These Raspberry Cheesecake Stuffed Cookies are a sweet treat that combines rich cheesecake filling with soft, chewy cookies. The burst of raspberry flavor makes each bite feel special!
Honestly, who can resist a cookie that hides cheesecake inside? I love to enjoy them fresh out of the oven—perfect for sharing or hiding them away just for me! 😄
They’re super easy to make, too! Just bake the cookies, stuff them with the creamy filling, and you’ll have a delicious dessert in no time. Yum!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cookie dough. If you’re looking to make them gluten-free, you can use a gluten-free flour blend. Just be sure it’s a 1:1 substitute for better results.
Fresh raspberries: These add a beautiful tartness and burst of flavor. If you can’t find fresh ones, frozen raspberries also work well; just be sure to thaw and drain them to avoid extra moisture.
Cream cheese: Essential for the cheesecake filling. If you want a lighter option, you can use Greek yogurt, but it will change the taste slightly. Make sure it’s plain, not flavored!
Sour cream or heavy cream: This is optional for a creamier filling. For a lighter option, you could use more Greek yogurt instead, or even a splash of milk to maintain creaminess.
How Do I Ensure My Cookies Are Soft and Chewy?
The secret to soft and chewy cookies lies in your mixing technique and baking time. First, make sure not to overmix the dough once you add the flour. Here’s what to do:
- When you cream together butter and sugars, mix just until fluffy—don’t overdo it.
- Make sure not to bake the cookies too long. Pull them out when the edges are golden, and the centers are still slightly soft. They’ll firm up as they cool.
- Let cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack. This step helps maintain moisture inside!
With these tips, your cookies will come out perfectly soft and stuffed with that creamy cheesecake goodness! Enjoy baking!
Raspberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries (gently mashed or chopped)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Optional: 2 tablespoons sour cream or heavy cream for creamier texture
How Much Time Will You Need?
This recipe requires about 20 minutes for preparation and another 12-15 minutes for baking. Plus, you’ll need a little time for cooling, so plan for about 45 minutes in total. In no time, you’ll have delicious cookies ready to satisfy your sweet tooth!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese until it’s smooth and creamy. Add in the granulated sugar and vanilla extract, mixing until everything is well combined. If you want a creamier texture, you can also add sour cream or heavy cream. Once mixed, place this filling in the refrigerator to chill while you prepare the cookie dough. This helps it firm up a bit for stuffing later!
2. Make the Cookie Dough:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter with both granulated and brown sugars until light and fluffy. After that, add the egg and vanilla extract to the butter mixture, beating until everything is well combined. Gradually mix in the dry ingredients until just combined, being sure not to overmix. Finally, gently fold in the mashed or chopped raspberries, taking care to preserve their shape.
3. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. Scoop about 2 tablespoons of cookie dough and flatten it slightly in the palm of your hand. Place about 1 teaspoon of the cheesecake filling right in the center. Then, take another scoop of the cookie dough to cover the filling, making sure to seal the edges carefully so that the filling doesn’t escape during baking. Place the stuffed cookie dough balls about 2 inches apart on the prepared baking sheet.
4. Bake:
Bake the cookies in your preheated oven for about 12-15 minutes, or until the edges are golden and the centers look set. Once baked, remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps them firm up just a bit more.
5. Serve:
Enjoy these delightful raspberry cheesecake stuffed cookies warm or at room temperature. Savor the creamy filling along with the fruity bursts of raspberry nestled within each soft cookie. They’re a perfect indulgent treat that everyone will love!
These cookies are not only quick to whip up but also offer a delightful combination of flavors—your friends and family will be asking for seconds!
Can I Use Frozen Raspberries for This Recipe?
Yes, you can! Just be sure to thaw them first and drain any excess moisture to prevent the cookies from getting soggy. Gently fold them into the dough to keep them whole for those lovely fruity bursts.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze them! Just wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months.
Can I Make the Cheesecake Filling Ahead of Time?
Absolutely! You can prepare the cheesecake filling a day in advance. Just keep it covered in the refrigerator until you’re ready to assemble the cookies. This can save time on baking day!
What If I Don’t Have Cream Cheese?
If you don’t have cream cheese, you can use mascarpone cheese or a mix of Greek yogurt and powdered sugar for a lighter filling! Keep in mind that the flavor will differ slightly, but it will still be delicious!
