Raspberry Cheesecake Cookies are the ultimate treat for dessert lovers who crave the rich, creamy flavor of cheesecake with the fun, handheld convenience of a cookie. These delightful cookies start with a graham cracker crust-inspired base, are topped with luscious cream cheese frosting, and finished with a vibrant raspberry swirl. Each bite delivers a delightful combination of sweet and tangy notes that are utterly irresistible. Whether you’re baking for a holiday, special occasion, or just a sweet weekend indulgence, these cookies will quickly become a household favorite.
Why You’ll Love This Raspberry Cheesecake Cookies Recipe
If you adore the creamy decadence of cheesecake and the fruity zing of raspberries, this cookie recipe is a dream come true. Raspberry Cheesecake Cookies are wonderfully simple to prepare thanks to the use of sugar cookie mix, yet they boast a taste that rivals any high-end bakery creation. The graham cracker crumb coating adds a nostalgic nod to classic cheesecake crusts, while the jam topping provides that signature raspberry brightness. These cookies are visually stunning, incredibly flavorful, and a perfect fit for cookie platters, bake sales, or festive dessert spreads.
Ingredients
Raspberry Topping:
- 1 cup seedless raspberry jam
- 1/4 cup water
- 1 teaspoon vanilla extract
Cookies:
- One 17.5-ounce package of sugar cookie mix (such as Pillsbury or Betty Crocker)
- 1 1/2 cups graham cracker crumbs (divided finely and evenly)
- 10 tablespoons butter (softened)
- 1 large egg
- 2 tablespoons milk
Frosting:
- 5 cups powdered sugar
- 8 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon milk
Step-by-Step: How to Make Raspberry Cheesecake Cookies
- Prepare your workspace: Preheat your oven to 350°F. Line two large baking sheets with parchment paper or lightly grease them with baking spray.
- Make the raspberry topping: In a medium saucepan, mix the raspberry jam, water, and vanilla extract. Bring it to a light boil over medium-high heat, then simmer for 3 to 5 minutes until the mixture becomes fully liquid and slightly thickened. Stir frequently, then remove from heat and allow it to cool to room temperature.
- Create the cookie dough: In a large bowl, whisk together the sugar cookie mix and 1 cup of graham cracker crumbs. Add the softened butter, egg, and milk. Beat with a mixer until a firm dough forms.
- Shape the cookies: With a 1 1/2 tablespoon cookie scoop, portion out the dough and roll each piece into a ball.
- Flatten and bake: Coat each dough ball in the remaining 1/2 cup of graham cracker crumbs and place them on the prepared baking sheets, spaced 1 to 2 inches apart. Press each ball gently with the bottom of a glass until about 1/2 inch thick. Bake for 10 to 12 minutes until the tops are golden and cracked. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat the powdered sugar, softened cream cheese, vanilla extract, and salt until smooth and creamy. Gradually pour in the milk while mixing until the frosting becomes thick but pipeable.
- Decorate the cookies: Once completely cooled, frost the cookies using a piping bag fitted with a round tip or simply spread the frosting with a knife or spoon. Top each frosted cookie with a teaspoon of the cooled raspberry topping or drizzle it over if preferred.
Helpful Tips
- Make sure the cream cheese is softened fully for the silkiest frosting.
- Allow cookies to cool completely before applying the frosting to avoid melting.
- Stir the raspberry topping frequently while cooling to prevent lumps.
- Use a cookie scoop for even sizing and consistent baking.
- If piping isn’t your thing, spreading the frosting works just as well.
Substitutions and Variations
- Raspberry jam: You can use strawberry or blueberry jam for a delicious fruit twist.
- Sugar cookie mix: Feel free to substitute with your favorite homemade sugar cookie dough.
- Gluten-free: Use gluten-free graham crackers and cookie mix to make this recipe suitable for those with gluten sensitivities.
- Frosting: Lighten it up with whipped cream cheese or use flavored extracts for variety.
- Topping: Add fresh raspberries or a hint of lemon zest for a fresh pop of flavor.
Storage Instructions
Store Raspberry Cheesecake Cookies in an airtight container in the refrigerator for up to 5 days. If stacking, place parchment paper between layers to avoid sticking. For freezing, freeze cookies in a single layer, then transfer to a sealed container. Store frozen for up to 3 months. Note that the texture of the frosting and topping may change slightly after thawing.
