Description
These Raspberry Cheesecake Cookie Swirls are a delightful treat that combines the creamy richness of cheesecake with the fruity sweetness of raspberries, all wrapped up in a convenient cookie form.
Ingredients
Scale
For the Cookie Dough:
- 1 sheet refrigerated sugar cookie dough (about 16 oz)
- 1 tablespoon all-purpose flour (for rolling)
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup raspberry jam or preserves
- 1/4 cup fresh raspberries (optional)
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out cookie dough: Lightly flour a clean surface and roll out the sugar cookie dough into a 9×13-inch rectangle.
- Prepare cheesecake filling: In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Assemble the swirls: Spread the cream cheese mixture over the rolled-out dough, then add raspberry jam and fresh raspberries. Roll the dough into a log, chill, slice, and bake.
- Bake: Bake the swirls until lightly golden, then cool on a wire rack.
Notes
- For neater swirls, ensure the dough is well-chilled before slicing.
- You can use different fruit preserves like strawberry or blackberry for flavor variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
