5 Ingredient Raspberry Cheesecake Cookies

Soft, creamy, and bursting with fruity goodness, these 5 Ingredient Raspberry Cheesecake Cookies are the kind of treat that feels both indulgent and effortless. With just a handful of ingredients, you’ll get tender, pillowy cookies with a tangy cream cheese base and a luscious swirl of raspberry preserves on top. They’re perfect for last-minute bakes, sweet cravings, or just because you deserve something delicious.

Behind the Recipe

This recipe came from one of those cozy afternoons where I wanted something homemade without a big baking project. I had cream cheese, butter, flour, sugar, and a jar of raspberry preserves. A little mixing, a quick scoop onto a tray, and magic happened. These cookies come out like little clouds of cheesecake joy, each one swirled with sweet raspberry ribbons that look and taste bakery-fancy, but took less than 30 minutes from start to finish.

Recipe Origin or Trivia

These cookies combine the rich, tangy goodness of cheesecake with the simplicity of a drop cookie. Cream cheese cookies have been around for decades, often showing up in holiday tins or bake sales. What makes this version stand out is the minimal ingredient list—just five pantry basics—and the fresh swirl of raspberry that turns every bite into a burst of fruity decadence. Think cheesecake meets thumbprint cookie, simplified and made everyday-friendly.

Why You’ll Love 5 Ingredient Raspberry Cheesecake Cookies

These cookies are everything you love in a dessert—quick, creamy, sweet, and full of charm.

Versatile: Great for holidays, afternoon tea, or anytime snacking.

Budget-Friendly: Only 5 basic ingredients needed.

Quick and Easy: No chilling, no rolling, just mix and bake.

Customizable: Swap the jam or add a splash of extract.

Crowd-Pleasing: Everyone loves a soft cookie with a fruity center.

Make-Ahead Friendly: Dough stores well in the fridge or freezer.

Great for Leftovers: Stays soft for days and great with coffee.

Chef’s Pro Tips for Perfect Results

This recipe is simple, but these little tricks make all the difference:

• Use room temp cream cheese and butter. It blends smoother and gives fluffier cookies.
• Don’t overmix the dough. Just until combined gives you the best texture.
• Scoop evenly. Use a cookie scoop for consistent size and even baking.
• Create a small well for the jam. This helps it stay centered during baking.
• Bake until just set. The cookies should be slightly pale in the middle with golden edges.

Kitchen Tools You’ll Need

All you need is the basics:

Mixing Bowl: Large enough for creaming the ingredients.

Hand Mixer or Stand Mixer: For a light, fluffy dough.

Measuring Cups and Spoons: Accuracy matters here.

Spatula: To fold and scrape the dough.

Cookie Scoop or Spoon: For portioning the dough evenly.

Baking Sheet: Lined with parchment paper for easy cleanup.

Parchment Paper: Prevents sticking and helps with even browning.

Ingredients in 5 Ingredient Raspberry Cheesecake Cookies

Just five ingredients—and every one of them plays a key role.

1. Cream cheese: 4 oz (113.4 g), room temperature. Creates the soft, cheesecake-like texture and adds tang.
2. Salted butter: 8 tablespoons, room temperature. Adds richness and keeps the cookie moist and tender.
3. Granulated sugar: ½ cup + 3 tablespoons (62.5 g). Sweetens the cookie and helps it spread just enough.
4. All-purpose flour: 1 cup + 3 tablespoons (125 g). The structural base that holds it all together.
5. Raspberry preserves: ⅓ cup (113.33 g). Swirled or dolloped in the center for fruity sweetness and visual appeal.

Ingredient Substitutions

Missing something? Try these easy swaps:

Raspberry Preserves: Use strawberry, blackberry, apricot, or any fruit jam you love.

Salted Butter: Use unsalted butter plus a pinch of salt.

Cream Cheese: Mascarpone works well too, but flavor will be slightly milder.

Flour: Gluten-free 1:1 blend works for a GF version.

Ingredient Spotlight

Raspberry Preserves: Not just for toast. These preserves melt beautifully into the cookies, creating sweet pockets that mimic raspberry cheesecake bites.

Cream Cheese: The star of the show. It gives these cookies their rich, melt-in-your-mouth texture and subtle tanginess.

