Raspberry Cheesecake Cookies
These Raspberry Cheesecake Cookies combine the delightful flavors of graham cracker cookies with a creamy cheesecake frosting and a burst of raspberry drizzle. Perfect for any occasion, these cookies are sure to impress with their rich taste and beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 cups brown sugar
- 1 cup unsalted butter, softened
- 4 cups all-purpose flour
- 2 large eggs
- 1 cup crushed graham cracker crumbs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- 8 ounces cream cheese
- 3 tablespoons Greek yogurt
- 3 cups powdered sugar
- 1 teaspoon vanilla
- Pinch of salt
- ⅔ cup raspberry preserves
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Cream the butter and brown sugar until light and fluffy, then add eggs and vanilla. Gradually mix in flour, graham cracker crumbs, baking powder, cinnamon, and salt. Form dough into balls, flatten, and bake for 8-10 minutes.
- In a cleaned mixer bowl, combine softened butter, cream cheese, Greek yogurt, vanilla, and a pinch of salt. Mix until creamy, then gradually add powdered sugar until smooth. Transfer frosting to a piping bag.
- Pipe frosting onto cooled cookies in a spiral motion. Drizzle raspberry preserves over the frosted cookies.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Calories: 320
- Sugar: 28g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg