Raspberry Cheesecake Cookies

Raspberry Cheesecake Cookies are soft, chewy cookies with a creamy cheesecake filling and a sweet raspberry glaze. These indulgent treats offer a delightful balance of rich cheesecake, fruity raspberries, and buttery cookies, making them a perfect dessert for any occasion.

Why You’ll Love This Recipe

These cookies combine the best of two worlds: the comfort of a chewy, buttery cookie and the indulgence of a cheesecake filling. The creamy filling and raspberry glaze add a burst of flavor, while the optional white chocolate chips give a subtle sweetness. Perfect for dessert lovers, these cookies are both impressive and easy to make, ensuring they’ll be a hit at any gathering.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookies:

• all-purpose flour
• baking soda
• salt
• unsalted butter, softened
• granulated sugar
• brown sugar, packed
• large egg
• vanilla extract
• white chocolate chips (optional)

For the Cheesecake Filling:

• cream cheese, softened
• powdered sugar
• vanilla extract

For the Raspberry Glaze:

• fresh raspberries, mashed
• powdered sugar
• milk (as needed for consistency)

Directions

1. Prepare the Cheesecake Filling:
   In a small bowl, mix together cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small teaspoons of the mixture and place them on a parchment-lined tray. Freeze for at least 30 minutes to firm up.

2. Make the Cookie Dough:
   In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
   Gradually add the flour, baking soda, and salt, mixing until a soft dough forms. Fold in white chocolate chips, if using.

3. Stuff the Cookies:
   Scoop about a tablespoon of cookie dough, flatten it slightly, and place a frozen cheesecake filling piece in the center. Wrap the dough around the filling and roll into a ball. Repeat with the remaining dough and filling.

4. Bake:
   Preheat oven to 350°F (175°C). Place the stuffed dough balls on a parchment-lined baking sheet.
   Bake for 10-12 minutes, or until the cookies are golden brown around the edges. Let the cookies cool completely on a wire rack.

5. Make the Raspberry Glaze:
   Mash fresh raspberries in a small bowl and mix with powdered sugar and milk until smooth. Adjust the milk for desired consistency.

6. Serve:
   Drizzle the raspberry glaze over the cooled cookies and dust with extra powdered sugar, if desired. Serve and enjoy!

Servings and Timing

Servings: 12 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Cooking Time: 12 minutes
Total Time: 1 hour
Calories: 210 kcal per cookie

Variations

• Berry Mix: Substitute raspberries with blackberries or strawberries for a different fruit glaze.
• Lemon Zest: Add lemon zest to the cookie dough for a citrusy twist.
• Chocolate Drizzle: Drizzle melted chocolate over the cookies in place of raspberry glaze for a chocolatey finish.
• Nuts: Add chopped pecans or walnuts to the dough for a bit of crunch.
• Vegan Version: Substitute the butter with a plant-based version and the cream cheese with a dairy-free alternative.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month. To freeze, place the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving.

FAQs

Can I use store-bought cheesecake filling?

Yes, store-bought cheesecake filling can be used, but the flavor and texture will be different from homemade.

Can I make these cookies ahead of time?

Yes, the dough can be prepared ahead of time and refrigerated for up to 2 days before baking. The cheesecake filling can also be made in advance and frozen.

What type of raspberries should I use for the glaze?

Fresh raspberries will provide the best flavor, but you can use frozen raspberries if fresh is unavailable. Be sure to thaw and drain them first.

Can I use a different fruit for the glaze?

Yes, you can substitute raspberries with other berries like strawberries, blackberries, or blueberries, depending on your preference.

Can I add more filling to the cookies?

Feel free to add a little more cheesecake filling, but be careful not to overstuff, as it may cause the cookies to spread too much while baking.

Are these cookies gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Can I make these cookies without white chocolate chips?

Yes, the cookies will still be delicious without the white chocolate chips, but they add a nice touch of sweetness and creaminess.

How do I prevent the meringue from leaking out?

Be sure to freeze the cheesecake filling well before stuffing the cookies to prevent leakage.

Can I use a different glaze?

Yes, a simple sugar glaze or even a cream cheese frosting would complement these cookies nicely.

Conclusion

Raspberry Cheesecake Cookies are the perfect balance of sweet, creamy, and fruity, offering a unique twist on traditional cookies. With their soft, chewy texture, tangy cheesecake center, and luscious raspberry glaze, these cookies are sure to become a favorite for dessert lovers and anyone seeking a fun, decadent treat. Whether for a holiday, celebration, or simple indulgence, these cookies are guaranteed to impress.