Raspberry Cheesecake Cookie

Raspberry Cheesecake Cookies

Listen up! Raspberry and cheesecake are a match made in heaven, and you know it’s true. But let’s face it, carrying and storing it can be a real hassle. That’s why I’m here to tell you about the solution you’ve been looking for raspberry cheesecake cookies. These cookies are not only easy to make, but they’re also compact and practical. Your kids will love making them with you, and you’ll enjoy the convenience of this heavenly treat. Trust me, once you try them, you won’t look back. It’s time to take action and upgrade your dessert game with raspberry cheesecake cookies!

Why Raspberry Cheesecake Cookies?

  • First of all, why not? It’s easy, takes less than 60 minutes, and is fun.
  • It’s dynamic. You could use regular dairy products or vegan alternatives.
  • Crushed Biscoff is used for a crunchy texter
  • You can use chocolate chips, nuts, fruits, and anything else.
  • We use cream cheese filling with this, so it’s soft and crumbly.

Ingredients & equipment

Ingredients:

  • softened Butter
  • All-purpose-flour
  • Cream cheese
  • Brown sugar
  • Vanilla extract
  • Icing sugar
  • Raspberry
  • Baking soda
  • Salt
  • Biscoff Cookies
  • Egg’s

Equipment:

To create the perfect batch of cookies, you’ll want to gather a few essentials:

  • An oven
  • A mixer (hand or standing)
  • A baking sheet or parchment paper
  • a spacious bowl.

Ingredient description:

  • Brown Sugar: You might use regular sugar, but I prefer it for its taste.
  • Flour: This recipe only uses all-purpose flour, so you should use that.
  • Cream Cheese: You have 2 choices: regular cream cheese or vegan cream cheese. Both are good for this recipe, but you should avoid soy-based cream cheese and use coconut-based cream cheese because it has a good consistency and works very well with this recipe.
  • Raspberries: It would be good to use fresh raspberries, but if you have frozen ones, then use that
  • Butter: Use softened Butter; you could use vegan Butter.

Ingredient Measurements:

Raspberries Cheesecake Cookies:

(For 35-40 mid-size cookies or 20-30 big-size cookies)

  • 400g or 1.75 cups of cream cheese
  • 2.25 cups or 470g of Softened unsalted Butter
  • 2 eggs
  • 3 egg yolk
  • 350g or 1.75 cup of granulated sugar/normal sugar
  • 165g or 0.75 cup of brown sugar(this part is optional you could add it or just add 100g or 0.5 cup of granulated sugar)
  • 90g or 0.75 cup of powdered sugar
  • 3.5 tsp or 14.7g of vanilla extract(you could add one more and no one will see)
  • 2.5 tsp or 12g of baking soda
  • 0.75 tsp or 4.2g of salt
  • 1 cup or 125g of raspberry
  • 1 pack or 250g of Biscoff cookies
  • 660g or 5.5 cups of all-purpose flour

Instruction and prep:

There are 2 ways you could make this recipe, one with cream cheese filling and another incorporating the mix, and both are easy and fun to make.

1.Raspberry Cheesecake Cookies(Cheesecake filing stuff ) :

1st step:

 First of all, make the wet batter; mix in a bowl 2.25 cups of 470g of Butter, 2 whole eggs, and 3 yolks, then add 350g or 1.75 cups of sugar, 165g or 0.75 cups of brown sugar, 3.5 tsp or 14.7g vanilla extract, 125g or 1 cup of raspberry and 1 pack or 250g of Biscoff cookies.

2nd step:

 Mix 660g of all-purpose flour in another bowl, 2.5 tsp or 12g of baking soda, 0.75 tsp or 4.2g of salt.

3rd step:

Then, mix the dry and wet ingredients thoroughly to make a dough.

4th step:

Now, the time for filling; we take 400g or 1.75 cups of cream cheese and 90g or 0.75 cups of powdered sugar and mix until smooth, then scoop 30-40 tsp in a baking tray with parchment paper and freeze it until it’s hard.

5th step:

Scoop your preferred size of dough balls and place them on a baking sheet in a tray to make 10-20 cookies. Make an indent on the top of each cookie dough ball. Place your cream cheese filling on top of them, cover the balls of cookie dough with another dough ball, and put it into the freezer to cool down.

6th step:

Preheat your oven to 350°F. When your oven is preheated, and your cookie dough is chilled, bake for 10-14 minutes. Then, leave the raspberry cheesecake cookies in the tray for 12-15 minutes or until cool. Then, transfer it to a cooling tray.

