Easy Raspberry Cheesecake cookies start with a graham cracker cookie base & are topped with cream cheese and raspberry pie filling! These raspberry thumbprint cookies are perfect for cheesecake lovers!
2 ½cupsgraham cracker crumbs about 20 graham cracker sheets
2cupsflour
3tspbaking powder
1cupbutter softened
1cupbrown sugar
2eggs separated
6ozcream cheese softened
½cupsugar
1tspvanilla extract
½cupraspberry pie filling
Instructions
Prep: Begin by preheating the oven to350°. Then, line a baking sheet with parchment paper or a silicon mat.
Also, crush the graham crackers. The best way to get uniform crumbs that are fine enough is to crush them in the blender. I like to do about 6-7 graham crackers at a time. If you put too many graham crackers in the blender at once, it will be difficult for the blender to blend them all at once. Or you can use a ziplocked bag and rolling pin for this step as well.
Dough: Next, in a medium size bowl, mix the graham cracker crumbs, flour and baking powder, set aside. In a separate large bowl, using an electric mixer, beat the softened butter and brown sugar together for 2-3 minutes. Then add in the egg whites from the two eggs and beat for another 1-2 minutes. Proceed to add the dry flour mixture to the butter mixture and stir just until combined.
Cream cheese filling: In another bowl, beat the soft cream cheese, egg yolks, sugar and vanilla extract together. Mix until smooth and well combined.
Assemble: Using a large cookie scoop (2 Tbsp),scoop out the cookie dough. Roll each scoop into a ball and place two inches apart on the prepared parchment paper lined cookie sheet. Use the palm of your hand to flatten each cookie dough ball a little bit (cookies should be about1/2″ thick). Then use your thumb to press an indentation in each cookie. Be careful not to press down too far into the cookie. After that, use a small spoon to scoop the cheesecake filling into each indentation.
Bake: Place the cookies in the preheated oven and bake for 12 minutes. Once finished baking, let the cookies cool for about 4-5 minutes before transferring to a wire rack to cool completely. Once the cookies are cooled, top with about ½ tsp raspberry pie filling per cookie. Refrigerate them until you are ready to serve. Serve and enjoy!
Notes
Easy Raspberry Cheesecake cookies are made with simple ingredients that most likely can be found in your kitchen already. These raspberry thumbprint cookies are sweet, chewy and OH SO delicious.