Nutritional Information
Each Raspberry Cheesecake Cookie contains approximately:
- Calories: 293 kcal
- Carbohydrates: 54 g
- Protein: 2 g
- Fat: 8 g
- Saturated Fat: 4 g
- Cholesterol: 24 mg
- Sodium: 213 mg
- Sugar: 41 g
- Calcium: 25 mg
- Iron: 0.4 mg
Note: These nutritional figures are estimates and can vary based on the specific ingredients used.
Serving Suggestions
These cookies make a stunning addition to celebrations like bridal showers, birthdays, and holiday gatherings. Enjoy them on their own or elevate the dessert experience by pairing with vanilla ice cream or a drizzle of melted white chocolate.
Frequently Asked Questions About Raspberry Cheesecake Cookies
Can I use fresh raspberries instead of jam?
Yes, but they should be cooked down with sugar and water to mimic a jam-like texture for topping.
Can I make these cookies ahead of time?
Absolutely. You can bake the cookies and keep them unfrosted for up to 3 days. Add frosting and the raspberry topping just before serving for the best experience.
What if I don’t have a piping bag?
A plastic sandwich bag with a snipped corner works great, or you can simply spread the frosting using a spoon or knife.
Can I freeze frosted cookies?
Yes, but be aware that the frosting and topping may slightly change in texture after thawing. Freezing unfrosted cookies is ideal.
Are these cookies too sweet?
They’re sweet and rich, much like cheesecake. If desired, reduce the powdered sugar in the frosting for a slightly milder sweetness.
Conclusion
Thank you so much for stopping by and checking out this Raspberry Cheesecake Cookies recipe. These cookies combine all the best parts of baking: simplicity, elegance, and amazing taste. I hope they bring as much joy to your kitchen as they do to mine. Whether you’re making a batch for a celebration or enjoying a quiet moment with a cookie and a cup of tea, these little treats are sure to brighten your day. Happy baking, and thank you for being a cherished part of our food-loving community!
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Raspberry Cheesecake Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Description
These Raspberry Cheesecake Cookies are soft, sweet, and topped with tangy raspberry jam and cream cheese frosting. The graham cracker crust-inspired base brings all the flavors of classic cheesecake into one easy-to-make cookie!
Ingredients
Raspberry Topping:
1 cup seedless raspberry jam
1/4 cup water
1 teaspoon vanilla extract
Cookies:
One 17.5-ounce package of sugar cookie mix (such as Pillsbury or Betty Crocker)
1 1/2 cups graham cracker crumbs (divided finely and evenly)
10 tablespoons butter (softened)
1 large egg
2 tablespoons milk
Frosting:
5 cups powdered sugar
8 ounces cream cheese (softened)
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon milk
Instructions
Prepare your workspace: Preheat your oven to 350°F. Line two large baking sheets with parchment paper or lightly grease them with baking spray.
Make the raspberry topping: In a medium saucepan, mix the raspberry jam, water, and vanilla extract. Bring it to a light boil over medium-high heat, then simmer for 3 to 5 minutes until the mixture becomes fully liquid and slightly thickened. Stir frequently, then remove from heat and allow it to cool to room temperature.
Create the cookie dough: In a large bowl, whisk together the sugar cookie mix and 1 cup of graham cracker crumbs. Add the softened butter, egg, and milk. Beat with a mixer until a firm dough forms.
Shape the cookies: With a 1 1/2 tablespoon cookie scoop, portion out the dough and roll each piece into a ball.
Flatten and bake: Coat each dough ball in the remaining 1/2 cup of graham cracker crumbs and place them on the prepared baking sheets, spaced 1 to 2 inches apart. Press each ball gently with the bottom of a glass until about 1/2 inch thick. Bake for 10 to 12 minutes until the tops are golden and cracked. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the frosting: In a large bowl, beat the powdered sugar, softened cream cheese, vanilla extract, and salt until smooth and creamy. Gradually pour in the milk while mixing until the frosting becomes thick but pipeable.
Decorate the cookies: Once completely cooled, frost the cookies using a piping bag fitted with a round tip or simply spread the frosting with a knife or spoon. Top each frosted cookie with a teaspoon of the cooled raspberry topping or drizzle it over if preferred.
Notes
Ensure cream cheese is softened for best frosting texture.
Let cookies cool completely before frosting.
For easier decorating, use a piping bag or zip-top bag with the corner cut.
Cookies may be frozen before decorating for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 293
- Sugar: 41g
- Carbohydrates: 54g
- Protein: 2g
