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Lemon Raspberry Cheesecake Swirl Cookies

Lemon Raspberry Cheesecake Swirl Cookies - featured image
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Soft, chewy cookies bursting with fresh lemon zest, creamy cheesecake swirls, and vibrant raspberry jam. These easy-to-make treats combine the best of lemon bars, cheesecake, and fruity cookies for a bright, comforting dessert perfect for any occasion.

Ingredients

Scale
  • 2 1/4 cups (270g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest (about 1 lemon)
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons granulated sugar (for cheesecake swirl)
  • 1/2 teaspoon vanilla extract (for cheesecake swirl)
  • 1 tablespoon sour cream or Greek yogurt
  • 1/4 cup (80g) seedless raspberry jam
  • 1/4 cup (30g) fresh raspberries, lightly mashed (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar until light and fluffy (2-3 minutes).
  4. Beat in egg, vanilla extract, lemon juice, and lemon zest until just combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or by hand until the dough is smooth and soft. If too sticky, add 1 tablespoon more flour.
  6. In a small bowl, beat cream cheese, 2 tablespoons sugar, 1/2 teaspoon vanilla, and sour cream (or Greek yogurt) until smooth.
  7. In another bowl, mash fresh raspberries (if using) and mix with raspberry jam until thick and spreadable. Chill if too runny.
  8. Scoop 2 tablespoons of cookie dough and flatten slightly onto the baking sheet. Make a small indentation in the center of each cookie.
  9. Drop about 1 teaspoon of cheesecake mixture into the center of each cookie, followed by 1 teaspoon of raspberry jam mixture.
  10. Use a butter knife or toothpick to gently swirl the cheesecake and raspberry layers into the dough for a marbled effect.
  11. Chill shaped cookies on the baking sheet for 15-20 minutes (optional but recommended).
  12. Bake for 12-14 minutes, until edges are set and centers look just barely cooked. Bottoms should be lightly golden.
  13. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients and fresh lemon zest. Chilling the cookies before baking helps maintain their shape and swirl. You can substitute gluten-free flour or almond flour for a gluten-free version, and vegan dairy alternatives for a dairy-free option. Cookies freeze well for up to 2 months. Swirl fillings gently for a marbled look.

Nutrition

Keywords: lemon cookies, raspberry cookies, cheesecake swirl, easy dessert, lemon raspberry, homemade cookies, fruit cookies, cream cheese cookies

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