These Swirled Raspberry Cheesecake Cookies are a tasty treat! They’ve got the creamy, rich cheesecake flavor mixed with fruity raspberry swirls. Yum!
The best part? They’re fun to make! Just mix, swirl, and bake. I love enjoying them warm with a cup of tea—it’s like a sweet hug in every bite!
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for a rich flavor. If you’re out, you can use salted butter, but reduce the added salt in the recipe.
Cream Cheese: Needed for both the cookies and frosting to create that cheesecake-like taste. You can substitute with a vegan cream cheese for a plant-based option.
Granulated Sugar: While sugar adds sweetness, you could use coconut sugar or a sugar substitute like Stevia for a lower-calorie version.
Raspberries: Fresh raspberries provide the best flavor, but frozen ones work just as well. If berries aren’t available, try using strawberry or cherry preserves for a twist!
Vanilla Extract: It enhances flavors significantly. If you don’t have vanilla extract, almond extract can add a nice touch, though it’ll change the flavor slightly.
How Do You Make the Raspberry Swirl Just Right?
The raspberry swirl is key to the cookie’s character. Follow these steps for the best results:
- Use a medium heat when cooking the raspberries so they can break down slowly.
- Make sure to stir occasionally to prevent sticking and burning.
- Don’t skip straining the seeds if you prefer a smoother texture. It’s all about what you like!
- Let the swirl cool completely before you add it to the cookies, as this helps it hold its shape during baking.
What’s the Best Way to Frost the Cookies?
Frosting adds that creamy touch! Here’s how to get it just right:
- Ensure the cookies are fully cooled. Frosting warm cookies will make it melt and slide off.
- Use a spatula for an even spread, or a piping bag for a beautiful look!
- For added flair, keep a bit of raspberry swirl to drizzle over the frosting for a decorative touch.
Enjoy making these deliciously delightful Swirled Raspberry Cheesecake Cookies. Happy baking!
Swirled Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
For the Cheesecake Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delightful cookie recipe will take about 30 minutes of prep time and 12-14 minutes of baking time. After that, allow a little extra time for cooling and frosting. In total, expect around 1 hour to have these tasty treats ready to eat!
Step-by-Step Instructions:
1. Make Raspberry Swirl:
In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring gently until the raspberries break down. Stir in the cornstarch slurry and cook for another minute until the mixture thickens. Remove from heat and cool completely. If you prefer a smoother swirl, strain the mixture to remove the seeds.
2. Prepare Cookie Dough:
In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy. Add in the egg and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually blend the dry ingredients into the wet mixture, mixing just until combined.
3. Form Cookies and Add Swirl:
Preheat your oven to 350°F (175°C). Roll the cookie dough into 1.5-inch balls and place them on a parchment-lined baking sheet. Flatten each ball slightly with your fingers. Use about a teaspoon of the raspberry swirl and drop it onto the center of each cookie. With a toothpick or skewer, gently swirl the raspberry into the cookie dough to create a marbled effect.
4. Bake Cookies:
Bake the cookies in the preheated oven for 12-14 minutes until the edges are lightly golden. Once baked, allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
5. Make Cheesecake Frosting:
In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
6. Frost Cookies:
Once the cookies have cooled completely, spread or pipe the cheesecake frosting on top. If you’re feeling creative, you can use some of the remaining raspberry swirl to drizzle over the frosting and give it a decorative touch!
7. Serve and Enjoy:
Let the frosting set slightly before serving your delightful cookies. Store any leftovers in an airtight container in the refrigerator for up to a week.
Enjoy the creamy cheesecake notes blended with bright raspberry swirls in these soft, flavorful cookies!
Can I Use a Different Type of Fruit for the Swirl?
Absolutely! You can substitute raspberries with other berries like strawberries, blueberries, or even cherries. Just make sure to adjust the sugar depending on the sweetness of the fruit you’re using.
What Should I Do if My Dough is Too Sticky?
If you find your cookie dough is too sticky to handle, you can chill it in the refrigerator for about 30 minutes. This will firm up the dough and make it easier to roll into balls.
How Do I Store These Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week or freeze them for up to 3 months!
Can I Make the Cookies Ahead of Time?
Yes! You can prepare the cookie dough and refrigerate it for up to 2 days before baking. Just roll the dough into balls and chill. You can also bake them in advance and frost them the day you’re ready to serve!