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Raspberry Cheesecake Cookies: 12 Irresistible Treats

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

Ingredients

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  • 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

Find it online: https://yummywords.com/raspberry-cheesecake-cookies/

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