Frozen Strawberry Cheesecake Sandwiches
By
Linda Griffith
@sothernladee
4
Blue Ribbon Recipe
The cookie is sweet and nutty, reminiscent of oatmeal.... and once filled with the sweet, creamy filling there's just nothing better!
The Test Kitchen
Ingredients
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FOR COOKIE
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1 3/4 cgraham cracker crumbs
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1 1/2 call-purpose flour
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1 tspbaking soda
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1 tspsalt
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1 tspcinnamon
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1 cbutter
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1 1/4 cpacked brown sugar
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1/4 cgranulated sugar
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2 largeeggs
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1 tspvanilla extract
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1/4 cfinely chopped pecans
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FILLING
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2 pkgcream cheese (8 oz. each)
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1 cgranulated sugar
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4 ozfrozen strawberries
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1 cwhipped cream
How to Make Frozen Strawberry Cheesecake 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.
- 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.