Description
These Strawberry Cheesecake Sandwiches are a deliciously creamy and fruity no-bake dessert that combines the sweetness of fresh strawberries with the rich flavor of cheesecake filling nestled between buttery shortbread cookies. Perfect for summer parties, picnics, or a sweet handheld treat that’s quick to assemble and wonderfully satisfying.
Ingredients
Scale
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 tablespoon lemon juice (optional, for extra flavor)
- 1/2 teaspoon vanilla extract
For the Cookie Sandwiches:
- 24 shortbread cookies (store-bought or homemade)
- 1 cup fresh strawberries, sliced thinly
- Optional: extra powdered sugar for dusting
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Then add the vanilla extract, lemon juice if using, and heavy cream. Continue to beat the mixture for 2-3 minutes until fluffy and thick, adjusting with more cream if necessary to reach a spreadable consistency.
- Assemble the Sandwiches: Lay out 12 shortbread cookies on a flat surface as the bottoms. Spoon or pipe a generous amount of the cheesecake filling onto each cookie, then top with a few thin slices of fresh strawberry.
- Top the Sandwiches: Place the remaining 12 cookies on top of the strawberry-topped filling to form sandwich-style desserts.
- Chill the Sandwiches: Refrigerate the assembled sandwiches for at least 30 minutes to allow the filling to set and the flavors to meld.
- Serve: Once chilled, dust with powdered sugar if desired. Serve immediately or store in an airtight container in the fridge for up to 2 days.
Notes
- You can substitute shortbread cookies with graham crackers or any sturdy sweet cookie you prefer.
- Drizzle melted chocolate over the sandwiches before serving for a decadent touch.
- Make ahead and store in an airtight container in the fridge for up to 2-3 days.
- Wrap sandwiches individually or in groups to keep cookies crisp and fresh.
- Feel free to add flavor variations like cinnamon or lemon zest to the filling.
- Use other berries like raspberries or blueberries for variety.
- Mini graham crackers or cookies can be used for bite-sized versions.
- The recipe can be made vegan by substituting dairy ingredients with plant-based alternatives.
- Frozen strawberries can be used if thawed and drained properly.
- Freeze the assembled sandwiches tightly wrapped; thaw in fridge before serving.
