Raspberry Cheesecake Cookie Swirls

Let me tell you—you’re about to fall in love with a dessert that’s as stunning as it is scrumptious. These Raspberry Cheesecake Cookie Swirls are soft, buttery cookies filled with tangy cream cheese and sweet raspberry jam, all rolled up into a beautiful, spiraled treat that looks like it came straight from a bakery window. They’re just the right combo of rich, fruity, creamy, and chewy—and best of all, they’re surprisingly easy to make. Trust me, these little swirls are going to steal the spotlight at any gathering… or just make your afternoon coffee break feel extra special.

Why You’ll Love Raspberry Cheesecake Cookie Swirls

Bakery-Style Treat at Home: They look impressive, but they’re easy enough to make without any fancy equipment.

That Flavor Combo!: Sweet raspberries and tangy cheesecake tucked into a buttery cookie dough—need I say more?

Perfectly Shareable: These cookies are made for sharing (though we won’t blame you for keeping a secret stash).

Great for Any Occasion: Brunches, holidays, cookie swaps, or just-because days—they fit right in everywhere.

Freezer-Friendly: You can prep and freeze the dough, then slice and bake whenever the craving hits.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

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Ingredients in Raspberry Cheesecake Cookie Swirls

Here’s what makes these cookies swirly, sweet, and irresistible:

Sugar Cookie Dough

This is your base—soft, sweet, and buttery. You can use homemade or store-bought, whichever you prefer.

Cream Cheese

Softened cream cheese brings that rich, creamy cheesecake vibe to the filling.

Powdered Sugar

Adds a touch of sweetness to the cream cheese filling and helps it stay smooth and luscious.

Raspberry Jam or Preserves

Sweet, slightly tart, and totally delicious. It gives these cookies their fruity pop of flavor and gorgeous color.

Vanilla Extract

Just a splash to warm up and enhance all the flavors in the filling.

Egg (Optional, for Egg Wash)

Brushing the dough with egg wash can help seal the swirl and give the cookies a golden finish.

Optional: White Chocolate Drizzle

Melted white chocolate on top makes these feel extra indulgent and bakery-worthy.

Instructions

Let’s swirl up some deliciousness:

Make or Roll Out the Dough

If using homemade dough, roll it into a large rectangle on a lightly floured surface. If you’re using store-bought, press and roll it out to about ¼ inch thick.

Mix the Cheesecake Filling

In a small bowl, mix the softened cream cheese with powdered sugar and a splash of vanilla until smooth and spreadable.

Spread the Filling

Spread the cream cheese mixture evenly over the cookie dough, leaving a small border around the edges.

Add the Raspberry Jam

Gently spread the raspberry jam over the cream cheese layer. Don’t overdo it—just a thin, even layer to avoid leakage.

Roll and Chill

Carefully roll up the dough into a tight log (like a jelly roll), then wrap in plastic wrap and refrigerate for at least 1 hour. This helps the swirls stay neat while baking.

Slice and Bake

Preheat your oven to 350°F (175°C). Slice the chilled log into ½-inch rounds and place on a lined baking sheet. If desired, brush the tops with a little beaten egg for shine.

Bake for 10–12 minutes, or until the edges are just golden. Cool on the pan for a few minutes, then transfer to a wire rack.

Optional: Drizzle with White Chocolate

Once the cookies are completely cool, drizzle melted white chocolate over the top for a fancy finish.

Nutrition Facts

Servings: [Number of cookies]
Calories per serving: [Calorie count per cookie]

Preparation Time

Prep Time: [Time to prepare ingredients]
Chill Time: [Chill duration]
Bake Time: [Time to bake]
Total Time: [Total time needed]

How to Serve Raspberry Cheesecake Cookie Swirls

These cookies are delightful just as they are, but here are a few fun ways to serve them:

With Afternoon Tea: These swirls pair beautifully with a cup of tea or coffee for a lovely midday pick-me-up.

At Brunch or Parties: Arrange them on a pretty platter for a sweet, elegant addition to your spread.

