Raspberry Cheesecake Cookies

Satisfy your sweet tooth with these decadent raspberry cheesecake cookies that are so soft, they’ll practically melt in your mouth. Stuffed with a cheesecake filling, these cookies are fruity, sweet, tart, and tangy.

about these raspberry cheesecake cookies

A slice of cheesecake topped with raspberry coulis is an indulgence I don’t always have the time to make at home.

I will do anything for my cheesecake fix, so that’s why I had to make this soft, chewy raspberry cheesecake cookie recipe. It has everything you love about cheesecake, stuffed inside a tart and fruity cookie!

If you’re a fan of cheesecake and raspberries, these raspberry cheesecake cookies are going to become a new favorite. They combine the creamy richness of cheesecake with the bright tang of fresh raspberries, all in a soft, chewy cookie.

When you bite into one of these cookies, the soft and chewy texture wins you over with a tangy cheesecake filling inside. The cheesecake flavor is prominent but not overpowering. What really makes these cookies stand out is the pops of tart, juicy raspberry spread throughout.

The raspberry adds a vibrant, fruity contrast to the rich, creamy dough. It’s this perfect balance of flavors and textures, without being overly sweet. Perfect for raspberry and cheesecake fans alike.

ingredients

cream cheese. We usually use full-fat cream cheese, but you can use light cream cheese, if you prefer.

sugars. You will need powdered sugar for the cream cheese filling. For the dough, you’ll need a combination of light brown sugar and granulated sugar.

butter. Use unsalted butter for this recipe. If you use salted butter, be sure to omit the salt called for in the recipe.

eggs. You will need one whole egg and one egg yolk for these cookies.

vanilla extract. We make our own homemade vanilla extract! You can also simply buy it at the grocery store or online. Our favorite is Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey.

flour. All you need is all-purpose flour for this recipe.

baking soda. Baking soda is the only leavener you need for this baking recipe. This will help the cookies rise!

salt. Use fine kosher salt in all your baking recipes! Don’t skip it because salt is what enhances the flavors of all the ingredients. Without it, your cookies will taste bland.

graham crackers. Use your favorite kind of graham crackers for this recipe! We like to use Honeymaid.

raspberries. Fresh ripe raspberries are best!

this recipe’s must-haves

Grab your favorite baking tools for this recipe! You will need a set of measuring spoons and measuring cups to measure out the ingredients.

We love to use a stand mixer since it makes the whole recipe so much easier to make! You can also use bowls from a set of mixing bowls and an electric mixer instead.

You’ll need a couple of your favorite baking sheets for this recipe! We like this half sheet baking pan as it has lasted us years and tons of cookies. Silicone baking mats are another must-have for us versus using parchment paper for every baking recipe.

here’s how to make raspberry cheesecake cookies

make filling

For the cheesecake filling, add cream cheese and powdered sugar to a medium bowl. Beat until smooth and creamy.

Measure out the filling one teaspoon at a time, forming each into balls. You will have about 15 to 20 balls in total. Add them to a baking sheet lined with parchment paper, then freeze until frozen solid. This will take about 2 to 3 hours.

make dough

Prepare a stand mixer with the paddle attachment. To make the dough, beat butter, light brown sugar, and granulated sugar until light and fluffy. This will take about 1 to 2 minutes. Add egg, egg yolk, and vanilla, beating until just combined.

Add in dry ingredients (baking soda, salt, and flour), beating until just combined. Slowly stir in chopped graham cracker pieces and raspberries until combined.

chill

Scoop out dough about 2 to 3 tablespoons in size, then form into balls. You can use a cookie scoop for this! Place on a baking sheet. Chill the dough balls for 30n minutes to 1 hour in the refrigerator.

stuff

Remove dough balls and frozen cream cheese balls from the fridge and freezer.

