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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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
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 ??
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!
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
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!
yummy
love this!
I make gluten free version with cup for cup gf flour. These are a family favorite!
I sprinkle them with powder sugar. Been making them for years…so good. Even better the next day!
Hi was wondering for how long can you keep the batter in the refrigerator?
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
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’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!
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 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.
Can I cut back on the sugar? I prefer things less sweet.
Alittle bit, yes, you can cut back or use monkfruit sweetener