There’s something magical about a cookie that surprises you—and these Raspberry Cheesecake Cookies are nothing short of enchanting. I’m honestly so grateful I get to share these with you today. Because this isn’t just any cookie recipe… it’s a bakery-style, creamy-meets-fruity dream that’s got that perfect balance of tangy raspberry, smooth cheesecake, and a golden brown, buttery cookie shell. Think soft, thick, rich, and bursting with gooey raspberry swirls and creamy cheesecake pockets in every bite.
If that sounds like a flavor combo made in dessert heaven, you’re absolutely right. And if you’re not already subscribed, don’t miss out—join the list and I’ll send this exact recipe straight to your inbox so you can bake it up anytime.
What Are Raspberry Cheesecake Cookies?
These cookies are a hybrid of your two favorite desserts: rich, tangy New York-style cheesecake and chewy, soft-baked cookies. We take a classic cookie dough, stuff it with a sweet-tart raspberry jam and a lush cheesecake filling, and bake until golden and just set.
Why You’ll Fall in Love with These Cookies
- They’re soft, thick, and chewy—no dry bites here.
- The filling melts into pockets of creamy sweetness with every bite.
- The raspberry adds a punchy tartness that cuts the richness beautifully.
- They look as good as they taste—just wait until you break one open.
What Do They Taste Like?
Imagine biting into a soft, golden cookie that gives way to a ribbon of raspberry jam and a center of velvety cheesecake. The tartness of the berries balances the sweet cream cheese, and the vanilla-scented dough brings everything together in one warm, comforting, indulgent bite.
Why These Cookies Are Worth Making
- Bakery-quality results at home, no mixer needed
- Perfect for holiday trays, gifting, or just treating yourself
- Can be made ahead of time and frozen
- Easy to customize with other fruits or mix-ins
Ingredients
the cookie dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
For the cheesecake filling:
- 8 oz (226g) cream cheese, softened
- ¼ cup (30g) powdered sugar
- 1 tsp vanilla extract
For the raspberry filling:
- ½ cup seedless raspberry jam (or raspberry preserves, slightly warmed)
Tools You’ll Need
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Hand mixer or whisk
- Cookie scoop
- Small spoon or piping bag (for fillings)
Ingredient Swaps and Additions
- Swap raspberry jam for strawberry, blueberry, or peach preserves
- Add white chocolate chips to the dough for extra sweetness
- Use gluten-free flour blend to make it gluten-friendly
- Add a pinch of lemon zest to the cheesecake mix for a citrusy lift
How to Make Raspberry Cheesecake Cookies
- Prep the cheesecake filling: In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Spoon small dollops (about 1 tsp each) onto a parchment-lined tray and freeze for 30 minutes.
- Make the cookie dough: In a large bowl, cream butter and sugars together until light and fluffy. Beat in eggs and vanilla. Add flour, baking soda, and salt, mixing until combined.
- Assemble: Scoop a large ball of dough (about 2 tablespoons), flatten slightly, and press a frozen cheesecake dollop in the center. Add a small spoonful of raspberry jam. Top with another smaller piece of dough and seal the edges.
- Chill: Place assembled cookies on a baking tray and chill in the fridge for at least 30 minutes (or freeze for 15).
- Bake: Bake in a 350°F (175°C) oven for 12–14 minutes, or until edges are golden and centers are just set.
- Cool: Let cool on the tray for 10 minutes before transferring to a wire rack.
What to Serve with These Cookies
- A cold glass of milk (classic!)
- A hot cup of coffee or espresso
- As part of a dessert platter with brownies and truffles
- Crumbled over vanilla ice cream for the ultimate sundae
Tips for the Best Raspberry Cheesecake Cookies
- Make sure your cream cheese is cold when forming the filling—it’s easier to handle and bake.
- Don’t skip chilling the dough! It helps the cookies hold their shape.
- Use a cookie scoop to portion evenly and get that bakery look.
- Slightly warm your jam for easy spooning and swirling.
- Want a gooier center? Pull them out just before the centers are fully set.
Storage Instructions
- Room temp: Store in an airtight container for 2–3 days.
- Fridge: Keep for up to 1 week.
- Freezer: Freeze unbaked assembled cookies for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
Frequently Asked Questions
Can I use fresh raspberries instead of jam?
Yes! Just mash them slightly with a bit of sugar to create a quick, thick compote. But keep in mind that jam gives you a more consistent texture and flavor.
Do I have to chill the dough?
Absolutely. It’s key to keeping your cookies thick and chewy instead of flat.
Can I make these gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking blend.
Can I make the dough ahead?
You sure can. Make and chill the dough for up to 2 days or freeze it in scooped balls.
In Summary
These Raspberry Cheesecake Cookies are the kind of dessert that stops conversations mid-sentence. They’re rich without being overwhelming, fruity without being tart, and just a little bit indulgent in the best way. Whether you’re baking for a gathering, a bake sale, or just because it’s Tuesday—you’ll want to keep these in your regular rotation.
And if you’re as obsessed with peaches as I am, you’ve got to try these next:
- Peach Cobbler Cookies
- Peach and Cream Cheese Bars
- Peach Crumble Muffins
Let’s Connect
If you make these cookies, I’d love to see them! Leave a review below or snap a pic and tag it on Pinterest so others can enjoy them too.
Nutritional Info (Per Cookie – Approx.)
- Calories: 280
- Fat: 14g
- Carbs: 34g
- Sugar: 21g
- Protein: 3g
Want more fruit-filled dessert inspiration? Subscribe and let’s bake up more joy together. What’s your favorite cookie filling combo?
Raspberry Cheesecake Cookies
Equipment
- Mixing bowls
- Hand mixer or whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop
- Spoon or piping bag
- Wire cooling rack
Ingredients
- For the cookie dough:
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 cup 220g packed brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 3 cups 360g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- For the cheesecake filling:
- 8 oz 226g cream cheese, softened
- ¼ cup 30g powdered sugar
- 1 tsp vanilla extract
- For the raspberry filling:
- ½ cup seedless raspberry jam or raspberry preserves, slightly warmed
Instructions
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small dollops (about 1 tsp) onto parchment paper and freeze for 30 minutes.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Add flour, baking soda, and salt. Mix until just combined to form a thick dough.
- Scoop about 2 tablespoons of cookie dough, flatten slightly, and place a frozen cheesecake dollop and a small spoonful of raspberry jam in the center.
- Cover with a second smaller piece of dough and press the edges to seal.
- Chill assembled cookies in the fridge for 30 minutes (or freezer for 15).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Bake cookies for 12–14 minutes or until edges are golden and centers are just set.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
