Wesson Recipes

Make-Ahead Strawberry Cheesecake Whoopie Pies

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Cooking Time

15 minutes

Prep Time

10 minutes

Serving Size

12 Servings

Indulge in the delightful fusion of creamy cheesecake and luscious strawberries with our Strawberry Cheesecake Whoopie Pies, crafted with the magic touch of Wesson Vegetable Oil. Picture this: velvety cheesecake filling nestled between two soft, cakey cookies bursting with the sweet essence of fresh strawberries.

These delectable treats are not just your average dessert; they’re a summer sensation, ideal for lazy afternoons by the pool or as a sweet finale to a barbecue feast. What makes them even more irresistible is their make-ahead convenience, allowing you to prepare them in advance and savor the anticipation as they chill in the fridge, ready to dazzle your guests at any summer soirée.

But wait, there’s more! These Strawberry Cheesecake Whoopie Pies aren’t just for casual gatherings; they’re the ultimate handheld indulgence for those special occasions that deserve a touch of sweetness. Whether it’s a birthday bash, a graduation celebration, or a festive holiday gathering, these little delights are sure to steal the show and leave everyone craving more. Add your favorite sprinkles for the perfect festive touch!

So, why not elevate your summer dessert game and treat yourself to the blissful combination of strawberries, cheesecake, and Wesson Vegetable Oil? With each bite, you’ll be transported to a world of pure indulgence, where every moment is a celebration of flavor and joy.

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CONTAINS:

Dairy, gluten, eggs

Ingredients

Vanilla Cookie

Flour, all purpose 2 3/4 cups.

Baking Powder 1 tbsp.

Salt, fine 1/2 tsp.

Sugar, white 1 1/3 cups.

Wesson Vegetable Oil 1/2 cup.

Vanilla Extract 2 tsp.

Eggs 2 .

Milk 1 cup.

Cream Cheese Filling

Cream Cheese, softened 8 oz.

Butter 1/4 cup.

Icing Sugar 2 3/4 cups.

Vanilla Extract 1/2 tsp.

Strawberries, sliced 1 cup.

Sprinkles to decorate.

Method

Cookies

Preheat oven to 325°F. In a large bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, add Wesson Vegetable Oil, milk, egg, sugar, and vanilla. Mix on medium speed until well combined. Add in flour mixture gradually and mix on medium speed until fully combined. Scoop batter into 1 ½ tbsp or 2 tbsp portions on a parchment lined baking sheet or a greased whoopie pan.

Bake at 325°F for about 15 mins or until lightly golden. Let cookies cool completely before filling. The cookie texture will be cake-like.

Tip: Sprinkle cookies with your favorite sprinkles before baking for added color.

Cream Cheese Filling with Strawberries

In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese, butter, icing sugar, and vanilla. Mix until fully combined. Tip: for a firmer cheesecake style filling, make the cream cheese filling ahead of time and store in the fridge.

Slice strawberries and set aside.

Tip: do not overmix the frosting, the more you mix the softer and thinner it will become.

Assembly Method

Pipe or spread 2 tablespoons of frosting onto a cookie and layer with strawberry slices. Add a layer of filling to the other cookie and sandwich together. Tip: Place sprinkles in a small plate and roll the whoopie pie to coat the sides in sprinkles of choice.