These Swirled Raspberry Cheesecake Cookies are a sweet treat that combines creamy cheesecake flavor with fruity raspberry swirls. They’re soft, delicious, and oh-so-pretty!
I love how easy these cookies are to make! Just mix, swirl, and bake. Plus, they look fancy enough to impress friends, but trust me, no one needs to know how simple they were!
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the cookies. If you run out, you can use margarine or coconut oil as alternatives, but the flavor will change slightly.
Cream Cheese: Cream cheese makes the cookies creamy and gives them that cheesecake flavor. If you’re looking for a lighter option, you can try mascarpone or Greek yogurt, but the texture will differ.
Raspberries: Fresh raspberries work best for bright flavor. If they’re not in season, frozen raspberries are a great substitute—just remember to thaw and drain the excess liquid!
All-Purpose Flour: This is essential for structure. If you’re gluten-free, use a gluten-free flour blend; just ensure it has xanthan gum for fluffiness.
How Can I Make Sure My Raspberry Swirl is Perfect?
The raspberry swirl is what makes these cookies special! Here’s how to ensure it’s just right:
- Cook the raspberries with sugar and cornstarch in a saucepan until they break down. This helps create a thicker swirl.
- Once cooked, let the mixture cool to avoid it melting the cookie dough.
- Gently swirl the raspberry mixture into the cookie dough with a toothpick, but don’t overmix—this helps keep defined swirls.
With a little care, you’ll have stunning cookies that taste as good as they look!
Swirled Raspberry Cheesecake Cookies
Ingredients You’ll Need:
- 1/2 cup unsalted butter, softened
- 3 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh or frozen raspberries (if frozen, thaw and drain excess liquid)
- 2 tbsp granulated sugar (for raspberry swirl)
- 1 tbsp cornstarch (optional, to thicken raspberry mixture)
How Much Time Will You Need?
This recipe will take you about 20 minutes to prepare and 12-15 minutes to bake. Plus, don’t forget to let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack. So, all in all, you’re looking at about 45 minutes total for this delightful treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grab a baking sheet and line it with parchment paper to prevent sticking.
2. Cream the Butters:
In a large mixing bowl, combine the softened unsalted butter, cream cheese, and 1 cup of sugar. Use a hand mixer or a spatula to cream them together until the mixture is light and fluffy—this should take about 2-3 minutes.
3. Add Egg and Vanilla:
Crack in the egg and add the vanilla extract. Mix again until everything is well combined and smooth. It should look creamy and uniform.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This will ensure that your cookies rise evenly as they bake.
5. Mix it All Together:
Slowly add the dry ingredients to the wet mixture, stirring gently until just blended. Be careful not to overmix, as this can make your cookies tough.
6. Make the Raspberry Swirl:
In a small saucepan, combine the raspberries, 2 tbsp of sugar, and cornstarch (if using). Cook this over medium heat, stirring frequently, until the raspberries break down and the mixture thickens slightly, about 5 minutes. Once done, remove from heat and let it cool for a few minutes.
7. Portion the Dough:
Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, giving each cookie some space to spread.
8. Add the Raspberry Mix:
Top each cookie dough ball with a small spoonful of the raspberry mixture. Don’t worry if it’s a bit messy; it will look lovely once swirled!
9. Swirl it Up:
With a toothpick or skewer, gently swirl the raspberry mixture into the cookie dough to create a beautiful marbled effect. Just a few swirls will do!
10. Bake to Perfection:
Pop the baking sheet in the oven and bake for 12-15 minutes, or until the edges are slightly golden brown. Keep an eye on them so they don’t overbake!
11. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. Now, you can enjoy these delicious, soft, and fruity cookies!
Enjoy these soft, creamy, and fruity swirled raspberry cheesecake cookies!
Can I Use Frozen Raspberries for This Recipe?
Absolutely! If you’re using frozen raspberries, just be sure to thaw them and drain any excess liquid before cooking them down for the swirl. This will help maintain the cookie’s texture.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to a month. Just make sure to separate them with parchment paper to prevent sticking!
Can I Make These Cookies Gluten-Free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for better texture. The cookies should still turn out delicious!
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese, you can use mascarpone cheese for a similar flavor or Greek yogurt for a lighter version. Keep in mind the texture may vary slightly with your choice!
