Graham Cracker Cheesecake Cookies with Raspberry
Buttery graham cracker cookies with a creamy cheesecake filling and raspberry topping. Egg whites form the base dough while yolks blend into a tangy cream cheese layer pressed into each cookie before baking. Finished with a dollop of raspberry pie filling after cooling.
Ingredients
Instructions
- 1
Preheat oven to 350°F and line baking sheet with parchment paper or silicone mat.
- 2
Crush graham crackers in blender in batches of 6-7 crackers until fine crumbs form, or use a ziplocked bag and rolling pin.
- 3
Mix graham cracker crumbs, flour, and baking powder in a medium bowl and set aside.
- 4
In a large bowl, beat softened butter and brown sugar together for 2-3 minutes using an electric mixer.
- 5
Add egg whites and beat for another 1-2 minutes.
- 6
Stir in the dry flour mixture until just combined.
- 7
In another bowl, beat cream cheese, egg yolks, sugar, and vanilla extract until smooth and well combined.
- 8
Using a large cookie scoop, portion dough and roll each into a ball, spacing them two inches apart on the prepared sheet.
- 9
Flatten each ball slightly with your palm to about 1/2 inch thick.
- 10
Press an indentation into the center of each cookie using your thumb, being careful not to press too deep.
- 11
Scoop cheesecake filling into each indentation using a small spoon.
- 12
Bake for 12 minutes.
- 13
Cool cookies on the sheet for 4-5 minutes, then transfer to a wire rack to cool completely.
- 14
Once cooled, top each cookie with about 1/2 teaspoon raspberry pie filling.
- 15
Refrigerate until ready to serve.
Tips
Blend graham crackers in batches of 6-7 to avoid uneven crushing and blender strain.
Ensure egg whites and yolks are properly separated before use.
Do not press the thumb indentation too deep to avoid filling leaking through the bottom during baking.
Good to Know
Refrigerate in an airtight container for up to 5 days.
Assemble cookies through the filling step, cover, and refrigerate up to 4 hours before baking.
Serve chilled or at room temperature with coffee or milk.
Common Mistakes
Do not overfill the thumb indentation to avoid filling spilling onto the baking sheet during baking.
Do not skip the cooling period on the baking sheet to prevent cookies from breaking when transferred to the rack.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
no change