Raspberry Cheesecake Cookies Recipe

Name: Raspberry Cheesecake Cookies
Prep time: 80 min
Cook time: 10 min
Total time: 90 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened.; 2 cups brown sugar.; 2 large eggs.; 2 teaspoons vanilla extract.; 4 cups all-purpose flour.; 1 cup crushed graham cracker crumbs (about 6.5 whole crackers).; 1 teaspoon baking powder.; 1 teaspoon salt.; 1 teaspoon cinnamon.; 1/2 cup unsalted butter, softened (for frosting).; 8 ounces cream cheese (for frosting).; 3 tablespoons Greek yogurt (for frosting).; 1 teaspoon vanilla (for frosting).; Pinch of salt (for frosting).; 3 cups powdered sugar (for frosting).; 2/3 cup raspberry preserves (for drizzle).

By Clare Greco

Updated on 05 September 2024

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Raspberry Cheesecake Cookies are a soft, chewy treat with a delicious combination of flavors. The graham cracker-infused cookie dough creates a unique base that perfectly complements the tangy cream cheese frosting. Topped with a sweet raspberry drizzle, these cookies are the ideal balance of sweet and tart. The key to their rich flavor lies in the finely crushed graham crackers and the use of Greek yogurt in the frosting for an extra tang. Whether you're baking for a special occasion or simply craving a delicious cookie, these Raspberry Cheesecake Cookies are a must-try!

If you're a fan of cheesecake and cookies, these Raspberry Cheesecake Cookies are the perfect blend of both! Soft, chewy graham cracker-infused cookies are topped with a tangy cream cheese frosting and finished with a sweet raspberry drizzle. They're a delightful dessert that's ideal for any celebration or just an indulgent snack.

INGREDIENTS

Unsalted butter: 1 cup, softened
Brown sugar: 2 cups
Large eggs: 2
Vanilla extract: 2 teaspoons
All-purpose flour: 4 cups
Crushed graham cracker crumbs: 1 cup (about 6.5 whole crackers)
Baking powder: 1 teaspoon
Salt: 1 teaspoon
Cinnamon: 1 teaspoon
Cream cheese: 8 ounces, softened for frosting
Butter: 1/2 cup, softened for frosting
Greek yogurt: 3 tablespoons, for tangy frosting
Powdered sugar: 3 cups
Raspberry preserves: 2/3 cup, for drizzle

INSTRUCTIONS

Step 1:: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2:: In a stand mixer, beat softened butter and brown sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
Step 3:: Mix in the flour, graham cracker crumbs, baking powder, salt, and cinnamon on medium-low speed until combined. Roll the dough into balls slightly larger than golf balls and flatten to 1/2 inch thickness on the baking sheet.
Step 4:: Bake for 8-10 minutes, or until the edges are golden. Cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
Step 5:: For the frosting, beat softened butter, cream cheese, Greek yogurt, vanilla, and a pinch of salt in a stand mixer until creamy. Gradually add powdered sugar and beat until smooth. Transfer to a piping bag.
Step 6:: Once the cookies are cooled, pipe the frosting in a spiral from the center outward. Place raspberry preserves in a small ziplock bag, cut the tip off one corner, and drizzle over the frosting in a zigzag pattern.

Serving and Storage Tips

Store the cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Helpful Notes

Make sure the graham crackers are finely crushed to ensure an even distribution of flavor throughout the dough.
If you're looking for a bit more tang in the frosting, add an extra spoonful of Greek yogurt.

Tips from Well-Known Chefs

For a more intense raspberry flavor, warm the raspberry preserves slightly before drizzling for a smoother consistency.

Raspberry Cheesecake Cookies

These Raspberry Cheesecake Cookies are soft and chewy, featuring a tangy cream cheese frosting with a delicious raspberry drizzle. A perfect balance of sweetness and tartness!

Prep Time

80 Minutes

Cook Time

10 Minutes

Total Time

90 Minutes

By: Clare Greco

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24 Cookies)

Ingredients

01 1 cup unsalted butter, softened.

02 2 cups brown sugar.

03 2 large eggs.

04 2 teaspoons vanilla extract.

05 4 cups all-purpose flour.

06 1 cup crushed graham cracker crumbs (about 6.5 whole crackers).

07 1 teaspoon baking powder.

08 1 teaspoon salt.

09 1 teaspoon cinnamon.

10 1/2 cup unsalted butter, softened (for frosting).

11 8 ounces cream cheese (for frosting).

12 3 tablespoons Greek yogurt (for frosting).

13 1 teaspoon vanilla (for frosting).

14 Pinch of salt (for frosting).

15 3 cups powdered sugar (for frosting).

16 2/3 cup raspberry preserves (for drizzle).

Instructions

Step 01

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 02

In a stand mixer, beat softened butter and brown sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.

Step 03

Mix in the flour, graham cracker crumbs, baking powder, salt, and cinnamon on medium-low speed until fully combined.

Step 04

Roll the dough into balls slightly larger than golf balls, and flatten them to 1/2 inch thickness on the baking sheet.

Step 05

Bake for 8-10 minutes until the edges are lightly golden. Cool on the baking sheet for 3-4 minutes before transferring to a wire rack.

Step 06

To make the frosting, beat softened butter, cream cheese, Greek yogurt, vanilla, and a pinch of salt in a stand mixer until creamy. Gradually add powdered sugar and mix until smooth. Transfer to a piping bag.

Step 07

Pipe the frosting in a spiral from the center outward on the cooled cookies.

Step 08

Place raspberry preserves in a small ziplock bag, cut the tip off one corner, and drizzle over the frosting in a zigzag pattern.

Notes

Ensure graham crackers are finely crushed for even distribution in the dough.
Use Greek yogurt in the frosting for extra tang and creaminess.
Flatten the cookie dough before baking, as these cookies spread little during baking.
Store the cookies in an airtight container in the refrigerator for up to 5 days.