Hello, Culinary Explorers! 👋
Welcome to another delicious adventure in the kitchen! Today, we have a sweet treat that’s bound to delight anyone with a love for desserts: Raspberry Cheesecake Cookies. These delightful cookies combine the rich creaminess of cheesecake with the sweet-tart flavor of raspberries, resulting in a dessert that’s both unique and incredibly satisfying. So, roll up your sleeves and let’s get baking!
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Raspberry Cheesecake Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious Raspberry Cheesecake Cookies combine the richness of cheesecake with the sweet-tart flavor of raspberries, creating a unique dessert treat.
Ingredients
- 1 cup butter, softened
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries, gently mashed
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the softened butter and cream cheese until smooth.
- Gradually add the granulated and brown sugars, mixing until fluffy. Then, add eggs one at a time and mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the smashed raspberries and white chocolate chips gently.
- Scoop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and avoid overmixing. Fresh raspberries yield the best flavor, but if using frozen, ensure they’re well-drained.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
A Sweet Blend of Cultures
Raspberry Cheesecake Cookies infuse the classic flavors of cheesecake into a portable cookie format, making them a fantastic option for gatherings or simple snacking. This recipe beautifully bridges the gap between two beloved desserts, bringing together the creamy, dense texture of cheesecake with a chewy cookie. The bright, tart taste of raspberries lifts this dish to another level, making it not only delicious but visually appealing too with its vibrant color.
A Little Nostalgia
I still remember the first time I enjoyed a raspberry cheesecake at a family gathering. The combination of rich flavors and the delightful surprise of tart raspberries was unforgettable. This recipe serves as a wonderful tribute to that memory, transforming a beloved dessert into an easy-to-make treat that anyone can enjoy!
Ingredients
To prepare this comforting Raspberry Cheesecake Cookies recipe, you’ll need:
- 1 cup butter, softened
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries, gently mashed (or substitute with frozen raspberries, thawed and drained)
- 1/2 cup white chocolate chips (optional for added sweetness)
Substitutions: For those with dietary restrictions, you can substitute butter with coconut oil or vegan butter. Cream cheese can also be substituted with vegan cream cheese for a dairy-free version. Keep in mind that these adjustments might slightly alter the texture and flavor of the cookies.
How to Make Raspberry Cheesecake Cookies
Follow these steps to create your own delicious Raspberry Cheesecake Cookies:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Together Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer until smooth and well combined.
- Add Sugars, Eggs, and Vanilla: Gradually add the granulated and brown sugars to the butter-cream cheese mixture. Blend until fluffy. Then, mix in the eggs one at a time, followed by the vanilla extract. Ensure everything is thoroughly mixed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Once combined, gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in Raspberries and Chocolate Chips: Carefully fold in the smashed raspberries and white chocolate chips (if using). Be gentle to avoid completely breaking up the raspberries.
- Scoop onto Baking Sheet: Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. They may look a little soft in the center; they will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Helpful Tips
- Room Temperature Ingredients: Make sure your butter and cream cheese are at room temperature for a smooth dough.
- Don’t Overmix: When adding the dry ingredients, mix until just combined to ensure your cookies remain tender.
Cooking Tips
Enhance the flavor of your Raspberry Cheesecake Cookies with these simple tips:
- Fresh Raspberries: Use fresh raspberries for the best flavor, but if you must use frozen, make sure to drain them well to avoid excess moisture.
- Add Zest: Consider adding a teaspoon of lemon zest to brighten the flavors even more.
- Quality Baking Sheets: Use heavy-duty baking sheets for even cooking, which can prevent cookies from browning too quickly.
Serving Suggestions
These Raspberry Cheesecake Cookies are delightful on their own, but you can elevate your presentation by serving them with:
- A scoop of vanilla or raspberry sorbet.
- A drizzle of white chocolate or raspberry sauce drizzled artfully across the plate.
- A generous dusting of powdered sugar for an elegant touch.
Pair these cookies with a light herbal tea, a cold glass of milk, or even a scoop of ice cream for a delightful dessert experience.
Nutritional Information
Nutritional Information (per serving)
Calories: 140
Carbohydrates: 18g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 95mg
Potassium: 50mg
Fiber: 0.5g
Sugar: 9g
Vitamin A: 300IU
Vitamin C: 2mg
Calcium: 20mg
Iron: 0.5mg
These cookies are not only tasty but also provide some essential nutrients from the raspberries. The fiber and antioxidants from the fruits are particularly beneficial.
Storage and Leftovers
Refrigerate: Keep your cookies in an airtight container in the refrigerator for up to a week.
Reheat: If you want to enjoy them warm, pop them in the microwave for about 10-15 seconds before enjoying.
Consider crumbling leftover cookies over yogurt or ice cream for a quick dessert!
Frequently Asked Questions (FAQs)
Can I use frozen raspberries?
Yes! Just ensure they are thawed and well-drained to avoid excess moisture in the dough.
Is it possible to substitute the cream cheese?
Absolutely! Use a dairy-free cream cheese alternative to make this recipe suitable for a dairy-free diet.
What can I do if my dough is too sticky?
If your dough is too sticky to scoop, chill it in the refrigerator for 30 minutes before proceeding with baking.
Related Recipes
If you enjoyed baking these Raspberry Cheesecake Cookies, you might also love:
- Tarte aux Pépites de Chocolat et M&M’s!
- Raspberry Lemon Cake: A Burst of Flavor in Every Bite
- Churro Cheesecake Donut Cookies
Conclusion
I hope you’re excited to give these Raspberry Cheesecake Cookies a try! They’re not only delicious but also a fun way to branch out into baking creative dessert options. Don’t forget to share your thoughts, experiences, or yummy variations in the comments below. Happy baking, and enjoy every bite!