Growing up, cheesecake was always a special treat in our house—especially when paired with fresh berries. One afternoon, after baking a batch of soft sugar cookies, I decided to swirl in a spoonful of raspberry jam and dot them with cream cheese. That spontaneous experiment turned into these now-famous Raspberry Cheesecake Cookies. They’re rich, tangy, and beautifully soft with bursts of fruit in every bite. Whether you’re a cheesecake lover or just want something new for your cookie rotation, this recipe delivers the perfect balance of creamy and fruity indulgence.
Why You’ll Love Raspberry Cheesecake Cookies
Fruity, Creamy, and Incredibly Soft
These cookies bring together everything you love in a dessert: creamy richness from cream cheese, tart brightness from raspberries, and a soft, chewy cookie base. Each bite feels like a mini cheesecake wrapped in a warm cookie shell. The raspberries—whether fresh, frozen, or freeze-dried—add a zingy contrast to the creamy interior, while white chocolate or cream cheese chips round it all out with a subtle sweetness.
Unlike your typical cookie, these are thick, moist, and full of texture. When I first tested these against my classic snickerdoodle recipe, the raspberry cheesecake cookies instantly stood out. They melt in your mouth yet hold their shape beautifully, especially when chilled before baking.
They’ve become a favorite for bake sales, baby showers, and brunch spreads—and they’re just as satisfying warm from the oven as they are after a day in the fridge.
Better Than Store-Bought, Easy to Customize
Inspired by those famous bakery-style cookies and even better than Subway’s, these raspberry cheesecake cookies are easy to make at home. You can fold in chopped white chocolate, use cheesecake-flavored baking chips, or go all in with a cream cheese swirl in the center.
Prefer a nutty variation? Our pistachio raspberry cake uses a similar flavor base and pairs beautifully with raspberry’s bright acidity. For those who love bold fruit pairings, check out the chewy texture of our strawberry cheesecake cookies—they offer another dreamy twist in the same dessert family.
These cookies not only impress visually, but they also let you get creative. Add a dash of almond extract, fold in graham cracker crumbs, or even sandwich them around a dollop of raspberry jam. However you shape them, they’re guaranteed to be irresistible.
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Raspberry Cheesecake Cookies – Soft, Tangy, and Full of Flavor
- Total Time: 56 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Soft, buttery cookies stuffed with a creamy cheesecake center, fresh raspberries, and graham cracker crunch. Like mini cheesecakes in cookie form!
Ingredients
Raspberry Cookies:
227g (1 cup) butter, softened
150g (¾ cup) granulated sugar
55g (¼ cup) light brown sugar
1 egg
1 egg yolk
1½ tsp vanilla extract
1 tsp baking soda
¼ tsp salt
295g + 3 tbsp (2⅓ cups + 3 tbsp) all purpose flour
65g (½ cup) fresh raspberries, chopped
65g (½ cup) crushed graham crackers (about 4-5)
Cream Cheese Filling:
170g (¾ cup) cream cheese
30g (¼ cup) powdered sugar (use 43g/⅓ cup if using regular cream cheese)
Instructions
1. Line a small tray with parchment paper. Mix cream cheese and powdered sugar until smooth.
2. Scoop 20 teaspoons of the cream cheese mixture onto the tray and freeze until firm.
3. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
4. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
5. In a mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
6. Add egg, egg yolk, and vanilla. Beat until combined.
7. Mix in the dry ingredients just until incorporated. Fold in crushed graham crackers.
8. Gently fold in chopped raspberries (do not overmix).
9. Scoop 20 tablespoon-sized cookie dough balls. Press an indent into half of them.
10. Place a frozen cream cheese scoop into each indent. Top with another dough ball and pinch edges to seal.
11. Chill the dough balls in the fridge while oven finishes preheating.
12. Bake 9–11 minutes until edges are golden and tops are set.
13. Cool on tray for 10–15 minutes before transferring to a wire rack.
Notes
If using regular (not vegan) cream cheese, increase powdered sugar to ⅓ cup.
Use fresh or freeze-dried raspberries for best results. If using frozen, work quickly to prevent soggy dough.
Chilling the dough before baking helps them retain shape and keeps the filling from leaking.
Best enjoyed fresh, but store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 156
- Sugar: 13g
- Sodium: 203mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 18mg
Keywords: raspberry cheesecake cookies, stuffed cookies, cream cheese filled cookies
Ingredients & Smart Substitutions
Core Ingredients for That Signature Flavor
These Raspberry Cheesecake Cookies rely on a few key ingredients to deliver their signature soft, rich texture and cheesecake-like tang. Start with softened unsalted butter and full-fat cream cheese—this duo ensures richness and a dense, chewy crumb. Add granulated sugar for sweetness and a bit of brown sugar for moisture and depth.
You’ll need one whole egg plus an extra yolk to create that soft bakery-style center. Vanilla extract adds warmth, while all-purpose flour, baking soda, and a pinch of salt create the perfect structure. For that fruity burst, freeze-dried raspberries work best—they hold their shape and flavor without making the dough too wet.
