If you are looking for a delightful treat that perfectly balances zesty citrus and sweet berry flavors, the Lemon Strawberry Cheesecake Sandwich Cookies Recipe is going to steal your heart. These cookies feature tender lemon-infused cake bites sandwiched around a luscious strawberry cheesecake filling, creating an irresistible combination of flavors and textures that feels like a little celebration in every bite. Whether you’re making them for a special occasion or just because you deserve a bright, fruity indulgence, these cookies will quickly become your new favorite dessert.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for achieving the perfect taste and texture in your Lemon Strawberry Cheesecake Sandwich Cookies Recipe. Each element plays a key role, from the tangy lemon zest in the cookie dough to the creamy cheesecake filling swirled with sweet strawberry jam.
- Lemon cake mix: Provides a flavorful and tender base with an instant lemon burst.
- Large eggs: Help bind the ingredients together and add richness.
- Vegetable oil: Moistens the cookies for a soft, cake-like texture.
- Lemon zest: Amplifies the lemon flavor with a fresh, bright note.
- Cream cheese (softened): Gives a creamy, tangy base to the filling.
- Unsalted butter (softened): Adds richness and smoothness to the cheesecake cream.
- Powdered sugar: Sweetens and lightens the filling for a fluffy consistency.
- Vanilla extract: Enhances the flavors with a warm undertone.
- Strawberry jam or preserves: Brings vibrant color and fruity sweetness to the filling.
- Fresh strawberries (optional, finely diced): Add a pleasant texture and fresh berry burst if desired.
How to Make Lemon Strawberry Cheesecake Sandwich Cookies Recipe
Step 1: Prepare the Lemon Cookies
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. In a large bowl, combine the lemon cake mix, eggs, vegetable oil, and lemon zest, stirring until a soft dough forms. This dough will be tender and fragrant—a perfect base for your cookies.
Step 2: Shape and Bake the Cookies
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for gentle spreading. Press each dough ball lightly with the bottom of a glass to flatten slightly. Bake for 8 to 10 minutes, watching for edges to set while the centers remain soft. Let them cool completely on a wire rack to ensure they hold up well as sandwich cookie halves.
Step 3: Make the Strawberry Cheesecake Filling
Using a medium bowl, beat the softened cream cheese and butter together until perfectly smooth and creamy. Add the powdered sugar and vanilla extract, beating until the mixture is light and fluffy. Finally, gently fold in the strawberry jam for a deliciously sweet and fruity swirl. If you’re including fresh diced strawberries, add them at this stage for lovely bursts of texture throughout the filling.
Step 4: Assemble the Sandwich Cookies
Once your cookies have cooled, take one cookie and spread or pipe a generous amount of the strawberry cheesecake filling onto its flat side. Top it with a second cookie to create a sandwich. Repeat with the remaining cookies. For the best texture and flavor, refrigerate your assembled cookies for about 30 minutes before serving.
How to Serve Lemon Strawberry Cheesecake Sandwich Cookies Recipe
Garnishes
To make these cookies extra special, consider garnishing with a light dusting of powdered sugar or a tiny lemon zest sprinkle on top. Fresh strawberry slices placed alongside the plate add a fresh touch and boost the vibrant color palette.
Side Dishes
Pair your Lemon Strawberry Cheesecake Sandwich Cookies with a cup of refreshing iced tea or lemonade to complement the citrusy notes. For a heartier dessert spread, include a simple fruit salad or some vanilla ice cream, which contrasts beautifully with the fruity richness of the cookies.
Creative Ways to Present
For a charming presentation, arrange the sandwich cookies in a circular pattern on a pretty platter and drop fresh mint leaves in the center. Alternatively, present them in clear cellophane bags tied with lemon-yellow ribbons—perfect for gifting or party favors.
Make Ahead and Storage
Storing Leftovers
If you have any cookies left after enjoying some, store them in an airtight container in the refrigerator. This will keep the filling fresh and the cookies soft for up to three days, allowing you to savor them a little longer.
Freezing
You can freeze the assembled sandwich cookies by wrapping each one individually in plastic wrap and placing them together in a freezer-safe container. When properly stored, they’ll keep well for up to one month. Thaw in the refrigerator before serving.
