Raspberry Cream Cheese Poptarts
Pop-Tarts were a childhood favorite—flaky crust, fruity filling, and that sweet drizzle on top. This homemade version keeps all the nostalgia but with better ingredients! Made with whole wheat flour, naturally sweetened raspberry filling, and a creamy vegan center, these are a healthier, homemade twist on the classic treat
Servings
4
Ready In:
1 hr
Raspberry Cream Cheese Poptarts
By: Naysha Rivera
These vegan raspberry cream cheese pop-tarts are my plant-based glow-up of a childhood classic! They’re sweet, tangy, creamy, and wrapped in the flakiest homemade crust—no dairy, no eggs, just pure nostalgic goodness made with love (and real ingredients). Trust me, you won’t miss the boxed stuff one bit.
Ingredients
Dough:
- 2 cups whole wheat flour (or all-purpose)
- 1 teaspoon salt
- 1 teaspoon coconut sugar
- 1 cup cold vegan butter, cut into chunks
- 5 tablespoons ice water
For the Raspberry Filling:
- 1 cup fresh raspberries
- 2 tablespoons lemon juice
- ¼ cup maple syrup
- Pinch of salt
- Splash of water
- 1 teaspoon cornstarch mixed with 1 teaspoon water
Other:
- Vegan cream cheese (see notes)
- Plant-based milk (for brushing)
For the Icing:
- ½ cup powdered sugar
- 1-2 teaspoons water
Notes:
Vegan Cream Cheese Tip: Not all vegan cream cheeses are created equal—look for one with minimal ingredients and no weird additives. I always go for the cleanest option I can find. Better yet, make your own! Check out my homemade vegan cream cheese recipe right here on the blog for the freshest, creamiest results.
✨ Customize It: Feel free to get creative with this recipe! You can swap the raspberry filling for any jam or fruit you love—strawberry, blueberry, even a tropical twist. Want to level it up? Add a little cocoa powder to the crust for a rich chocolate version. Endless combos, endless joy.
✨ Crust Note: Follow the recipe instructions for adding water to the dough, but if it feels a bit dry, just add extra water 1 tablespoon at a time until it comes together. You want it soft but not sticky—like a perfect little pastry hug.
Step by Step Instructions
Make the dough:
Mix flour, salt, and coconut sugar in a bowl.
Add cold butter and mix until crumbly.
Gradually add ice water until dough forms.
Wrap and chill for 30 minutes.
Make the filling:
Cook raspberries, lemon juice, maple syrup, salt, and water over medium heat until soft.
Add cornstarch slurry, stir, and cook until thickened. Let cool.
Assemble the pop-tarts
Preheat oven to 375°F (190°C).
Roll out the dough and cut into rectangles.
Spread vegan cream cheese on half, add raspberry filling, then cover with another rectangle.
Seal edges with a fork and brush with plant-based milk.
Bake & Ice the tarts
Bake for 15 minutes or until golden brown. Let cool.
Mix powdered sugar and water, then drizzle over cooled Pop-Tarts.
Click Image Below For Video Turtorial