These Raspberry Cheesecake Cookies are a fun twist on a classic dessert! They are soft and chewy, with a creamy cheesecake layer topped with bright, fruity raspberry swirls.
Making these cookies is super easy, and they vanish quickly at parties! I love to enjoy them with a glass of milk while watching my favorite show—it’s the perfect treat! 😊
Key Ingredients & Substitutions
Unsalted Butter: This helps control the saltiness in your cookies. If you’re out, you can use salted butter but reduce the added salt in the recipe.
Cream Cheese: For that cheesecake flavor, use full-fat cream cheese for richness. Low-fat alternatives may work, but the texture won’t be as creamy.
Granulated Sugar: Regular sugar is essential for sweetness and texture. If you want a healthier option, coconut sugar or a sugar substitute might work too, but the cookies may spread less.
Fresh Raspberries: Fresh raspberries are delightful in this recipe, but frozen ones can also work. Just remember to thaw and drain them so the dough doesn’t get too wet.
How Do I Ensure My Cookies Are Chewy and Flavorful?
For perfectly chewy Raspberry Cheesecake Cookies, focus on technique:
- Make sure your butter and cream cheese are softened. This allows for better mixing and results in a smoother dough.
- When mixing the dry and wet ingredients, stop as soon as it’s combined. Overmixing can make the cookies tough.
- Don’t worry if the cookies look slightly underbaked when you take them out! They will set as they cool, providing a soft center.
Enjoy making these cookies! They are a delightful way to satisfy a sweet craving while adding a fruity twist!
Raspberry Cheesecake Cookies
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed and drained)
- Optional: powdered sugar for dusting
Time Needed:
This recipe takes about 15 minutes to prep and 13-15 minutes to bake. Let’s add another 5 minutes for cooling on the baking sheet. So, you’re looking at roughly 30-35 minutes in total from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While your oven heats, get your baking sheet ready by lining it with parchment paper to prevent sticking.
2. Cream the Mixture:
In a large mixing bowl, combine the softened butter, cream cheese, and granulated sugar. Using a mixer or a sturdy wooden spoon, cream them together until the mixture is smooth and creamy. This step is important for creating a light texture in your cookies.
3. Add the Egg and Vanilla:
Now, beat in the large egg and the vanilla extract into your creamed mixture until everything is well combined. The egg adds moisture and helps bind the cookies together.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder throughout the flour, ensuring that your cookies rise evenly.
5. Combine Wet and Dry Ingredients:
Next, gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make your cookies tough. It’s okay if there are a few small lumps!
6. Fold in the Raspberries:
Gently fold in the fresh raspberries. Take your time with this step—try to keep the raspberries whole to create lovely fruity swirls in your cookies.
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop mounds of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart to allow for spreading while baking.
8. Bake the Cookies:
Slide the baking sheet into your preheated oven and bake for 13-15 minutes or until the edges are lightly golden, but the centers are still soft. Keep an eye on them towards the end so they don’t overbake.
9. Cool Down:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This will help them set perfectly before moving them. Once they’ve cooled slightly, carefully transfer them to a wire rack to cool completely.
10. Serve and Enjoy!
If you’d like, sprinkle a little powdered sugar on top of the cookies for a beautiful finishing touch before serving! Enjoy these tender, creamy, and delightfully fruity raspberry cheesecake cookies!
Can I Use Frozen Raspberries for This Recipe?
Absolutely! Just make sure to thaw and drain them before adding to the dough. This prevents excess moisture from making your cookies too wet and helps maintain the right texture.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature. They’ll stay fresh for about 3-4 days. For longer storage, you can freeze them for up to 2 months. Just make sure to separate layers with parchment paper to avoid sticking!
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the dough in advance and refrigerate it for up to 2 days. When you’re ready to bake, just scoop and bake directly from the fridge. You may need to add a couple of extra minutes to the baking time.
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese. Keep in mind that this may change the flavor and texture slightly, but it can still yield delicious cookies!
