If you love raspberry and cheesecake, you’re in for a real treat today. I’ve gathered three fantastic cookie recipes that bring those two wonderful flavors together in different, fun ways.
Whether you prefer a classic cookie with a special center, a surprising stuffed cookie, or a cute little cookie cup, I have something here that you will enjoy baking and sharing.
Jump to Recipe:
- 1. Raspberry Cheesecake Cookie Cups: A Sweet Treat
- 2. Big Flavor: Raspberry Cheesecake Stuffed Cookies
- 3. Classic Comfort: Raspberry Cheesecake Thumbprint Cookies
Raspberry Cheesecake Cookie Cups: A Sweet Treat
These cookie cups are like mini cheesecakes sitting in a soft cookie base. They’re perfect for parties or just a sweet bite at home.
Key Ingredients & Tips
- Cream Cheese: Use full-fat cream cheese for the best, creamy cheesecake filling.
- Cookie Dough: You can use your favorite sugar cookie dough or a simple butter cookie recipe for the base.
- Raspberry Swirl: A small spoonful of raspberry jam swirled into the top gives a nice look and a burst of fruit flavor.
What You Need
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup raspberry jam
- ½ tsp baking powder
⏱️ Time: 50 minutes🍽️ Yields: 18 cups
How to Make It
Step 1: Prep the Cookie Bases
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin. Press about a tablespoon of cookie dough into the bottom and up the sides of each muffin cup, forming a small cup.
Step 2: Mix the Cheesecake Filling
In a medium bowl, beat the softened cream cheese with the remaining granulated sugar, egg, and vanilla extract until the mixture is smooth and creamy. Spoon this filling into each cookie cup, almost to the top.
Step 3: Add Raspberry Swirl and Bake
Drop a tiny spoonful of raspberry jam onto the top of each cheesecake filling. Use a toothpick or a small knife to gently swirl the jam into the cream cheese. Bake for 18-22 minutes, or until the cookie edges are golden and the cheesecake is set.
📝 Final Note
Let these cool completely in the muffin tin before you try to remove them. Chilling them for an hour in the fridge makes them even easier to handle and taste fantastic!
Big Flavor: Raspberry Cheesecake Stuffed Cookies
Imagine biting into a soft cookie and finding a creamy cheesecake surprise inside. These cookies are a fun baking project and totally worth the effort.
Key Ingredients & Tips
- Chilled Filling: Make sure your cheesecake filling balls are very cold and firm before you stuff them. This helps prevent leaks during baking.
- Cookie Dough: A slightly thicker, more stable cookie dough recipe works best to hold the creamy center.
- Sealing: Pinch the cookie dough edges together tightly around the cheesecake ball to ensure it’s fully enclosed.
What You Need
- 1 ½ cups all-purpose flour
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup fresh raspberries, mashed
- ½ tsp baking soda
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 16 cookies
How to Make It
Step 1: Prepare and Chill Cheesecake Filling
In a small bowl, mix the softened cream cheese, powdered sugar, and mashed fresh raspberries until smooth. Roll this mixture into 16 small balls (about 1 tablespoon each) and place them on a plate lined with parchment paper. Freeze for at least 30 minutes until firm.
Step 2: Make the Cookie Dough
Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour and baking soda, then gradually add to the wet ingredients, mixing until just combined.
Step 3: Stuff and Bake the Cookies
Take about 2 tablespoons of cookie dough and flatten it into a disc. Place one frozen cheesecake ball in the center. Carefully wrap the cookie dough around the cheesecake, pinching the edges closed to seal it completely. Place on a baking sheet and bake for 12-15 minutes, until the edges are lightly golden.
📝 Final Note
If any of the cheesecake filling starts to peek out while baking, gently press the cookie edges back together with the back of a spoon right after they come out of the oven.
Classic Comfort: Raspberry Cheesecake Thumbprint Cookies
These pretty thumbprint cookies have a tender, buttery base and a sweet, creamy raspberry cheesecake center. They are simple to make and look lovely on any dessert table.
Key Ingredients & Tips
- Soft Butter: Ensure your butter is truly softened to room temperature for a smooth, easy-to-work-with cookie dough.
- Gentle Press: Don’t press too hard when making the thumbprint; just enough to create a shallow indent for the filling.
- Cool Completely: Allow the baked cookies to cool down completely before adding the cheesecake filling. This stops the filling from melting.
What You Need
- 1 ½ cups all-purpose flour
- ¾ cup unsalted butter, softened
- ½ cup powdered sugar
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ¼ cup raspberry jam
⏱️ Time: 45 minutes🍽️ Yields: 20 cookies
How to Make It
Step 1: Prepare the Cookie Dough
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the egg yolk and ½ teaspoon of vanilla extract. Gradually add the all-purpose flour, mixing until a soft dough forms.
Step 2: Form and Bake Cookies
Roll the cookie dough into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. Use your thumb or the back of a round teaspoon to make a shallow indent in the center of each cookie. Bake for 10-12 minutes, or until the edges are just lightly golden.
Step 3: Fill and Finish
Let the baked cookies cool completely on a wire rack. While they cool, beat the softened cream cheese with the granulated sugar and the remaining ½ teaspoon of vanilla extract until smooth. Spoon this cheesecake mixture into each cooled cookie thumbprint. Top each with a small dab of raspberry jam.
📝 Final Note
Because of the cream cheese filling, it’s best to store these cookies in an airtight container in the refrigerator. They taste wonderful when chilled!
