Vanilla Raspberry Cheesecake Whoopie Pies

Soft, cake-like vanilla cookies and a tangy raspberry cream cheese filling are the perfect match in these insanely gorgeous whoopie pies! There’s no stopping at only one.

I’ll give credit where credit is due, guys. These adorable little whoopie pies you see today were solely Jason’s idea. I’m just the one who made ’em because hey, that boy has good ideas sometimes but only sometimes. ??

Remember these little cookie sandwich guys a few weeks ago? I ended up giving that whole batch to Jason even though he’s not the hugest chocolate fan.

He claimed that he still loved them either way and then a few days later he calls me with this self-proclaimed “amazing recipe idea that I absolutely have to make.” Basically he wanted like the same thing only with a lighter, cake-like vanilla cookie. And heavy on the vanilla because it’s his favorite thing. ?

I humored him and made him exactly what he asked for. Aaaaaand then promptly forgot them at home. ?? Batch number two of Jason’s Whoopie Pies actually made it into his hands, guys.

In short, these whoopie pies are actually really, really good, friends. If you’re looking for something a little less decadent to chow down on for dessert, THESE ones are your guy. Boyfriend stamp of approval.

They’re seriously SO freaking easy to pull off too! The vanilla whoopie pie cookie is an easy, one-bowl batter and they bake up seriously so golden and crispy on the outside and light and fluffy on the inside.

Speaking of inside…we’re gonna sandwich as much raspberry cream cheese filling as physically possible in between these beauties. It’s just a good plan.

That’s honestly all there is to it, guys! I’d recommend assembling these whoopie pies only just before serving so the cookie portion can stay fluffy and airy, but you can make both components ahead of time for easy assembly later.

Aren’t they just SO pretty? Dudes can have some good ideas sometimes, y’all, I tell you what…

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5 from 2 votes

Vanilla Raspberry Cheesecake Whoopie Pies

Soft, cake-like vanilla cookies and a tangy raspberry cream cheese filling are the perfect match in these insanely gorgeous whoopie pies! There's no stopping at only one.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Cook ModePrevent your screen from going dark

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 whoopie pies

Ingredients

Vanilla Whoopie Pies

• 1/4 cup butter, softened
• 1/2 cup coconut sugar (or brown sugar)
• 1 large egg
• 2 teaspoons vanilla extract
• 1/3 cup milk
• 1-1/4 cups white whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Raspberry Cheesecake Filling

• 2 oz cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 2 tablespoons raspberry jam
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy whipping cream

Instructions

Vanilla Whoopie Pies

• Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside. In a large bowl with a handheld electric mixer, beat butter and sugar on high until completely creamy. Beat in egg, vanilla, and milk until smooth. Gradually beat in flour, baking powder, and salt until a sticky dough forms.
• Scoop dough into 1-in balls and place 2-in apart on prepared baking sheets. Bake whoopie pies at 350F 12 minutes or until edges just start to turn golden. Cool on pan 5 minutes then transfer to a wire cooling rack to cool completely.

Raspberry Cheesecake Filling

• In a medium bowl with a handheld electric mixer, beat softened cream cheese on high speed until completely creamy, about 2 minutes. Beat in butter and powdered sugar and continue to beat an additional 2 minutes until frosting is thick and completely creamed. Slowly beat in raspberry jam, vanilla and cream until frosting is creamy and spreadable. 
• Spread cream cheese frosting over bottoms of half of whoopie pies. Top each with an additional whoopie pie and serve immediately. Enjoy!

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