Make these raspberry cheesecake cookies just once and you will see why everyone is going crazy for this recipe. These cookies are fruity, they are sweet and they are stuffed with decadent cheesecake, turning this sweet treat into an epic dessert mashup. Whoever thought to combine cheesecake and cookies was a genius! This is one recipe you do not want to skip.
Why this is the best recipe
- The taste: I use fresh raspberries in these cookies, which gives them the most amazing fruity flavor. And then there is the rich tangy cheesecake filling, it's divine.
- The texture: These raspberry cheesecake cookies have the most incredible gooey center, with a crunchy cookie exterior and crushed graham crackers on top too. They have all the best bits of cheesecake but in a cookie!
- Easy and quick to make: This raspberry cream cheese cookie recipe is so quick and easy to make too. You do not need to rest this cookie dough for too long like in some recipes either, so you can be baking and enjoying them in just a couple of hours.
Ingredients for the cookie dough
For ingredient substitutions read the original Raspberry Cheesecake Cookies recipe.
1 cup Unsalted butter at room temperature
1 cup Granulated sugar
1 Egg at room temperature
1 Egg yolk at room temperature
2⅔ cups All purpose
¾ Teaspoon Salt
1½ Teaspoon Baking soda
1 cup Fresh Raspberries
Ingredients for the Cream cheese filling
For ingredient substitutions read the original Raspberry Cheesecake Cookies recipe.
¾ cup Cream cheese eg. Full fat Philadephia
¼ cup Powdered sugar sifted
How to make the cream cheese filling
- Whip cream cheese with powdered sugar for a few minutes until smooth and silky.
- Pipe or spoon 12 equal-sized balls onto a piece of parchment paper or silicone baking mat
- Gently flatten the balls into flat, round disks.
- Freeze the cream cheese disks for 30-60 minutes.
Top Tip: Sift your powdered sugar first to remove any lumps and ensure a silky smooth finish.
How to make the raspberry cookie dough
- Whip the butter and sugar together with an electric hand mixer for a few minutes
- Slowly add the egg and egg yolk, just until combined.
- Sift the dry ingredients together. Sieve the flour, salt, and baking soda into a separate bowl.
- Fold the flour mixture and then the raspberries into the wet ingredients with a rubber spatula just until combined and do not overmix. Leave some for later to place on top.
- Prepare 2 cookie sheets with baking parchment or silicon baking mats.
- Divide the dough into 24 equal balls and chill briefly if they are too soft.
Top Tip: Do not mash the raspberries too much as you fold them into the cookie dough as this can leave the cookie dough too wet.
How to assemble
For more details read the original Raspberry Cheesecake Cookies recipe.
- Place a dough ball onto the lined baking sheets and gently flatten the top so that the diameter is slightly bigger than the frozen cream cheese filling.
- Place a frozen disk of cream cheese filling on top of the cookie dough, and then sandwich it with another cookie dough portion on top, sealing the edges.
- Repeat until you have used all the cookie dough and cream cheese disks (you should end up with 12 raspberry cheesecake cookies).
Top Tip: Chill the cookies in the fridge for an hour or alternatively for 20 minutes in the freezer before baking so they will better keep their shapes.
Bake
- Preheat the oven to 347°F (no fan)
- Bake the cookies for 15 minutes.
- Place more raspberries on top of the cookies.
- Continue baking the cookies for further 10-15 minutes.
- Rest the raspberry cheesecake cookies for a few minutes, then let them cool completely on a cooling rack. The Cookies will continue to set as they cool.
Before serving, decorate the cookies by sprinkling them with crushed Graham crackers and freeze-dried raspberries.
Top Tip: As the cookies contain cream cheese, you will need to store any leftovers in the fridge. They will keep fresh for 2-3 days and can be gently reheated in the microwave.
Flavor variations & substitutions
Try the strawberry cheesecake cookie version to get a different berry cookie flavor that is just as delicious!
You can always apply extra cream cheese on top of these cookies by making this cream cheese frosting.
If you are baking around a dietary restriction of preference (or have run out of ingredients), check our baking substitute guides.
🎓 Expert tips
For more tips read the original Raspberry Cheesecake Cookies recipe.
The cream cheese filling must also be frozen before making your cookies and baking. Do not skip this step!
If your cookies are too flat it could be because your dough was not chilled enough before baking. Do not skip chilling time or it can affect results, and read my guide for other ways to avoid flat cookies.
Do not add more raspberries than are stated in the recipe, as it can make the dough too wet, and do not use frozen raspberries for the same reason.
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This article was originally published as Raspberry Cheesecake Cookies at Spatula Desserts.
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