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Homemade raspberry cheesecake cookies with creamy filling and fresh raspberries.

Raspberry Cheesecake Cookies

5 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time (optional) 30 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. 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.
  2. 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.
  3. Scoop dough into balls on lined baking sheets, 2 inches apart. Gently press 2–3 raspberry pieces into tops. Lightly flatten with fingers.
  4. 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.

Nutrition

Serving: 1cookieCalories: 140kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 11gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.8mg

Notes

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

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