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A stack of raspberry cheesecake cookies with golden brown, soft-baked exteriors and visible gooey raspberry jam and creamy cheesecake filling oozing from the center of each cookie.

Raspberry Cheesecake Cookies

These bakery-style Raspberry Cheesecake Cookies are soft, thick, and packed with creamy cheesecake filling and sweet-tart raspberry jam. The perfect cookie for fruit dessert lovers—rich, indulgent, and easy to make at home.
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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.

Notes

Slightly warm the jam for easy spreading and to avoid tearing the dough.
For easier assembly, keep the cheesecake filling frozen until ready to use.
Dough can be made ahead and refrigerated for up to 2 days or frozen for longer storage.
Cookies freeze well both unbaked (assembled) and after baking.