My Best Tips for the Perfect Cookie
Start with room-temperature butter and cream cheese for smooth, even mixing.
Don’t overfill with jam—a little goes a long way and keeps cookies from spilling over.
Let the cookies cool before drizzling with white chocolate so the chocolate sets beautifully.
For neat presentation, use a piping bag or a zip-top bag with the corner snipped to drizzle the chocolate.
Want extra tang? Swap raspberry for lemon or use your favorite berry jam.
Make Ahead and Storage
These cookies keep soft in an airtight container at room temperature for up to four days. They can also be frozen unfrosted and finished with chocolate after thawing. They travel well for gifting and look beautiful in festive tins.
People Also Ask About Raspberry Cheesecake Cookies
Can I use different jams?
Absolutely! Strawberry, blueberry, or apricot jam works well.
What’s the best way to drizzle chocolate on cookies?
Use a spoon, fork, or piping bag for a neat finish—wait until cookies are fully cool.
Can I make these gluten free?
A one-to-one gluten free flour blend substitutes beautifully.
How do I get a fuller cheesecake flavor?
Increase cream cheese to 6 oz and add a tiny squeeze of lemon juice to the dough.
My Recipe Experience & Trust
These cookies are tried, tested, and beloved in my home—crisp on the edges, soft in the center, and bursting with real cheesecake and raspberry flavor. The instructions here reflect many rounds of baking and sharing, ensuring anyone can achieve gorgeous, bakery-quality cookies at home.
Try Raspberry Cheesecake Melt Cookies for Your Next Sweet Fix!
Bake a batch and watch them disappear! Leave a comment with your favorite jam twist, rate the recipe, or check out treasuresrecipes.com for more creative, delicious cookies. There’s something magical about that sweet, creamy, tangy middle—enjoy every bite!