Raspberry Cheesecake Cookie Swirls Recipe
Raspberry Cheesecake Cookie Swirls are the kind of treat that instantly transports you to dessert heaven—imagine soft, buttery dough rolled up with tangy-sweet raspberry preserves and luscious cream cheese. Every bite is a swirl of vibrant berry flavor, creamy richness, and just the right touch of lemony brightness. These cookies are perfect for sharing at gatherings, giving as gifts, or simply enjoying with your favorite cup of tea. Best of all, they combine the nostalgia of old-fashioned cookies with the delight of cheesecake and raspberry jam, all in a stunning, pinwheel presentation.
Ingredients You’ll Need
The ingredient list for Raspberry Cheesecake Cookie Swirls is refreshingly straightforward, and that’s what makes these cookies such a joy to pull together. Each component adds its own character to the final result, from the structural support of flour to the jeweled sparkle of fresh raspberries.
- All-purpose flour: This gives the cookies their soft but sturdy texture, making every swirl stay perfectly in shape.
- Baking powder: Adds a hint of lift so your cookies don’t bake up too dense.
- Salt: Just a touch enhances the flavors and brings out the sweetness.
- Unsalted butter, softened: Provides a rich, melt-in-your-mouth base for the dough—don’t forget to let it come to room temperature.
- Granulated sugar: Sweetens the dough while also helping it brown beautifully in the oven.
- Large egg: Binds the dough together and adds a bit of tenderness.
- Vanilla extract: Boosts the flavor depth with aromatic, warm notes.
- Cream cheese, softened: The heart of the cheesecake flavor, giving the filling its creamy tang.
- Powdered sugar: Sweetens the cream cheese mixture without adding grittiness.
- Lemon zest: Adds a sunny zing that brightens the whole cookie.
- Raspberry preserves: Swirls in that gorgeous berry color and fresh, fruity punch—choose a preserve with visible seeds for extra texture.
- Fresh raspberries (optional): If you’re feeling fancy, scatter these on for a burst of real berry in every bite.
- Additional powdered sugar for dusting (optional): A pretty and sweet finishing touch, especially if you want a bakery-style look.
How to Make Raspberry Cheesecake Cookie Swirls
Step 1: Prepare the Dough
Start by whisking together the flour, baking powder, and salt in a medium bowl—this helps distribute the leavening and salt evenly. In a separate large bowl, cream the softened butter and granulated sugar until the mixture is pale, light, and fluffy. Add in the egg and vanilla, mixing just until combined. Then, gradually add your dry ingredients to the wet and mix on low until a soft, slightly sticky dough forms. Divide it in half, flatten each piece into a disk, wrap them, and pop them in the fridge to chill for about 30 minutes. Don’t skip chilling; it makes the dough easier to handle and roll.
Step 2: Make the Cheesecake Filling
While your dough is getting cozy in the refrigerator, beat together the cream cheese, powdered sugar, and lemon zest in a small bowl. It should come together into a smooth, spreadable mixture that tastes like sunshine and cheesecake. If you have a hand mixer, it speeds up the process, but a sturdy spatula works perfectly too. This filling is what brings the “cheesecake” to your Raspberry Cheesecake Cookie Swirls.
Step 3: Roll, Fill, and Swirl
On a lightly floured surface, roll out one chilled dough disk into a rectangle about 1/4 inch thick. Spread half of the cheesecake filling gently across the surface, followed by half of the raspberry preserves. If you’re using fresh raspberries, scatter a handful across now. Starting along one long edge, roll up the dough tightly into a log, keeping the filling snug inside. Wrap this in plastic and chill for at least an hour—this helps maintain those beautiful swirls when you slice. Repeat with the second dough disk.
Step 4: Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a sharp, non-serrated knife, slice your chilled dough logs into generous 1/2-inch rounds—don’t worry if a few bits of filling peek out; that’s part of their charm. Place the slices 2 inches apart on the baking sheet and bake for 12 to 14 minutes, or until the edges just begin to turn golden. Let them cool on the sheet for 5 minutes before carefully transferring to a wire rack; these cookies are tender when warm but will set up beautifully as they cool.
Step 5: The Final Touch
Once your Raspberry Cheesecake Cookie Swirls are completely cool, give them a light dusting of powdered sugar if you like a touch of extra sweetness and a pretty, snow-like effect. If you’re gifting or bringing them to a party, this simple garnish adds such a bakery-worthy finish.
How to Serve Raspberry Cheesecake Cookie Swirls
Garnishes
A finishing sprinkle of powdered sugar is classic, but you can level up with a few extra fresh raspberries or a tiny zest of lemon on top for color and zing. You might also try a drizzle of melted white chocolate for those who want to make things extra festive. Let your creativity (or your pantry supplies) be your guide.
