Raspberry Pinwheel Cookies: Jam-Filled Swirls for Parties

These Raspberry Pinwheels are quick to make using premade dough and only six simple ingredients. They combine tangy raspberry preserves with smooth cream cheese inside a flaky pie crust for a bite-sized pastry that’s perfect for breakfast, brunch, snacks, or dessert.

Spread the cream cheese mixture on the crust, roll it into a log, chill, slice, and bake for an attractive tray of pinwheels that look impressive but take minimal effort.

Why You Will Love This Recipe

• Fast and simple to prepare.
• Versatile—serve at breakfast, brunch, as a snack, or dessert.
• Attractive presentation that impresses guests.
• Budget friendly and made with common pantry ingredients.

Pinwheel pastries are a delightful, bite-sized option whenever you want something sweet and easy. They pair well with coffee or tea and are great for gatherings where finger foods are welcome.

Ingredients

See the recipe card below for exact measurements and complete instructions.

To make these easy pinwheels you will need:

• Pie crust – Premade crust saves time; homemade works too.
• Cream cheese – Softened, for a smooth filling.
• Sugar – Granulated sugar to sweeten the filling.
• Raspberry preserves – Adds tart berry flavor.
• Vanilla extract – For depth of flavor.
• Powdered sugar – Optional, for dusting before serving.

How To Make Raspberry Pinwheels

These pinwheels come together in a few straightforward steps.

If using store-bought pie crust, let it sit at room temperature for 15–20 minutes so it’s easy to unroll and work with. Unroll the crust and lay it flat on a clean surface.

In a medium bowl, beat together softened cream cheese, sugar, raspberry preserves, and vanilla until smooth. Spread this mixture in an even, thin layer over the entire surface of the unrolled crust.

Starting at one edge, roll the crust into a tight log, being careful not to squeeze out the filling. Wrap the log in plastic wrap and refrigerate for at least one hour so it firms up and slices cleanly.

When chilled, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Remove the plastic wrap and use a sharp knife to cut the log into 1/2-inch slices. Arrange the slices on the prepared baking sheet, leaving a bit of space between each.

Bake for about 10–15 minutes, or until the crust turns golden brown. Remove from the oven and let the pinwheels cool to room temperature. Dust with powdered sugar before serving, if desired.

How To Store Pinwheels

Because these pastries contain cream cheese, store leftovers in an airtight container in the refrigerator. They will keep well for up to four days. Bring to room temperature before serving, or enjoy chilled.

Pinwheel Variations

These pinwheels are easy to adapt. Try one of these variations to change the flavor or texture:

• Homemade crust: Use your favorite homemade pie crust if you prefer a scratch-made pastry.
• Puff pastry: Substitute puff pastry for a lighter, flakier pinwheel. Roll to about 1/8 inch thickness for even results.
• Different preserves: Swap raspberry preserves for strawberry, blackberry, apricot, or any jam you like.
• Lemon twist: Add a bit of lemon zest to the cream cheese or use lemon extract instead of vanilla for a bright citrus note.
• Glaze topping: Instead of powdered sugar, make a simple glaze with 1 cup powdered sugar and 1 tablespoon milk or cream. Drizzle over cooled pinwheels and allow to set.

I hope you enjoy these easy Raspberry Pinwheels. If you try the recipe, rate it and leave a comment—feedback helps make the recipe even better.