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
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Everyone is asking if you used all purpose flour. Did they not read the recipe? It literally says all purpose flour. 🤦🏻♀️
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!
Would it matter if I let it sit in the fridge longer than an hour before I bake them?
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!
Can you freeze these cookies?
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!
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 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!
Can I make this dough a day ahead? And how many does each batch make?
How many cookies does one batch make?
Hi Nicole..it makes 22 cookies
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!
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.
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 you use all purpose flour or self rising?
Hi Debra, regular all purpose flour here.
Does this recipe use self-rising or all-purpose flour?
Hi Marisa, regular all purpose flour for this cookie.
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..