Raspberry cheesecake cookies are the perfect mashup. Soft, buttery cookies. Creamy cheesecake center. Tangy raspberry jam swirl. Like a cheesecake and a cookie had a delicious baby. 25 minutes. Irresistible. Make a double batch.
Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Make Cookie Dough
Whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until creamy. Add egg and vanilla. Gradually add dry ingredients. Mix until just combined.
Make Cheesecake Filling
Beat cream cheese and sugar until smooth. Add egg yolk and vanilla. Mix until creamy.
Assemble Cookies
Scoop 1-tablespoon cookie dough balls onto baking sheets (2 inches apart). Flatten slightly. Make an indentation in the center of each. Fill with ½ teaspoon cheesecake filling. Top with a small dollop of raspberry jam. Swirl with a toothpick.
Bake
Bake 10-12 minutes until edges are lightly golden. Centers will be soft (they set as they cool).
Cool & Serve
Cool on baking sheet for 5 minutes, then transfer to a wire rack. Soft, creamy, tangy, irresistible.
Summary
Prep Time: 15 min | Bake Time: 12 min | Total: 27 min
Yield: 18-20 cookies | Difficulty: Easy
Storage Notes
Fridge (airtight): 5 days (cream cheese filling needs refrigeration). Freeze: 3 months. These cookies are best served slightly chilled or at room temperature — the cheesecake center stays creamy and dreamy.
