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!
Thank you for swinging by Hungry Happens! If you decide to create this or any other one of our recipes, please come back to comment and rate it here on the website. Now LOVE YOUR LIFE!
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.
Can I use gluten free flour for these?
Hi Lara,
I haven’t tried it so I can’t say for certain but I’m thinking it might work. Please let me know if you do decide to try and what happened!
I would use almond flour instead of gf flour.
Hi Bren! I just put an almond flour batch in the fridge. To be continued……
I think coconut flour would taste really good
Definitely and combined with almond flour!
Please try it, I would be interested. Try using almond or cassava flour or a combo. Let me know,
Hi Arlene, I just made a batch with almond flour. Its in the fridge. Will bake tomorrow. So excited to try! Thank you!!
I’m trying it tonight with almond flour.. I will let you know and if it works, I will post the video asap.
Thanks for the amazing recipe! I tried this with almond flour too, only because I had so many batches of glutinous cookies and wanted something gluten free. It worked beautifully taste-wise, but aesthetically, it wasn’t spectacular. I’m sure there’s a science to it I didn’t hit. One thing I noticed is if I put too much jelly too deep into the cookie, the jelly would collapse through the cookie.
That’s awesome.. I tried them with almond flour and they were completely flat. Also tasted great but flat as a pancake. I’m thinking to incorporate some eggs and a little coconut flour next time to bind better. I will have to go back to the drawing board! Thank you for taking the time to comment and rate the recipe! Happy holidays!
Hi there: Yes you can use gluten free flour for these cookies. I make these every year for Christmas with Raspberry and Apricot preserves. I make a regular batch, using wheat/gluten flour for my family and another batch for myself. I use King Arthur Measure for Measure gluten free flour. They come out perfect..
Does this recipe use self-rising or all-purpose flour?
Hi Marisa, regular all purpose flour for this cookie.
Do you use all purpose flour or self rising?
Hi Debra, regular all purpose flour here.
Second attempt and they keep loosing their shape they are mushy and become a giant watery cookie
I am following the recipe exactly I don’t know what I am doing wrong 🙁
The recipe does not require baking soda or baking powder?
Oh no! I’m sorry you haven’t had luck with these cookies. No, there is no baking soda or powder here. The only things I can mention is to definitely make sure you’re refrigerating the cookie dough for at least an hour prior to baking them. And that you are definitely using regular all purpose flour.
Sounds like maybe the type of flour? Try just a little bit more flour. More like a very thick frosting consistency.
If you are melting the creamcheese and the butter that would give you a wet dough.
Do I need to refrigerate these after I bake them ?
Hi Sophie,
They keep on the counter in an airtight container for up to 2 days. You can refrigerate if you like.
Just a friendly suggestion. I added just a little bit of vanilla and almond extract. I also used blackberry and plum jam. Awesome!!! Thanks for the great recipe!
Hi Jinger! I love those add-ins for extra flavor; perfect here! Thank you and I’m really glad you enjoyed the recipe! Happy Holidays!
How many cookies does one batch make?
Hi Nicole..it makes 22 cookies
Can I make this dough a day ahead? And how many does each batch make?
I just made these with GF flour and they turned out great with texture and taste! Thanks for the recipe!
Hi Aurora!
Thank you so much for the feedback! and Im very happy they worked out with the gluten free flour!
So easy to make and so good! I added a little bit of almond extract and they’re delicious. Thanks for the recipe!
Hi Kristen,
Love the almond extract addition! and very glad you liked the cookies!
How much almond flavor can you add?
I would add 1/2 or 1 tsp
I made these for a cookie exchange using gluten free King Arthur all-purpose baking mix and although they tasted yummy, they were not very appealing to the eye. They definitely flattened out and my first batch was more gooey. I left my 2nd batch in for probably an extra 10-15 minutes and they started to get firmer and brown perfectly around the edges. A thought would be to put these in a smaller baking dishes like you would brownies so that is they “flatten” the smaller dishes will help them keep theirs volume. Just some thoughts that I wanted to share.
Hi Sally! Thanks for commenting and rating and I’m glad you got the recipe to work for you. I’m thinking all ovens are different with the bake time.. I know my moms oven is way stronger than mine. She has gas and i have electric. But also the gluten free flour definitely played a role in the structure of the cookies. Happy holidays!
Can you freeze these cookies?
Delicious. Followed directions and turned out perfect. However as they are cooling I am wondering how to store will the jelly firm? Will I be able to stack and out in frig.
Hi Becky! I’m so glad you like the cookies! You can store them on the counter in an airtight container. They will be good for 3 days. Also, thank you for taking the time to comment and rate the recipe!
Would it matter if I let it sit in the fridge longer than an hour before I bake them?