Side Dishes
Pair your Raspberry Cheesecake Cookie Swirls with a cup of strong, freshly brewed coffee or an aromatic black tea—they balance the sweetness perfectly. For a party platter, surround them with other berry desserts or a fruit and cheese board for playful texture and flavor contrasts. They’re also fantastic alongside a scoop of vanilla ice cream for a decadent dessert duo.
Creative Ways to Present
Arrange the swirls in concentric circles on a pretty serving tray to showcase their pinwheel beauty, or stack them in glass jars for a charming homemade gift. For a holiday spread, alternate rows of these cookies with contrasting-colored treats—think pistachio shortbread or chocolate cookies—for a visually stunning dessert table. Don’t be afraid to show off those gorgeous, ruby-edged swirls!
Make Ahead and Storage
Storing Leftovers
Store any remaining Raspberry Cheesecake Cookie Swirls in an airtight container at room temperature for up to three days; the interior stays soft and delicious. If you live in a particularly warm climate, you may want to refrigerate them to preserve the cream cheese filling—but be sure to let them sit out a few minutes before serving for best flavor and texture.
Freezing
Yes, you can freeze these cookies! Freeze either the baked cookies or the unbaked, pre-sliced dough rounds. For baked cookies, let them cool completely, then layer between sheets of parchment in an airtight container and freeze for up to two months. To freeze before baking, arrange the sliced rounds on a baking sheet, freeze until firm, then transfer to a freezer bag. You’ll be ready for a fresh-baked batch anytime!
Reheating
If you’re serving frozen, baked cookies, allow them to thaw at room temperature, then, if desired, warm gently in a low oven (about 300°F) for 3–4 minutes to revive that just-baked aroma and texture. For unbaked, frozen dough slices, simply bake straight from the freezer, adding an extra 1–2 minutes to the baking time.
FAQs
Can I use a different jam instead of raspberry preserves?
Absolutely! While raspberry preserves give these cookies their signature tang and color, you can swap in strawberry, blueberry, or even apricot preserves for a twist. Just keep the filling quantity the same to avoid overflow.
Should I use fresh, frozen, or no raspberries for the swirl?
Fresh raspberries will give you pops of real berry texture in each cookie, but they’re optional; the raspberry preserves alone do a fantastic job. If using frozen berries, thaw and blot them dry before adding to prevent excess moisture.
Can I prep Raspberry Cheesecake Cookie Swirls in advance?
Yes, you can prepare the cookie dough rolls up to three days ahead and keep them wrapped tightly in the fridge. When ready to bake, simply slice and go. This makes them perfect for planning ahead for parties or holiday baking.
What’s the secret to perfect swirls?
The key is to chill the dough both before and after rolling—cold dough slices more cleanly and helps your swirls stay crisp rather than smearing. Use a sharp, thin-bladed knife, and clean between cuts if needed.
How do I make my cookies extra soft?
Be sure not to overbake; just let the edges turn lightly golden. If you want a super soft texture, check them at the minimum baking time. A touch of extra cheesecake filling also keeps the centers deliciously tender.
Final Thoughts
There’s something truly magical about sharing Raspberry Cheesecake Cookie Swirls with friends and family—they’re beautiful to look at and even better to eat. Give them a try the next time you want to whip up something that feels special but doesn’t require a pastry chef’s expertise. Happy baking!
Print
Raspberry Cheesecake Cookie Swirls Recipe
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of raspberry, cream cheese, and buttery cookies with these Raspberry Cheesecake Cookie Swirls. These cookies are perfect for holiday gatherings or as a sweet treat any time of the year.
Ingredients
Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon lemon zest
Additional:
- 1/3 cup raspberry preserves
- 1/3 cup fresh raspberries (optional)
- Additional powdered sugar for dusting (optional)
Instructions
- Prepare Dough: Whisk together flour, baking powder, and salt. Cream butter and sugar, then add egg and vanilla. Mix in dry ingredients to form dough.
- Make Filling: Combine cream cheese, powdered sugar, and lemon zest until smooth.
- Assemble Cookies: Roll out dough, spread cream cheese mixture and raspberry preserves, roll into logs, and chill. Slice and bake.
- Bake: Preheat oven, slice chilled logs, and bake until golden.
- Cool and Serve: Cool cookies on a wire rack, dust with powdered sugar if desired.
Notes
- These cookies freeze well before or after baking.
- You can use strawberry or blueberry jam as a substitute for raspberry.
- Prep Time: 45 minutes (including chilling)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8 g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
