Description
These Raspberry Cheesecake Cookies are the perfect balance of tart raspberry, rich cheesecake, and sweet graham cracker goodness! If you’re a fan of cheesecake and love a chewy, flavorful cookie, then this recipe is a must-try.
Ingredients
Scale
- 260g all-purpose flour
- 20g graham crackers, crushed into crumbs
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 160g butter, room temperature
- 50g granulated sugar
- 130g brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 60g fresh or defrosted frozen raspberries, mashed
- 70g butter, room temperature (for frosting)
- 140g cream cheese, full fat
- 140g powdered sugar
- 20g fresh or defrosted frozen raspberries, mashed (for frosting)
- 1/4 teaspoon vanilla extract (for frosting)
- Extra graham cracker crumbs for decoration
- Fresh raspberries for decoration
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Defrost and mash raspberries if using frozen ones.
- Crush graham crackers into fine crumbs.
- In a medium bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar with an electric hand mixer for about 3 minutes until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- Gradually mix dry ingredients into the wet ingredients, stirring just until combined.
- Gently swirl in the mashed raspberries using a butter knife for a marbled effect.
- Scoop dough into 2.5 tbsp-sized balls, place them 2 inches apart, and press slightly.
- Bake for 11-13 minutes until edges are set. Let cool for 5-10 minutes before transferring to a wire rack.
- For frosting, beat together butter, cream cheese, powdered sugar, mashed raspberries, and vanilla extract until smooth and creamy.
- Once cookies are completely cool, spread cheesecake frosting on top.
- Decorate with extra graham cracker crumbs and fresh raspberries.
Notes
Use a kitchen scale for accuracy. Avoid overmixing dough to keep cookies soft. Store in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: raspberry cheesecake cookies, raspberry cookies, cheesecake cookies, easy cookie recipe