Yum! I followed the recipe closely – rare for me! They held their shape and came out great! I used sweet orange marmalade instead of raspberry and it is delicious. I also left a few plain, with just the indentation, and popped a Hershey dark chocolate Kiss on as soon as they were out of the oven – like a Peanut Blossom. Soooo good. Definitely refrigerate the dough for a full hour and work quickly to form the cookies. Thank you for the terrific video and very clear recipe!
Hi Lee, Yay! Glad you liked them and thanks for sharing you feedback with everyone! Love the Hershey’s Kiss idea!
Everyone is asking if you used all purpose flour. Did they not read the recipe? It literally says all purpose flour. 🤦🏻♀️
Made these for a cookie exchange party today and they were in a run off for the top cookie (we voted for a contest)
Oh that’s awesome!! Thank you for the message!
This recipe turned out great on my first try and it was super delicious and easy!
Hi Mia, glad you liked the cookies! Thank you for trying them out too!
Hi! Can’t wait to make these!!
Do you have a favorite/preferred brand for the Raspberry preserves?
Yours looks nice and thick! (And seedless)
Hi Zeb, Thanks so much. The brand i Use is Crofters. Love it!
Crofters is my fav jam! It has less sugar than most, and it’s flavorful. The seedless raspberry is my favorite flavor😄
Easy to make and very yummy. Came out perfect. I will make these again.
Awesome! Thanks for trying them out!
My tips: let dough chill overnight, bake as small balls and use top of vanilla extract bottle to make the hole as they cool. I made these for cookie exchange so the girls can fill with whatever they like. The jelly did not work for me- I used homemade jam, maybe that’s why. I will fill with cream cheese and top with dried sour cherry.
Omg. Thank you so much!! These are so easy to make and between my son and my roommate the whole batch was consumed in two days and it yields a lot of cookies. I was thrilled that they loved them since it was a trial run. Thank you so much!! Is it okay to freeze them and if so please share how and for how long?
Happy Baker, thanks to you. Happy Holidays!
Hi Maria, I’m so glad the whole family loved the cookies!! I havent personally frozen these cookies. I have frozen other cookies in raw form and then baked them. I think it might work with assembling them with the jam first and then freezing them.
And happy holidays to you and yours as well! <3
This was a fun cookie recipe. I’m normally not a good baker but tried your cookie recipe because I liked the fruit filling. They looked ok and not as pretty as a picture but they tasted wonderful. I used fig jam on one half and orange marmalade on the rest. Will definitely make them again. Thank you for this recipe!
Can you put chocolate in the indentation too if you don’t add while cooking can you add after.
These are so good and not hard to make. I’m currently making a second batch because my test batch was gobbled up.
I am not much of a baker but these were perfect!
Just tried this recipe, Have not tasted them yet as they just came out of the oven. They smell and look great!
Made these for Christmas this year. Had a few people taste test them and loved them. One quick question. Is it best to refrigerate them since I won’t be serving for another week? Thanks for such an easy recipe.
Hi Anna, I’m not sure they will keep well for one week in the fridge. maybe freeze them
I’m going to make these with my Christmas Cookies.
Can I use something other than parchment paper?
aluminum foil or spray maybe
Very good Christmas cookie!
Thank you! Glad you enjoyed!!
I refrigerated the dough for 1 hour. The cookies burned on the bottom. Any tips to mitigate this next time? Thank you.
lower the heat. Every oven is different
I made these yesterday!! They are delicious!! I added 75% of the brick cream cheese and it still worked out to be really good lol. I made them yesterday and left them on the counter. I been snacking on them tonight and thought, shit i think these are supposed to be refrigerated?? Lol oops
Hi Jessica, lol I’m glad the recipe worked out and you like the cookies!! Go Girl!! I think mine were okay on the counter for a few days but defintely refrigerate to keep longer!
wow! I followed the recipe here exactly and had perfectly delicious cookies! My grandchildren will live them! thank you for sharing this wonderful recipe with me. I am so glad I came across you and I will be back to see what else you share! Happy Holidays!
Hi Teri, That’s awesome! Glad the whole family will get to enjoy the cookies! Happy Holidays to you too!
For me, the dough came out great, but the preserves flattened and flowed out all over the outside of the cookie. What am I doing wrong?
Hi Julie, its most likely the consistency of the preserves. Or maybe it was sitting out on the counter too long… I use Crofters brand raspberry preserves..love it!
Super easy and delicious recipe. Adding these cookies to my repertoire!
Hi Gaby, SO glad you enjoyed the cookie and they are going on repeat! CHEERS!
I just made these and followed the recipe to a T. They are AMAZING!!! A new favorite in my house. Thank you!
Hi Sommer, Thanks so much for trying them out! Glad you liked them!
These are sooooo good!! Next going to make with guava paste!!!
Can I refrigerate the dough overnight??
I lost track of time. Can you refrigerate overnight?
