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Raspberry Cheesecake Cookies

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Soft, bakery-style cookies swirled with creamy cheesecake and tart raspberry compote, finished with a buttery crumble for the ultimate indulgent treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/2 cups (310g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1 tbsp sugar
  • 1 tsp lemon juice
  • 2 tbsp butter, softened
  • 2 tbsp flour
  • 2 tbsp brown sugar
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until thickened. Cool completely.
  3. Beat cream cheese, sugar, and vanilla until smooth. Set aside.
  4. For the cookies, cream butter and both sugars until fluffy. Beat in egg and vanilla.
  5. Mix in flour, baking soda, and salt until a soft dough forms.
  6. Scoop large balls of dough (about 2 tbsp each) onto the prepared sheet. Flatten slightly.
  7. Spoon 1 tsp of cheesecake mixture and 1 tsp raspberry compote on top of each cookie. Swirl lightly with a knife or toothpick.
  8. In a small bowl, combine crumble ingredients and sprinkle over cookies.
  9. Bake for 12–14 minutes or until edges are golden. Let cool before serving.

Notes

  • Chill raspberry compote before using to prevent soggy cookies.
  • Store cookies in the fridge for up to 4 days.
  • Use parchment paper to prevent sticking and ensure even baking.

Nutrition

Keywords: raspberry cheesecake cookies, swirl cookies, bakery-style cookies, fruit cookies, crumble cookies

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