Mix-ins like white chocolate chips or cream cheese-flavored chips add sweetness and creaminess, giving the cookie its signature cheesecake balance. If you’re feeling playful, a spoonful of graham cracker crumbs can add a crust-like crunch, just like in a slice of cheesecake.
Easy Swaps for Dietary or Flavor Tweaks
Want to make these cookies a little lighter or more flexible for different diets? Try substituting vegan butter and dairy-free cream cheese for a plant-based version. Gluten-free flour blends also work well—just be sure to use one designed for baking to preserve the chewy texture.
No freeze-dried raspberries on hand? Fresh raspberries can work too—just freeze them slightly before folding them in to minimize bleeding. You can also mix raspberry jam into the dough for extra tang, though it may affect the bake time slightly.
For flavor variation, add a touch of almond extract or lemon zest for brightness. Or, if you’re inspired by fruit-forward treats like our rhubarb muffins with Greek yogurt, try combining raspberry with other tart fruits like cranberry or rhubarb for a fun twist.
How to Make Raspberry Cheesecake Cookies Step-by-Step
Cream, Mix, Chill, and Fold
Start by creaming together ½ cup softened butter and 4 oz of cream cheese until smooth and fluffy. Add ¾ cup granulated sugar and ¼ cup brown sugar, beating until light. Mix in 1 large egg, 1 egg yolk, and 2 teaspoons vanilla extract.
In a separate bowl, whisk together 2¼ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually add the dry ingredients to the wet mixture until fully combined. The dough will be thick—this helps create soft, thick cookies that hold their shape.
Fold in ¾ cup freeze-dried raspberries and ½ cup white chocolate chips or cheesecake-flavored chips. Chill the dough for 30 to 60 minutes. This step is crucial—it firms up the fats, prevents spreading, and intensifies flavor.
If you’ve tried recipes like our cloud cake, you know the difference a chilled dough can make in texture. These cookies are no different!
Scoop, Shape, and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into 2-tablespoon-sized balls. For an extra cheesecake touch, press a thumbprint into the center of each ball and spoon in a small dab of sweetened cream cheese filling (optional). Seal the edges slightly around it.
Bake for 11–14 minutes until edges are lightly golden and centers are still soft. Let the cookies rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Want a cookie that’s a little showier? Try dusting with powdered sugar or adding a few extra raspberries on top before baking. These thoughtful finishing touches, like in our homemade brownie cookies, turn a great bake into a stunning one.
Storage, Serving, and Flavor Variations
How to Keep Them Fresh and Chewy
Once cooled, store your raspberry cheesecake cookies in an airtight container at room temperature for up to 3 days. If you prefer a firmer texture or want to extend shelf life, refrigerate them for up to a week—they’ll stay chewy and flavorful. For longer storage, freeze baked cookies in a single layer for 1 hour, then transfer them to a freezer-safe bag or container for up to 1 month.
To enjoy them warm, microwave for 8–10 seconds. This revives the gooey center and gives that fresh-from-the-oven softness we all love. It’s a trick I often use for my divorce cake leftovers—it makes every bite feel new again.
Flavor Ideas to Try Next Time
Want to make your cookies stand out even more? Try drizzling with melted white chocolate, piping a swirl of raspberry jam on top, or rolling the dough balls in crushed graham crackers before baking.
You can also experiment with other berries like strawberries or blueberries. Freeze-dried versions are ideal to avoid adding moisture to the dough. Our strawberry cheesecake cookies are a great place to start if you’re curious.
Looking for an elegant variation? Fold in lemon zest or almond extract for an added layer of flavor. Pair the cookies with herbal tea, espresso, or even a scoop of vanilla bean ice cream for a lovely dessert moment.
No matter how you spin them, these cookies are versatile, memorable, and just plain fun to bake. They’re sweet enough for celebrations but easy enough for a weekday treat.
Frequently Asked Questions
Can I use fresh raspberries instead of freeze-dried?
Yes, but they can make the dough wetter and may bleed color into the batter. For best results, freeze them slightly before folding in, or pat them dry to reduce moisture.
What kind of cream cheese should I use?
Use full-fat block cream cheese—not whipped or spreadable versions. This ensures the right structure and richness in both the dough and optional filling.
Do I need to chill the dough before baking?
Yes! Chilling the dough helps keep the cookies thick and prevents them from overspreading. It also deepens the flavors for a bakery-style result.
Can I freeze these cookies?
Absolutely. Once baked, freeze them in an airtight container for up to a month. Let them thaw at room temperature or microwave briefly before serving.
Conclusion
These Raspberry Cheesecake Cookies bring all the indulgence of a creamy slice of cheesecake into one soft, chewy cookie. With pops of tart raspberry and sweet white chocolate, they’re perfect for gifting, snacking, or savoring with a cup of coffee. If you enjoy berry bakes or cream cheese treats, these cookies will become a fast favorite in your kitchen.
And if you want more dessert inspiration, I’m always sharing fresh ideas, cookie trends, and baking experiments on Facebook and Pinterest—come take a peek behind the scenes and find your next sweet obsession!