Raspberry cheesecake cookies are the perfect marriage of tangy raspberries, creamy cheesecake filling, and buttery cookie goodness all wrapped up in one incredible bite! These stuffed cookies feature a surprise cream cheese center that stays perfectly creamy while the cookie bakes to golden perfection around it.
Love More Raspberry Cookies? Try My Lemon Raspberry Cookies or this Raspberry Linzer Cookies next.
Why You’ll Love This Recipe
These raspberry cheesecake cookies are pure magic in cookie form! They capture everything we love about cheesecake – that rich, tangy cream cheese flavor and graham cracker crunch – but in a handheld treat that’s perfect for any occasion. The fresh raspberries add beautiful bursts of color and tartness that balance the sweetness perfectly. Plus, they look absolutely stunning on a cookie platter.
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Irresistible Raspberry Cheesecake Cookies
- Total Time: 70-85 minutes
- Yield: 20 cookies
Description
Soft cookies with fresh raspberries and graham crackers, stuffed with frozen cream cheese that melts perfectly during baking.
Ingredients
Raspberry Cookie Dough
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 egg
- 1 egg yolk
- 1½ teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2⅓ cups + 3 tablespoons all-purpose flour
- ½ cup raspberries, roughly chopped
- ½ cup chopped graham crackers (plus extra for topping)
Cream Cheese Filling
- ¾ cup cream cheese (regular or vegan)
- ¼ cup powdered sugar
Instructions
Line a small baking sheet with parchment paper. Beat the cream cheese with powdered sugar until it’s completely smooth – I learned the hard way that lumps will show up in the final cookies. Scoop 20 teaspoons onto the parchment and flatten them into little discs. Stick these in the freezer for at least 45 minutes. They need to be almost rock-hard or they’ll leak out during baking (been there, done that, had to start over).
Whisk your flour, baking soda, and salt in a bowl and set it aside. In your mixer, beat the butter with both sugars until it looks fluffy – this takes about 3-4 minutes and I promise it’s worth the wait because it makes the texture incredible. Add the egg, egg yolk, and vanilla and mix until everything looks combined.
Add your flour mixture and mix just until it comes together – don’t go crazy here or you’ll end up with tough cookies. Fold in the graham crackers, then gently add the raspberries. I say gently because if you’re too rough, you’ll smush them and turn your whole batch pink (learned this one the messy way).
Scoop your dough into 20 portions – I use a cookie scoop but a spoon works fine. Make a little dent in half of them, then grab those frozen cream cheese discs and nestle one into each dent. Top with the remaining dough and pinch the edges to seal everything up. Sprinkle some crushed graham crackers on top because it looks pretty and gives you more of that cheesecake vibe.
Stick your assembled cookies in the fridge while the oven heats to 350°F. Bake them one sheet at a time for about 9-11 minutes – you want the edges to be lightly golden and the tops to look set but still soft. Here’s the hard part: let them sit on the baking sheet for 10-15 minutes before moving them. I know it’s tempting, but they need this time to firm up or they’ll fall apart on you.
Notes
Room temperature butter is key – cold butter won’t cream properly and your cookies will be dense. If you forgot to take it out, cut it into pieces and it’ll soften faster.
My biggest mistake early on was making the dough balls too big. Stick to about a tablespoon each or the filling will burst out. Also, don’t peek at them while they’re baking – opening the oven door can cause the filling to leak.
If your raspberries are super juicy, pat them dry first. Too much moisture makes the cookies spread weird.
- Prep Time: 15 minutes
- Cook Time: 10 minutes + Chill/Freeze Time: 45-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredient List
Raspberry Cookie Dough
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 egg
- 1 egg yolk
- 1½ teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2⅓ cups + 3 tablespoons all-purpose flour
- ½ cup raspberries, roughly chopped
- ½ cup chopped graham crackers (plus extra for topping)
Cream Cheese Filling
- ¾ cup cream cheese (regular or vegan)
- ¼ cup powdered sugar
Why These Ingredients Work
Here’s what I figured out after making these about fifty times (not kidding): the extra egg yolk makes them ridiculously soft and keeps them from getting dry. Brown sugar adds this subtle molasses thing that makes people go “what IS that flavor?” in the best way.
The frozen cream cheese trick was pure desperation the first time – I was worried it would melt everywhere, but freezing it solid means it stays put and creates this amazing creamy pocket. Graham crackers aren’t just for show either – they give you that actual cheesecake crust taste that makes these feel legit.
Essential Tools and Equipment
You’ll need a mixer (stand or hand), some baking sheets, and parchment paper. A cookie scoop makes life easier but a spoon works fine. Wire racks are helpful for cooling, and you definitely need a small baking sheet to freeze the cream cheese discs.
How To Make Raspberry Cheesecake Cookies
Step 1: Prepare the Cream Cheese Filling
Line a small baking sheet with parchment paper. Beat the cream cheese with powdered sugar until it’s completely smooth – I learned the hard way that lumps will show up in the final cookies. Scoop 20 teaspoons onto the parchment and flatten them into little discs. Stick these in the freezer for at least 45 minutes. They need to be almost rock-hard or they’ll leak out during baking (been there, done that, had to start over).
