Instructions
- Prepare cheesecake filling
- Beat cream cheese, sugar, and vanilla until smooth.
- Drop small spoonfuls onto a plate lined with parchment and freeze 30 minutes (helps with stuffing).
- Make cookie dough
- Cream butter and sugar until fluffy.
- Beat in egg and vanilla.
- Mix in flour, baking powder, baking soda, and salt until just combined.
- Assemble cookies
- Take about 1 ½ tbsp cookie dough, flatten slightly.
- Place a frozen cheesecake dollop in the center, add 1–2 raspberries, and wrap dough around to seal.
- Place on a parchment-lined baking sheet.
- Bake
- Preheat oven to 350°F (175°C).
- Bake 11–13 minutes, until edges are lightly golden. (Centers should still be soft.)
- Cool & enjoy
- Let cool on the tray for 5 minutes before transferring to a rack.
✨ Tip: If you want extra pretty cookies, gently swirl a few mashed raspberries into the dough before baking.
Would you like me to also give you a shortcut version using store-bought sugar cookie dough + cream cheese swirl (super fast, minimal prep)?