These delightful cookies are soft, chewy, and stuffed with creamy cheesecake and tangy raspberry filling. They are like little pockets of happiness!
I’m a fan of the surprise in every bite! It’s fun to see someone’s face light up when they taste the yummy cheesecake inside. Perfect for sharing or keeping all to yourself! 😋
Key Ingredients & Substitutions
Butter: Unsalted butter adds richness to the cookie dough. If you’re short on butter, you can use margarine, but cookies might taste slightly different.
Sugars: Both granulated and brown sugar provide nice flavor and texture. If you want a deeper flavor, try replacing part of the granulated sugar with more brown sugar.
Eggs: Eggs bind the cookie dough and help it rise. For a vegan option, you can use flaxseed meal mixed with water (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg).
Raspberries: Use fresh raspberries for the best flavor, but you can substitute with frozen raspberries. Just make sure to thaw and drain them well to avoid excess moisture.
Cream Cheese: Full-fat cream cheese is best for a smooth filling. If you want a lighter option, use Neufchâtel cheese, which has less fat but similar flavor.
What’s the Best Way to Assemble the Cookies Without Making a Mess?
Assembling these cookies can be tricky since the filling is oozy. Here’s how to do it successfully:
- Begin with cold cookie dough; it makes it easier to handle.
- Use one tablespoon of cookie dough and flatten it gently in your palm.
- For the filling, scoop a teaspoon of cheesecake filling and a bit of mashed raspberries.
- Carefully wrap the cookie dough around the filling, sealing it well, and roll it into a ball.
- Rest the balls on the baking sheet without crowding, as they will spread while baking!
By taking your time and sealing the dough well, you’ll avoid leaks and have perfectly stuffed cookies!
Raspberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Raspberry Filling:
- 1/2 cup fresh raspberries, gently mashed (reserve some whole for texture)
How Much Time Will You Need?
This fun baking project will take about 20 minutes to prepare and 10-12 minutes to bake, plus additional time to cool. In total, you should expect to spend around 40-50 minutes to enjoy these sweet treats!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, use a hand mixer to beat the softened cream cheese with the sugar and vanilla extract until everything is smooth and creamy. Set it aside — this will be the luscious surprise inside your cookies!
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and both sugars until the mixture is light and fluffy. Take your time to ensure it’s well combined! Next, add the eggs, one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring gently. Mix just until it’s all combined — be careful not to over-mix!
4. Preheat the Oven:
While preparing the dough, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will help prevent the cookies from sticking.
5. Assemble the Cookies:
To assemble, scoop about 1 tablespoon of cookie dough and flatten it in your palm. Place approximately 1 teaspoon of the cheesecake filling in the center, along with a small spoonful of mashed raspberries (feel free to add whole raspberries for extra texture). Carefully wrap the dough around the filling, sealing it well, and roll it into a ball.
6. Bake the Cookies:
Place the stuffed dough balls on your prepared baking sheet, making sure to leave about 2 inches of space between each one. Bake in your preheated oven for 10-12 minutes, until they are lightly golden on the edges but still soft in the center.
7. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy these cookies slightly warm or at room temperature to experience the gooey cheesecake and delicious raspberry filling.
This recipe yields about 18-24 scrumptious Raspberry Cheesecake Stuffed Cookies that are sure to impress your family and friends! Enjoy! 🍪❤️
Can I Use Different Berries for the Filling?
Absolutely! If raspberries aren’t your favorite, you can substitute them with blueberries, strawberries, or even chopped cherries. Just make sure to adjust the sweetness if the berries are particularly tart.
How Can I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the cookie dough in advance! Simply wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days or freeze it for up to 3 months. Thaw in the fridge overnight before baking.
What Should I Do If the Filling Leaks Out While Baking?
If you notice some filling leaking out during baking, don’t worry too much! Just make sure to seal the dough well around the filling when assembling. If leaks do happen, it will still taste great, and you can simply enjoy the crispy edges. Next time, ensure that the dough completely encloses the filling.