I used this recipe for a Christmas treat for my co-workers and they loved it! I used apricot, lemon curd, pineapple preserves, and strawberry preserves for the center of the cookies and they were a big hit. Thank you for sharing this recipe. The biggest compliment I got on it was that this recipe was delicious without being overly sweet like most cookies can be.
Hi Tammy, Sounds so good with all the different flavors- well done! Yes I also hate it when desserts are TOO sugary!!
Why no eggs?
Not needed here!
Can I refrigerate the dough overnight?
Delicious!! Easy too !! A favorite!!
Hi Patricia, glad they were enjoyed!
I made these the other day using gluten free flour, Namaste brand. They turned out wonderful! I’m getting ready to make another batch now. This time I’m going to add a bit of fresh lemon juice and zest to the batter. Can’t wait to see how they turn out. Thanks for the simple recipe, it is delightful!
Hi Christina, the lemon cookies version sound INCREDIBLE! Hope they were enjoyed!
Easy to make and sooooo good!
Hi LIz, glad you liked the cookies and thanks so much for the review!
Can I make the dough the night before?! 🙂
Delicious!!
Glad you liked the cookies!
Once the cookies are baked. Will they need to be refrigerated? I had an overflow of jam, was messy , but was like fruit roll ups!
HI Sue, you can leave them out or refrigerate. I just leave em out in an air tight container. They don’t last long lol
These are literally my favorite cookies ever right now! I can’t believe how good they came out! I was skeptical at first because they didn’t have any egg but they came out perfect. I added a small hint of vanilla and lemon and they were amazing. Thank you for the recipe. This one is a keeper!
Hi Cassandra, glad you like them so much! And thanks for the glowing review!
Can I cut back on the sugar? I prefer things less sweet.
Alittle bit, yes, you can cut back or use monkfruit sweetener
I watched the video several times, and the amount of cream cheese seems to be the same as the amount of butter. Is it really 8 tablespoons or 4 tablespoons of butter?
Hey, use the written recipe here to make these cookies.
I’m going to make these, I was wondering if I can use chocolate chips or a kiss in the middle instead of jam? Or would they melt too much?
Hi Christina, I would bake them half way and then add on the Hershey’s kiss.
I’m loving this recipe! Just made them for a second time, but substituted the raspberry preserves in a handful of them with sweet orange marmalade. SO good!
HI Jasmine, glad you like them and thank you for taking the time to rate the cookies! Cheers!
Of that 4 grams of cheese? Half a pack? a package?
The 4 ounces of cream cheese is half a block of cream cheese.
I made these tonight…one batch was over cooked because when I looked at the tops of the cookies, they didn’t look like they were done. 14 minutes was a mistake.
The second pan went in For 13 minutes (all ovens differ), and turned out well. I also added 1/2tsp of vanilla.
I doubled the ingredients, and have the remainder in the fridge overnight (I chilled it for 2 hours before baking); will make fresh batches tomorrow with dark chocolate😄
My home smells delicious, and the cookies were yummy… thank you!!
Hi Nia, I’m glad you ended up figuring out what works for you with this recipe! Keep in mind that every oven is different. Gas vs electric. I have an electric oven. I used to have gas and the food cooked so much quicker and gas was so much stronger.
Sounds delicious with chocolate <3
Hi was wondering for how long can you keep the batter in the refrigerator?
I sprinkle them with powder sugar. Been making them for years…so good. Even better the next day!
I make gluten free version with cup for cup gf flour. These are a family favorite!
love this!
yummy
Absolutely Perfect the way the recipe is…. anyone changes it, it’s because they need attention instead of just saying these are wonderful…. PERFECT recipe as is…. Thanks for posting it… Sorry you’re taking a beating from people who never bake, but feel the need to tell you how to do this differently… LOL ….
Hi Arthur! lol its part of the job! I’m really glad you liked the cookies and I thank you for your kind feedback!
Thank you for sharing I have been looking for a cheesecake cookie. I do not have salted butter so can I substitute unsalted?
HI Maddie, Yes, you can use unsalted butter just add in some salt to the recipe like 1/4 tsp
I’m so excited to make these! How do you recommend storing them and how long will they keep? Hoping to make them a day ahead of time. Thank you!
Hi Sara, They keep well on the counter in an air tight container for about 3-4 days. Enjoy!
Easy and quick. The cookies spread VERY flat while baking. There was a heavy flour taste.
Hi Geoff, I’m sorry you didnt like the taste! Which flour did you use ??
Hi There – could cottage cheese be substituted for cream cheese?
Hi Nicole, I have not tried that and in my opinion I dont think that would work. Let me know if you do try it though! Best! Stella
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”
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 !❤️
I made these so many times now! Love them! Delicious and easy!
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?
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!
Do these need to be refrigerated once baked?
Hi Dawn, No they don’t..
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.
Why can’t you put 1/2 cup measurement for 8 tablespoons????
Very easy and quick to make! Most importantly, delicious!
HI Elyse, That’s my aim all that you described!
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
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