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Raspberry Cheesecake Cookies

Soft and thick raspberry cheesecake cookies. These cookies are full of raspberry flavor in both the cookies and the cheesecake filling. They have graham cracker crumbs added to the cookies, giving them lots of delicious flavor.
5 fra 6 stemmer
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 15 cookies
Calories 301 kcal

Ingredients
  

COOKIES

  • 260 g all-purpose flour
  • 20 g Graham Crackers or Digestive Cookies crushed into crumbs
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 160 g butter room temperature
  • 50 g granulated sugar
  • 130 g brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 60 g fresh or defrosted frozen raspberries mashed until smooth

RASPBERRY CREAM CHEESE FROSTING

  • 70 g butter room temperature
  • 140 g cream cheese
  • 140 g powdered sugar
  • 20 g fresh or defrosted frozen raspberries mashed until smooth
  • ¼ teaspoon vanilla extract

DECORATION

  • A pack of fresh raspberries
  • 1 Graham Crackers or Digestive Cookies crushed into crumbs

Instructions
 

COOKIES

  • Before starting, preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a cookie sheet with parchment paper
  • If using frozen raspberries, defrost them. Add the graham crackers to a small plastic bag and crush them into crumbs and bring the butter to room temperature.
    60 g fresh or defrosted frozen raspberries, 20 g Graham Crackers or Digestive Cookies
  • In a bowl, sift together all purpose flour, baking powder, baking soda, and salt.
    260 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  • In a separate large mixing bowl combine the brown sugar, granulated sugar and butter. Using an electric hand whisk, whisk it together for 3 minutes, so it becomes light and fluffy.
    160 g butter, 50 g granulated sugar, 130 g brown sugar
  • Add the egg and vanilla extract mix it in.
    1 large egg, ½ teaspoon vanilla extract
  • Then add the flour mixture and cookies crumbs and mix it together until combined.
  • Lastly add the mashed raspberry on top of the cookie dough and with a butter knife, swirl it into the cookie dough.
  • Using a medium size cookie scoop (2,5 tbsp/ 1.33 ounce cookie scoop), scoop out 6 cookies at a time per prepared baking sheet. Press the cookie dough slightly down so they have a flat top. Bake one baking sheet at a time for 11-13 minutes.
  • Once baked let them cool down on the baking tray for 5-10 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.

RASPBERRY CREAM CHEESE FROSTING

  • Once the cookies have cooled down, mix all the ingredients for the cheesecake filling together in a medium bowl with an electric hand mixer until smooth and combined. With a small cookie scoop (1,5 tbsp/ 0,75 ounce cookie scoop), scoop the frosting onto each cookie. With an off-set spatula even out the frosting. Decorate with extra cookie crumbs and fresh raspberries.
    70 g butter room temperature, 140 g cream cheese, 140 g powdered sugar, 20 g fresh or defrosted frozen raspberries, ¼ teaspoon vanilla extract, A pack of fresh raspberries, 1 Graham Crackers or Digestive Cookies

Nutrition

Calories: 301kcalCarbohydrates: 37gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 53mgSodium: 233mgPotassium: 61mgFiber: 1gSugar: 22gVitamin A: 526IUVitamin C: 1mgCalcium: 35mgIron: 1mg
Keyword cheesecake, cookies, raspberry
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