Spelt raspberry cheesecake cookies are soft-baked spelt cookies stuffed with a tangy cream cheese filling and a spoonful of raspberry jam. The spelt flour gives the dough a light, slightly nutty base, and the filling stays soft and creamy once baked.
Each cookie bakes flat with a small dip in the center, so the cheesecake filling peeks through the top. The dough comes together in one bowl, and the filling takes minutes to mix.
I like this one for weekend baking with kids, since the steps stay simple and the shaping is forgiving. If the filling leaks out during baking, it usually means the dough wasn’t sealed all the way around the edges, so pinch it firmly before it goes in the oven.
You can prepare the filling and dough separately a day ahead, then assemble and bake when you’re ready.
Why You’ll Love This Recipe
- Soft cookie edges with a creamy tangy center
- One bowl dough, no stand mixer required
- Dough and filling can be made a day ahead
- Uses wholesome spelt flour for a nutty base
Ingredient Notes
- spelt flour: Gives the dough a light, nutty structure. All-purpose flour works as a 1:1 substitute, though the texture turns softer.
- butter: Use softened, not melted, so the dough holds its shape when scooped and shaped.
- cream cheese: Full-fat cream cheese keeps the filling stable during baking. Low-fat versions can turn watery inside the dough.
- raspberry jam: A smooth, seedless jam blends easily into the filling. Mashed fresh raspberries work too, drained of excess juice.
- egg: Binds the dough and adds a light chew to the finished cookie.
- brown sugar: Adds moisture and a light caramel note alongside the granulated sugar.
Spelt Raspberry Cheesecake Cookies: Soft and Simple
Description
This cookie wraps a soft spelt dough around a tangy cream cheese and raspberry filling, then bakes until the edges turn golden and the center stays soft.
Ingredients
Cookie Dough
Cheesecake Filling
Instructions
Make the Filling
- Beat the cream cheese, 30 g sugar, and 1 tbsp spelt flour in a bowl until smooth. Cover and chill for 10 minutes while you make the dough.
Make the Dough
- Heat the oven to 180 C / 350 F and line a 13 x 18 inch / 33 x 46 cm sheet pan with parchment.
- Cream the softened butter, granulated sugar, and brown sugar in a large bowl until light, about 2 minutes.
- Beat in the egg and vanilla extract until combined.
- Whisk the spelt flour, baking powder, baking soda, and salt in a separate bowl. Add to the wet mixture and mix until a soft dough forms.
Fill and Shape
- Scoop about 2 tbsp of dough and flatten it in your palm. Add 1 tsp of the cream cheese filling and 1/2 tsp raspberry jam in the center.
- Fold the dough up and around the filling, pinching the seams firmly closed. Roll gently into a ball.
- Place the balls on the sheet pan, spaced 5 cm apart, and flatten each slightly with your palm. Chill on the pan for 15 minutes.
Bake
- Bake for 13 to 15 minutes, until the edges turn golden and the centers look set but still soft.
- Cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 35mg12%
- Sodium 140mg6%
- Potassium 60mg2%
- Total Carbohydrate 33g11%
- Dietary Fiber 2g8%
- Sugars 18g
- Protein 4g8%
- Vitamin A 350 IU
- Vitamin C 2 mg
- Calcium 40 mg
- Iron 1 mg
- Vitamin D 10 IU
- Vitamin E 0.3 mg
- Vitamin K 1 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 0.8 mg
- Vitamin B6 0.05 mg
- Folate 20 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 60 mg
- Magnesium 15 mg
- Zinc 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Seal dough edges fully around the filling to prevent leaking.
- Chill filled dough balls for 15 minutes before baking.
- Use full-fat cream cheese for a stable filling.
- Space cookies 5 cm apart on the pan, dough spreads slightly.
