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–+ servings

raspberry cheesecake cookies

Deliciously creamy and fruity, these 5 ingredient raspberry cheesecake cookies are easy to make and perfect for sharing.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Breakfast
Cuisine American
Servings 22
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 4 oz cream cheese room temperature
  • 8 tbsp salted butter room temperature
  • 0.62 cup sugar
  • 1.18 cup all purpose flour
  • 0.33 cup raspberry preserves

Instructions
 

Preparation Steps

  • In a large bowl, beat the cream cheese and butter until fluffy. Next, beat in the sugar until incorporated. Gradually add the flour until the batter is fully mixed. Cover tightly and refrigerate for 1 hour.
  • Preheat the oven to 375°F and line a cookie sheet with parchment paper.
  • Form tablespoon-sized balls of dough. Gently press the center of each ball with the back of a half teaspoon to make an indentation. Fill the indentation with half a teaspoon of raspberry preserves.
  • Bake for 10 to 12 minutes until edges are golden. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

For best flavor, refrigerate cookies overnight before serving to enhance the cheesecake taste.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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