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

Units Scale

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

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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