Raspberry Cheesecake Cookies are just as good as they sound – melt in your mouth cookies, with a generous dab of raspberry cheesecake in the center, you’ll constantly want “just one more”.
Learn how to make these delicious Raspberry Cheesecake Cookies from scratch, it’s a pretty easy process, and very simple variation on your standard raspberry thumbprint cookies. The second batch you make will be perfect to share with friends and family alike. (You’ll like eat the first batch all by yourself. And that’s okay.)
Jump to:
What are raspberry cheesecake cookies
This variation on a thumbprint cookie uses a delicious brown sugar cookie, creates a small well in the center of the cookie that’s filled with cheesecake filling and fresh raspberries. And yes, it’s as good as it sounds.
This raspberry cheesecake cookie recipe has been (barely) adapted from Maddy Goldberg’s original recipe (available on her Instagram: @maddygoldberg).
Ingredients
There are no special or fancy ingredients required for this recipe – just exactly what you’d expect for raspberry cheesecake cookies with fresh raspberries:
For the cookie
- Butter
- Brown sugar
- White sugar
- Vanilla extract
- Maple syrup
- Eggs
- All-purpose flour
- Baking soda
- Salt
For the cheesecake
- Cream cheese
- White sugar
- Vanilla extract
- Sour cream
- Whipping cream
- Raspberries
How to make Raspberry Cheesecake Cookies
Making these cookies is a pretty easy process consisting of three major things:
- Preparing the cookie dough
- Preparing the cheesecake filling
- Assembling and baking the cookies
Tips
The batter for these raspberry cheesecake cookies actually comes together quite easily, but make sure not to skip the (very short!) chill step. Refrigerate it for at least 30 minutes, or up to 2 hours. The amount the cookies will ‘spread’ while baking will be dependent on how long you chill for – so do keep that in mind as well!
Variation ideas
Creating a variation of a thumbprint cookie like this is pretty easy to. The simplest thing to do is to swap the raspberry topping for something like:
- Strawberries slices
- Blackberries
- Crushed Graham crackers
Or if you like the fruity topping, you can swap out the cheesecake filling with another filling, such as:
- Melted chocolate
- Jam
Honestly, the sky is the limit!
How to store cheesecake cookies
These cookies will keep in an airtight container for 3-5 days at room temperature.
Can you freeze cheesecake cookies
The assembled cookie doesn’t thaw very well. However, you can prepare and freeze the cookie dough for up to one month in advance. Make sure to allow it to thaw before trying to work with it, and baking. It’s best to make the cheesecake and fruit filling fresh.
More cookie recipes
Looking for more cookie recipes? I got you, bestie:
- Triple Chocolate Meringue Cookies
- Gingerbread Cookies
- Chocolate Chip Cookies
- Lemon Raspberry Madeleines (technically not a cookie…but a lot of people consider them one!)
Helpful tools
The link below is an affiliate link. This means that if you choose to purchase using it, I will receive a small commission (at no additional cost to you). These small commissions help keep Chocolates & Chai going. Thank you.
A handheld electric mixer is useful – while you can beat and mix the cookie dough and cheesecake batter by hand, it’s much easier to use a mixer. And yes, a simple handheld mixer like this one should suffice for most similar thumbprint cookie recipes!
If you like what I’m doing here, and you want to help, why not go ahead and become a Patron? You can support Chocolates & Chai for as little as the price of a cup of coffee!
And that’s it! What did you think of these Raspberry Cheesecake Cookies? Let me know in the comments below.
Print📖 Recipe
Raspberry Cheesecake Cookies
- Total Time: 55 minutes
- Yield: 12 raspberry cheesecake cookies 1x
- Diet: Vegetarian
Description
Raspberry Cheesecake Cookies are just as good as they sound – melt in your mouth cookies, with a generous dab of raspberry cheesecake in the center, you’ll constantly want “just one more”.
Ingredients
Cookie Batter
- 1 cup unsalted butter
- 1 ½ cups brown sugar
- ¼ cup white sugar
- 3 tsp vanilla extract
- 4 tbsp maple syrup
- 2 eggs
- 3 cups all-purpose flour
- ½ tsp baking soda
- 1 tsp salt
Cheesecake Filling
- 250g cream cheese, room temperature
- ¼ cup white sugar
- ½ tsp vanilla extract
- 2 ½ tbsp sour cream
- 2 ½ tbsp whipping cream
- 36–48 raspberries
Instructions
Cookie Batter
- Preheat oven to 350 degrees F.
- Beat butter, sugars, vanilla, maple syrup and eggs in a bowl. Mix the dry ingredients separately, before combing with the wet. Refrigerate for at least 30 minutes.
Cheesecake Filling
Mix cream cheese, white sugar, vanilla, sour cream and whipping cream in mixer until smooth (hit that High Speed button, bestie!). Refrigerate for at least 15 minutes.
Raspberry Cheesecake Cookies, Assemble!
- Form dough into 1-1 ½ tablespoon balls, and place on parchment lined baking sheet (making sure to leave a generous amount of space between the cookies).
- Using two fingers (or the back of a wet spoon), push down the dough ball to create an indent into cookies. Spoon in about 1 teaspoon of cheesecake filling into each indent. Place 3 berries into the centre of each cookie. (You might be able to fit 4 depending on the size of your cookie!)
- Bake for 11-14 minutes, or until the edges of the cookies are golden. Optional: Give the cheesecake part a quick torch using a kitchen blow torch. Enjoy!
Notes
This recipe was adapted from Maddy Goldberg’s (@maddygoldberg) original recipe.
- If you don’t have raspberries on hand, or simply don’t want to use them, it’s totally fine to omit them, or swap them out for another berry (similar size please!).
- You can use either fresh or frozen raspberries. Please note: the number of raspberries you use may vary depending on the size of your cookies and raspberries!
- The sour cream can be substituted with plain yoghurt.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry Cheesecake cookies, cheesecake cookies, thumbprint cookies
Leave a Reply