Frozen Strawberry Cheesecake Sandwich Cookies

Frozen Strawberry Cheesecake Sandwich Cookies

lchoward 9

"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!"
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1 h 50 m servings 515 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • Cook's Note
  • For a variation, press the cookie dough into mini muffin pans, cook for 9-10 minutes. While still warm, use a knife to hollow out some of the center. Allow to cool and then spoon some of the cheesecake mixture into each.



When I started making these I thought,"Gee,it would be easier to make a cheesecake",but I wanted to share with grandsons so I stayed with it and followed he recipe to the tee! Time came to make ...

These are very tasty. They're like a grownup version of an ice cream sandwich. The directions are a little vague when it comes to the amount of dough to use per cookie. I used a small cookie sco...

Made these for the recipe group. Pretty tasty, but a little bit of a process to make. Once my filling was combined, I couldn't top the cookies because it wasn't thick enough; the filling would...

Made for Recipe Group. These are off the hook! Was a little tedious to make. I put the butter and sugars in the food processor and pulsed until it made a ball, threw in the egg (only made half b...

These are amazing! I only got 10 finished sandwiches because the cookies got raided before I made the filling. They are that good. It is quite a bit of work to make the components, but that i...

I like these cookies, a bit time consuming but most things that are great are worth the wait. Regular ice cream scoop makes 24 cookies, giving 12 large sandwiches. I baked them until they poofed...

Made these for Recipe Group. They're pretty good but I didn't find them amazing. Probably won't make again as I don't think I love them enough to go to the trouble of making again. I skipped the...

Super good and easy. I used fresh strawberries about 1 1/4 cups (sliced before pureeing them) and put them in the food processor until they were small chunks. I used strawberry flavored cool whi...

Yum. I did revise the recipe by just making a flat sheet of crusts and spreading the filling across the top so I could just put the pan in the freezer and not have to put individual cookies in t...