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Raspberry Cheesecake Cookies Recipe

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★★★★★

4.7 from 57 reviews

Delight in these Raspberry Cheesecake Cookies, featuring a rich, creamy cheesecake filling wrapped in soft, buttery cookie dough and topped with a luscious raspberry swirl. Perfect for dessert lovers craving a fruity, indulgent treat with a delightful balance of sweet and tangy flavors.

Ingredients

Scale

For the Cookie Dough:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar

For the Raspberry Swirl:

  • 1/2 cup raspberry preserves or fresh raspberries mashed with sugar

Instructions

  1. Prepare the Cheesecake Filling: In a small bowl, beat the cream cheese and powdered sugar until smooth and creamy. Cover and refrigerate for at least 30 minutes to firm up before assembling the cookies.
  2. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
  3. Cream the Butter and Sugars: In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar using a mixer until the mixture is light and fluffy, about 2-3 minutes.
  4. Incorporate the Wet Ingredients: Add the egg and vanilla extract to the sugar and butter mixture, blending until fully combined.
  5. Blend the Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep cookies tender.
  6. Assemble the Cookies: Scoop about 1 tablespoon of dough and flatten it in your hand. Place about 1 teaspoon of the chilled cheesecake filling in the center, then cover with another tablespoon of dough. Pinch the edges securely to seal in the filling.
  7. Add Raspberry Swirl: Arrange the filled dough balls on a parchment-lined baking sheet. Slightly flatten each one and swirl roughly 1/2 teaspoon of raspberry preserves or mashed raspberries on top using a toothpick to create a marbled effect.
  8. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12-14 minutes or until the edges turn golden brown and the centers remain soft.
  9. Cool and Serve: Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the perfect balance of creamy cheesecake and fruity raspberry in every bite!

Notes

  • Chill the dough for at least 30 minutes to prevent excessive spreading during baking.
  • Use fresh raspberries for natural tartness or preserves for a sweeter, concentrated flavor.
  • Don’t overbake; remove cookies when edges are golden and centers still soft to maintain chewy texture.
  • Variations include adding 1/2 cup chocolate chips for chocolate raspberry flavor or 1 teaspoon lemon zest for a citrus twist.
  • Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
  • You can freeze cookie dough portions; bake from frozen by adding 1-2 minutes to baking time.
  • If dough is sticky, chill it longer or add a tablespoon of flour to make handling easier.
  • To prevent spreading, avoid overmixing and bake on parchment paper.

Keywords: Raspberry Cheesecake Cookies, cheesecake cookies, raspberry swirl cookies, dessert cookies, soft cookies, creamy filling, easy baking

Find it online: https://biteandenjoy.com/raspberry-cheesecake-cookies-recipe/