Glaze the cheesecake
When the cookies have cooled, beat the softened cream cheese and marshmallows in a medium bowl with a hand mixer until smooth. Add the powdered sugar and mix to make a creamy frosting.
assemble
Place icing in a piping bag {or ziplock bag} and cut out a large triangle at the end {or corner}. Apply a generous amount of cheesecake icing to the top of each cookie, starting from the outside and working your way to the center. Continue until all cookies are covered with frosting.
When all cookies are frosted, place raspberry jam in a sprinkle bag {or ziplock bag} and cut a small triangle at the end {or in a corner}. Arrange the cookies and serve.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Cookies can also be frozen for up to 3 months.
