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.

Raspberry Cheesecake Cookies – Soft, Tangy, and Full of Flavor

Description

Soft, buttery cookies stuffed with a creamy cheesecake center, fresh raspberries, and graham cracker crunch. Like mini cheesecakes in cookie form!

Ingredients

Scale

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