Raspberry Cheesecake Cookies

These Raspberry Cheesecake Cookies are stuffed with a cream cheese filling, graham crackers, white chocolate chips and a raspberry glaze. Dust with powdered sugar for a festive feel!

Course Dessert

Cuisine American

Prep Time 1 30

Cook Time 10

Total Time 1 40

Servings cookies

Calories 511kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1 1/4 cup all purpose flour
3/4 cup cake flour
1 tsp. cornstarch
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8 Tbsp. butter, unsalted, cold, cut into cubes
1/2 cup brown sugar, packed (light or dark)
1/4 cup white sugar
1 large egg
1 large egg yolk
1 tsp. vanilla extract
4 graham cracker sheets
3/4 cup white chocolate chips

For the cheesecake filling

4 oz. full-fat cream cheese, softened
1/3 cup powdered sugar
1/2 Tbsp. flour
1 tsp. vanilla
pinch of salt

For the raspberry glaze

6 oz. fresh raspberries
2 Tbsp. white sugar
3/4 tsp. cornstarch
1 Tbsp. butter, unsalted
1/2 tsp. vanilla
1 1/2 cups powdered sugar

US Customary - Metric

Instructions

Make the cheesecake filling first. In a medium size mixing bowl, use a hand mixer to beat together the cream cheese, powdered sugar, flour, vanilla and salt until smooth and creamy.
4 oz. full-fat cream cheese, softened, 1/3 cup powdered sugar, 1/2 Tbsp. flour, 1 tsp. vanilla, pinch of salt
Drop ~1 Tbsp. onto a parchment paper lined baking sheet or plate that will fit into your freezer. Freeze for at least 1 1/2-2 hours or up to 3 days, if needing to make in advance.
Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
1 1/4 cup all purpose flour, 3/4 cup cake flour, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
Using a stand mixer fitted with the paddle attachment, cream the cold butter with the white sugar and brown sugar. Cream for 2-3 minutes until light and fluffy.
8 Tbsp. butter, unsalted, cold, cut into cubes, 1/4 cup white sugar, 1/2 cup brown sugar, packed (light or dark)
Then add in the egg, egg yolk, and vanilla extract.
1 large egg, 1 large egg yolk, 1 tsp. vanilla extract
Add in the graham crackers (no need to crush them up, just toss them in!) and white chocolate chips and mix just until incorporated.
4 graham cracker sheets, 3/4 cup white chocolate chips
Assemble the cookies: scoop about 2 tbsp. of dough and roll into a ball and flatten into a thick disk. Place the cheesecake filling on the disk, and then make another disk to go on top. Pinch the edges together and seal the filling inside the dough. Place on the prepared cookie sheet and flatten the cookie slightly. Repeat with remaining cookie dough. (make the cookies smaller if you prefer, just make sure you have enough cheesecake filling for each center)
Bake for 10-12 minutes or until the edges and tops are just golden brown. Let rest on the cookie sheet for 5-10 minutes then transfer to a wire rack to cool completely.
Meanwhile, make the raspberry glaze. Puree the raspberries in a food processor until smooth. Place a fine mesh sieve over a bowl and press the raspberries thru the sieve to remove the seeds. Discard the seeds and add 1/3 cup of water to the raspberry sauce. In a small saucepan, whisk the sugar and cornstarch together and then add in the raspberry mixture. Bring to a boil and cook until it thickens (about 2-3 minutes), stirring occasionally.
6 oz. fresh raspberries, 2 Tbsp. white sugar, 3/4 tsp. cornstarch
Let the raspberry sauce cool for about 15 minutes, then add in the butter, vanilla and powdered sugar. Whisk until smooth, add more powdered sugar if you need a thicker glaze.
1 Tbsp. butter, unsalted, 1/2 tsp. vanilla, 1 1/2 cups powdered sugar
Dunk the cooled cookies into the glaze and dust with more powdered sugar on top. You'll most likely have some extra glaze, you can dunk the cookies into them or make more cookies :) ENJOYYY!!!

Video

Notes

Storage: Since they are stuffed with a cream cheese filling, these cookies will need to be refrigerated in an air-tight container or baggie if not eaten on the same day. Refrigerate for up to 5 days. Bring them to room temperature before enjoying.

Nutrition