5 Ingredient Raspberry Cheese Cake Cookies
One of my favorite desserts is cheesecake because it’s dreamy, rich and creamy. This cookie is like a lighter, bite size BETTER version of our classic cake, but made simply (and deliciously). You don’t need to eat a whole slice of cheesecake to get the feel and vibe for it. Although that is phenomenal too.
If you know me, you know I love my few ingredient recipes. Those recipes make life easy when you need a sweet treat for yourself or to bring to a get together. The best situation is when you have all of the ingredients on hand and are ready to bake. So basically, cream cheese, butter, sugar, flour and raspberry jam and you got this one on lock.
If you have these few ingredients, all you need is a little time in your schedule. But it’s mostly down time since mixing the batter is done in 5 minutes. The only caveat is that refrigeration time of 1 or 2 hours. Once that’s done, you roll out those cookie balls, push down a thumb print (I used the back of a 1/2 teaspoon spoon) and fill them with a little jelly. Bake em up and enjoy!
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5 Ingredient Raspberry Cheesecake Cookies
Ingredients
- 4 oz cream cheese, room temp
- 8 tbs salted butter, room temp
- 1/2 cup + 3 tbs sugar
- 1 cup + 3 tbs all purpose flour
- 1/3 cup raspberry preserves
Instructions
- In a large bowl, beat the cream cheese and butter until fluffy. Next beat in the sugar until incorporated. Now add in the flour, a little at a time, until all is absorbed into the batter. Cover the bowl tightly and refrigerate for ONE HOUR (or up to 2 hours).
- Preheat your oven to 375°F and line a cookie sheet with parchment paper.
- Form 1 tablespoon size balls and use the back of a half teaspoon to push down and make an indentation in the center of each. Fill each indent with 1/2 tsp preserves.
- Bake for 10-12 minutes or until the edges turn golden. Allow to cool on baking sheet for 10 minutes and then transfer to a wire rack.
Notes
Nutrition
Looking for more?
What can I substitute for cream cheese??
Yogurt& cottage cheese
Thank you! We love these cookies. In addition to being delicious, they are also great for making with the kids (just 4 ingredients plus preserves). Today I discovered that thr dough is fantastic for spritz cookies. Amazing versatility for such a simple recipe.
HI Maria, thats amazing! I need to look up spritz cookies! Glad your family love the cookies too!
I’m planning on making these tomorrow Thursday to give to my guests coming next Tuesday. will they stay fresh for them to take with them? can i freeze them?
Hi Joan, I would freeze them to stay fresh for 5 days…
so it’s ok to freeze? for future reference how long can I freeze? I’m always preparing in advance for special days. lol
Can I make the dough and let it set in the refrigerator overnight before baking?
Any reason this can’t be doubled?
Hi Stella –
Είμαι Ελλινηδα και εγώ!!! Greetings from Canada.
1). Can I freeze dough, and for how long, before baking. If yes, do I need to thaw dough?
2). How long can you freeze after baking and should you fill the centers first?
These came out delicious! The only thing I did different was to use brown sugar for the 3 tbsp and add some vanilla extract. The texture and sweetness/flavor was perfect! Thank you for thr recipe!
Thanks for sharing your feedback with the recipe! Glad you enjoyed! <3
Very easy and quick to make! Most importantly, delicious!
HI Elyse, That’s my aim all that you described!
Why can’t you put 1/2 cup measurement for 8 tablespoons????
I’m wondering if it’s possible to make dough ahead and freeze before baking. I have about 3 weeks before I need them but I’m also making 15 other types and would like to freeze as many as I can before baking them.
Do these need to be refrigerated once baked?
Hi Dawn, No they don’t..
So I am a rule person and it said 1 tablespoon of dough per cookie – but then it makes more like 40 cookies. I wasn’t sure when it said 22 servings if that meant 2 cookies per person. Anyways, next time I will make them with 2 tbsp of dough next time and see if they turn out more like a ball and less like a flat cookie. Should it be 2 tbsp of dough per cookie?
Still delicious though!
One of my absolute favorite recipes, I make it all the time – I too add vanilla.. bud twice I have tried doubling the recipe and they do NOT come out the same.. help? Anyone doubled it successfully?
I made these so many times now! Love them! Delicious and easy!
Not sure if my post went through, but the recipe is SO easy… seemingly foolproof.I did freeze the completed cookie prior to baking for about 15 minutes also added some vanilla and a bit of salt… they did not spread at all and they are addictive!! Thank you !❤️
Amazing! Made them larger so took 25-30 to bake… added a splash of vanilla and a little salt.( I always do) incredible recipe! ❤️❤️❤️
I don’t know which of your recipes to try next!!! Thinking those Feta spinach “brownies”