Use your knuckle to make an indent in the center. Place one frozen cheesecake ball in the center, folding the dough up and over to cover the cream cheese entirely. Add the balls seam side down to a lined cookie sheets.

bake

Bake cookies for 15 to 20 minutes, until the cookies are just set, at 350˚F. Let cool on the baking sheets for 10 to 15 minutes. Remove to a wire cooling rack to cool completely. Enjoy!

tips and tricks

chill as instructed. Make sure that you do not skip any of the chilling steps outlined in the recipe. Yes, there is more time involved with making these cookies, but it results in the perfect cheesecake filled cookies! The chilling steps are crucial to the success of this recipe.

do not over mix. Only beat the ingredients for the dough until just combined. If the cookies are over mixed, the final texture will not come out as fluffy and tender.

use ripe raspberries. Use the ripest raspberries for the best flavor in the cookies!

measure your flour correctly. Don’t forget there is a method to measuring flour! Stir up the flour well before measuring. Don’t stick the cup in the flour directly! Instead, scoop the flour into the measuring cup and level off the top with a knife.

variations

add in white chocolate chips. Stir in 1/3 cup white chocolate chips when you add in the graham crackers and raspberries.

use only brown sugar. For more molasses flavor, use light brown sugar only instead of granulated sugar.

use flavored graham crackers. Give these cookies a chocolate twist by using chocolate graham crackers. Add in a touch of cinnamon by using cinnamon sugar graham crackers.

More tasty cookies to bake: Lemon Shortbread Cookies | Milk Chocolate Dipped Shortbread | Mini Chocolate Chip Cookies | Snowball Cookies

do I have to chill the cream cheese balls?

Yes, you need to chill the cream cheese balls until they are frozen solid! If you do not, the filling will burst out when the cookies bake.

can I use frozen raspberries?

While you can use frozen raspberries, we recommend using fresh, ripe raspberries for the best flavor.

If you do use frozen berries, thaw them completely before draining out any excess liquid. Then they will be ready to use in the recipe.

what if the cheesecake filling comes out of the bottom of the cookies?

If you are seeing the filling burst from the cookies, then the cream cheese filling was not covered well enough with cookie dough. You need to make sure there is enough cookie dough to wrap around the entire cream cheese ball to prevent them from bursting.

how can I tell if the cookies are done baking?

The cookies are done baking when they are set. This means the dough should not be wet and the centers should not be jiggly or runny. The cookies will continue to cook once removed from the oven, so let them sit on the baking sheet for at least 10 to 15 minutes before attempting to move them to cooling racks to cool completely.

I don’t have enough baking sheets to bake all the cookies at once!

Not everyone has tons of baking sheets like I do, so if you don’t have enough to bake all the cookies at once, that’s ok! Bake the cookies in batches. I recommend making the cookie dough balls and place them on a parchment paper-lined plate in the refrigerator until it’s time to bake them.

Need more inspiration for a sweet treat? Check out my dessert recipes page!

what to serve with raspberry cheesecake cookies

These chewy raspberry cheesecake cookies are perfect for pairing with a glass of cold milk. They are the perfect treat for ending any meal, especially in the summer when raspberries are at their peak ripeness.

If you need inspiration for a summer meal…

Bust out the grill for the perfect grilled new york strip steak! You can also use your smoker to make a whole smoked chicken. Simply pair with your favorites summery sides like sun dried tomato pasta salad or charred blackened corn.

how to store

Store. Once cooled, store these cookies in an airtight container in the refrigerator. They need to be chilled, because of the cream cheese filling! They will last for up to one week in the fridge. You can also store them at room temperature, but for no more than 2 to 3 days.

Reheat. You can reheat these cookies in the microwave for about 10 to 15 seconds for a fresh out of the oven taste!

Freeze. To freeze these cookies, wrap each cookie in plastic wrap to prevent freezer burn. Store in an airtight freezer bag or container. Store for up to 2 months in the freezer.

Thaw. Place frozen cookies in the refrigerator overnight to thaw. You can reheat them once thawed, if desired, as instructed above.

more raspberry-inspired recipes to try out

A refreshing raspberry margarita only has 4 ingredients! It’s a fruity twist on the classic cocktail.

You’ll want to put this smashed raspberry compote on everything. The balance of sweet and tart is just right.

Raspberry lemon ricotta cheesecake is a simple cheesecake with an Italian twist.

Finally, if you make this raspberry cheesecake cookies recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on **Instagram, Facebook, or Pinterest** if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!