Raspberry Cheesecake Cookies

40 mins Prep Time

14 mins Cook Time

Written By

TasteToronto

Culinary arts graduate from George Brown College and line cook at Aloette, Maddy Goldberg has been cooking up a storm lately on her Instagram! Make her impressive raspberry cheesecake cookies, filled with a rich and decadent creamy filling, fresh berries and finished with a brief torching. Feel free to use whatever berries you have at hand or frozen ones work as well.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @maddygoldberg!

Ingredients

Cookie Batter

1 cup butter
1 ½ cups brown sugar
1/2 cup white sugar
3 tsp vanilla
4 tbsp maple syrup
2 eggs
3 cups flour
1/2 tsp baking soda
1 tsp salt

Cheesecake Filling

250g cream cheese, cut into small cubes and brought to room temperature
1/4 cup of white sugar
1/2 tsp vanilla
2 ½ tbsp sour cream (can substitute plain yogurt)
2 ½ tbsp of whipping cream
Raspberries (or any berry), frozen or fresh

Directions

Cookie Batter

2 Steps

Step 1

Preheat oven to 350 degrees Fahrenheit.
Step 2

Beat butter, sugars, vanilla, maple syrup and eggs in a bowl. Separately mix dry ingredients then combine wet and dry. Set in fridge.

Cheesecake Filling

1 Steps

Step 1

Mix cream cheese, white sugar, vanilla, sour cream and whipping cream on high speed in mixer until smooth. Set aside in fridge.

Forming

4 Steps

Step 1

Form dough into 1-1 ½ tbsp balls, and place on parchment lined baking sheet (leaving a generous amount of space between cookies).
Step 2

Using two fingers, push on ball to create an indent into cookies. With spoon, fill the indent with cheesecake, should fit about 1 tsp into each cookie. Place 3-4 berries into the cheesecake of each cookie.
Step 3

Bake for 11-14 minutes.
Step 4

Optional: torch cheesecake with brûlée torch/torch lighter.