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Bakery Style Raspberry Cheesecake Cookies

Close-up of stacked raspberry cheesecake cookies, showing creamy filling and bright raspberry jam inside one cookie that has a bite taken.
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Make these sweet and tangy raspberry cheesecake cookies with a chewy base and a creamy, slightly tart cream cheese swirl. This foolproof recipe delivers gourmet drop cookies perfect for summer.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup raspberry jam or preserves
  • 8 ounces cream cheese, softened (for swirl)
  • 1/2 cup granulated sugar (for swirl)
  • 1 large egg yolk (for swirl)
  • 1 teaspoon lemon juice
  • 1 cup fresh or frozen raspberries, slightly thawed

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. For the cookie dough, beat the 1 cup of butter and 8 ounces of cream cheese together in a large bowl until smooth. Add the 1 cup of sugar and brown sugar; beat until light and fluffy. Beat in the 2 eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the cream cheese cookie dough.
  4. For the cheesecake swirl, beat the remaining 8 ounces of cream cheese and 1/2 cup of sugar until smooth. Beat in the egg yolk and lemon juice.
  5. Drop rounded tablespoons of the cookie dough onto the prepared sheets, spacing them about 2 inches apart.
  6. Place about 1 teaspoon of the raspberry jam onto the center of each dough mound.
  7. Dollop about 1 teaspoon of the cheesecake mixture over the jam. Use a knife or toothpick to gently swirl the cheesecake mixture into the cookie dough and jam.
  8. Place 3-4 raspberries on top of each cookie, pressing them slightly into the batter.
  9. Bake for 12 to 15 minutes, or until the edges are set and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cheesecake topping will set as they cool.

Notes

  • For the best swirl, ensure your cream cheese for the topping is fully softened.
  • If you use frozen raspberries, do not thaw them completely; use them slightly frozen to prevent the cookie from spreading too much.
  • To achieve a perfectly soft dessert cookie texture, avoid overbaking. The center should look slightly underdone when you remove them from the oven.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://blissbatter.com/raspberry-cheesecake-cookies-recipe/