Recipe courtesy of Lasheeda Perry
Recipe courtesy of Lasheeda Perry
Watch how to make this recipe.
Strawberry Cheesecake Whoopie Pies
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 25 min
- Yield: 20 whoopie pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 307
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 50 mg
- Sodium
- 232 mg
These adorable whoopie pies are like getting two desserts in one: Fresh strawberries and an easy cheesecake-like filling are sandwiched between cakey graham cracker cookies.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 25 min
- Yield: 20 whoopie pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 307
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 50 mg
- Sodium
- 232 mg
Ingredients
Cookies:
Filling:
Directions
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32m
Easy
CLASS
- For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk together the flour, graham cracker crumbs, baking powder, baking soda and salt in a medium bowl. Set aside.
- Beat together the brown sugar, butter and vanilla in a large bowl with a stand mixer on medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until combined. Reduce the speed to low and add the dry ingredients in 3 batches, alternating with the milk, beginning and ending with the dry ingredients; beat after each addition until just combined.
- Scoop tablespoon-mounds of batter and place on the prepared baking sheets about 1 inch apart. You should have 20 cookies per baking sheet.
- Bake, rotating the baking sheets halfway through, until the tops of the cookies spring back when lightly touched, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes. Using a small fine-mesh sieve, dust the tops of the cookies with confectioners' sugar.
- For the filling: While the cookies cool, whisk the cream cheese and marshmallow creme together in a medium bowl with a handheld mixer until smooth and well combined. Transfer to a piping bag fitted with a medium round tip.
- Gently fold the strawberries and jam together with a rubber spatula in a medium bowl until combined; set aside.
- Flip half of the cookies so they are flat-side up; pipe a ring of cream cheese filling around the edge of the cookies to create a “dam,” then spoon about 1 teaspoon of the strawberry filling in the center. Sandwich them with the remaining cookies flat-side down. Using a small fine-mesh sieve, dust the tops of the cookies with confectioners’ sugar.
