Can I use frozen raspberries instead of jam?

For best results, use raspberry jam or preserves to avoid excess moisture. If using frozen raspberries, cook them down with a bit of sugar into a thick compote first.

What’s the best way to swirl the filling?

Use a toothpick or small knife to gently swirl the jam and cream cheese in the cookie well—don’t overmix or it may blend too much.

Can I make these gluten-free?

Yes! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour.

Do I need to chill the dough?

It’s not required for this recipe, but if your dough is too soft to handle, chilling for 15–20 minutes can help.

Raspberry Cheesecake Cookies You’ll Fall In Love With

Name: Raspberry Cheesecake Cookies You’ll Fall In Love With
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 2 ½ cups all-purpose flour; ½ tsp baking powder; ¼ tsp salt; ⅔ cup cream cheese, softened; ¼ cup powdered sugar; ⅓ cup raspberry jam or preserves (seedless recommended); Optional: ½ cup white chocolate chips or chopped nuts

Description

These Raspberry Cheesecake Cookies are soft, buttery, and filled with a swirl of tangy raspberry jam and luscious cream cheese. With their bakery-style texture and gorgeous marbled tops, they’re an irresistible treat for any occasion—from holiday trays to cozy coffee breaks. Easy to make and absolutely unforgettable!

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
⅔ cup cream cheese, softened
¼ cup powdered sugar
⅓ cup raspberry jam or preserves (seedless recommended)

Optional: ½ cup white chocolate chips or chopped nuts

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Instructions

Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (2–3 minutes).
Add wet ingredients: Mix in the egg and vanilla extract until well combined.
Incorporate dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the butter mixture, stirring until a soft dough forms.
Make the cheesecake filling: In a small bowl, combine the cream cheese and powdered sugar. Stir until smooth and creamy.
Shape the cookies: Scoop out about 1 ½ tablespoons of dough and roll into balls. Place on a parchment-lined baking sheet and gently press your thumb into the center of each to create a well.
Fill and swirl: Spoon about ½ teaspoon of the cream cheese mixture into each well, followed by ¼–½ teaspoon of raspberry jam. Use a toothpick to swirl the two together for a marbled look.
Bake: Preheat oven to 350°F (175°C). Bake cookies for 12–14 minutes or until the edges are lightly golden.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a flavor variation, try using strawberry, blackberry, or apricot jam.
If the dough is too soft to shape, chill it for 15–20 minutes before forming cookies.
Add crushed graham crackers to the dough for a cheesecake crust-like texture.
Make sure the cream cheese is softened for easy mixing and smoother filling.
Store leftovers in the fridge due to the cream cheese content.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baked
Cuisine: American