I love fresh raspberries, and when you pair them with creamy cheesecake, it’s pure baking magic! I’ve put together my favorite raspberry cheesecake dessert recipes for you today. These treats are easy to make and taste absolutely wonderful.
Whether you like cookies, cupcakes, or something a bit different, I have a raspberry cheesecake recipe here that you will enjoy. Get ready to bake some delightful creations!
Jump to Recipe:
- 1. Raspberry Cheesecake Cookie Cups
- 2. Raspberry Cheesecake Cupcakes
- 3. Raspberry Cheesecake Stuffed Cookies
- 4. Raspberry Cheesecake Thumbprint Cookies
Raspberry Cheesecake Cookie Cups
These are small, delightful cookie cups with a creamy raspberry cheesecake center. They are mini desserts that bring big flavor without much fuss.
Key Ingredients & Baking Tips
- Cookie Dough Base: You can use a soft sugar cookie dough recipe or a pre-made one for a super quick start.
- Cream Cheese Filling: Make sure your cream cheese is softened to room temperature. This helps create a smooth, lump-free filling.
What You Need for Cookie Cups
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Egg
- Vanilla extract
- Cream cheese
- Fresh raspberries
- Lemon juice
⏱️ Time: 1 hour🍽️ Yields: 24 cookie cups
How to Make Raspberry Cheesecake Cookie Cups
Step 1: Prep Oven and Molds
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin. This will make sure your cookie cups come out easily.
Step 2: Make Cookie Dough Base
In a bowl, combine your flour, sugar, and softened butter. Add the egg and vanilla extract, mixing until just combined. Press small portions of this dough into the bottom and up the sides of each muffin cup to form the base.
Step 3: Prepare Cheesecake Filling
In a separate bowl, beat the softened cream cheese with a little sugar and vanilla until it’s smooth and creamy. Spoon a dollop of this filling into each cookie cup, on top of the dough base.
Step 4: Bake and Finish
Bake the cookie cups for 12-15 minutes, or until the edges are golden. Remove from the oven, and while they are still warm, gently place a fresh raspberry on top of each cheesecake filling. Let them cool completely in the tin before removing.
📝 Final Note
Store these raspberry cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days to keep them fresh and delicious.
Raspberry Cheesecake Cupcakes Recipe
These are moist vanilla cupcakes topped with a light, tangy raspberry cheesecake frosting. They are easy to make and taste wonderfully fresh, perfect for any occasion.
Key Ingredients & Tips for Cupcakes
- Room Temperature Cream Cheese: Always begin with softened cream cheese when making frosting for a perfectly smooth and creamy result.
- Fresh Raspberries: For the best natural color and flavor, use fresh raspberries. You can puree them into your frosting or use them as a pretty garnish.
What You Need for Raspberry Cupcakes
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk
- Vegetable oil
- Egg
- Vanilla extract
- Cream cheese
- Powdered sugar
- Fresh raspberries
⏱️ Time: 1 hour 15 min🍽️ Yields: 12 cupcakes
How to Make Raspberry Cheesecake Cupcakes
Step 1: Bake Your Cupcakes
Prepare your favorite vanilla cupcake batter. Fill muffin liners about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted comes out clean. Let them cool completely on a wire rack.
Step 2: Make the Cheesecake Frosting
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is light and fluffy. If desired, gently fold in a few tablespoons of raspberry puree for extra flavor and color.
Step 3: Decorate and Serve
Once the cupcakes are completely cool, pipe or spread the cheesecake frosting generously onto each one. For a beautiful finish, garnish with a fresh raspberry on top of each cupcake.
📝 Final Note
Keep these delicious raspberry cheesecake cupcakes refrigerated. They are best served chilled for the freshest taste.
Raspberry Cheesecake Stuffed Cookies
Imagine big, soft cookies with a delightful surprise: a creamy raspberry cheesecake filling inside! These are perfect for sharing with friends or enjoying as a special treat on your own.
Key Ingredients & Tips for Stuffed Cookies
- Chilling the Cookie Dough: Don’t skip chilling your cookie dough! This helps prevent the cookies from spreading too much and keeps the cheesecake filling neatly tucked inside.
- Cold Cheesecake Filling: For easier assembly, freeze small dollops of your cheesecake mixture before you try to stuff them into the cookies. It makes a big difference!
What You Need for Stuffed Cookies
- All-purpose flour
- Granulated sugar
- Brown sugar
- Unsalted butter
- Egg
- Vanilla extract
- Baking soda
- Cream cheese
- Powdered sugar
- Raspberry jam or puree
⏱️ Time: 1 hour 30 min (with chill time)🍽️ Yields: 18 large cookies
How to Make Raspberry Cheesecake Stuffed Cookies
Step 1: Prepare the Cheesecake Filling
Mix softened cream cheese, powdered sugar, and a spoonful of raspberry jam or puree until smooth. Drop small spoonfuls of this mixture onto a parchment-lined plate and freeze them until they are firm, about 30 minutes.
Step 2: Make the Cookie Dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour and baking soda, then slowly add these dry ingredients to the wet mixture until just combined. Chill the cookie dough for at least 30 minutes.
Step 3: Stuff and Bake the Cookies
Take a portion of the chilled cookie dough and flatten it in your hand. Place one frozen cheesecake dollop in the center, then carefully wrap the cookie dough around it, sealing completely. Place on a baking sheet and bake at 375°F (190°C) for 10-12 minutes, or until the edges are golden.
📝 Final Note
These raspberry cheesecake stuffed cookies are best enjoyed warm. You can store them in an airtight container at room temperature for a couple of days.
Raspberry Cheesecake Thumbprint Cookies
These are classic thumbprint cookies with a buttery shortbread base and a creamy raspberry cheesecake filling. They are simple to make and look lovely on any dessert table.
Key Ingredients & Tips for Thumbprint Cookies
- Butter Quality: For the best shortbread base, use good quality unsalted butter. It really makes a difference in the final flavor and texture of your cookies.
- Prevent Cracking Dough: If your dough starts to crack when you make the thumbprint indentations, warm it slightly in your hands or add a tiny bit more softened butter to the dough mixture.
What You Need for Thumbprint Cookies
- All-purpose flour
- Powdered sugar
- Unsalted butter
- Vanilla extract
- Cream cheese
- Granulated sugar
- Fresh raspberries
⏱️ Time: 1 hour 10 min🍽️ Yields: 30 cookies
How to Make Raspberry Cheesecake Thumbprint Cookies
Step 1: Make the Cookie Dough
In a mixing bowl, beat the softened unsalted butter with powdered sugar and vanilla extract until the mixture is light and fluffy. Gradually mix in the all-purpose flour until a soft, uniform dough forms.
Step 2: Form Thumbprints
Roll the cookie dough into small, evenly sized balls. Place them onto a baking sheet lined with parchment paper. Use your thumb or the back of a small spoon to make an indentation in the center of each cookie ball.
Step 3: Bake and Fill
Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden. While the cookies cool, mix softened cream cheese with granulated sugar and a touch of vanilla. Fill the cooled thumbprints with this creamy cheesecake mixture and top each with a fresh raspberry.
📝 Final Note
Store these delicate thumbprint cookies in a single layer in an airtight container in the refrigerator to keep them fresh and prevent them from sticking together.
