Soft-baked cookies swirled with tangy cheesecake filling, juicy raspberries, and buttery crumble topping — a decadent fusion of two classic desserts in one irresistible bite.
Why You’ll Love This Recipe
These Raspberry Cheesecake Cookies combine the creamy richness of cheesecake with the comforting texture of cookies. The tartness of raspberries balances the sweetness, while the crumble topping adds a delightful crunch. Perfect for special occasions or as a treat to satisfy your sweet cravings, these cookies are both elegant and indulgent.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cookie dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the cheesecake filling:
- 6 oz cream cheese, softened
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
For the topping:
- 1/2 cup fresh or frozen raspberries
- 1/4 cup shortbread or graham cracker crumble
Directions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill the cookie dough in the refrigerator for 20 minutes.
- In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth to prepare the cheesecake filling.
- Scoop tablespoon-sized balls of cookie dough onto the prepared baking tray.
- Flatten the centers of each dough ball slightly and spoon 1–2 teaspoons of the cheesecake filling into each.
- Top each cookie with a few raspberries and a pinch of the crumble topping.
- Bake for 11–13 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking tray before serving.
Servings and Timing
- Servings: Approximately 20 cookies
- Preparation Time: 20 minutes
- Chilling Time: 20 minutes
- Baking Time: 11–13 minutes
- Total Time: Approximately 54 minutes
Variations
- Berry Medley: Substitute raspberries with a mix of berries such as blueberries, blackberries, or chopped strawberries for a different flavor profile.
- Chocolate Drizzle: After baking, drizzle melted white or dark chocolate over the cooled cookies for added richness.
- Nutty Crunch: Incorporate chopped nuts like almonds or pecans into the crumble topping for extra texture.
- Lemon Zest: Add a teaspoon of lemon zest to the cheesecake filling for a citrusy twist.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make the cookies suitable for those with gluten sensitivities.
Storage/Reheating
- Storage: Store the cooled cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: For a warm treat, reheat cookies in a preheated 300°F (150°C) oven for 5–7 minutes or until warmed through.
FAQs
What type of cream cheese is best for the filling?
Full-fat cream cheese is recommended for a rich and creamy texture. Ensure it is softened to room temperature for easy mixing.
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used. Do not thaw them before adding to the cookies to prevent excess moisture.
How do I prevent the cheesecake filling from leaking?
Ensure the cookie dough is properly sealed around the cheesecake filling and that the dough is chilled before baking to maintain its shape.
Is it necessary to chill the cookie dough?
Chilling the dough helps prevent the cookies from spreading too much during baking and enhances the flavor.
Can I make the dough ahead of time?
Yes, the cookie dough can be prepared and stored in the refrigerator for up to 48 hours before baking.
What can I use if I don’t have shortbread or graham cracker crumble?
Crushed digestive biscuits or vanilla wafers can be used as alternatives for the crumble topping.
How do I achieve a uniform size for the cookies?
Using a cookie scoop ensures that each cookie is the same size, promoting even baking.
Can I add chocolate chips to the cookie dough?
Yes, adding white or dark chocolate chips can enhance the flavor and add sweetness to the cookies.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown, and the centers have set but are still slightly soft.
Are these cookies suitable for freezing?
Yes, these cookies freeze well. Ensure they are completely cooled before freezing, and store them in an airtight container or freezer bag.
Conclusion
Raspberry Cheesecake Cookies with Crumble Topping are a delightful treat that combines the creamy richness of cheesecake with the comforting texture of cookies. The tartness of raspberries, the sweetness of the cookie base, and the crunch of the crumble topping create a harmonious blend of flavors and textures. Whether for a special occasion or a simple indulgence, these cookies are sure to impress and satisfy.
Print
Raspberry Cheesecake Cookies with Crumble Topping
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft-baked cookies swirled with tangy cheesecake filling, juicy raspberries, and buttery crumble topping — a decadent fusion of two classic desserts in one irresistible bite.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 oz cream cheese, softened
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1/2 cup fresh or frozen raspberries
- 1/4 cup shortbread or graham cracker crumble
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- Cream butter and sugars until light and fluffy. Beat in egg and vanilla.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture.
- Chill the dough for 20 minutes.
- In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
- Scoop cookie dough balls onto the tray, flatten the centers slightly, and spoon 1–2 teaspoons of cheesecake filling into each.
- Top with raspberries and a pinch of crumble.
- Bake for 11–13 minutes, or until edges are golden and centers are set.
- Cool before serving.
Notes
- Chilling the dough helps prevent spreading during baking.
- Use a spoon or cookie scoop to ensure even-sized cookies.
- Frozen raspberries can be used straight from the freezer without thawing.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
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