Raspberry Cheesecake Cookies

These raspberry cheesecake cookies are gooey, chewy and soft! The raspberries add such a fresh and naturally sweet flavor. The vanilla cheesecake filling is so creamy and delicious. These cookies are so fun to make and perfect for any occasion!

Why You’ll Love This Recipe

• These raspberry cheesecake cookies are gooey, buttery and chewy.
• They have the most delicious flavor! Try these Chocolate Cheesecake Cookies too.
• The cheesecake filling is smooth and creamy.
• They look fancy and gourmet, but this recipe is straightforward.
• These cookies are similar to the Subway cookies, but even better.
• They are great for birthdays, holidays, and any occasion.
• These cookies can be made gluten free as written, or easily made with regular flour.
• In addition, this recipe is nut free.
• Check out these Strawberry Cheesecake Cookies and these Blueberry Cheesecake Cookies!

Ingredients & Substitutions

These are the main ingredients and substitutions for raspberry cheesecake cookies. Scroll down to the recipe card for full ingredients list and instructions.

The cheesecake filling is made from softened cream cheese and powdered sugar. It is very important to use soft, room temperature cream cheese. This allows the cream cheese to cream together with the powdered sugar.

For the cookies, use very cold butter straight from the fridge. Cold butter helps these cookies not spread too much while baking. Cream butter and sugars together until no clumps of butter remain.

Both granulated sugar and brown sugar add a great sweetness. I have not tried this recipe with coconut sugar, monk fruit or any other sugar. Tightly pack the brown sugar.

Eggs bind the dough together. For an egg free version, use ½ cup total unsweetened applesauce instead of the 2 eggs. My rule of thumb is ¼ cup applesauce = 1 egg. See these Eggless Chocolate Chip Cookies for more tips for egg free baking.

Both gluten free 1 to 1 flour and all purpose flour work well. I do not recommend another flour like almond flour, coconut flour or cassava flour.

Baking soda helps these cookies rise in the oven.

Vanilla extract adds a classic flavor to these cookies.

Use fresh raspberries for best flavor. Dice raspberries into small pieces. If raspberries are extra juicy, take a paper towel and squeeze out some juice. If you only have frozen raspberries, try these Raspberry Cookies!

Add a pinch of sea salt to your cookie dough if using unsalted butter.

Taste & Texture

These raspberry cheesecake cookies taste like a sugar cookie with fresh raspberries and a vanilla cheesecake filling. They are sweet without being overly sweet.

The texture is similar to a thick sugar cookie. The edges are slightly chewy while the middle is creamy, gooey and deliciosu!

How to Make

Step 1

First, make cream cheese filling. In a stand mixer, beat softened cream cheese and powdered sugar until smooth and creamy.

Step 2

Scoop out 1 teaspoon sized balls of cream cheese mixture. Place on parchment lined baking sheet. Repeat this process for remaining cream cheese mixture. Place pan in freezer while making cookie dough.

Step 3

Add cold butter, granulated sugar and brown sugar to a stand mixer. Beat for 3 minutes or until there are no clumps of butter remaining.

Step 4

Then, add in eggs and vanilla. Beat until combined.

Step 5

Add in all remaining ingredients except diced raspberries. Stir to combine.

Step 6

Carefully fold in diced raspberries. Place bowl in fridge to firm up for 30 minutes.

Step 7

After 30 minutes, remove cookie dough from fridge. Preheat oven to 350 degrees Fahrenheit. Line baking pan with parchment paper. Remove cream cheese balls from freezer.

Step 8

Use ice cream scoop or large spoon to scoop balls of dough onto lined pan. Use your thumb to press an indent in the center of each ball of dough. Place a cream cheese ball into each indent.

Step 9

Use hands to completely enclose cream cheese ball with cookie dough. Be sure it is completely enclosed.

Step 10

Continue for each ball of cookie dough.

Step 11

Bake for 11 to 12 minutes or until cookies are barely set in the middle.

Step 12

Finally, remove raspberry cheesecake cookies from oven. Allow cookies to cool for 10 minutes before removing to a cooling rack.

Expert Tips & Tricks

Use softened cream cheese for best results. Otherwise, it is tough to fully cream it together with powdered sugar.

Use very cold butter straight from the fridge. This prevents the cookies from spreading too thin.

Cream butter and sugars fully together. There should be no clumps of butter remaining.

Both gluten free 1 to 1 flour and all purpose flour work.

Gently pat raspberries dry and squeeze out any excess liquid from berries.

Completely enclose cream cheese filling with cookie dough.

Bake until raspberry cheesecake cookies are just set in the middle. They are meant to be a little gooey!

Variations & Add Ins

These copycat Subway cookies are delicious as is! Consider adding these fun mix ins to the raspberry cheesecake cookie dough.

Mini chocolate chips

White chocolate chips

Dark chocolate chips

Mix of chopped strawberries and raspberries

With extra berries, make this Berry Cake or these Strawberry Cookies.

How to Serve & Store

Serve raspberry cheesecake cookies warm from the oven! Wait until cool enough to handle. They are great with milk, coffee and hot chocolate.

Store cookies in the fridge for up to 4 days. If you have more raspberries, try this Raspberry Bread.

Additionally, freeze for up to 2 months if desired.

Frequently Asked Questions

You May Also Like

• Almond Flour Cookies
• Small Batch Cookies
• Lactation Cookies
• Almond Flour Oatmeal Cookies
• Stuffed Cookies

If you make this raspberry cheesecake cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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