine the eggs and vegetable oil.
  • Add the cake mix and mix until smooth.
  • In a separate large bowl, combine the cream cheese, powdered sugar, and vanilla extract. Whisk until smooth.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Using a medium ice cream scoop, scoop half of the strawberry cookie dough onto the prepared baking sheet and flatten slightly with the back of the scoop.
  • With a small ice cream scoop, scoop the cream cheese mixture onto the middle of the strawberry cookies.
  • Scoop the remaining strawberry cookie dough with the medium scoop on top of the cream cheese.
  • Bake for 15 minutes or until the bottom of the cookies easily releases from the parchment.
  • Serve warm!
  • Enjoy!

Nutrition Facts : Calories 639 calories, Carbohydrate 98 grams, Fat 26 grams, Fiber 1 gram, Protein 4 grams, Sugar 76 grams

FROZEN STRAWBERRY CHEESECAKE SANDWICH COOKIES



Frozen Strawberry Cheesecake Sandwich Cookies image

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!

Provided by lchoward

Categories     Strawberry Desserts

Time 1h50m

Yield 15

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 54.1 g, Cholesterol 111.9 mg, Fat 31.7 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 18.5 g, Sodium 494.7 mg, Sugar 38.1 g

FROZEN STRAWBERRY CHEESECAKE SANDWICHES



Frozen Strawberry Cheesecake Sandwiches image

The cookie is sweet and nutty, reminiscent of oatmeal.... and once filled with the sweet, creamy filling there's just nothing better!

Provided by Linda Griffith @sothernladee

Categories     Ice Cream & Ices

Number Of Ingredients 17

FOR COOKIE
1 3/4 cup(s) graham cracker crumbs
1 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking soda
1 teaspoon(s) salt
1 teaspoon(s) cinnamon
1 cup(s) butter
1 1/4 cup(s) packed brown sugar
1/4 cup(s) granulated sugar
2 large eggs
1 teaspoon(s) vanilla extract
1/4 cup(s) finely chopped pecans
FILLING
2 package(s) cream cheese (8 oz. each)
1 cup(s) granulated sugar
4 ounce(s) frozen strawberries
1 cup(s) whipped cream

Steps:

  • 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.
  • 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.

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