Gift Them: Pack them in a decorative tin or box for a thoughtful homemade gift—they travel well!

On Dessert Boards: Add them to a dessert charcuterie board alongside fruit, chocolate, and other cookies.

Additional Tips

Chill is Key: Don’t skip the chilling step—it helps the dough firm up so the cookies hold their shape and swirl.

Jam Choices: Use seedless raspberry jam for a smoother texture, or try strawberry, cherry, or even blueberry for a twist.

Don’t Overfill: A little goes a long way. Too much jam or cream cheese can make the swirls messy and hard to roll.

Make Ahead: Freeze the dough log for up to a month—slice and bake straight from frozen (just add a couple extra minutes to the bake time).

Add Zest: A little lemon zest in the cream cheese adds a bright, citrusy note that plays beautifully with the raspberry.

FAQ Section

Q1: Can I use homemade sugar cookie dough?
A1: Absolutely! Homemade dough works great—just make sure it’s firm enough to roll out.

Q2: How do I keep the filling from leaking out?
A2: Leave a small border around the edge when spreading the filling and chill the rolled dough before slicing.

Q3: Can I use a different fruit jam?
A3: Totally. Strawberry, apricot, cherry, or even blackberry would be delicious alternatives.

Q4: How do I store the cookies?
A4: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Q5: Can I freeze these cookies?
A5: Yes! Freeze baked cookies or the dough log. Let baked cookies thaw at room temp before serving.

Q6: Can I skip the white chocolate drizzle?
A6: Of course! It’s optional—but it does add a nice sweetness and a polished look.

Q7: What’s the best way to get clean swirls?
A7: Use a serrated knife and gentle sawing motion to slice the chilled dough evenly without smushing it.

Q8: Can I make these gluten-free?
A8: Yes! Just use a gluten-free sugar cookie dough and double-check your other ingredients.

Q9: Can I use low-fat cream cheese?
A9: You can, but full-fat cream cheese will give you the creamiest, richest filling.

Q10: Can I add nuts or chocolate chips to the filling?
A10: Yes! Chopped pecans or mini white chocolate chips would add texture and flavor.

Conclusion

Raspberry Cheesecake Cookie Swirls are one of those magical desserts that feel fancy but come together with just a few ingredients and a little kitchen fun. They’re buttery, fruity, creamy, and so pretty on a plate—perfect for special occasions or just treating yourself. Once you try them, don’t be surprised if they become your new signature cookie!

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Raspberry Cheesecake Cookie Swirls


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  • Author: Olivia
  • Total Time: 1 hour 45 minutes (includes chilling)
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

Raspberry Cheesecake Cookie Swirls are soft sugar cookie dough spirals filled with sweet raspberry preserves and a creamy cheesecake layer. These eye-catching treats are perfect for parties, holidays, or anytime you crave a fruity, creamy dessert in cookie form.


Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup raspberry preserves or jam
  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon lemon zest (optional)

Instructions

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Mix in the egg and vanilla extract until fully combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
  5. On a piece of parchment paper, roll the dough into a 9×13-inch rectangle. Chill for 15–20 minutes.
  6. Meanwhile, mix the cream cheese, powdered sugar, and lemon zest until smooth and spreadable.
  7. Spread the cream cheese mixture evenly over the chilled dough, then spread raspberry preserves on top.
  8. Carefully roll the dough into a log, starting from the long edge. Wrap in parchment or plastic wrap and chill for at least 1 hour, or until firm.
  9. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  10. Slice the chilled dough into 1/2-inch rounds and place them on the prepared baking sheet.
  11. Bake for 10–12 minutes, or until edges are lightly golden. Cool on pan for 5 minutes, then transfer to a wire rack.

Notes

  • Use seedless raspberry preserves for a smoother swirl.
  • Try swapping raspberry for strawberry or blueberry jam for variation.
  • Freeze the dough log for longer storage, then slice and bake as needed.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 10 g
  • Sodium: 60 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 0 g
  • Protein: 2 g
  • Cholesterol: 25 mg

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