These cookies are a fun twist on traditional cheesecake! They are soft and chewy with a creamy raspberry filling that’s sure to make your taste buds dance. Who could resist that?
When I make these, I can’t help but sneak a bite before they cool. They’re perfect for sharing, but honestly, I sometimes hide a few just for me! 😊
Key Ingredients & Substitutions
All-purpose flour: This is your main ingredient for structure. If you’re gluten-free, you can use a gluten-free flour blend, but make sure it includes xanthan gum for better texture.
Unsalted butter: I love using unsalted butter because it gives you control over the salt content. If you’re in a pinch, you can use margarine or coconut oil as alternatives.
Raspberries: Fresh raspberries add a lovely tartness. If they’re out of season, try using frozen raspberries—just make sure to thaw and drain excess moisture first to avoid sogginess.
Cream cheese: This gives the filling its rich texture. For a lighter version, you could use reduced-fat cream cheese, or if dairy-free, try a vegan cream cheese substitute.
How Can I Achieve the Perfect Cheesecake Filling?
The cheesecake filling is crucial for that gooey center. Make sure your cream cheese is softened, or else it won’t blend smoothly. You can speed this up by cutting it into small pieces and letting it sit at room temperature for about 15-20 minutes. Here’s a simple method:
- Beat the softened cream cheese with granulated sugar and vanilla extract until it’s smooth—no lumps!
- If you don’t have a piping bag, using a ziplock bag works fine. Just snip a corner when you’re ready to fill!
Keep the filling cold until you’re ready to stuff the cookies—this helps it hold its shape when baking and not melt away completely.
Raspberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious recipe takes about 25 minutes of preparation time plus an additional 12 to 15 minutes for baking. You’ll have gooey, cheesy, raspberry-filled cookies ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. If you don’t have a mixer, just use a sturdy whisk. Once it’s all mixed, transfer this luscious mixture into a piping bag or a small ziplock bag, and pop it in the fridge while you make the cookie dough. This step helps keep the filling firm!
2. Make the Cookie Dough:
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. In another bowl, mix the melted butter with the brown sugar and granulated sugar until it’s smooth. Then, add in the egg, egg yolk, and vanilla extract, mixing until well incorporated. Next, gradually fold the dry ingredients into the wet ingredients until just combined—be sure not to overmix! Gently fold in the fresh raspberries, being careful not to smash them too much.
3. Shape the Cookies:
Now, it’s time to shape these little goodies! Scoop about 2 tablespoons of cookie dough and flatten it in the palm of your hand. Add about 1 tablespoon of the cheesecake filling into the center of the flattened dough. Carefully wrap the dough around the filling so that it’s fully encased, forming a ball. Repeat with the remaining dough and filling!
4. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place the stuffed cookie balls on the sheet, leaving about 2 inches of space between each one. Bake for 12-15 minutes, or until the edges are golden and the tops look set but still soft. These will be heavenly!
5. Cool and Serve:
Once they’re done baking, let the cookies cool on the sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. When they’re ready, bite in and enjoy the gooey cheesecake cream paired with the fresh raspberry goodness!
This recipe yields approximately 12-16 stuffed cookies—perfect for sharing… or keeping all to yourself! Enjoy every bite! 🍪🍓
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them first and drain any excess moisture to avoid making the cookie dough soggy. Gently fold them in without crushing for the best results.
How Can I Make These Cookies Ahead of Time?
You can prepare the cookie dough and cheesecake filling a day in advance. Shape the cookies and then refrigerate them until you’re ready to bake, which helps maintain their shape while baking.
What Should I Do with Leftover Cheesecake Filling?
If you have leftover cheesecake filling, you can refrigerate it for up to 3 days. Use it as a dip for fresh fruit or spread it on toast for a delicious treat!
Can I Use Low-Fat Cream Cheese?
Absolutely! Low-fat cream cheese works well for the filling, but keep in mind that the texture may be slightly different. It will still be creamy and delicious!
