Raspberry Cheesecake Cookies

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Raspberry Cheesecake Cookies. Graham crackers, white chocolate chips, raspberry sauce, and cream cheese filling are all combined to make these Raspberry Cheesecake Cookies. For a festive atmosphere, dust with powdered sugar!

Raspberry Cheesecake Cookies

 

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Ingredients

  • 1 1/4 cup all purpose flour
  • 3/4 cup cake flour
  • 1 tsp. cornstarch
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 8 Tbsp. butter, unsalted, cold, cut into cubes
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 cup white sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • 4 graham cracker sheets
  • 3/4 cup white chocolate chips
  • 4 oz. full-fat cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 Tbsp. flour
  • 1 tsp. vanilla
  • pinch of salt
  • 6 oz. fresh raspberries
  • 2 Tbsp. white sugar
  • 3/4 tsp. cornstarch
  • 1 Tbsp. butter, unsalted
  • 1/2 tsp. vanilla
  • 1 1/2 cups powdered sugar

 

Instructions 

 

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First, prepare the cheesecake filling. Cream cheese, powdered sugar, flour, vanilla, and salt should all be combined in a medium-sized mixing basin and mixed with a hand mixer until smooth and creamy.

4 ounces of melted full-fat cream cheese, 1/3 cup powdered sugar, 1/2 tablespoon flour, 1 tsp vanilla, and a pinch of salt Drop about 1 tablespoon onto a freezer-safe plate or baking sheet covered with parchment paper.

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If making ahead of time, freeze for at least one and a half to two hours or up to three days. Set oven temperature to 375°F. Place silicone baking mats or parchment paper on two baking sheets,

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then set them aside. In a large basin, whisk together the dry ingredients: Salt, baking powder, baking soda, corn starch, cake flour, and all-purpose flour. Put aside. Graham crackers should be added; don’t break them up; just toss them in!

 

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Add white chocolate chips, stirring just long enough to combine.3/4 cup white chocolate chips and 4 graham cracker sheets Put the cookies together: Take about two tablespoons of dough, roll it into a ball, and then press it into a thick disk.

After spreading the cheesecake filling onto the disk, create a second disk to sit on top of it. Seal the filling inside the dough by pinching the edges together. Place and slightly flatten the cookie on the prepared cookie sheet.

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Proceed with the leftover cookie dough. If you’d like, you can cut the cookies smaller; just make sure there’s enough cheesecake filling in each middle. Bake for ten to twelve minutes, or just until the tops and edges are barely

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Also See 

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Homemade Lemon Bundt Cake with Candied Lemons

 

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Notes 

on Storage: If these cookies aren’t consumed the same day, they should be stored in the refrigerator in an airtight container or baggie because they are filled with cream cheese. Keep chilled for up to five days. Before consuming, let them come to room temperature.

 

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Nutrition Information

  • Calories: 511kcal (26%),
  •  Carbohydrates: 76g (25%),
  •  Protein: 6g (12%)Fat: 21g (32%)
  • Saturated Fat: 12g (75%),
  •  Polyunsaturated Fat: 1g
  •  Monounsaturated Fat: 6g
  •  Trans Fat: 0.4g,
  •  Cholesterol: 80mg (27%),
  •  Sodium: 372mg (16%),
  • Potassium: 145mg (4%),
  •  Fiber: 2g (8%),
  •  Sugar: 51g (57%),
  • Vitamin A: 546IU (11%),
  •  Vitamin C: 5mg (6%)
  • Calcium: 83mg (8%),
  • Iron: 1mg (6%)

 

 

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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