5 Ingredient Raspberry Cheesecake Cookies

• servings: 22 servings
• active time: 10 minutes
• total time: 1 hour 22 minutes

Ingredients

4 oz cream cheese (room temp)

8 tbs salted butter (room temp)

1/2 cup + 3 tbs sugar

1 cup + 3 tbs all purpose flour

1/3 cup raspberry preserves

Directions

In a large bowl, beat the cream cheese and butter until fluffy. Next beat in the sugar until incorporated. Now add in the flour, a little at a time, until all is absorbed into the batter. Cover the bowl tightly and refrigerate for ONE HOUR (or up to 2 hours).

Preheat your oven to 375°F and line a cookie sheet with parchment paper.

Form 1 tablespoon size balls and use the back of a half teaspoon to push down and make an indentation in the center of each. Fill each indent with 1/2 tsp preserves.

Bake for 10-12 minutes or until the edges turn golden. Allow to cool on baking sheet for 10 minutes and then transfer to a wire rack.

Nutrition

• Calories: 95 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Cholesterol: 6 mg
• Sodium: 24 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 1 g
• Total Sugars: 8 g
• Protein: 2 g