Reheating
Because the cookies are best enjoyed cool to keep the filling firm, reheating is not recommended. However, if you prefer a softer cookie, briefly warm one in the microwave for about 10 seconds, but avoid overheating to preserve the texture of the filling.
FAQs
Can I use homemade lemon cake instead of the cake mix?
Absolutely! Homemade lemon cake can make the cookies even more personalized and flavorful. Just ensure the texture of your cake batter is thick enough to handle shaping into cookies.
What if I don’t have strawberry jam? Can I use fresh strawberries only?
You can use all fresh diced strawberries in the filling, but the jam adds sweetness and a smooth consistency that fresh fruit alone might not provide. Consider lightly cooking fresh strawberries with a bit of sugar to create a quick preserve.
Are these cookies gluten-free?
This recipe uses store-bought lemon cake mix, which typically contains gluten. To make it gluten-free, look for a gluten-free lemon cake mix or bake your own gluten-free cake base.
How do I make the filling less sweet?
Adjust the amount of powdered sugar in the filling to your taste. You can reduce it slightly, keeping in mind that the jam also adds sweetness. Adding a splash of lemon juice can also balance the sweetness with a fresh tang.
Can I make these cookies vegan?
With some substitutions like vegan cream cheese, flax eggs instead of chicken eggs, and dairy-free butter alternatives, you can make a vegan version. The texture may differ slightly, but the flavor will still be delightful.
Final Thoughts
This Lemon Strawberry Cheesecake Sandwich Cookies Recipe is a true crowd-pleaser that brings sunshine to any day with its bright lemon notes and sweet strawberry creaminess. Making them is straightforward, and the results are beyond satisfying. I encourage you to grab that cake mix and start baking these charming treats—they will make your kitchen smell amazing and your taste buds sing!
Print
Lemon Strawberry Cheesecake Sandwich Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Lemon Strawberry Cheesecake Sandwich Cookies, featuring soft lemon cake cookies filled with a creamy strawberry cheesecake mixture. Perfect for summer gatherings or a refreshing dessert, these cookies combine zesty lemon flavor with sweet strawberry filling for a delightful treat.
Ingredients
Cookies
- 1 box lemon cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 teaspoon lemon zest
Filling
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup strawberry jam or preserves
- Fresh strawberries, finely diced (optional)
Instructions
- Prepare the Oven and Cookie Dough. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a large bowl, combine the lemon cake mix, eggs, vegetable oil, and lemon zest. Mix thoroughly until a soft dough forms, ensuring all ingredients are fully incorporated.
- Shape and Bake Cookies. Scoop tablespoon-sized portions of dough onto the lined baking sheet, spacing them about 2 inches apart to allow spreading. Flatten each dough ball slightly with the bottom of a glass to create evenly sized cookies. Bake for 8 to 10 minutes until the edges are set but the centers remain soft, which will yield tender cookies.
- Cool the Cookies. Remove the cookies from the oven and transfer them to a wire rack. Allow them to cool completely before assembling the sandwich cookies to prevent the filling from melting.
- Make the Strawberry Cheesecake Filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, and continue beating until the mixture becomes light and fluffy. Gently fold in the strawberry jam. If desired, fold in finely diced fresh strawberries for extra texture and flavor.
- Assemble the Sandwich Cookies. Once the cookies are fully cooled, spread or pipe a generous amount of the strawberry cheesecake filling onto the flat side of one cookie. Top with another cookie, pressing together gently to form a sandwich. Repeat with remaining cookies and filling.
- Chill Before Serving. Place the assembled sandwich cookies in the refrigerator for at least 30 minutes. This chilling step helps the filling firm up, improving the texture and making the cookies easier to handle when serving.
Notes
- For a tangier flavor, add a teaspoon of lemon juice to the filling for an extra citrus kick.
- You can substitute raspberry or blueberry jam for the strawberry preserves to vary the flavor profile.
- Store the sandwich cookies in the refrigerator for up to 3 days to maintain freshness and prevent spoilage.
