Strawberry lemonade cookie sandwiches are a delightful spring treat

Strawberry lemonade cheesecake cookie sandwiches are a semi-homemade dessert filled with two flavors of no-bake cheesecake and topped with store-bought shortbread cookies.

Celebrate spring and Mother’s Day with these easy-to-make delicious cookie sandwiches. I stand by my motto… when preparing a dessert table, everything doesn’t have to be completely homemade. With a few touches your guests will never know or really care that you used store-bought cookies. This filling is so delicious and perfectly pairs with the shortbread cookies.

Creating a two-tone swirl of cheesecake is easy. Fill two small (12 inch) piping bags, one with the strawberry cheesecake and the other with the lemon cheesecake. Insert both bags side by side into a large piping bag (16 inch) making sure the tips are in the large piping tip. That’s all there is to it. Now your dessert looks like it was made by a professional baker.

Strawberry lemonade cheesecake cookie sandwiches recipe

Ingredients:

No-bake cheesecake filling:

• 2 (8 ounce) packages cream cheese, room temperature
• 1 (8 ounce) package Cool Whip, thawed
• 2 cups powdered sugar
• 2 (11.2 ounce) packages Keebler classic shortbread cookies

Strawberry filling:

• 1/4 cup strawberry preserves
• 2 tablespoons cornstarch
• 3 drops red food coloring

Lemon filling:

• 1/4 cup lemon curd (store bought)
• 2 tablespoons cornstarch
• 5 drops yellow food coloring
• 2 (12 inch) piping bags
• 1 large piping bag fitted with a large tip

Directions:

Strawberry filling:

• In a small bowl stir together the preserves, cornstarch and food coloring.

Tip: Make sure to take out any large strawberry pieces. They will clog up the piping tip.

Lemon filling:

• In a small bowl stir together the curd, cornstarch and food coloring.

No-bake cheesecake filling:

1. Add cream cheese to a medium-size mixing bowl.
2. Blend until light and fluffy.
3. Add the Cool Whip and sugar.
4. Mix until combined.
5. Divide cream cheese mixture into two 2-cup portions.
6. Add the strawberry mixture to one and the lemon mixture to the other.
7. Stir each mixture until combined.
8. Refrigerate 30 minutes.

1. Fill a small 12-inch piping bag with 1 cup of the strawberry mixture.
2. Fill a small 12-inch piping bag with 1 cup of the lemon mixture.
3. Snip the ends of each filled bag and slide into a large piping bag fitted with a large tip.
4. Lay 1 side of each sandwich on a platter or the counter and pipe on the strawberry/lemon filling.
5. Place another cookie on top.
6. Refrigerate 2 hours or until filling has hardened.
7. Store in refrigerator until ready to serve.
8. Make sure the tips of the small bags insert into the piping tip. If you have missed some strawberry pieces and the tip gets clogged, use a toothpick to remove the strawberry.

Visit Lady Behind The Curtain for more brunch or Mother’s Day ideas.