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!

Raspberry cheesecake cookies with almond milk

Why You’ll Love This Recipe

  • These raspberry cheesecake cookies are gooey, buttery and chewy.
  • They have the most delicious flavor!
  • 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.

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

Ingredients for cheesecake cookies with raspberries

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.

Balls of cheesecake filling on pan

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.

Raspberry cheesecake cookie dough in bowl

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.

Thick balls of raspberry cheesecake cookie dough on pan

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!

Healthy raspberry cookies

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

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.

Additionally, freeze for up to 2 months if desired.

Frequently Asked Questions

Can I freeze these cookies?

Yes. These cookies freeze well.

Can I use fresh raspberries?

Yes, I recommend using fresh raspberries for the best flavor.

What about freeze dried raspberries?

Sure! Feel free to substitute fresh raspberries with freeze dried raspberries.

Can I make them without the cheesecake filling?

Sure! Check out these Raspberry White Chocolate Cookies which are similar.

You May Also Like

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

Raspberry cheesecake cookies with almond milk

Get the Recipe: Raspberry Cheesecake Cookies

These raspberry cheesecake cookies are so fun! They are similar to the Subway cookies, but more gooey and delicious. A vanilla cheesecake filling takes them to the next level!
5 from 7 votes

Ingredients

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar

Cookies

Instructions 

  • First, make cream cheese filling. In a stand mixer, beat softened cream cheese and powdered sugar until smooth and creamy.
  • 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.
  • 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.
  • Then, add in eggs and vanilla. Beat until combined.
  • Add in all remaining ingredients except diced raspberries. Stir to combine.
  • Carefully fold in diced raspberries. Place bowl in fridge to harden for 30 minutes.
  • 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.
  • Use ice cream scoop or large spoon to scoop balls of dough onto lined pan. Use thumb to press an indent in the center of each ball of dough. Place cream cheese ball into each indent.
  • Use hands to completely enclose cream cheese ball with cookie dough. Be sure it is completely enclosed.
  • Continue for each ball of cookie dough.
  • Bake for 11 to 12 minutes or until cookies are barely set in the middle.
  • Finally, remove from oven. Allow cookies to cool for 10 minutes before removing to a cooling rack.

Notes

  • Use room temperature, softened cream cheese.  Otherwise, it will not mix well with powdered sugar.
  • The cream cheese balls do not have to be perfect.  Make them similar in size.
  • Use very cold butter straight from the fridge.  Softened butter will make these cookies spread too much.
  • Both gluten free 1 to 1 flour and all purpose flour can be used.
  • Gently pat raspberries dry and squeeze out any excess moisture from berries.
  • Bake until cookies look barely set in the middle.  They are meant to be gooey!
  • Store leftovers in the fridge for up to 4 days.
  • These cookies freeze well.
Calories: 412kcal, Carbohydrates: 58g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 230mg, Potassium: 86mg, Fiber: 1g, Sugar: 26g, Vitamin A: 614IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg

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