These 5 Ingredient Raspberry Cheesecake Cookies are a melt-in-your-mouth treat that combines rich cream cheese with a burst of bright raspberry. No mixers, no fuss—just sweet simplicity.
Soft, buttery, and perfectly sweet, these cookies balance tangy cheesecake richness with fruity raspberry preserves in every bite. With only five ingredients, they’re as easy as they are irresistible.
Just Five Ingredients, All Flavor: What You’ll Need for 5 Ingredient Raspberry Cheesecake Cookies
- Cream cheese (4 oz) – Adds rich tang and velvety texture to mimic cheesecake flavor in each bite.
- Salted butter (8 tbsp) – Provides a soft, tender crumb and balances the sweetness beautifully.
- Sugar (½ cup + 3 tbsp) – Sweetens the dough just enough without overpowering the delicate flavors.
- All-purpose flour (1 cup + 3 tbsp) – The structural backbone of the cookie, keeping it soft but sturdy enough to hold the filling.
- Raspberry preserves (⅓ cup) – Offers fruity brightness and contrast, creating a jammy pocket of flavor in the center.
Let’s Bake! How to Make These Raspberry Cheesecake Cookie Gems
Start by creaming together the butter and cream cheese until fluffy—this is the heart of that signature cheesecake texture. Beat in sugar next, then slowly add the flour until a soft dough forms.
Chill the dough for an hour to help it firm up for shaping. Once ready, form into small balls, press a dent into each, and spoon in a touch of raspberry preserves.
Bake until just golden around the edges. Let them cool on the baking sheet before transferring to a rack, where their centers will gently set and their flavor fully bloom.
Tips & Sweet Twists to Try
For the best flavor, make sure your cream cheese and butter are fully at room temperature before mixing—this ensures a smooth, lump-free dough. Chilling the dough is key; it helps the cookies hold their shape and prevents spreading.
Try swapping the raspberry preserves for blackberry, blueberry, or even lemon curd if you’re feeling adventurous. For extra cheesecake flair, a light dusting of crushed graham crackers on top before baking adds a subtle crunch and nostalgic twist.
You can also turn these into mini sandwich cookies by baking two thinner cookies and pressing raspberry preserves between them.
Keep Them Fresh: How to Store Raspberry Cheesecake Cookies
Store these cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week—just bring to room temperature before serving for the best texture.
They also freeze beautifully! Freeze them in a single layer on a baking sheet, then transfer to a container or freezer bag for up to two months. Thaw at room temperature before enjoying.
Raspberry Cheesecake Thumbprint Cookies
Ingredients
- 1/3 cup raspberry preserves
- 4 oz cream cheese softened to room temperature
- 8 tablespoons salted butter softened
- 1 cup + 3 tablespoons all-purpose flour
- 1/2 cup + 3 tablespoons granulated sugar
Instructions
- In a large mixing bowl, cream together the softened butter and cream cheese until the texture is light and airy. Gradually incorporate the sugar, blending thoroughly. Begin adding the flour incrementally, mixing well after each addition to ensure a uniform dough. Seal the bowl tightly and chill in the refrigerator for 1 to 2 hours.
- Set the oven to 375°F and prepare a baking sheet with parchment paper.
- Scoop out the dough in tablespoon-sized portions, shaping into balls. Press the center of each with the back of a 1/2 teaspoon to form a small well. Spoon 1/2 teaspoon of raspberry preserves into each indentation.
- Place the cookies in the oven and bake for 10 to 12 minutes, or until the edges develop a light golden hue. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
