Description
These Valentine Raspberry Cheesecake Cookies combine the creamy goodness of cheesecake with the sweet and tart flavor of raspberries. Soft, chewy, and irresistibly delicious, these cookies are perfect for celebrating Valentine’s Day or anytime you want a sweet, festive treat!
Ingredients
Scale
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup raspberry jam or preserves
- 1/2 cup white chocolate chips (optional)
- Fresh raspberries for garnish (optional)
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make the Cookie Dough: In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the Wet Ingredients: In a large bowl, beat the softened butter, cream cheese, and sugar together until light and fluffy. Add the egg and vanilla extract, and mix until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until combined. Stir in the raspberry jam until evenly incorporated. If using, fold in the white chocolate chips.
- Scoop the Dough: Using a cookie scoop or tablespoon, scoop out small portions of dough and place them about 2 inches apart on the prepared baking sheets.
- Make the Cheesecake Filling: In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Add the Cheesecake Filling: Using your thumb or the back of a spoon, create a small indentation in the center of each cookie dough ball. Place a small dollop (about 1 tsp) of the cheesecake filling into each indentation.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The center should still be slightly soft.
- Cool and Garnish: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Once cooled, garnish with fresh raspberries and an extra drizzle of raspberry jam, if desired.
Notes
- These cookies have a rich, cheesecake-like texture with a delightful raspberry swirl. You can use either seedless raspberry jam or regular raspberry jam for a bit of texture.
- If you prefer a stronger raspberry flavor, feel free to add a little extra jam or fresh raspberries on top of the filling.
- Store these cookies in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (out of 24)
- Calories: 160
- Sugar: 16g
- Sodium: 90 mg
- Fat: 8g
- Saturated Fat: 5g2
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg