Raspberry Cheesecake Cookies are the perfect delicious flavor combination of creamy cheesecake and tangy raspberry flavors, all wrapped up in cookie form. The best part? They're super easy to make!
Check out my Mexican Sprinkle Cookies and my 2 Ingredient Peanut Butter Cookies for more amazing cookie recipes!
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Fresh raspberries are gently folded into the dough of these raspberry cheesecake cookies, providing pockets of juicy fruit throughout the cookies. They're the perfect delicious cookies that will become a new family favorite.
These chewy cookies are the best way to enjoy tangy cream cheese and delicious raspberry!
Why You'll Love This Recipe
This raspberry cheesecake cookie recipe is an easy recipe that doesn't require a lot of effort. With simple ingredients and clear instructions, even beginner bakers can successfully whip up a batch of these cookies.
These cookies have the best flavor and can be baked ahead of time and stored in an airtight container.
Ingredients You Need
- Butter: Unsalted butter, at room temperature, provides a rich and creamy base for the cookies.
- Cream cheese: Also at room temperature, cream cheese creates a moist and soft texture.
- Granulated sugar: This sweetens the cookies, balancing out the tanginess from the cream cheese and raspberries.
- Raspberry jam: Adds sweetness and brings intense raspberry flavor to the cookies.
- Egg: Acts as a binding agent.
- Vanilla extract: Enhances the overall flavor of the cookies.
- All-purpose flour: Provides structure and stability to the cookie dough.
- Baking Powder: Acts as a leavening agent.
- Salt: A small amount of salt enhances the overall flavor of the cookies.
- Fresh raspberries: Chopped fresh raspberries are added to the dough, giving the cookies bursts of juicy fruit and adding natural raspberry flavor throughout.
- Powdered sugar: After the cookies are baked and cooled, a dusting of powdered sugar adds a touch of sweetness.
Step By Step Photos
Whisk together the dry ingredients.
Cream the butter and cream cheese.
Add sugar and raspberry jam.
Beat in the egg and vanilla extract.
Gradually add the dry ingredients.
Fold in the chopped raspberries.
Using a cookie scoop or spoon.
Portion dough onto the baking sheet.
How To Make Raspberry Cheesecake Cookies From Scratch
Step 1. Preheat oven: Preheat your oven to 350 °F and line a baking sheet with parchment paper.
Step 2. Cream wet ingredients: In a bowl, cream together softened butter and cream cheese with an electric hand mixer, until smooth.
Step 3. Sweeten up: Add granulated sugar and raspberry jam, then mix until well combined.
Step 4. Bind it together: Beat in the egg and vanilla extract until fully incorporated.
Step 5. Combine dry ingredients: In another bowl, whisk together flour, baking powder, and salt.
Step 6. Mix it in: Gradually add the dry mix to the cream cheese mixture, stirring until just combined.
Step 7. Raspberry magic: Gently fold in the chopped raspberries.
Step 8. Portion and bake: Use a cookie scoop to portion dough into cookie dough balls onto the cookie sheet. Bake for 12-15 minutes or until edges are golden brown.
Step 9. Cool down: For the best results, let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 10. Sweet finish: Once cooled, dust the cookies with powdered sugar.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Cream Cheese Frosting
The only thing that makes these cookies better is to add frosting to the cookie base.
Soften 8 ounces of cream cheese and ½ cup of unsalted butter, blend until creamy scraping down the sides of the bowl. Gradually mix in 2 cups of powdered sugar, then add 1 teaspoon of vanilla extract and beat until fluffy. Optionally, you can add in a little bit of freeze-dried raspberries to the frosting. Spread or pipe this frosting on top of the cooled soft cookies!
Tips
- Be sure both the cream cheese and butter are at room temperature because it will make it easier to achieve a smooth and creamy texture.
- When adding the chopped fresh raspberries, be gentle to avoid crushing them completely.
- If the dough is too soft or sticky to handle, you can refrigerate it for about 30 minutes to an hour before portioning it onto the baking sheet. Using chill dough will help it firm up and make it easier to work with.
- Fold in a handful of white chocolate chips for white chocolate raspberry cookies.
Frequently Asked Questions About Raspberry Cheesecake Cookies
Yes, you can use frozen raspberries in this recipe. However, keep in mind that frozen raspberries may release more moisture during baking, which can affect the texture of the cookies.
Store the cooled leftover cookies in an airtight container at room temperature. They should stay fresh for 3-5 days.
Yes, you can freeze them. Place the cookies in a single layer on a tray, freeze until solid, then transfer to a sealed container. They can be frozen for up to 2-3 months.
Yes, portion the dough into balls, freeze on a tray, then transfer to a container. Bake directly from frozen, adding a few extra minutes to the baking time.
More Cookie Recipes You Might Enjoy
Raspberry Cheesecake Cookies
Ingredients
- ½ cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- ½ cup granulated sugar
- ¼ cup raspberry jam
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup fresh raspberries chopped
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter and cream cheese until smooth.
- Add in the granulated sugar and raspberry jam, and mix until well combined.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped raspberries.
- Using a cookie scoop or spoon, portion the dough onto the prepared baking sheet.
- Bake for 12-15 minutes, until the edges are lightly golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely. Once the cookies are cooled, dust them with powdered sugar.
Notes
- Be sure both the cream cheese and butter are at room temperature because it will make it easier to achieve a smooth and creamy texture.
- When adding the chopped fresh raspberries, be gentle to avoid crushing them completely.
- If the dough is too soft or sticky to handle, you can refrigerate it for about 30 minutes to an hour before portioning it onto the baking sheet. Using chill dough will help it firm up and make it easier to work with.
- Fold in a handful of white chocolate chips for white chocolate raspberry cookies.
- Storing: Store the cooled leftover cookies in an airtight container at room temperature. They should stay fresh for 3-5 days.
- Freezing: Place the cookies in a single layer on a tray, freeze until solid, then transfer to a sealed container. They can be frozen for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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