2.Raspberry Cheesecake Cookies(Cheesecake filing Incorporated with the mix):

1st step:

Again make the wet batter; mix in a bowl 2.25 cups of 470g of Butter, 400g or 1.75 cups of cream cheese, 90g or 0.75 cups of powdered sugar, 2 whole eggs, and 3 yolks, then add 350g or 1.75 cups of sugar, 165g or 0.75 cups of brown sugar, 3.5 tsp or 14.7g vanilla extract, 125g or 1 cup of raspberry and 1 pack or 250g of Biscoff cookies.

2nd step:

Mix 660g of all-purpose flour in another bowl, 2.5 tsp or 12g of baking soda, 0.75 tsp or 4.2g of salt.

3rd step:

Then, mix the dry and wet ingredients thoroughly to make a dough.

4th step:

Then portion out your cookie dough balls in a baking tray with parchment paper, cool it in the freezer, and preheat your oven to 325°F. When your oven is preheated and cookie dough is chilled, bake for 10-14 minutes. Then, leave the raspberry cheesecake cookies in the tray for 12-15 minutes or until cool. Then, transfer it to a cooling tray.

FAQ

Why is my cookie soft?

Raspberry Cheesecake Cookies are made initially to be soft and crumbly, but if you want a little bit crunchy and chewy, keep it in the oven for 2-4 minutes.

Can I use less sugar?

You can cut out half of the granulated sugar, which will be okay.

Can I use any other berry or topping?

Yes. You can find it made especially for those with a creative mind.

Contact us with info@sugarysavoury.com

Raspberry cheesecake cookies

Your two favorite ingredients have been combined to create a delicious, bite-sized cookie.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
resting time 10 minutes
Total Time 1 hour 30 minutes
Servings 1 4

Equipment

  • 1 Oven
  • 1 mixer(Hand or Standing)
  • 2-3 baking sheet or parchment paper
  • 1 spacious bowl.

Ingredients

  • 1.75 cup  Cream cheese
  • 2.25 cup Butter Softened unsalted
  • 2 Egg
  • 3 Yolk
  • 1.75  cup Granulated sugar/normal sugar
  •  0.75  cup Brown sugar
  • 0.75  cup  powdered sugar
  • 3.5  tbsp Vanilla extract
  • 2.5 tbsp Baking soda
  • 0.75  tbsp Salt
  • 1 cup Raspberry
  • 1 pack Biscoff cookies
  • 5.5 cup All-purpose flour

Instructions

  • First of all, make the wet batter; mix in a bowl 2.25 cups of 470g of Butter, 2 whole eggs, and 3 yolks, then add 350g or 1.75 cups of sugar, 165g or 0.75 cups of brown sugar, 3.5 tsp or 14.7g vanilla extract, 125g or 1 cup of raspberry and 1 pack or 250g of Biscoff cookies.
  •  Mix 660g of all-purpose flour in another bowl, 2.5 tsp or 12g of baking soda, 0.75 tsp or 4.2g of salt.
  • Then, mix the dry and wet ingredients thoroughly to make a dough.
  • Now, the time for filling; we take 400g or 1.75 cups of cream cheese and 90g or 0.75 cups of powdered sugar and mix until smooth, then scoop 30-40 tsp in a baking tray with parchment paper and freeze it until it’s hard.
  • Scoop your preferred size of dough balls and place them on a baking sheet in a tray to make 10-20 cookies. Make an indent on the top of each cookie dough ball. Place your cream cheese filling on top of them, cover the balls of cookie dough with another dough ball, and put it into the freezer to cool down.
  • Preheat your oven to 350°F. When your oven is preheated, and your cookie dough is chilled, bake for 10-14 minutes. Then, leave the raspberry cheesecake cookies in the tray for 12-15 minutes or until cool. Then, transfer it to a cooling tray.

2sd Way

  • Again make the wet batter; mix in a bowl 2.25 cups of 470g of Butter, 400g or 1.75 cups of cream cheese, 90g or 0.75 cups of powdered sugar, 2 whole eggs, and 3 yolks, then add 350g or 1.75 cups of sugar, 165g or 0.75 cups of brown sugar, 3.5 tsp or 14.7g vanilla extract, 125g or 1 cup of raspberry and 1 pack or 250g of Biscoff cookies.
  • Mix 660g of all-purpose flour in another bowl, 2.5 tsp or 12g of baking soda, 0.75 tsp or 4.2g of salt.
  • Then, mix the dry and wet ingredients thoroughly to make a dough.
  • Then portion out your cookie dough balls in a baking tray with parchment paper, cool it in the freezer, and preheat your oven to 325°F. When your oven is preheated and cookie dough is chilled, bake for 10-14 minutes. Then, leave the raspberry cheesecake cookies in the tray for 12-15 minutes or until cool. Then, transfer it to a cooling tray.

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