Step 2: Make the Cookie Dough
Whisk your flour, baking soda, and salt in a bowl and set it aside. In your mixer, beat the butter with both sugars until it looks fluffy – this takes about 3-4 minutes and I promise it’s worth the wait because it makes the texture incredible. Add the egg, egg yolk, and vanilla and mix until everything looks combined.
Step 3: Bring the Dough Together
Add your flour mixture and mix just until it comes together – don’t go crazy here or you’ll end up with tough cookies. Fold in the graham crackers, then gently add the raspberries. I say gently because if you’re too rough, you’ll smush them and turn your whole batch pink (learned this one the messy way).
Step 4: Assemble Your Stuffed Cookies
Scoop your dough into 20 portions – I use a cookie scoop but a spoon works fine. Make a little dent in half of them, then grab those frozen cream cheese discs and nestle one into each dent. Top with the remaining dough and pinch the edges to seal everything up. Sprinkle some crushed graham crackers on top because it looks pretty and gives you more of that cheesecake vibe.
Step 5: Chill and Bake
Stick your assembled cookies in the fridge while the oven heats to 350°F. Bake them one sheet at a time for about 9-11 minutes – you want the edges to be lightly golden and the tops to look set but still soft. Here’s the hard part: let them sit on the baking sheet for 10-15 minutes before moving them. I know it’s tempting, but they need this time to firm up or they’ll fall apart on you.
You Must Know
That cream cheese filling absolutely has to be frozen solid before you bake these. I cannot stress this enough – if it’s even slightly soft, it’ll leak out and make a mess of your baking sheet. Ask me how I know.
Personal Secret: I actually make the cream cheese discs the night before and leave them in the freezer overnight. Makes assembly so much easier the next day, and I know they’re definitely frozen enough.
Pro Tips & Cooking Hacks
Room temperature butter is key – cold butter won’t cream properly and your cookies will be dense. If you forgot to take it out, cut it into pieces and it’ll soften faster.
My biggest mistake early on was making the dough balls too big. Stick to about a tablespoon each or the filling will burst out. Also, don’t peek at them while they’re baking – opening the oven door can cause the filling to leak.
If your raspberries are super juicy, pat them dry first. Too much moisture makes the cookies spread weird.
Flavor Variations & Suggestions
I’ve tried these with strawberries (amazing), blackberries (even better), and blueberries (kid-approved). You could throw in some mini chocolate chips if you’re feeling wild, or try lemon zest instead of raspberries for a totally different vibe.
My sister-in-law makes them with vanilla bean paste in both the dough and filling, and they taste like something from a fancy bakery.
Make-Ahead Options
You can totally make the dough balls ahead and freeze them for up to 3 months. Just bake them straight from frozen – add an extra minute or two to the time. The cream cheese filling can be made up to 3 days ahead and kept frozen.
I actually prefer doing it this way because then I can have fresh cookies whenever I want without all the prep work.
Recipe Notes & Baker’s Tips
If you’re using regular cream cheese (not vegan), add an extra tablespoon of powdered sugar to help it firm up better. The filling should hold its shape when you scoop it but still be creamy.
On really hot days, I stick the assembled cookies back in the fridge for 15-20 minutes before baking. Helps them keep their shape better in the oven.
Serving Suggestions
These are perfect on their own, but I love serving them with fresh berries and whipped cream when I’m trying to impress people. They’re amazing for brunch – I bring them to every potluck now because they’re different from the usual cookie offerings.
For parties, I dust them with a tiny bit of powdered sugar right before serving. Makes them look fancy without any extra work.
How to Store Your Raspberry Cheesecake Cookies
Keep these in the fridge in an airtight container for 3-4 days – the cream cheese filling needs to stay cool. Honestly, they taste even better after sitting overnight because all the flavors meld together.
You can freeze the baked cookies for up to 3 months. Just thaw them in the fridge overnight. If you want them slightly warm, pop them in the microwave for 5-10 seconds, but be careful not to melt the filling.
Allergy Information
These have dairy, eggs, and gluten, so they’re not great for people with those allergies. You can use vegan cream cheese and vegan butter for the dairy-free version. For gluten-free, try a 1:1 flour blend, but I can’t promise they’ll have the exact same texture.
The eggs are pretty essential for structure, so I haven’t figured out a good substitute for those yet.
Questions I Get Asked A Lot
Can I use frozen raspberries instead of fresh?
Yeah, but you’ve got to thaw them completely and pat them dry with paper towels first. I made them once with frozen berries straight from the bag and they turned into a soggy mess.
My cream cheese filling leaked out – what went wrong?
Either your cream cheese wasn’t frozen solid enough, or you didn’t seal the edges properly. Those discs need to be rock-hard, and you really have to pinch those cookie edges together like your life depends on it.
Can I make these without graham crackers?
Sure! You could use crushed vanilla wafers or just leave them out completely. The graham crackers just give you that cheesecake flavor, but the cookies are still good without them.
How do I know when they’re done?
Look for edges that are just starting to turn golden and tops that look set but still soft. They’ll keep cooking a bit on the hot pan after you take them out.
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