Raspberry Cheesecake Cookies
Delicious Raspberry Cheesecake Cookies that capture the essence of summer with creamy cheesecake base and fresh raspberries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup graham cracker crumbs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened cream cheese and butter until smooth.
- Add granulated sugar, all-purpose flour, graham cracker crumbs, vanilla extract, and salt. Mix until combined.
- Gently fold in the fresh raspberries without mashing them.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on the baking sheet before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for about a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg