Raspberry cheesecake cookies are easy to make but taste so decadent. The perfect way to impress a new friend or your mother-in-law.
Tonight, with my handsome dad in the kitchen giving me a history lesson (I’ve really grown to love social studies in my 30’s!), I whipped up these yummy Raspberry Cheesecake Cookies. They were so easy to prepare and super yummy to eat. Yay!
Raspberry Cheesecake Cookies
Raspberry Cheesecake Cookies
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Raspberry Cheesecake Cookie Ingredients
- Sugar cookie dough – Prepared; you can use our sugar cookie recipe or purchase a mix or tube from the grocery store.
- Cream cheese icing – Prepared; we use this recipe for cream cheese frosting, but you can also purchase a can of frosting from the baking aisle.
- Raspberry preserves – Available in the jelly section at grocery stores.
How do you make raspberry cheesecake cookies? (Step-by-step)
⭐ First, form dough into balls, and make a depression in the center (I used the handle of my rolling pin).
⭐ Next, fill the depression half with cream cheese icing and half with raspberry preserves.
⭐ Then, bake according to cookie dough directions.
Preparation
What kind of sugar cookie dough should I use?
You can use a homemade recipe if you have one you love, but I will typically buy a tube of refrigerated cookie dough from the grocery store. If you want something more shelf stable there are also powdered cookie mixes in the baking aisle.
How do I keep the cookies from spreading too much?
If you’re worried the cookies will spread too much (ours definitely spread a lot!), make sure they’re chilled before placing in the oven. I made the mistake of using warm dough in a very warm kitchen. You can chill them in the refrigerator for about 30 minutes before baking, or in the freezer for 10 – 15 minutes.
Can I used canned icing?
You can use prepared icing from the baking aisle or you can make our easy cream cheese icing recipe. If you’re not a fan of cream cheese you could also use regular white icing, or even skip the icing entirely.
Leftovers and Storage
How long do raspberry cheesecake cookies last?
These will last for up to two days when kept at room temperature, or up to a week if refrigerated. Make sure to store in a sealed container in a cool dry place.
Do they need to be refrigerated?
Because the cheesecake cookies are made with cream cheese icing, they should be refrigerated if they will not be consumed within two days. If they are not refrigerated, they still need to be stored in a cool dry place. (Think air conditioned kitchen in tupperware).
Can you freeze raspberry cream cheese cookies?
You can freeze the cookies, but note that the icing may separate. We typically do not freeze these cookies.
Tips and tricks
🟢 To avoid spreading, keep the cookie dough cool and refrigerate or freezer for a few minutes before baking.
🟢 Keep the cream cheese and jelly in the cookie by making a deep well in the middle.
🟢 Remember that bigger cookies will spread more, so smaller cookies are better with this recipe.
More awesome cookie recipes
- Peanut butter and jelly cookies
- Shortbread cookies
- Cinnamon roll cookies
- Cake mix lemon cookies
- Gluten free oatmeal cookies
- See all our easy cookie recipes!
More raspberry recipes to love
More recipes with delicious cream cheese icing
- Pumpkin spice cream cheese frosting
- Carrot cake with spice cake
- Carrot cake whoopie pies
- Cream cheese apple croissants
- Chocolate cream cheese pastry
Tools we love
- Bakers half sheet – It’s cool, we only have about six of these bakers half sheets because they’re good for absolutely everything. Cookies? Yes! Steak? Yes! Cake? Oh yeh! Roasted veggies? Uhhhh huh!
- Silicone baking mats – Nothing sticks to these! Whaaaa?! Perfect for baking sugary cookies, or cheesy croissants. You know why? Because nothing sticks to these!!!
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How to Make Raspberry Cheesecake Cookies
Raspberry Cheesecake Cookies
Ingredients
- 1 sugar cookie dough prepared
- cream cheese icing
- raspberry preserves
Instructions
- Form dough into 36 evenly sized balls. Make a depression in the center of each.
- Fill the well half with cream cheese icing and half with raspberry preserves.
- Bake according to cookie dough directions (it was about 8- 10 minutes on 350F for ours).
Notes
Nutrition
Raspberry Cheesecake Cookies
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This was originally is a sponsored conversation written by me on behalf of J.M. Smucker Company®. The opinions and text are all mine.
11-20-15
Rachael Yerkes says
these are fantastic!
Tara says
So unique and totally delish!
Anna says
These cookies were gone in no time! They are scrumptious!
Sara Welch says
These look like little bites of heaven! Looking forward to making these this holiday season!
Melissa says
Oh these cookie were very delicious! I love the raspberry cream cheese filling!
wanda l abbott says
yummy, i will be doing them again at christmas time. thank you for a good recipe.
meg says
made these today and wish there was more detail on the cream cheese frosting—i made it as the link stated but it was way too much and now i must figure out what to make for the extra cream cheese frosting:)
Wanda says
I make a similar cookie but I only put the raspberries jam and when they come out of the oven I sprinkle shredded white chocolate over them. My family loves them.
Susan Bawarski says
Take them to another level of delish I put orange extract I the sugar cookie mix