Raspberry Cheesecake Cookies (Small Batch)
Made these raspberry cheesecake cookies on a whim and they turned out so good. Like… dangerously good. I love cheesecake, but eating a whole slice for me is just too much. These little cookies are seriously a winner.
This recipe makes a small batch, perfect for 3-4 people, however it’s super easy to double for a party ❤️
What should I bake next?
Ingredients:
Cheesecake filling:
4oz cream cheese (softened)
2 tbsp sugar
1/2 tsp vanilla
Raspberry Swirl:
1/3 cup fresh Raspberries
1 tbsp sugar
1 tsp lemon juice
Cookie Dough:
1/2 cup unsalted butter (room temp)
1/2 cup sugar
1/4 cup light brown sugar
1 egg
1 tsp vanilla
1 1/3 cup unbleached flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Directions:
1. In a stand mixer, or using a handheld mixer - beat the cream cheese, sugar, and vanilla together until smooth. Scoop 10-12 dollops on a baking sheet lined with aluminum foil or parchment paper. Freeze 20-30 minutes.
2. In a small bowl, mash raspberries with sugar and lemon juice. Microwave 30 seconds to help it thicken.
Cool completely.
3. Using your stand mixer again or handheld mixer (cleaned) cream the butter and sugars together to make the cookie dough. Add egg and vanilla.
4. In another bowl, mix together the dry ingredients. Pour into the wet ingredients & gently fold in. Chill dough for 20-30 minutes.
5. Scoop a ball of cookie dough and flatten it a bit, press a dollop of cheesecake into the middle. Top each cookie with a little of the raspberry mash, using a toothpick to swirl in.
6. Bake at 350 for 10-13 minutes.
I recently tried these raspberry cheesecake cookies and they quickly became my favorite dessert to bake at home. What I love most is that this recipe makes a small batch, so it’s perfect if you don’t want a huge quantity of cookies but still crave that rich, creamy cheesecake flavor combined with fresh raspberries. The cheesecake filling is incredibly smooth, and freezing the dollops before baking helps them keep their shape and texture inside the cookie. One tip I found helpful is to mash the raspberries well and microwave them briefly to thicken the raspberry swirl. This step really enhances the tartness and helps the swirl stay in place instead of spreading too much during baking. The combination of lemon juice with the raspberries brightens the flavor beautifully. When making the cookie dough, chilling it before assembling allows it to hold its shape better, so the cookies bake up with a tender crumb and golden edges. I also used parchment paper instead of aluminum foil on the baking sheet because it prevented sticking and made cleanup simpler. These cookies bake quickly at 350°F for about 10-13 minutes, so keep an eye on them to avoid overbaking. You want the cookies to be just set with a slight softness in the center where the cheesecake is. They taste amazing warm but also keep well cooled, making them great for making ahead of time. If you’re a cheesecake lover like me but want to avoid a whole slice, these raspberry cheesecake cookies are definitely worth a try. They are rich yet perfectly portioned, and the fresh raspberry adds a lovely fruitiness. Plus, doubling the recipe for a party is super easy and always gets rave reviews. I’m looking forward to experimenting with other berry swirls or maybe adding a bit of white chocolate next time for an extra indulgence!
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