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Raspberry Cheesecake Cookies Recipe

Raspberry Cheesecake Cookies Recipe
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★★★★★

5 from 19 reviews

These Raspberry Cheesecake Cookies feature a soft and tender texture with a creamy cheesecake filling and a sweet-tart raspberry jam center, making them a delightful treat perfect for any occasion.

Ingredients

Scale

Cookie Dough

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

Filling

  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 cup raspberry jam

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract to enhance flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
  5. Prepare Cream Cheese Filling: In a small bowl, blend the softened cream cheese with powdered sugar until smooth and creamy, perfect for filling the cookies.
  6. Assemble Cookies: Take a tablespoon of cookie dough and flatten it in your hand. Place a teaspoon of the cream cheese mixture and a small dollop of raspberry jam in the center, then fold the dough over the filling and seal it, shaping it into a ball to encase the filling fully.
  7. Arrange on Baking Sheets: Place the filled cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake: Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden, indicating the cookies are baked through.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

  • Make sure the cream cheese is softened to room temperature for easiest mixing.
  • Do not overmix the dough once the flour is added to keep the cookies tender.
  • Use fresh or high-quality raspberry jam for the best flavor.
  • Cookies will keep well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • You can freeze the assembled, unbaked cookies for up to 3 months; bake directly from frozen adding a couple of extra minutes to the baking time.

Nutrition

Keywords: raspberry cheesecake cookies, cheesecake cookies, raspberry jam cookies, dessert cookies, sweet snack

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