Raspberry Cheesecake Cookies - Julie Marie Eats (2024)

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These raspberry cheesecake cookies are full delicious raspberry flavor! There is raspberry in both the cookies and the cheesecake filling. There is graham cracker crumbs added to the cookie dough making for a super delicious cookie. These chewy cookies are topped with a smooth and fresh raspberry cheesecake filling giving the most delicious flavor combination.

These raspberry cheesecake cookies only uses simple ingredients making for a super easy recipe as well as a great sweet treat to serve you loved ones. These delicious soft cookies are full of raspberry flavor and they have the best flavor, plus they are super easy to make. These delicious cookies are hard to not eat the whole batch of at once.

For more cookie recipes, try Bakery Style Chocolate Chip Cookies, Chocolate Chip Marshmallow Cookies and Nutella peanut butter cookies.

WHY THIS RECIPE WORKS

• Easy to make:These cookies are so easy to make, and only needs a bowl and an electric hand mixer.
• Thick and soft:These cookies are thick, soft and so delicious!
• No chill time:This recipe uses room temperature butter which means that the dough doesn't need to be chilled in the fridge before baking them.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Raspberries: You can you use fresh or defrosted frozen raspberries.
• Butter:Take the butter out 30 minutes before making the cookie dough. Use salted or unsalted butter.
• Brown sugar:The brown sugar gives more moister to the cookie dough, which makes for a more soft and chewy texture.
• Graham Crackers: Graham Cracker crumbs are added to the cookie dough giving them a delicious flavor. If you can't get your hand on Graham Crackers you can also use Digestive cookies instead.
• Cream cheese: Use full-fat regular cream cheese.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake these Raspberry Cheesecake Cookies. This recipe requires an electric hand mixer or a stand mixer with a paddle attachment.

The full recipe is down below in the recipe card.

Before starting, preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a cookie sheet with parchment paper.

STEP 1: If using frozen raspberries, defrost them and mash them into a purée. Add the graham crackers to a small plastic bag and crush them into crumbs and bring the butter to room temperature. In a bowl, sift together all purpose flour, baking powder, baking soda, and salt.

STEP 2: In a separate large mixing bowl combine the brown sugar and granulated sugar and butter. Using an electric hand whisk, whisk it together for 3 minutes, so it becomes light and fluffy.

STEP 3: Add the egg and vanilla extract mix it in. Then add the dry ingredients and mix it together until combined.

STEP 4: Lastly add the mashed raspberry on top of the cookie dough and with a butter knife, swirl it into the cookie dough.

STEP 5: Using a medium size cookie scoop (2,5 tbsp/ 1.33 ounce cookie scoop), scoop out 6 cookies at a time per prepared baking sheet. Press the cookie dough slightly down so they have a flat top.Bake one baking sheet at a time for 11-13 minutes.

STEP 6: Once baked let them cool down on the baking tray for 5-10 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them into a cooling rack and let them cool down completely.

STEP 7: Once the cookies have cooled down, mix all the ingredients for the cheesecake filling together in a medium bowl with an electric hand mixer. With a small cookie scoop (1,5 tbsp/ 0,75 ounce cookie scoop), scoop about the frosting on each cookie. With an off-set spatula even out the frosting. Decorate with extra cookie crumbs and fresh raspberries.

See Also

10 Best Diabetes Dinner IdeasHoney Mustard Chicken Avocado Sandwich with Tahini Ranch.The Top 10 Fine Dining Restaurants In Copenhagen DenmarkTerrine de foie gras de canard à l'armagnac

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

STORAGE

Store the Raspberry Cheesecake Cookies in an airtight container in the fridge. They are best enjoyed within a 2-3 days.

Other Cookie Recipes To Try

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