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Raspberry Cheesecake Cookies

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Raspberry cheesecake cookies are soft, creamy treats made with a rich cream cheese dough swirled with tart raspberries. With a marbled look and indulgent flavor, they combine the best of cookies and cheesecake in one bite.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 40 minutes
  • Yield: 18–24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup fresh or frozen raspberries (or 1/3 cup raspberry preserves)
  • Optional: 1/2 cup white chocolate chips
  • Optional: 1 tsp lemon zest

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. In a large mixing bowl, beat butter, cream cheese, and sugar until light and fluffy.
  4. Mix in egg and vanilla extract until smooth.
  5. Gradually add dry ingredients, mixing until a soft dough forms.
  6. Gently fold in raspberries or swirl in raspberry preserves without overmixing.
  7. Stir in white chocolate chips or lemon zest, if using.
  8. Scoop dough onto prepared baking sheet, spacing cookies apart.
  9. Bake for 12–14 minutes, until edges are set and centers are soft.
  10. Cool on pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Use raspberry jam for stronger flavor and easier swirling.
  • Fold berries gently to keep the marbled look.
  • Chill dough if it feels too soft to handle.
  • Store with a piece of bread to keep cookies soft.

Nutrition

Find it online: https://allcookedup.com/raspberry-cheesecake-cookies/