Get ready for a treat with these raspberry cheesecake stuffed cookies! They are soft, chewy, and filled with a creamy, sweet raspberry cheesecake mix that will make your taste buds dance.
Honestly, who can resist a cookie with a surprise inside? I can never eat just one! When friends come over, I always keep these on hand. Everyone loves them—definitely a crowd-pleaser!
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal since you can control the saltiness of your cookies. If you’re out of butter, you can use half the amount of coconut oil or margarine, though the flavor will change slightly.
Fresh Raspberries: Fresh raspberries give a bright flavor, but frozen ones work well too. Just make sure to thaw and drain them. If berries aren’t available, chopped strawberries or blueberries can be tasty alternatives.
Cream Cheese: For the cheesecake filling, regular cream cheese gives the best texture. If you’re keeping things light, you can use low-fat cream cheese, but it may be a bit less creamy. Vegan cream cheese is great for a dairy-free option.
Granulated Sugar vs. Brown Sugar: The mix of sugars adds depth to the flavor. You can try using all granulated sugar or all brown sugar for different sweetness levels and textures. Brown sugar can make the cookie chewier!
How Do You Assemble the Stuffed Cookies Without Making a Mess?
Assembling stuffed cookies can be tricky, but with a few techniques, you can keep it clean! The key is to handle your dough gently to avoid breaking the raspberries and spilling the filling.
- Flatten the dough into a disc that’s thick enough to hold the filling but not too thick that it won’t bake through.
- Place the cheesecake filling in the center, making sure not to overfill; about 1 tablespoon is just right.
- Pinch the edges carefully to seal; you might want to wet your fingers a bit to help with sealing.
- Arrange the cookie balls with enough space on your baking sheet, as they will spread a little while baking.
How to Make Raspberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
How Much Time Will You Need?
This delightful recipe takes about 20 minutes for preparation and around 12–15 minutes for baking, plus some cooling time. Plan for about 1 hour total, including the time to chill the cheesecake filling while you make the dough. So in about an hour, you’ll have soft and gooey cookies fresh out of the oven!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, use a hand mixer to beat the softened cream cheese until smooth. Add the sugar, vanilla extract, and flour, mixing until everything is well combined and creamy. Once mixed, cover the bowl and pop it in the fridge while you focus on the cookie dough.
2. Make the Cookie Dough:
In a large mixing bowl, blend the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one by one, beating well after each addition. Stir in the vanilla extract for extra flavor. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Finally, gently fold in the fresh raspberries, being careful not to break them too much.
3. Assemble the Stuffed Cookies:
Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper. For each stuffed cookie, take about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 tablespoon of the chilled cheesecake filling in the middle of the dough disc. Cover it with another 2 tablespoons of dough and carefully pinch the edges to seal in the filling. Arrange the filled dough balls on the prepared baking sheets, leaving about 2 inches between them.
4. Bake the Cookies:
Place the baking sheets in the oven and bake for 12–15 minutes, or until the edges of the cookies turn golden brown and the centers look just set. Once done, remove them from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
5. Serve and Enjoy:
These Raspberry Cheesecake Stuffed Cookies are best enjoyed fresh while the filling is still gooey. However, you can store any leftovers in an airtight container for up to 3 days. Trust me, everyone will love them!
Enjoy your delicious and soft Raspberry Cheesecake Stuffed Cookies!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just be sure to thaw and drain them beforehand to avoid excess moisture in your cookies. Gently fold them into the dough to prevent breaking apart.
How Do I Store Leftover Cookies?
You can store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them. Place cooled cookies in a freezer-safe container with parchment paper between layers and they’ll keep well for up to 3 months.
Can I Make the Cheesecake Filling Ahead of Time?
Absolutely! You can prepare the cheesecake filling a day in advance. Just keep it covered in the refrigerator until you’re ready to use it. This will actually help the flavors meld together nicely!
What If My Cookie Dough Is Too Sticky?
If your cookie dough feels too sticky to handle, you can chill it in the refrigerator for about 30 minutes. This will firm it up and make it easier to work with while assembling your stuffed cookies.