These fun Swirled Raspberry Cheesecake Cookies are sweet and creamy with a burst of berry flavor. They look super pretty with their swirled design, making them perfect for sharing!
Whenever I bake these, my kitchen fills with the yummiest smell. They disappear quickly, so be ready to save a few for yourself before others find out! 😄
Key Ingredients & Substitutions
Unsalted Butter: This is key for a tender cookie. If you’re out of unsalted, you can use salted butter but reduce the added salt in the recipe. I find that unsalted gives you more control over flavor.
Granulated Sugar and Brown Sugar: The combo adds sweetness and moisture. You can use just white sugar if needed, but the brown sugar really helps with that chewy texture. Light or dark brown sugar both work here!
Cream Cheese: Essential for that cheesecake flavor! You might substitute with mascarpone for a different taste, but cream cheese is my go-to for that tanginess.
Raspberries: Fresh raspberries shine in this recipe, but frozen works just as well! Just thaw and drain before using. If you can’t find raspberries, strawberries or blackberries make a tasty alternate swirl.
How Do You Get the Perfect Raspberry Swirl?
The raspberry swirl adds a beautiful touch and great flavor, but the technique is crucial to get those gorgeous swirls without making a mess. Here’s how to do it:
- Heat your raspberries until they soften. This releases their juices and makes it easier to create a smooth puree.
- Using a sieve is key to removing those pesky seeds. Just press the mixture through with a spoon.
- When you spread the raspberries on the frosting, work quickly—this helps to prevent the frosting from melting or becoming runny.
- Use a toothpick to gently swirl the raspberry puree into the frosting, but don’t overmix! You want to see that distinct swirl.
Enjoy making your cookies, and don’t forget to share (if you can resist)! 🍪
Swirled Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cheesecake Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
For the Raspberry Swirl:
- 3/4 cup fresh or frozen raspberries
- 1 to 2 tablespoons granulated sugar
- 1 teaspoon lemon juice (optional)
How Much Time Will You Need?
This delightful cookie recipe will take about 30 minutes for preparation and 10-11 minutes for baking. After that, you’ll need at least 30 minutes to chill the cookies before serving. So, in total, you’ll spend about 1 hour and 15 minutes to enjoy these sweet treats!
Step-by-Step Instructions:
1. Make the Cookies:
First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Grab a large bowl and cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy—that’s the trick to a nice cookie! Beat in the eggs one by one, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined; be careful not to over-mix. Spoon rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes until the edges are set and just starting to brown. Once baked, take them out and let them cool completely on wire racks.
2. Prepare the Raspberry Swirl:
Next, it’s time to make the raspberry swirl! In a small saucepan or a microwave-safe bowl, gently heat the raspberries until they start to break down. Stir in the granulated sugar and lemon juice (if using). Now, press the mixture through a fine mesh sieve to remove the seeds—saving only the smooth raspberry puree. Let this delicious sauce cool to room temperature.
3. Make the Cheesecake Frosting:
In a medium bowl, beat together the cream cheese and softened butter until it’s nice and smooth. Add in the vanilla extract, and gradually beat in the powdered sugar until your frosting is fluffy and creamy.
4. Assemble the Swirl:
Now for the fun part! Take each cooled cookie and use a small offset spatula or the back of a spoon to spread a layer of creamy cheesecake frosting on top. Then, drizzle small drops or lines of the raspberry puree on top of the frosting. Take a toothpick or skewer and gently swirl the raspberry into the frosting, creating a beautiful marbled effect—how pretty!
5. Chill and Serve:
Lastly, refrigerate the cookies for at least 30 minutes to allow the frosting swirl to set. After that, serve them chilled or at room temperature and enjoy the delicious soft, buttery cookie with that luscious raspberry cheesecake frosting!
These Swirled Raspberry Cheesecake Cookies are the perfect treat—they’re pretty, sweet, and oh-so creamy. Enjoy them at parties, holidays, or whenever you’re in the mood for a sweet bite! 🍪❤️
Can I Use Different Berries for the Swirl?
Absolutely! While raspberries are great, you can easily substitute them with strawberries, blueberries, or blackberries. Just remember to adjust the sweetness based on the berries’ natural tartness.
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer them colder, you can refrigerate them—just be aware that the frosting might firm up a bit!
Can I Freeze the Cookie Dough?
Yes, you can freeze the dough! Shape it into balls, freeze them on a baking sheet, and then transfer to a resealable plastic bag. They can be baked directly from frozen; just add a couple of extra minutes to the baking time.
How Do I Make These Cookies Gluten-Free?
No problem! Substitute the all-purpose flour with a gluten-free 1:1 baking blend. Just be sure to check if the baking powder and other ingredients are also gluten-free to maintain the integrity of your dessert!
