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

Ingredient

Direction

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

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1

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. 

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2

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

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3

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

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4

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. 

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5

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. 

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6

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. 

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7

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

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8

Easy Rhubarb Cake Recipe 

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