These Swirled Raspberry Cheesecake Cookies are a fun twist on your favorite treat! They have a sweet cream cheese base with tangy raspberry swirls that make each bite delightful.
Honestly, who can resist such tasty colors and flavors? These cookies brighten any dessert table! I love pairing them with a cup of tea for a cozy snack. Yum!
Key Ingredients & Substitutions
Butter: Unsalted butter gives these cookies the right balance of flavor without added salt. If you need a dairy-free version, substitute with coconut oil or a dairy-free butter alternative.
Cream Cheese: This is essential for the cheesecake swirl’s creamy texture. If you’re looking for a lighter option, try a low-fat cream cheese or a dairy-free cream cheese to keep it vegan.
Raspberries: Fresh raspberries bring a bright flavor, but frozen raspberries work just as well. If berries aren’t available, you can substitute with strawberry or blueberry preserves for a different twist.
Sugar: Both granulated and brown sugars are included for sweetness and a chewy texture. If you’re watching sugar intake, consider a sugar alternative like monk fruit or stevia, adjusting the quantity according to taste.
How Do I Achieve the Perfect Swirl?
Creating that gorgeous swirl of raspberry and cheesecake is a fun step! Here’s how to do it without making a mess.
- After you’ve added the cheesecake mixture on top of the cookie dough, dollop the raspberry sauce right on top.
- Using a toothpick or a skewer, gently drag it through the cream cheese and raspberry layers. Do this lightly to avoid mixing them too much.
- Work in a circular motion or back and forth; the goal is to enhance the marbled look, not completely blend the two mixtures. You want to see the colors!
Remember, the more gentle and careful you are, the prettier the final cookies will look!
Swirled Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
For the Cheesecake Swirl:
- 8 oz (227g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 1/4 cup (50g) granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 12-15 minutes of baking time. After baking, allow the cookies to cool for a bit before enjoying them. In total, plan for about an hour, including prep and cooling time. Perfect to whip up when you’re in the mood for something sweet!
Step-by-Step Instructions:
1. Prepare the Raspberry Swirl:
In a small saucepan over medium heat, combine the raspberries, 1/4 cup of sugar, and lemon juice. Cook the mixture, stirring frequently, until the raspberries have broken down and the mixture starts to thicken—about 5 to 7 minutes. If it’s too thin, stir in the cornstarch slurry and cook for another minute until it thickens. Once done, remove from heat and let it cool.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Next, beat in the eggs one at a time, then add the vanilla extract for flavor.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined. Don’t overwork the dough!
4. Prepare the Cheesecake Mixture:
In another bowl, beat together the softened cream cheese, 1/2 cup of sugar, and 1 tsp of vanilla extract until smooth and fluffy. This will be your cheesecake layer!
5. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
6. Form the Cookies:
Roll the cookie dough into 1-inch balls and place them on the prepared baking sheets. Gently flatten each ball with the palm of your hand for a nice rounded shape.
7. Top with Cheesecake and Raspberry:
Now, add about 1 tsp of the cheesecake mixture on top of each cookie, followed by about 1/2 tsp of raspberry swirl on top of the cheesecake. Don’t worry about being too neat!
8. Create the Marble Effect:
Using a toothpick or skewer, gently swirl the raspberry sauce with the cheesecake layer to create a pretty marbled effect. Keep it simple and avoid mixing too much—just a few swirls will do!
9. Bake the Cookies:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are set. Watch them closely so they don’t overbake!
10. Cool Down:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to wire racks to cool completely.
Enjoy these decadent, creamy raspberry cheesecake swirled cookies with a soft chewy texture and vibrant raspberry flavor! They are perfect for parties, gatherings, or just a delightful snack.
Can I Use Low-Fat Cream Cheese for the Swirl?
Yes, you can use low-fat cream cheese as a substitute! It will still provide that creamy texture but might be slightly less rich. Just make sure it’s softened for easy mixing!
How Do I Store Leftover Cookies?
To keep your leftover cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.
Can I Make the Cookie Dough Ahead of Time?
Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 2 days. Just make sure to let it sit at room temperature for about 15 minutes before baking, so it’s easier to shape.
What If I Don’t Have Raspberries?
If raspberries aren’t available, you can use other berries like strawberries or blueberries. Alternatively, consider using raspberry or berry preserves for a quick and easy substitution!
