Step 1

Prep: Begin by preheating the oven to350°. Then, line a baking sheet with parchment paper or a silicon mat.

Step 2

Also, crush the graham crackers. The best way to get uniform crumbs that are fine enough is to crush them in the blender. I like to do about 6-7 graham crackers at a time. If you put too many graham crackers in the blender at once, it will be difficult for the blender to blend them all at once. Or you can use a ziplocked bag and rolling pin for this step as well.

Step 3

Dough: Next, in a medium size bowl, mix the graham cracker crumbs, flour and baking powder, set aside. In a separate large bowl, using an electric mixer, beat the softened butter and brown sugar together for 2-3 minutes. Then add in the egg whites from the two eggs and beat for another 1-2 minutes. Proceed to add the dry flour mixture to the butter mixture and stir just until combined.

Step 4

Cream cheese filling: In another bowl, beat the soft cream cheese, egg yolks, sugar and vanilla extract together. Mix until smooth and well combined.

Step 5

Assemble: Using a large cookie scoop (2 Tbsp),scoop out the cookie dough. Roll each scoop into a ball and place two inches apart on the prepared parchment paper lined cookie sheet. Use the palm of your hand to flatten each cookie dough ball a little bit (cookies should be about1/2″ thick). Then use your thumb to press an indentation in each cookie. Be careful not to press down too far into the cookie. After that, use a small spoon to scoop the cheesecake filling into each indentation.

Step 6

Bake: Place the cookies in the preheated oven and bake for 12 minutes. Once finished baking, let the cookies cool for about 4-5 minutes before transferring to a wire rack to cool completely. Once the cookies are cooled, top with about ½ tsp raspberry pie filling per cookie. Refrigerate them until you are ready to serve. Serve and enjoy!