Description
Raspberry Cheesecake Cookies Stuffed are soft, chewy cookies filled with a creamy cheesecake filling and fresh raspberries. These cookies are a delightful fusion of cheesecake and cookie textures, perfect for any occasion.
Ingredients
Scale
- 8 oz Cream Cheese (regular or dairy free)
- ½ cup Butter (1 stick, regular or dairy free)
- 1 cup Raspberries (fresh, freeze-dried, or frozen)
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 large Egg
- 1 large Egg Yolk
- 1 tsp Vanilla Extract
- ½ tsp Baking Soda
- ¼ tsp Salt
- 2 cups All-Purpose Flour
- 1 cup Graham Crackers (crushed)
Instructions
- Prepare the cream cheese filling by combining cream cheese with powdered sugar until smooth and creamy. Drop 20 teaspoons of this mixture onto a parchment-lined baking sheet and freeze for 45-60 minutes.
- While the filling is freezing, prepare the cookie dough by beating butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed graham crackers and chopped raspberries.
- Scoop out 20 tablespoons of cookie dough and place them on a lined baking sheet. Press a dent in the center of each dough ball and place a frozen cream cheese dollop in the center. Seal with the remaining dough and pinch the edges gently. Refrigerate the dough for 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the cookies for 9-12 minutes or until the edges are golden brown. Let the cookies cool on the baking sheet for 10-15 minutes before transferring to a cooling rack.
Notes
- Ensure cream cheese and butter are at room temperature for smooth mixing.
- For a vegan version, substitute with dairy-free cream cheese and butter.
- Chill the dough before baking to prevent excessive spreading.
- If using frozen raspberries, pat them dry to avoid excess moisture in the dough.
- These cookies can be stored at room temperature for up to a week or refrigerated for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Raspberry Cheesecake Cookies, Cheesecake Cookies, Stuffed Raspberry Cookies, Cream Cheese Cookies, Dessert Cookies