Raspberry Cheesecake Cookies :- These raspberry cheesecake cookies are essentially cheesecake in the style of a biscuit. They are, in essence, cheesecake in cookie form. Authentic raspberry flavor, graham crackers that have been crushed for an added crunch, and a cream cheese filling that is filled inside are all components that are included in this delicacy.
Raspberry Cheesecake Cookies
INGREDIENTS :
Raspberry Cookies
- 1 cup butter, softened (regular or vegan)
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1Â egg
- 1Â egg yolk
- 1½ teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2⅓ cup + 3 tbsp all purpose flour
- ½ cup raspberries, roughly chopped
- ½ cup chopped graham crackers (4-5 graham crackers) (plus more for topping)
Cream Cheese Filling
- ¾ cup cream cheese (6 Oz) (regular or vegan) SEE NOTES
- ¼ cup powdered sugar (icing/confectioner’s sugar) *SEE NOTES if using regular (not vegan) cream cheese
INSTRUCTIONS :
Please note that the images of the process may be found in the post that is posted above.
Using parchment paper, line a small baking sheet or plate with the ingredients.
The cream cheese and powdered sugar should be mixed together in a small bowl using either a whisk or a mixer, depending on the consistency of the cream cheese.
The mixture should be smooth and well-combined.
Put twenty teaspoons of cream cheese on the plate or baking sheet that you are using. At least one hour should be spent in the freezer, or until the substance is almost entirely solid.
Put two big baking sheets on a baking sheet lined with parchment paper and set them aside once the cream cheese has frozen nearly completely solid. After thoroughly combining the flour, salt, and baking soda, set the mixture aside.
In the bowl of a standing mixer or a handheld mixer, combine the sugars and butter and beat them together until they become frothy and light (this should take approximately one to two minutes). The egg, the egg yolk, and the vanilla extract should be mixed in.
Do not overmix the ingredients; instead, add the flour, salt, and baking soda and mix until they are just mixed. Mix in the pieces of graham crackers that have been diced.
Combine the raspberries in a gentle manner. It is important to avoid over-mixing them because doing so will cause them to become crushed, which will cause the color to seep into the dough.
Put twenty balls of dough, each about the size of a tablespoon, onto each baking sheet. In order to make a depression in the top of half of the dough balls, press the back of a teaspoon into the top of the dough balls.
The cream cheese filling should be removed from the freezer and then inserted into each of the cookies accordingly. Pinch the sides of the second ball of dough to seal the cream cheese within, but be careful not to squish the cream cheese into the cookie dough.
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Take a second ball of dough and set it on top of the cream cheese. You ought to have dough balls that are quite tall. Additional bits of crumbled graham crackers should be sprinkled on top of the cookies.
Refrigerate the cookie dough balls that have been created, and then repeat the process with the remaining dough and the second cookie sheet.
Preheat the oven to 350 degrees Fahrenheit, and while the oven is heating up, place the cookie dough in the refrigerator.
It is essential that you do not omit the stage of refrigerating the dough since it is necessary for the dough to become more set after you have worked with it.
Baking the cookies in an oven that has been prepared for nine to eleven minutes, one sheet at a time, or until the edges are slightly golden brown and the tops are set, is the recommended method.
The cookies should be removed from the oven and allowed to cool for ten to fifteen minutes on the baking sheet before being transferred to a cooling rack to finish cooling.
NOTES :
Please take note that I strongly advise you to use a kitchen scale in order to accurately weigh your dry ingredients. Under the “Metric” tab, which can be seen above, you will find metric measures.
When it comes to cream cheese, the amount of time it takes to freeze the filling can vary based on the type of cream cheese that you use.
If you are using ordinary cream cheese, which is not vegan, then you need increase the amount of powdered sugar to half a cup. Because it is more solid than vegan cream cheese, using more icing sugar will result in a filling that is more tender.
It is of the utmost importance that you determine the appropriate amount of flour to use. In comparison to a regular cookie dough, the dough should have a somewhat more crumbly texture; nevertheless, if you use an excessive amount of flour, the dough will be quite dry.
You can either weigh your flour or use the scoop and level method to measure it. Both of these methods are equally accurate.
