Gluten Free Strawberry Cheesecake Cookies

Prep Time 45 mins
Cook Time 12 mins
Cooling Time 3 hrs
Total Time 3 hrs 57 mins
Cooking Method:
Difficulty: Intermediate
Cooking Temp: 325  F
Calories: 260
Ingredient
    Strawberry Cheesecake Bark
  • 6 oz (165g) Cream cheese, room temperature (about ¾ cup, lightly packed)
  • 3.5 oz (100g) White chocolate, melted & warm (about ½ cup chips before melting)
  • 2 Tbsp (25g) Granulated sugar
  • 1 Tsp Vanilla extract
    • Strawberry Compote
  • 1 ½ Cups (200g) sliced strawberries
  • 3 Tbsp (37.5g) granulated sugar
  • 1 Tbsp (15ml) lemon juice
  • 1 Tsp vanilla bean paste or extract
  • 1 Tsp cornstarch
  • 1 Tsp water
    • Cookie Dough
  • 1 Cup + 2 Tbsp (150g) gluten-free 1:1 flour blend (with xanthan gum)
  • ¾ Cup (75g) gluten-free graham cracker crumbs
  • ½ Tsp cinnamon
  • ½ Tsp baking powder
  • ¼ Tsp baking soda
  • ½ Tsp fine salt
  • ¾ Cup + 2 Tbsp (170g) unsalted butter, cool room temperature
  • ¾ Cup (150g) light brown sugar, packed
  • 1 Large egg + 1 Egg Yolk
  • 1 ½ Tsp Vanilla Bean Paste or (½ Tbsp) vanilla extract
Preparation
  1. 1
    Make the Strawberry Compote
    1. In a saucepan over medium heat, combine 1 ½ cups (200g) sliced strawberries, 3 Tbsp (37.5g) sugar, and 1 Tbsp (15ml) lemon juice.
    2. Cook, stirring occasionally, until the berries release juices and soften (about 5 minutes).
    3. Stir in a slurry made from 1 tsp cornstarch and 1 tsp water; cook until thickened (1–2 minutes).
    4. Stir in 1 tsp vanilla bean paste. Remove from heat and cool completely.
  2. 2
    Make the Cheesecake Bark
    1. In a medium bowl, beat 6 oz (165g) cream cheese, 2 Tbsp (25g) sugar, and 1 tsp vanilla extract until smooth.
    2. Fold in 3.5 oz (100g) melted white chocolate until creamy.
    3. Spread mixture ¼–½ inch thick on parchment paper.
    4. Swirl in the cooled strawberry compote or drop spoonfuls and swirl with a knife.
    5. Freeze for 1–2 hours until firm, then cut into small chunks. Keep chilled until ready to use.
  3. 3
    Make the Cookie Dough
    1. In a medium bowl, whisk together 1 cup + 2 Tbsp (150g) gluten-free flour, 3/4 cup (75g) graham cracker crumbs, ½ tsp cinnamon, ½ tsp baking powder, ¼ tsp baking soda, and ½ tsp salt.
    2. In a large mixing bowl, cream ¾ cup + 2 Tbsp (170g) butter and ¾ cup (150g) brown sugar until just smooth (about 30–45 seconds).
    3. Beat in 1 large egg + 1 Egg Yolk and 1 ½ tsp vanilla bean paste until combined.
    4. Fold in the dry ingredients until no streaks remain.
    5. Gently fold in the chilled cheesecake bark chunks.
    6. Scoop dough (about 3 Tbsp / 60–65g each) onto a parchment-lined baking sheet. Cover and chill 2–3 hours or overnight.
    7. This dough needs to be chilled at all times until you are ready to bake. If not the cookie will quite literally melt. (lol)
  4. 4
    Bake
    1. Preheat oven to 350°F (175°C).
    2. Arrange cookies 2–3 inches apart on lined baking sheets.
    3. Bake for 10–12 minutes, until edges are set but centers are slightly underdone.
    4. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
    5. Drizzle a mixture of white chocolate and coconut oil over cookies for decoration. (Optional)
  5. 5
    • Prep Time: 45 minutes (includes bark prep)
    • Cook Time: 10–12 minutes
    • Chill Time: 2–3 hours (or overnight)
    • Total Time: 3 hours 45 minutes
    • Servings: 16-18 cookies
    • Estimated Calories Per Cookie: 240–260 kcal
Note

Keywords: Gluten-Free

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.