Raspberry Cheesecake Cookies

Raspberry Cheesecake Cookies

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If you enjoy raspberry cheesecake but want a snack, try raspberry cheesecake cookies. They’re the perfect treat. These cookies mix a soft, buttery base with creamy cheesecake filling. They also have bursts of fresh raspberries.

These cookies are perfect for any holiday, party, or daily craving. They combine the flavors of cheesecake and cookies in a single bite. Let’s check out the best recipe, handy baking tips, variations, and questions people often ask.

Raspberry Cheesecake Cookies

Why You’ll Love These Cookies

  • Chewy and creamy – The best texture combination in a single bite.

  • Burst of raspberry flavor – Tart raspberries balance the sweetness.

  • Make-ahead friendly – Dough and cookies store well for later.

  • Easy to customize – Add chocolate, nuts, or a drizzle of glaze.

  • Perfect for any occasion – Great for holidays, gifts, or everyday snacking.

Ingredients List

For the Cookie Dough:

  • 1 ¾ cups all-purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup unsalted butter, softened

  • ½ cup cream cheese, softened

  • ¾ cup granulated sugar

  • ¼ cup brown sugar

  • 1 large egg

  • 2 teaspoons vanilla extract

  • ½ cup white chocolate chips (optional)

For the Raspberry Cheesecake Swirl:

  • 4 oz cream cheese, softened

  • 2 tablespoons granulated sugar

  • ½ teaspoon vanilla extract

  • ⅓ cup raspberry jam or fresh raspberries, mashed

Timing

  • Prep Time: 20 minutes

  • Chill Time: 30 minutes

  • Bake Time: 12 minutes

  • Total Time: 1 hour

  • Servings: 18 cookies

Step-by-Step Instructions

Step 1: Prepare the Cookie Dough

  1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

  2. In a large mixing bowl, beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.

  3. Add the egg and vanilla extract, mixing until smooth.

  4. Gradually add the dry ingredients and mix until just combined.

Step 2: Make the Raspberry Cheesecake Filling

  1. In a small bowl, beat cream cheese, sugar, and vanilla extract until smooth.

  2. Gently fold in raspberry jam or mashed fresh raspberries.

Step 3: Chill the Dough

  1. Cover the cookie dough and cheesecake mixture separately.

  2. Refrigerate for at least 30 minutes to firm up.

Step 4: Assemble the Cookies

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. Scoop out a tablespoon of cookie dough, flatten slightly, and place on the baking sheet.

  3. Add a small teaspoon of raspberry cheesecake filling to the center.

  4. Top with another small piece of dough, sealing the edges gently.

  5. Repeat with the remaining dough and filling.

Step 5: Bake the Cookies

  1. Bake for 10-12 minutes, or until the edges turn lightly golden.

  2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 6: Enjoy

Serve warm for a gooey cheesecake filling or let them cool completely for a firmer texture.

Raspberry Cheesecake Cookies

Tips for the Best Raspberry Cheesecake Cookies

  • Use softened butter and cream cheese – Helps create a smooth dough.

  • Chill the dough – Prevents spreading and helps flavors develop.

  • Don’t overfill – Too much filling can cause leakage during baking.

  • Use parchment paper – Prevents cookies from sticking to the tray.

  • Let them cool – The cheesecake filling firms up as the cookies cool.

Variations to Try

1. White Chocolate Raspberry Cheesecake Cookies

  • Stir white chocolate chips into the dough for extra sweetness.

2. Chocolate Raspberry Cheesecake Cookies

  • Add ¼ cup cocoa powder to the dough for a chocolate twist.

3. Lemon Raspberry Cheesecake Cookies

  • Add 1 teaspoon of lemon zest for a bright, tangy flavor.

4. Gluten-Free Raspberry Cheesecake Cookies

  • Use a gluten-free all-purpose flour blend.

5. Raspberry Almond Cheesecake Cookies

  • Add ½ teaspoon almond extract to enhance the nutty flavor.

6. Keto Raspberry Cheesecake Cookies

  • Use almond flour and a sugar substitute for a low-carb version.

What to Serve with Raspberry Cheesecake Cookies

  • A glass of milk – Classic pairing for cookies.

  • Hot coffee or tea – Balances the sweetness.

  • Vanilla ice cream – Creates an indulgent dessert.

  • Drizzle of white chocolate – Adds extra decadence.

How to Store & Freeze Raspberry Cheesecake Cookies

Storing in the Fridge

  • Keep cookies in an airtight container in the refrigerator for up to 5 days.

Freezing the Dough

  1. Scoop dough onto a baking sheet and freeze until solid.

  2. Transfer frozen dough balls to a ziplock bag and store for up to 3 months.

  3. Bake straight from frozen, adding 1-2 extra minutes to the baking time.

Freezing Baked Cookies

  • Let cookies cool completely, then freeze in a single layer for up to 2 months.

Nutritional Information (Per Cookie)

  • Calories: 190

  • Protein: 2g

  • Carbohydrates: 23g

  • Fat: 10g

  • Saturated Fat: 6g

  • Sugar: 14g

Frequently Asked Questions

1. Can I use fresh raspberries instead of jam?

Yes! Mash fresh raspberries and mix them into the cheesecake filling for a natural fruit flavor.

2. Why do I need to chill the dough?

Chilling prevents the cookies from spreading too much and helps maintain a soft, thick texture.

3. Can I use store-bought cookie dough?

Yes, but homemade dough gives a better texture and richer flavor.

4. How do I prevent my cookies from spreading too much?

Make sure the butter and cream cheese aren’t overly softened, and always chill the dough before baking.

5. Can I make these cookies without cream cheese?

The cheesecake filling is key to the flavor, but you can replace it with thick Greek yogurt for a lighter version.

Conclusion

Raspberry cheesecake cookies are a delightful fusion of two classic desserts. With a soft, chewy texture and creamy cheesecake filling, these cookies are sure to impress. Whether you’re baking them for a special occasion or just treating yourself, this recipe is a must-try.