Raspberry Cheesecake Cookies (Stuffed!)

raspberry cheesecake cookies stacked on top of each other

Raspberry Cheesecake Cookies (Stuffed!)

These raspberry cheesecake cookies are basically cheesecake in soft, buttery cookie form. Full of real raspberry flavor, crushed up graham crackers for an added crunch, and stuffed with a cream cheese filling.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Cook Time 10

Chill Time 31

Total Time 56

Servings cookies

Calories 156kcal

Author Gabby

Equipment

Baking Sheets
Handheld or Standing Mixer
Mixing Bowl

Ingredients

Raspberry Cookies

1 cup butter, softened (regular or vegan)
¾ cup granulated sugar
¼ cup light brown sugar
1 egg
1 egg yolk
1½ teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
2⅓ cup + 3 tbsp all purpose flour
½ cup raspberries, roughly chopped
½ cup chopped graham crackers (4-5 graham crackers) (plus more for topping)

Cream Cheese Filling

¾ cup cream cheese (6 oz) (regular or vegan) SEE NOTES***
¼ cup powdered sugar (icing/confectioner's sugar) *SEE NOTES if using regular (not vegan) cream cheese

US Customary - Metric

Instructions

Note: Step by step process photos are located in the post above
Line a small baking sheet or plate with parchment paper. In a small bowl, use a whisk or mixer (depending how hard your cream cheese is) to mix the cream cheese with powdered sugar until smooth and combined.
Place 20 teaspoons of cream cheese on the baking sheet or plate. Freeze for at least one hour, or until frozen almost completely solid.
When the cream cheese is frozen almost solid, line two large baking sheets with parchment paper and set aside. Whisk together flour, salt, and baking soda then set aside.
In the bowl of a handheld mixer or standing mixer, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, egg yolk, and vanilla extract.
Add in the flour, salt, and baking soda, and mix until just combined (don't over-mix). Stir in the chopped graham cracker pieces.
Gently fold in the raspberries. You don't want to mix them in too much or they'll get squished and the color will bleed into the dough.
Scoop 20 tablespoon-sized balls of dough onto each baking sheet. Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.
Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside, but making sure to not squish the cream cheese into the cookie dough. You should have tall balls of dough. Sprinkle the cookies with more crushed graham cracker pieces.
Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet and remaining dough. Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats. This is important, as the dough needs to firm up after you've handled it, so don't skip the refrigerating step!
Bake the cookies in the preheated oven one sheet at a time for 9-11 minutes, or until the edges are slightly golden brown and the tops are set. Remove from the oven and leave them on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely.

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

CREAM CHEESE: depending on what kind of cream cheese you use, the amount of time it takes to freeze the filling may vary.

If you are using regular (not vegan) cream cheese, increase the powdered sugar to ⅓ cup. It's firmer than vegan cream cheese so more icing sugar will make the filling softer.

FLOUR: It is very important that you measure your flour properly! The dough should be slightly more crumbly than a typical cookies dough, but if you use too much flour your dough will be very, very dry. The right way to measure your flour is to weigh it, or use the scoop and level method.

RASPBERRIES: These cookies work best with fresh raspberries or freeze-dried raspberries. Frozen raspberries work too but they do hold water so you'll have to work really quickly when assembling the cookies so that the dough doesn't get too sticky, and color may bleed into the dough.

Storage Instructions: The cookies are best enjoyed fresh, but you can store them in an airtight container for 3-4 days in the fridge. You can also freeze them in a ziploc bag and let thaw in the fridge when you're ready to eat them.

Nutrition