Raspberry Cheesecake Cookies: 12 Irresistible Treats

Raspberry Cheesecake Cookies

Raspberry Cheesecake Cookies are the perfect blend of rich flavors and delightful textures. This delicious Raspberry Cheesecake Cookies Recipe pairs buttery shortbread with a luscious raspberry cream cheese filling and a drizzle of white chocolate. These cookies are a treat for any occasion, from casual gatherings to festive celebrations. The combination of tart raspberries and creamy cheesecake makes for a cookie that is both satisfying and indulgent. Let’s dive into how to create these amazing treats!

Why You’ll Love This Raspberry Cheesecake Cookies

These Raspberry Cheesecake Cookies are not just any cookies; they are a unique dessert experience. Here’s why you’ll adore them:

  • They combine the best of both worlds: cookie and cheesecake.
  • Each bite is filled with a creamy raspberry filling that is simply irresistible.
  • These cookies are gluten-free, perfect for those with dietary restrictions.
  • They are easy to prepare, making them a fantastic choice for beginner bakers.
  • You can customize them with various toppings or fillings.
  • Perfect for parties, they are sure to impress your guests.

With their delightful combination of flavors, these soft raspberry cheesecake cookies will quickly become one of your favorite recipes!

Ingredients for Raspberry Cheesecake Cookies

Gather these items:

  • 4 oz cold salted butter (cut into pieces, 1 stick)
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
  • 2 tsp gelatin
  • 1 tsp vanilla
  • 4 oz cream cheese
  • 1/4 cup sugar-free raspberry jam
  • 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
  • 1/4 cup sugar-free white chocolate chips
  • 1 tsp coconut oil

How to Make Raspberry Cheesecake Cookies Step-by-Step

  1. Step 1: Preheat oven to 350 degrees Fahrenheit.
  2. Step 2: Combine the butter, almond flour, coconut flour, sweetener, gelatin, and vanilla in a food processor and pulse until it forms a ball of dough. Divide into 12 balls.
  3. Step 3: Place on a parchment-lined baking sheet and press down to create a little well with your thumbs.
  4. Step 4: In a separate bowl, combine the filling ingredients and divide this mixture between the wells.
  5. Step 5: Bake for 16-18 minutes or until lightly browned around the edges. Allow to cool completely.
  6. Step 6: Optional: Melt the white chocolate chips and coconut oil in a microwave-safe bowl, stirring every 30 seconds. Drizzle the melted chocolate over the cookies.
  7. Step 7: Store in the fridge in an airtight container for up to 1 week or freeze for up to 3 months.

Pro Tips for the Perfect Raspberry Cheesecake Cookies

Keep these in mind:

  • Alternative sweeteners can be used for a different flavor profile.
  • Ensure the butter is cold to achieve the best texture.
  • Store cookies in the fridge or freezer for longer freshness.
  • Try adding different fruits for a twist on the traditional recipe.

Raspberry Cheesecake Cookies: 12 Irresistible Treats - Raspberry Cheesecake Cookies - main visual representation

Best Ways to Serve Raspberry Cheesecake Cookies

These cookies can be served in various ways:

  • Pair them with a scoop of vanilla ice cream for a delectable dessert.
  • Serve with a cup of tea or coffee for a delightful afternoon snack.
  • Top with fresh raspberries or a dollop of whipped cream for extra flair.

How to Store and Reheat Raspberry Cheesecake Cookies

To keep your cookies fresh, store them in the fridge in an airtight container. They will last up to 1 week. If you want to keep them longer, you can freeze them for up to 3 months. When ready to enjoy, simply thaw at room temperature or warm them slightly in the oven.

Frequently Asked Questions About Raspberry Cheesecake Cookies

What is a raspberry cheesecake cookie?

A raspberry cheesecake cookie is a delicious dessert that combines the creamy texture of cheesecake with the flavor of raspberries, all nestled in a cookie base.

Can I make raspberry cheesecake cookies ahead of time?

Yes, you can prepare the dough and filling ahead of time. Assemble and bake them when you’re ready to serve for the freshest taste.

How do I avoid common mistakes with raspberry cheesecake cookies?

To avoid common mistakes, ensure accurate measurements and do not overbake the cookies. Keep an eye on them as they bake for perfect results.

Variations of Raspberry Cheesecake Cookies You Can Try

Here are a few creative variations to consider:

  • Substitute raspberries with strawberries for a different flavor.
  • Add a sprinkle of lemon zest to the filling for a citrus twist.
  • Use almond flour with coconut sugar for a unique taste.
  • Try a chocolate drizzle instead of white chocolate for a richer dessert.

Raspberry Cheesecake Cookies: 12 Irresistible Treats - Raspberry Cheesecake Cookies - additional detail

For more delicious dessert ideas, check out our desserts category or try making Cinnamon Orange Jam Linzer Cookies for a delightful treat!

Learn more about the health benefits of raspberries and how they can enhance your diet.

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Raspberry Cheesecake Cookies: 12 Irresistible Treats

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This delicious Raspberry Cheesecake Cookies Recipe pairs butter shortbread with a raspberry cream cheese filling & a white chocolate drizzle.

  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 4 oz cold salted butter (cut into pieces, 1 stick)
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
  • 2 tsp gelatin
  • 1 tsp vanilla
  • 4 oz cream cheese
  • 1/4 cup sugar free raspberry jam
  • 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
  • 1/4 cup sugar free white chocolate chips
  • 1 tsp coconut oil

Instructions

  1. Preheat oven to 350.
  2. Combine the butter, almond flour, coconut flour, sweetener, gelatin, and vanilla in the food processor and pulse until it comes together in a ball of dough. Divide into 12 balls. Put on a parchment-lined baking sheet and press down making a little well with your thumbs.
  3. Combine the filling ingredients and divide between the wells.
  4. Bake for 16-18 minutes or until lightly browned around the edges. Cool completely.
  5. Optional: Melt the white chocolate chips and coconut oil in a small bowl in the microwave stirring every 30 seconds. Drizzle the cookies with melted white chocolate.
  6. Store in the fridge in an airtight container for up to 1 week or freezer for up to 3 months.

Notes

  • Alternative sweeteners can be used.
  • Store cookies in the fridge or freezer for longer freshness.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 190.9 kcal
  • Sugar: 2 g
  • Sodium: 150 mg
  • Fat: 17.8 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 5.6 g
  • Fiber: 1 g
  • Protein: 3.7 g
  • Cholesterol: 30 mg

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Hi! I’m Margaret!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.

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