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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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!
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!
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
Very good Christmas cookie!
Thank you! Glad you enjoyed!!
I’m going to make these with my Christmas Cookies.
Can I use something other than parchment paper?
aluminum foil or spray maybe
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
Just tried this recipe, Have not tasted them yet as they just came out of the oven. They smell and look great!
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!
Can you put chocolate in the indentation too if you don’t add while cooking can you add after.
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!
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
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.
Easy to make and very yummy. Came out perfect. I will make these again.
Awesome! Thanks for trying them out!
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😄
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!
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!