Description
Raspberry Cheesecake Cookies are soft, buttery cookies filled with creamy cheesecake and swirls of sweet-tart raspberry jam. These bakery-style treats combine the richness of cheesecake with the comforting texture of a cookie — perfect for holidays, parties, or anytime you crave something indulgent and fruity.
Ingredients
- For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- For the Raspberry Swirl:
- 1/3 cup raspberry jam or preserves
- Optional: fresh raspberries for garnish
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoon-sized portions onto a parchment-lined tray and freeze for 30 minutes.
- Make the Cookie Dough: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Add eggs and vanilla, and beat until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Chill the dough for 20–30 minutes for easier handling.
- Assemble the Cookies: Scoop 2 tablespoons of dough and flatten it slightly. Place a frozen cheesecake ball in the center and wrap the dough around it to seal. Place on a baking sheet lined with parchment paper.
- Gently press a small indentation in the top and add about 1/2 teaspoon of raspberry jam. Swirl slightly with a toothpick for a marbled look.
- Bake: Preheat oven to 350°F (175°C). Bake cookies for 11–13 minutes, until edges are lightly golden but centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. Garnish with fresh raspberries if desired.
Notes
- For a richer flavor, use seedless raspberry jam and full-fat cream cheese.
- Make-ahead tip: Cheesecake centers can be prepared and frozen up to 2 days in advance.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- These cookies can be frozen after baking — thaw at room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American