Raspberry Cheesecake Cookie Swirls Recipe

These Raspberry Cheesecake Cookie Swirls are the kind of treat that feels like a little love note from your oven. I first made these for a Valentine’s Day tea with my daughters, and they disappeared in minutes! The soft cookie dough swirled with creamy cheesecake and tangy raspberry jam is simply irresistible.

They’re a delightful choice for any celebration – from bridal showers to bake sales – or just for treating yourself to something sweet and special. With their pretty swirl pattern and bakery-worthy taste, these cookies look impressive but are surprisingly easy to make.

Beautiful presentation — the swirls make every cookie look unique and elegant.
Soft and chewy texture — with a rich, buttery base.
Creamy cheesecake center — adds luscious flavor and contrast.
Perfect for gifting — wrap in cellophane or place in a tin.
Great make-ahead option — dough can be chilled or frozen.
Customizable — swap in your favorite fruit preserves.

Ingredients You’ll Need

For the Cookie Dough:

2 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract

For the Filling:

4 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
⅓ cup raspberry preserves (preferably seedless)

Step-by-Step Instructions

Step 1: Make the cookie dough
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Beat in the egg and vanilla. Gradually add dry ingredients and mix until just combined.
Step 2: Make the cheesecake filling
In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
Step 3: Roll out the dough
Divide dough in half. Roll each portion between two sheets of parchment paper into a rectangle about ¼ inch thick. Chill the rolled dough for at least 30 minutes.
Step 4: Add the filling
Spread half of the cheesecake mixture evenly over each rectangle. Then gently spread raspberry preserves on top of the cheesecake layer.
Step 5: Roll and chill
Carefully roll up each rectangle into a tight log, peeling away parchment as you go. Wrap in plastic wrap and chill for at least 2 hours or until firm.
Step 6: Slice and bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Slice logs into ½ inch thick rounds and place on the baking sheet, spacing 2 inches apart. Bake 10-12 minutes or until edges are lightly golden. Cool on the pan 5 minutes, then transfer to wire racks.
Step 7: Serve or store
Once fully cooled, serve or store as directed below. These look lovely dusted with a little powdered sugar.

Serving and Storage Tips

Serve at room temperature. These cookies are softest and most flavorful this way.
Pair with tea or coffee for a lovely afternoon treat.
Storage: Keep in an airtight container at room temp for up to 4 days, or refrigerate for up to a week.
Freezing: Freeze in a single layer before transferring to a freezer bag. They keep well for up to 2 months. Thaw at room temp before serving.

Helpful Notes

Don’t skip chilling the dough — it helps keep the swirl shape during baking.
Use seedless preserves for a smoother texture.
Add white chocolate chips or lemon zest to the dough for variation.
Use parchment paper to help roll and transfer the dough without sticking.
Cut with a sharp knife to keep the swirl pattern neat.

Frequently Asked Questions

Can I use other types of jam?
Absolutely! Strawberry, blackberry, or even apricot preserves work well.
Can I make the dough ahead of time?
Yes, the dough logs can be prepared and refrigerated for up to 2 days or frozen for longer storage.
Do I need to soften the cream cheese?
Yes, it blends much better when softened and makes the filling smoother.
What if my dough cracks while rolling?
Just patch it gently and keep going. Chilling helps reduce cracking.
Can I bake these as bars instead of cookies?
Yes! Press dough into a parchment-lined pan, top with filling and swirl with a knife. Bake at 350°F for 25-30 minutes.

Final Thoughts

These Raspberry Cheesecake Cookie Swirls are the perfect little indulgence — a swirl of creamy, fruity, buttery goodness in every bite. They combine the elegance of cheesecake with the comfort of a soft cookie and are just as fun to make as they are to share.

Whether you’re baking for a celebration or simply want to brighten someone’s day, these cookies are a beautiful, delicious way to show love. Don’t forget to tag your cookie creations with #CookieSwirlLove on social media — I can’t wait to see your swirls!