I keep a note with the Pin by Barbara Drew on Food | Crumble cookie recipe, Raspberry cheesecake cookies, Cookie recipes. I made this cookie after I saw that pin. I wanted a small sweet for a weeknight treat. The pin had a clear look. I tried the idea and it worked well in my kitchen.
This cookie fits my plan for simple baking. I use it when I want a quick treat or when friends come by. The pin helped me cut time and pick one good idea. I made small changes to match my oven and taste. The recipe is simple and the results please people who like soft, fruity cookies.
Raspberry cheesecake cookies are small soft cookies with a mild cheese taste and a bright raspberry bite. They taste sweet and a little tangy. The cookie base is like a soft sugar cookie. The cheese filling gives a light cream feel. The raspberry adds fruit flavor and color. People make these cookies for small parties, coffee time, or a snack with the kids. This recipe grew from a pin I liked, and I use it when I need a nice, simple bake. For other cookie ideas that fit busy days, see this cookie ideas page for quick reads.
why make this recipe
Make this recipe when you want a fast, tasty cookie that looks a bit special. It takes about one hour from start to finish for most home bakers. You mix a simple dough and a small cheese filling. You press fruit into the top before baking. The cookie is soft and keeps well for several days. The steps do not need special tools. You can use fresh or frozen raspberries. The flavor is bright and not too sweet. This recipe saves time because you do not need a crust or a separate cake. It fits weeknight baking, school snacks, or small get-togethers.
First, mix the basic dough so it forms a soft ball. Then make a small cream cheese mix to use as a filling. Chill the dough to make it easier to shape. Roll small balls and flatten them a little. Add a spoon of the cheese mix in the center and press a raspberry on top. The cookie will bake and the cheese will set while the raspberry cooks a bit. Watch the edges for light browning. Let the cookies cool on the pan for a short time so they hold their shape. Expect soft centers and a mild tang from the cheese. This order keeps the filling from spreading too much and helps the cookie keep a pretty look.
Ingredients :
- 1 cup (2 sticks) unsalted butter, soft
- 3/4 cup sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 oz cream cheese, soft
- 1/4 cup powdered sugar for the cheese mix
- 1 cup fresh or frozen raspberries
These amounts make about 24 cookies. The butter and sugar give the cookie its soft texture and light brown edge. The egg and vanilla bind the dough and add scent. Flour, baking powder, and salt make the cookie rise a little and keep it from tasting flat. The cream cheese mixed with a little powdered sugar gives a mild sweet and tangy center. Raspberries add brightness and a pop of color. If you use frozen fruit, do not thaw fully or the juice will spread too much. For notes on using cheese in small bites, check this helpful link about mascarpone tips that can guide texture choices.
Directions :
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
- In a bowl, cream butter and sugar until smooth. Add the egg and vanilla. Mix well.
- In another bowl, stir flour, baking powder, and salt. Add dry mix to wet mix in two parts. Mix until just combined.
- In a small bowl, beat cream cheese and powdered sugar until smooth.
- Roll dough into 1.5 inch balls. Flatten each ball slightly with your palm.
- Place a small spoon of cream cheese mix in the center of each flattened dough piece.
- Top with one raspberry, pressing gently so it sticks but does not burst.
- Bake for 12 to 15 minutes. Watch for light gold edges.
- Cool on the baking sheet for five minutes, then move to a wire rack.
Each step helps the cookie keep shape and taste. Creaming butter and sugar traps air and makes the cookie soft. Adding dry mix slowly keeps the dough from getting tough. The cream cheese filling melts a little but still gives a creamy center. Pressing the raspberry just enough keeps the juice in the fruit and not all over the pan. Letting them cool a bit helps them firm up so they do not break when you move them. For other ways to get a soft cookie texture, you may read tips on chewy cookie method to learn how dough handling affects the final bite.
Serve these cookies at room temperature. Place them on a small plate for coffee or tea. They pair well with milk or a light coffee. For a party, put them on a platter with other small cookies or fruit. You can dust a few with powdered sugar for a neat look. For kids, cut larger cookies in half so portions are small. If you want to make a light dessert plate, add a few fresh raspberries or a thin slice of lemon to balance the sweet. These cookies fit well in a cookie box for gifts, too. Keep the serving simple to show the raspberry and cream in each cookie.
Store cooled cookies in an airtight container. Keep them on a single layer or place parchment between layers to stop them from sticking. If you will eat them in two days, leave them at room temperature. For longer storage, put them in the fridge for up to one week. To freeze, place the cookies on a tray until firm. Then move them to a freezer bag or box and freeze for up to three months. Thaw in the fridge or on the counter for an hour before serving. If the cream center feels soft after thawing, chill for a short time to firm it again.
Use chilled dough if your kitchen is warm. Warm dough will spread too much. Do not overmix the dough after adding flour. Overmix makes the cookie tough. Use fresh cream cheese for the best texture. If the cream cheese is too soft, it can run; chill it a bit so the spooned filling holds shape. Press raspberries gently so they do not break open. If you see much juice on the pan, try frozen raspberries that were not fully thawed next time. Bake only until the edges turn light gold. Baking too long makes the cookie dry. Let the cookies rest a few minutes on the pan to set before you move them.
variation
You can swap raspberries for other berries like blueberries or chopped strawberries. You can add a teaspoon of lemon zest to the cream cheese mix for a brighter taste. If you want a chocolate touch, stir a few small chips into the dough. For a nutty version, press a few chopped almonds on top with the raspberry. If you must avoid cream cheese, try a thick mascarpone or whipped ricotta, though the texture will change a bit. These simple swaps keep the base method the same and let you tune the flavor to your pantry and taste.
FAQs
Q: Can I use frozen raspberries? A: Yes. Use them frozen or only slightly thawed. This helps keep the juice from running.
Q: Do I need to chill the dough? A: Chilling helps shape the dough and stops too much spread. If your dough feels soft, chill for 15 to 30 minutes.
Q: Can I make the dough ahead? A: Yes. Wrap the dough and keep it in the fridge for up to two days. You can also freeze the dough balls for later.
Q: How do I keep the cream cheese from leaking? A: Use firm cream cheese and a small spoonful. Chill the cheese mix if it feels loose. Press the raspberry gently on top to hold the filling.
Conclusion
For similar sweet bar ideas, you can read Soft Sugar Cookie Bars – Cloudy Kitchen to get another simple recipe idea. For seasonal and holiday cookie ideas, check this list of Valentine’s Day Easy Cookie Recipes – Kippi at Home.
Print
Raspberry Cheesecake Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, fruity cookies with a creamy cheese center and bright raspberry topping, perfect for quick treats or small gatherings.
Ingredients
- 1 cup (2 sticks) unsalted butter, soft
- 3/4 cup sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 oz cream cheese, soft
- 1/4 cup powdered sugar for the cheese mix
- 1 cup fresh or frozen raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Cream butter and sugar until smooth, then add the egg and vanilla, mixing well.
- Stir together flour, baking powder, and salt, and add to the wet mixture in two parts until just combined.
- Beat cream cheese and powdered sugar in a small bowl until smooth.
- Roll the dough into 1.5 inch balls and flatten each slightly with your palm.
- Place a spoonful of cream cheese mixture in the center of each flattened dough ball and top with a raspberry, pressing gently.
- Bake for 12 to 15 minutes until edges are lightly golden.
- Cool on the baking sheet for five minutes before transferring to a wire rack.
Notes
For best results, chill the dough and use firm cream cheese to prevent filling leakage. Store in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
