Strawberry Cheesecake Whoopie Pies Recipe

Strawberry Cheesecake Whoopie Pies

• Level: Easy
• Yield: 20 whoopie pies
• Nutritional Information Per Serving (1 of 14 servings): Calories 307, Total Fat 14 g, Saturated Fat 8 g, Carbohydrates 42 g, Dietary Fiber 1 g, Sugars 23 g, Protein 4 g, Cholesterol 50 mg, Sodium 232 mg
• Total Time: 1 hour (including cooling)
• Active Time: 25 minutes

Indulge in these delightful Strawberry Cheesecake Whoopie Pies, where juicy strawberries and creamy cheesecake filling nestle between soft, graham cracker-infused cookiesperfect for a showstopping treat that sparks joy in every bite!

Cookies:

• 2 1/4 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1 cup lightly packed light brown sugar
• 1 stick (8 tablespoons) unsalted butter, softened
• 2 teaspoons pure vanilla extract
• 1 large egg
• 1 cup milk
• Confectioners' sugar, for dusting

Filling:

• One 8-ounce package cream cheese, softened
• 1 cup marshmallow creme
• 1/2 cup finely chopped strawberries
• 1/4 cup strawberry jam

1. Preheat your oven to 350F. Prepare two baking sheets by lining them with parchment paper.
2. In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.
3. Using a stand mixer on medium-high speed, cream the brown sugar, butter, and vanilla until light and fluffy, about 2 minutes. Add the egg and mix until incorporated. Lower the mixer speed to low and alternately add the dry ingredients and milk in three parts, starting and ending with the dry ingredients. Mix each addition just until combined.
4. Drop tablespoon-sized scoops of batter onto the prepared sheets, spacing them about 1 inch apart. Each sheet should hold about 20 cookies.
5. Bake, rotating pans halfway through, for 10 to 12 minutes or until the cookie tops spring back when gently pressed. Cool on the sheets for 5 minutes, then transfer to wire racks to cool completely, approximately 30 minutes. Lightly dust the cookies with confectioners' sugar using a fine mesh sieve.
6. While the cookies cool, blend the cream cheese and marshmallow creme in a medium bowl with a handheld mixer until smooth and fully combined. Transfer this mixture into a piping bag fitted with a medium round tip.
7. In another bowl, carefully fold the diced strawberries and jam together until mixed. Set aside.
8. Turn over half the cookies so the flat sides face up. Pipe a ring of cream cheese filling around the edges to form a "dam," then place about 1 teaspoon of the strawberry mixture in the center. Top with the remaining cookies, flat sides down. Sprinkle the tops with confectioners' sugar using a fine sieve.