Raspberry Cheesecake Cookies

Soft, chewy, and filled with tangy raspberry and creamy cheesecake — your new favorite cookie is here!

If there’s one thing I love more than cheesecake, it’s cookies. So naturally, when you put the two together, it creates absolute magic! These Raspberry Cheesecake Cookies are everything you didn’t know you needed: soft, buttery cookie dough swirled with sweet cream cheese and juicy raspberries. The result? A bite that’s creamy, fruity, and just the right amount of indulgent.

Whether you’re baking for a cozy night in, a special occasion, or just to satisfy that sweet tooth, these cookies are guaranteed to be a hit. Let’s get into it!

Why You’ll Love This Recipe

Cheesecake in cookie form! It’s the perfect hybrid of two classic desserts.
Bursting with flavor. The tartness of the raspberries balances the richness of the cream cheese.
Soft and chewy texture. Thanks to the butter and cream cheese, the cookie dough bakes up tender with just a little crisp on the edges.
Easy to make. No water baths or springform pans here — just scoop, chill, and bake!

Ingredients You’ll Need

Here’s what goes into making these heavenly cookies:

For the Cookie Dough:

½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

For the Filling:

⅓ cup cream cheese, softened
2 tablespoons powdered sugar

Mix-Ins:

⅓ to ½ cup fresh or freeze-dried raspberries

Let’s Bake – Step-by-Step Instructions

1. Prepare the Cheesecake Filling

In a small bowl, beat the cream cheese and powdered sugar until smooth and creamy. This will be the surprise center of each cookie! Scoop small ½ teaspoon dollops onto a baking sheet lined with parchment paper and freeze them while you make the dough. This helps them stay intact while baking.

2. Make the Cookie Dough

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy — about 2–3 minutes. Add the egg and vanilla extract and mix until fully combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir just until a soft dough forms.

3. Add the Raspberries

Gently fold the raspberries into the dough. Be careful not to overmix if you’re using fresh raspberries — you want nice streaks of fruit, not completely pink dough.

4. Assemble the Cookies

Scoop a tablespoon of cookie dough and slightly flatten it in your hand. Place one frozen cream cheese dollop in the center, then top it with another small piece of dough. Seal the edges so the filling is completely enclosed.

Place the cookie dough balls on a parchment-lined baking sheet. Chill the dough in the fridge for at least 30 minutes (or freeze for 10–15 minutes if you’re in a hurry). Chilling helps prevent spreading and keeps the centers gooey and delicious.

5. Bake and Enjoy!

Preheat your oven to 350°F (175°C). Bake the cookies for 12–14 minutes, or until the edges are lightly golden and the centers are just set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Now comes the best part: eating them!

Tips for Success

Use freeze-dried raspberries if you want a more vibrant look and less moisture in the dough.
Don’t skip chilling the dough — it makes a huge difference in texture and helps keep the cream cheese inside.
Add white chocolate chips for an extra indulgent twist.
Store in an airtight container in the fridge for up to 5 days, or freeze for longer storage.

Make It Your Own

One of the best things about this recipe is how customizable it is. Here are a few fun ideas:

Swap raspberries for blueberries or strawberries
Add lemon zest to the dough for a citrusy pop
Use a graham cracker crumb coating on the outside before baking for a true cheesecake vibe

Final Thoughts

These Raspberry Cheesecake Cookies are the kind of treat that feels special but doesn’t take hours to make. They’re soft, creamy, tangy, and totally addictive. Perfect for tea time, dessert, or even gifting (trust me — friends will beg for the recipe).

As always, if you try this recipe, I’d love to hear what you think! Leave a comment below or tag me on Instagram @yummyrecipe — I love seeing your delicious creations.

Happy baking!
💛 Sophie