Raspberry Cheesecake Cookies

If you’re looking for the ultimate indulgent treat, these Raspberry Cheesecake Cookies are the perfect choice! They combine the rich, creamy taste of cheesecake with the soft, chewy texture of a cookie, and the tartness of fresh raspberries brings a delightful contrast. These cookies are not only delicious but also visually stunning with their swirls of vibrant red raspberries. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, they are sure to impress!

Ingredients:

For the Cookie Dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ½ cup sour cream

For the Cheesecake Filling:

• 4 oz (½ package) cream cheese, softened
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract

For the Raspberry Swirl:

• ½ cup fresh raspberries (or frozen, thawed and drained)
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch

How to Make Raspberry Cheesecake Cookies ?

Step 1: Prepare the Cheesecake Filling

1. In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Cover and refrigerate for at least 30 minutes to firm up.

Step 2: Make the Raspberry Swirl

1. In a small saucepan, add the raspberries, granulated sugar, and cornstarch.
2. Heat over medium heat, stirring constantly, until the mixture thickens (about 3-5 minutes).
3. Remove from heat and let cool completely.

Step 3: Prepare the Cookie Dough

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a separate large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
3. Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
4. Mix in the sour cream until fully incorporated.
5. Gradually add the dry ingredients, mixing just until combined. Do not overmix.

Step 4: Assemble the Cookies

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Scoop about 1 ½ tablespoons of cookie dough and flatten it slightly.
3. Place about ½ teaspoon of the chilled cheesecake filling in the center.
4. Take another small scoop of dough and place it on top, sealing the edges to encase the filling.
5. Swirl about ¼ teaspoon of raspberry mixture over the top using a toothpick or knife.
6. Repeat with the remaining dough, spacing cookies about 2 inches apart.

Step 5: Bake the Cookies

1. Bake for 12-14 minutes or until the edges are lightly golden.
2. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Variations

• Chocolate Raspberry Cheesecake Cookies: Add ½ cup of white or dark chocolate chips to the dough.
• Lemon Raspberry Cheesecake Cookies: Add 1 teaspoon of lemon zest for a citrusy kick.
• Nutty Version: Mix in ½ cup of finely chopped almonds or pecans for added crunch.
• Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Cooking Notes

• Do not overmix the dough, as it may result in dense cookies.
• Make sure the cream cheese filling is firm before stuffing the cookies.
• If using frozen raspberries, thaw and drain them well to avoid excess moisture.
• Store cookies in an airtight container in the refrigerator for up to 5 days.

Serving Suggestions

• Serve these cookies slightly warm with a glass of milk.
• Pair them with a scoop of vanilla or raspberry ice cream for an extra special dessert.
• Drizzle melted white chocolate over the top for an elegant touch.
• Enjoy them with a cup of coffee or tea for a delightful afternoon treat.

Helpful Tips

• Chill the Dough: For best results, refrigerate the cookie dough for 30 minutes before baking. This helps prevent spreading.
• Use Fresh Raspberries: Fresh raspberries give the best flavor and texture, but if using frozen, make sure they’re well-drained.
• Avoid Overfilling: Too much cheesecake filling can cause the cookies to break open while baking.
• Test for Doneness: The edges should be slightly golden, but the centers may still be soft; they will firm up as they cool.

More recipes similar to Raspberry Cheesecake Cookies :

• Raspberry Swirl Shortbread Cookies
• Lemon Blueberry Cream Cheese Sourdough
• Cookie Monster Cookies Recipe 
• Moist Greek Yogurt Banana Bread 

FAQs

Can I Freeze These Cookies?

Yes! You can freeze the baked cookies for up to 3 months in an airtight container. Simply thaw them at room temperature before serving.

Can I Make These Cookies Without Cheesecake Filling?

Absolutely! You can skip the filling and just make raspberry swirl cookies for a simpler version.

Why Are My Cookies Spreading Too Much?

This could be due to not chilling the dough before baking. Try refrigerating the dough for at least 30 minutes before baking.

Can I Use Raspberry Jam Instead of Fresh Raspberries?

Yes! If you’re short on time, you can use a high-quality raspberry jam instead of making the raspberry swirl from scratch.

What Can I Use Instead of Sour Cream?

You can substitute sour cream with Greek yogurt for a similar texture and slightly tangy flavor.

Conclusion

Raspberry Cheesecake Cookies are the perfect combination of creamy, fruity, and chewy in every bite. They are a delightful treat for holidays, special occasions, or just because you crave something sweet. With easy variations, serving suggestions, and helpful baking tips, you’ll be able to make these cookies flawlessly every time. So, grab your ingredients and start baking – your taste buds will thank you!

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