Spelt Raspberry Cheesecake Cookies: Soft and Simple

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

Hands folding spelt cookie dough around cream cheese and raspberry filling on a flour-dusted wooden counter.

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.

Stack of spelt raspberry cheesecake cookies on a plate next to a coffee cup and linen napkin on a kitchen table.

Prep Time 20 mins

Cook Time 14 mins

Rest Time 15 mins

Total Time 49 mins

Cooking Method: Oven

Cuisine: American

Courses: Dessert

Difficulty: Easy

Cooking Temp: 180 C

Servings: 12

Estimated Cost: 0.45

Calories: 260

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

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

280 g spelt flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
115 g unsalted butter (softened)
100 g granulated sugar
50 g brown sugar
1 egg (large)
1 tsp vanilla extract

Cheesecake Filling

115 g cream cheese (softened, full-fat)
30 g granulated sugar
1 tbsp spelt flour
80 g raspberry jam (or mashed fresh raspberries, drained)

Instructions

Make the Filling

1
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

2
Heat the oven to 180 C / 350 F and line a 13 x 18 inch / 33 x 46 cm sheet pan with parchment.
3
Cream the softened butter, granulated sugar, and brown sugar in a large bowl until light, about 2 minutes.
4
Beat in the egg and vanilla extract until combined.
5
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

6
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.
7
Fold the dough up and around the filling, pinching the seams firmly closed. Roll gently into a ball.
8
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

9
Bake for 13 to 15 minutes, until the edges turn golden and the centers look set but still soft.
10
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.

Keywords: spelt raspberry cheesecake cookies, spelt cookies, raspberry cheesecake cookies, cream cheese filled cookies, spelt baking

Equipment

mixing bowls
hand mixer
13 x 18 inch / 33 x 46 cm sheet pan
parchment paper
medium cookie scoop
wire cooling rack

Tips

Chill the filled dough balls for 15 minutes before baking so they hold their shape.
Pinch the dough seams firmly closed to keep the filling from leaking out.
Use full-fat cream cheese at room temperature for a smooth, lump-free filling.
Bake one tray at a time on the center rack for even color.
Let cookies cool on the pan for 10 minutes before moving them to a rack.

Variations

Swap raspberry jam for blackberry or strawberry jam for a different fruit note.
Add 1 tsp lemon zest to the cream cheese filling for a brighter finish.
Fold white chocolate chips into the dough for a sweeter cookie base.

Storage and Reheating

Store baked spelt raspberry cheesecake cookies in an airtight container in the fridge for 3 to 4 days, since the cream cheese filling needs cold storage. Let them sit at room temperature for 10 minutes before serving so the filling softens.

For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature for about 30 minutes before eating.

These cookies are best served cold or at room temperature straight from storage. Reheating isn't needed and can make the cream cheese filling turn runny.

Serving Suggestions

Serve spelt raspberry cheesecake cookies with black coffee or tea, since the plain drink balances the tangy filling. A glass of cold milk works well too, especially for a snack plate with kids.

Set them out on a brunch platter next to fresh berries or a small cheese board. They also work as a simple dessert after a weeknight dinner, no plating required.

For a gathering, stack them on a cake stand with a few extra raspberries scattered around for color.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-raspberry-cheesecake-cookies/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!