Strawberry Cherry Oatmeal Cream Pies

A lusciously smooth and fluffy strawberry cherry filling sandwiched between soft and chewy oatmeal cookies.

These Strawberry Cherry Oatmeal Cream Pies are really too good to be true, and yes, they are 100% vegan and 100% delicious.

I really am so excited for this recipe, because it isn’t like anything else I’ve made. These Strawberry Cherry Oatmeal Cream Pies truly are magical.

It’s nearing summer, which makes it the perfect time to feature strawberries as the star of a dessert.

This recipe was inspired by Food 52’s Strawberry-Rhubarb Oatmeal Cream Pies – I loved the concept of a creamy fluffy strawberry-centered filling sandwiched between two oatmeal cookies.

How to Make Vegan Strawberry Cherry Oatmeal Cream Pies:

Oatmeal Cookies

1. In a large mixing bowl, use a handheld mixer to combine butter and sugars until creamy. Beat in the non-dairy milk and vanilla extract until combined.
2. Add flour, oats, baking soda, and salt. Combine on low speed until a soft cookie dough forms. Refrigerate dough for at least 1 hour (this is crucial to maintain cookie shape and reduce spread).
3. Preheat oven to 350°F. Use a 2 tbsp cookie scoop to portion out dough on to a lined baking sheet, about four to a sheet. Slightly press cookie dough down. These cookies will spread quite a bit, but that’s what creates a soft and chewy texture. Bake for 10 minutes until golden brown and crisp on the edges. They may appear slightly underdone in the middle – that’s ok! It will set once cooled.
4. Cool cookies for 10 minutes on the baking sheet before transferring to a wire cooling rack. Allow cookies to completely cool.

Strawberry Cherry Filling

1. In a medium saucepan, stir together the diced strawberries, cherries, and sugar. Cook over medium heat, stirring occasionally, until fruit becomes soft and breaks down, about 4-5 minutes.
2. Strain the mixture through a fine mesh colander, reserving the juices. Use the solids to make a fruit spread, top on pancakes/waffles, or oatmeal – don’t let that yummy fruit go to waste.
3. In a large mixing bowl, use a handheld mixer to cream the cream cheese, butter, vanilla extract, and salt until light and fluffy, about 2 minutes. Add the powdered sugar 1 cup at a time, mixing each until combined. Add all of the reserved fruit juice, mixing it into the filling on low speed. If the filling seems a bit thin, you can add a touch more powdered sugar to thicken. It should have the consistency of marshmallow fluff, spread easily, and not melt off the sides of the cookie.

Assembling

1. Flip over half the cooled cookies and use an offset spatula or spoon to spread the filling on top of the flipped cookies. Press the remaining cookies on top to make sandwiches. Refrigerate the cookies in an airtight container for up to 5 days.

Frequently Asked Questions:

Can I make this recipe gluten-free?

I have not tested my oatmeal cookies using a gluten-free alternative, however feel free to substitute the all-purpose flour with your favorite GF 1-1 flour – please let me know how it turns out!

What vegan cream cheese do you recommend for the filling?

I used Kite Hill cream cheese when testing this recipe and honestly have only ever tried the Trader Joes one. I was really impressed with the flavor and texture of Kite Hill, so that would be my recommendation! I’ve heard Miyokos is good, too.

How do I store the cream pies?

Since the filling contains cream cheese and butter, I recommend storing them in the fridge tightly wrapped in plastic wrap or an airtight container. They will stay fresh for up to 5 days. Store them in the freezer for up to 2 weeks. However, best served fresh!

If you’re looking for more vegan berry dessert recipes, you’ll also love these Vegan Strawberry Pop Tarts, these Berry Oat Shortbread Bars, and this Vegan Fudgy Chocolate Raspberry Cake.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!