Instructions for Making 5 Ingredient Raspberry Cheesecake Cookies

Here comes the fun part—fast, easy, and incredibly satisfying.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a bowl, beat the cream cheese and butter together until smooth and fluffy. Add sugar and mix until light. Gradually add the flour and mix until just combined.
3. Prepare Your Cooking Vessel:
   Place the dough in rounded tablespoons on the prepared baking sheet, spaced about 2 inches apart.
4. Assemble the Dish:
   Using the back of a spoon or your thumb, gently press a small indentation into the center of each dough ball. Fill each with about ½ teaspoon of raspberry preserves.
5. Cook to Perfection:
   Bake for 12–14 minutes or until the edges are lightly golden and the centers are set.
6. Finishing Touches:
   Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Optional: dust with powdered sugar once cool.
7. Serve and Enjoy:
   Serve slightly warm for gooey centers or chilled for a firm, cheesecake-like texture.

Texture & Flavor Secrets

What makes these cookies irresistible is the combo of soft, rich dough and bright, jammy centers. The cream cheese gives a tender, almost creamy texture, while the raspberry swirl adds a tangy-sweet punch. The edges are just crisp enough to hold everything together, but the middle melts in your mouth.

Cooking Tips & Tricks

• Use a cookie scoop for even baking.
• Don’t overload with jam—a small amount goes a long way.
• Let them cool fully before stacking or storing.
• Chill the dough briefly if it’s too sticky.

What to Avoid

Even simple recipes can go wrong—avoid these slips:

• Using cold cream cheese or butter: It won’t cream properly and can lead to dense cookies.
• Adding too much jam: It may run off and burn on the pan.
• Overbaking: They’ll dry out. Slightly underdone is better.
• Skipping parchment: These cookies can stick to the pan without it.

Nutrition Facts

Servings: 18 cookies
Calories per serving: 140

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

Make-Ahead and Storage Tips

You can make the dough ahead and store it in the fridge for up to 3 days or freeze it in scooped portions. Baked cookies will stay soft and fresh in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months—just thaw and enjoy.

How to Serve 5 Ingredient Raspberry Cheesecake Cookies

These cookies are perfect for gifting, holiday platters, afternoon tea, or an easy dessert. Serve with hot coffee, tea, or a glass of cold milk. They’re also amazing crumbled over ice cream.

Creative Leftover Transformations

Here’s how to reuse or elevate them:

• Crumble over Greek yogurt for a quick parfait.
• Sandwich two cookies with cream for an easy whoopie pie.
• Blend into milkshakes for a cheesecake-cookie twist.

Additional Tips

• Add a splash of vanilla or almond extract for extra depth.
• Mix half raspberry and half another jam for a flavor twist.
• Use mini muffin pans for perfect cookie wells if preferred.

Make It a Showstopper

Serve stacked on a white cake stand, lined with parchment, and sprinkle with powdered sugar for a bakery-style finish. Add fresh raspberries or mint leaves for garnish if you’re serving at a party.

Variations to Try

• Lemon Version: Add 1 tsp lemon zest and use lemon curd instead of jam.
• Chocolate Swirl: Use Nutella or chocolate spread instead of raspberry.
• Almond Joy: Use cherry preserves and top with shaved coconut.
• Mini Cheesecake Bites: Press dough into mini muffin tins and fill with jam.
• Cinnamon Sugar: Roll dough balls in cinnamon sugar before adding jam.

FAQ’s

1. Can I use low-fat cream cheese?

Yes, but full-fat gives better flavor and texture.

2. Can I use a different fruit preserve?

Absolutely—any thick jam or spread works well.

3. Do I need to chill the dough?

Not required, but 10 minutes in the fridge helps if it’s sticky.

4. Can I double the recipe?

Yes, it scales easily.

5. How do I make them gluten-free?

Use a 1:1 gluten-free baking flour.

6. Can I freeze the cookies?

Yes, both raw dough and baked cookies freeze well.

7. Can I add vanilla extract?

Yes, ½ teaspoon adds extra flavor.

8. Will these spread while baking?

Slightly, but they hold their shape nicely.

9. What’s the best way to add the jam?

Use a small spoon or piping bag for control.

10. Can kids help with this recipe?

Absolutely! It’s fun, simple, and mess-friendly.

Conclusion

These 5 Ingredient Raspberry Cheesecake Cookies are proof that simple really can be spectacular. With just a few pantry staples, you’ll bake up cookies that look and taste like they came from a boutique bakery. Trust me, these soft, sweet bites will have everyone asking for the recipe—and you’ll love how easy they are to make.

Print