Raspberry Cheesecake Brownie Cookies Recipe

These Raspberry Cheesecake Brownie Cookies are perfect for your holiday gatherings.
  • Ready in: 45 minutes
  • Prep time: 30 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: Makes about 24 cookies

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  • 1 package Truffle Fudge Brownie Mix
  • 1 (8 ounce) package cream cheese, softened, divided
  • ¼ cup butter, melted
  • 1 large egg, beaten
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup raspberry preserves

cooking methods

  • Bake


  1. Preheat oven to 350°F. In large bowl, combine Truffle Fudge Brownie Mix, ½ the cream cheese, melted butter and egg. Mix until well combined. Roll into 1½-inch balls.
  2. Place balls on a baking sheet. Bake 12 minutes. Remove from oven; using the back of a measuring teaspoon, press down to make an indention in each cookie. Return to oven and continue baking 1-2 minutes. Let cool 1 minute on baking sheet. Remove to cooling rack.
  3. Meanwhile, in medium bowl, combine remaining cream cheese, powdered sugar and vanilla. Using an electric mixer on medium speed, mix until well combined. Transfer to a resealable plastic bag. Clip the corner to create a piping bag. Pipe cream cheese mixture into cookies.
  4. Place raspberry preserves in a second resealable plastic bag. Clip corner and pipe preserves over the top of the cream cheese. Store in an airtight container in the refrigerator.

Makes about 24 cookies.

Make Ahead & Freeze: Prepare step 1. Place between sheets of Press 'n Seal® plastic, sealing around each dough ball. Place sheets of dough in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F and continue with step 2.

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