Frozen Strawberry Cheesecake Sandwich Cookies

Recipe View Preheat oven to 350°F (175°C). In a medium bowl, whisk together graham cracker crumbs, flour, baking soda, salt, and cinnamon. Set aside. (Prep time: 5 minutes)

Recipe View In a large bowl, cream together the softened butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy using an electric mixer. (5 minutes)

Recipe View Beat in one egg until fully incorporated, then add the vanilla extract and remaining egg. Mix until just combined. (3 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View Fold in the chopped pecans until evenly distributed throughout the dough. (2 minutes)

Recipe View Drop rounded tablespoons of dough about 2 inches apart onto ungreased baking sheets. (10 minutes)

Recipe View Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown. (Bake time: 9-11 minutes)

Recipe View Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. (Cooling time: 1 hour)

Recipe View While the cookies are cooling, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy. (5 minutes)

Recipe View In a blender or food processor, puree the frozen strawberries until smooth. (3 minutes)

Recipe View Gently stir the strawberry puree into the cream cheese mixture until evenly combined. (2 minutes)

Recipe View In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry cream cheese mixture. (5 minutes)

Recipe View Once the cookies are completely cooled, assemble the sandwiches. Spread a generous amount of cheesecake filling onto the bottom of one cookie and top with another cookie. Repeat with the remaining cookies and filling. (15 minutes)

Recipe View Place the assembled sandwich cookies on a baking sheet lined with parchment paper and freeze for at least 1 hour before serving. Freezing them longer allows the filling to firm up nicely. (Freeze time: 1+ hour)