Raspberry Cheesecake Cookies

These cheesecake-flavored, soft cookies with crushed cookies and freeze-dried raspberry pieces are called raspberry cheesecake cookies. 

– ¼ cup crushed lotus cookies or graham cracker – 1 cup unsalted butter – 1 cup white sugar – ½ cup brown sugar – 2 large eggs  – 3 cups all-purpose flour  – ½ teaspoon baking soda – 1 teaspoon pure vanilla extract – ⅓ cup freeze-dried crushed raspberrie – ¼ teaspoon salt  – 6 oz cream cheese – ½ cup confectioners’ sugar



Mix confectioners sugar and cream cheese to make filling. Mix well and place 12 1 ½ teaspoon balls on a parchment-lined baking sheet.  

Green Blob


Mix butter and sugars in a large bowl or stand mixer with paddle attachment. Beat the butter mixture on low for 3 minutes until creamy. 

Green Blob


Mix dry ingredients in a large bowl. Batch-add wet ingredients to the bowl after whisking. Beat low until combined. 

Green Blob


The sticky batter should be frozen for 30–60 minutes to form firm balls. Form 2 tablespoon cookie dough balls after hardening.  

Green Blob


Scoop 4 tablespoons of dough with a cookie scoop. Large cookie dough balls. If the cookie dough balls soften after shaping them, return them to the freezer to harden. 

Green Blob


Heat oven to 350 F. Since these cookies will spread, place the dough balls on a parchment-lined or baking mat lined cookie sheet 2-3 inches apart. 

Green Blob


Scoop between 1 and 1 ½ teaspoons of dough from the centre of each cookie dough ball, leaving the edges higher. Keep scooped dough pieces by each ball. 

Green Blob


Remove frozen cream cheese balls. Pinching the sides seals each cookie dough ball with a frozen cream cheese ball and scooped-out dough. 

Green Blob


Easy Rhubarb Cake Recipe 

Also See