These Swirled Raspberry Cheesecake Cookies are a fun twist on a classic treat! They mix soft cream cheese and fruity raspberry swirls for an amazing flavor.
They’re perfect for sharing with friends or enjoying with a cup of tea. I always love the bright color and tartness of the raspberries, plus they’re easy to make and oh-so-delicious!
Key Ingredients & Substitutions
Butter: Unsalted butter adds richness. You could use margarine if you need a dairy-free option, though it may change the texture. Some prefer using coconut oil for a distinct flavor!
Cream Cheese: This gives the cookies a wonderful cheesecake-like texture. If you’re looking for a lighter option, you can use low-fat cream cheese. Vegan cream cheese also works for a dairy-free alternative!
Raspberries: Fresh raspberries are delicious, but frozen raspberries will work too. If you can’t find raspberries, try substituting with strawberries or blueberries for a different twist.
Flour: All-purpose flour is ideal, but if you’re gluten-free, a 1:1 gluten-free baking flour can be substituted. Just check the packaging for xantham gum adjustments.
Sugar: Granulated and brown sugars create the perfect balance of sweet and chewy. Coconut sugar can be a great alternative if you want a less processed option.
How Do I Get a Perfect Raspberry Swirl?
Creating the raspberry swirl in these cookies is key to their beauty and flavor! The trick is to not overmix the raspberry puree into the frosting, as you want to maintain that lovely marbled look.
- After spreading the cream cheese topping, use a spoon to place small dollops of raspberry puree on top.
- With a toothpick or skewer, gently swirl the puree into the frosting. Aim for a few swirls—too much mixing will blend it fully!
- If you prefer a thicker swirl, drain off excess liquid from thawed frozen raspberries before mashing.
Practice makes perfect, so don’t worry if the swirls don’t turn out perfectly the first time. Just enjoy the process and have fun!
Swirled Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (226g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 1/2 cups (312g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
For the Raspberry Swirl Topping:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (60g) powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1/4 cup fresh or frozen raspberries (if frozen, thawed and drained)
- 2 tbsp granulated sugar
How Much Time Will You Need?
This delightful recipe will take about 30 minutes to prep and around 12 minutes to bake. After baking, allow an additional 10 minutes for cooling on the baking sheet. If you decide to chill the cookies, factor in an extra 30 minutes. In total, you’ll be enjoying these cookies in about 1 hour and 20 minutes!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pans:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper so the cookies won’t stick and will bake evenly.
2. Make Cookie Dough:
In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add in the granulated sugar and brown sugar, beating until the mixture is light and fluffy. Next, add in the egg and vanilla extract, mixing until fully combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredient mixture to the wet mixture, mixing until just combined—be careful not to overmix!
4. Form Cookies:
Using a tablespoon or a small cookie scoop, portion out the dough and roll it into balls. Place the dough balls onto the prepared baking sheets, keeping about 2 inches between each ball.
5. Bake:
Bake the cookies for about 10-12 minutes, or until the edges are lightly browned. Once baked, remove them from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
6. Prepare Raspberry Swirl Topping:
In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until the mixture is smooth and creamy, creating your cheesecake frosting.
7. Make Raspberry Sauce:
In a small bowl, mash the raspberries with the granulated sugar using a fork, creating a slightly chunky puree for that delicious raspberry flavor.
8. Assemble Topping:
Once your cookies are cool, spread or pipe a generous layer of the cream cheese frosting onto each cookie. Drop small spoonfuls of the raspberry puree on top of the frosting. Use a toothpick or skewer to swirl the raspberry puree gently, creating a lovely marbled effect.
9. Chill (Optional):
If you prefer a firmer topping, place the decorated cookies in the refrigerator for about 30 minutes before serving.
10. Serve and Enjoy:
Your Swirled Raspberry Cheesecake Cookies are now ready to be enjoyed! They are best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your delicious treats!
Can I Use Low-Fat Cream Cheese?
Yes, low-fat cream cheese can be used as a substitute! It will still give you a creamy texture, but the cookies may be slightly less rich. Just make sure it’s softened for easy mixing.
What Should I Do If I Don’t Have Fresh Raspberries?
If you don’t have fresh raspberries, frozen raspberries work just fine. Thaw them and drain any excess liquid before mashing. Alternatively, you can use strawberry or blueberry puree for a different flavor!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature or reheat them slightly in the microwave before enjoying again!
Can I Make the Cookie Dough Ahead of Time?
Absolutely! You can prepare the cookie dough and chill it in the refrigerator for up to 2 days. When you’re ready to bake, scoop and bake as instructed. Just note that chilled dough might require an extra minute or two in the oven.
