Raspberry Cheesecake Cookies

Soft and creamy cookies that taste just like raspberry cheesecake—without the hassle of water baths or overnight chilling. A mix of cream cheese, butter, sugar, and raspberries makes these Raspberry Cheesecake Cookies tangy, sweet, and perfect for sharing.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Blue Raspberry Cheesecake cookies, Raspberry Cheesecake Cookies, Raspberry cheesecake cookies Crumbl, Raspberry cheesecake cookies Subway, Raspberry cheesecake cookies Subway recipe, Raspberry cheesecake cookies with cheesecake pudding mix, Raspberry cheesecake cookies with fresh raspberries

Prep Time: 20

Cook Time: 15

Chill Time (optional): 30

Total Time: 1 5

Servings: cookies

Calories: 140kcal

Cost: $11

Equipment

Stand mixer or hand mixer (for creaming butter and cream cheese)
Large mixing bowls (to combine wet and dry ingredients)
Cookie scoop (for evenly sized cookies)
Heavy baking sheets (to prevent overbrowning)
Parchment paper (nonstick baking surface)
Wire cooling racks (cool cookies evenly)

Ingredients

2 ¼ cups All-purpose flour
4 oz Cream cheese - Softened
½ cup Unsalted butter - Softened
½ cup Granulated sugar
½ cup Brown sugar - Packed
1 Large egg
1 teaspoon Vanilla extract
1 teaspoon Baking powder
¼ teaspoon Salt
½ cup Freeze-dried raspberries - Crushed
½ cup Fresh raspberries - Cut into small pieces
2 tablespoon Powdered sugar - For dusting
¾ (opt.) cup White chocolate chips - Optional extra
1 (opt.) Lemon zest - From 1 large lemon, optional
½ (opt.) cup Graham cracker crumbs - Can replace part of flour for cheesecake vibe

Instructions

Preheat oven to 350°F (175°C). Beat softened cream cheese and butter until smooth (3–4 minutes). Mix in granulated sugar and brown sugar until fluffy.
Add egg and vanilla; beat until creamy. In a separate bowl, whisk flour, baking powder, and salt. Add dry mix to wet, stir just until combined. Fold in freeze-dried raspberries.
Scoop dough into balls on lined baking sheets, 2 inches apart. Gently press 2–3 raspberry pieces into tops. Lightly flatten with fingers.
Bake 12–15 minutes, until edges are set but centers still soft. Cool 5 minutes on pan, then transfer to wire racks. Dust with powdered sugar when cooled.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition