Description
These 5 Ingredient Raspberry Cheesecake Cookies are soft, creamy, and packed with fruity flavor. With a rich cream cheese dough and sweet raspberry preserves swirled on top, they’re the easiest cookies you’ll ever crave.
Ingredients
Units
Scale
- 4 oz (113.4 g) cream cheese, room temperature
- 8 tbsp salted butter, room temperature
- 1/2 cup + 3 tbsp (62.5 g) granulated sugar
- 1 cup + 3 tbsp (125 g) all-purpose flour
- 1/3 cup (113.33 g) raspberry preserves
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat cream cheese and butter until smooth and creamy.
- Add sugar and mix until light and fluffy. Gradually add flour and mix until just combined.
- Scoop dough onto baking sheet in rounded tablespoons, spacing 2 inches apart.
- Press a small indentation into each cookie and fill with 1/2 tsp raspberry preserves.
- Bake for 12–14 minutes, or until edges are lightly golden and centers are set.
- Cool for 5 minutes on the baking sheet, then transfer to a wire rack.
Notes
- Use room temperature cream cheese and butter for the best texture.
- Don’t overfill with preserves—they will spread slightly during baking.
- Chilling dough briefly helps if it feels too soft or sticky.
- Optional: Dust cooled cookies with powdered sugar for a pretty finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg