These Raspberry Cheesecake Cookies combine the rich, creamy flavor of cheesecake with the delightful crunch of a cookie. Infused with fresh raspberries and a hint of graham cracker, each bite offers a burst of fruity sweetness balanced by a velvety cream cheese center. Perfect for dessert tables, gift-giving, or a special treat with your afternoon tea.
Prep Time20 minutes
Cook Time10 minutes
Total Time10 minutes
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup fresh raspberries, mashed
- 1/2 cup graham cracker crumbs
- 1/2 cup white chocolate chips
- 1/4 cup cream cheese, softened
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add egg and vanilla extract; beat until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in mashed raspberries, graham cracker crumbs, and white chocolate chips.
- Chill the dough for 30 minutes.
- Scoop tablespoon-sized portions of dough and place them on a baking sheet lined with parchment paper.
- Bake for 10 minutes, or until the edges are golden.
- While the cookies cool, mix cream cheese with powdered sugar until smooth.
- Once cookies have cooled, spread the cream cheese mixture on top.
- Optional: drizzle with additional raspberry puree or sprinkle with crushed graham crackers.
Notes
- For a vegan version, substitute butter with plant-based margarine and use a flax egg.
- Gluten-free flour blends can replace all-purpose flour for those with dietary restrictions.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.