Is there anything better than two desserts combined into one? It's more bang for your buck! These Raspberry Cheesecake Cookies are soft raspberry cookies stuffed with tangy raspberry cheesecake, resulting in a soft and bright cookie that will bring joy and happiness to your tastebuds!
This super simple from scratch cookie recipe is great for everything from Easter baskets to baby showers or wedding showers, or even a spring bake sale or summer picnic! If you love berry desserts, you'll love this Raspberry Cake and these Blueberry Cookies.
Why this Recipe Works
The tartness of the raspberries and the tanginess of the cream cheese are perfectly balanced with the softness and sweetness of the cookie. This quick and easy homemade cookie uses fresh raspberries and tastes so light and bright without any extracts, you'll never go back to the Subway version again!
Ingredients and Notes
Fresh Raspberries - Fresh raspberries give these quick and easy cookies an incredible flavor and a beautiful burst of color!
Cream Cheese - Be sure to use a block of plain cream cheese, not a tub of cream cheese for these cream cheese filled cookies.
Powdered Sugar - The powdered sugar adds a sweetness to the raspberry cheesecake filling, balancing the tartness of the raspberries and the tanginess of the cream cheese.
Substitutions
Fresh Raspberries - Raspberry jam or puree will not work for this recipe. If you don't have fresh raspberries, frozen raspberries can work, but they will need to be defrosted first. They will likely lose some liquid as they defrost so be sure to strain that out before adding them as we don't want too much liquid.
White Chocolate Chips - For more of the Subway Raspberry Cheesecake Cookies vibe, white chocolate chips can be added to the cookie dough before assembling the stuffed cookies.
How to Make this Recipe
Step 1: Beat together the raspberry cheesecake filling ingredients.
Step 2: Pipe 24 dollops of of cheesecake filling onto parchment paper and freeze for at least one hour.
Step 3: Beat together the butter and sugars.
Step 4: Add egg and raspberries and mix well.
Step 5: Add the flour, salt, and baking soda, and mix until just combined.
Step 6: Scoop about 2 tablespoons of cookie dough, roll into a ball, and press flat. Place a frozen dollop of raspberry cream cheese filling in the center.
Step 7: Fold the edges of the cookie dough around the raspberry cheesecake filling and press dough together until the filling is fully covered.
Step 8: Place on cookie sheet and bake at 350°F for 10-12 minutes. Cool completely on the baking sheet.
Recipe FAQs
These quick and easy Raspberry Cheesecake Cookies are super soft and you definitely want to keep them that way! Be sure to store them in an airtight container to keep the softness in. If they are loosely covered or stored in a container without a seal such as a cookie jar, they will lose their softness much more quickly!
You want the raspberries to blend in to both the cookie dough and the cheesecake filling. They will smush and break as you blend, but that's okay - that's how you get these Raspberry Cheesecake Cookies bursting with flavor!
If your filling seems too thin, you can add additional powdered sugar to the raspberry cheesecake filling. It should be similar to the texture of a cream cheese frosting before you pipe and freeze the filling, and if it's runnier than that, be sure to thicken it with additional powdered sugar.
Tips & Tricks
Tip #1: If you don't have a piping bag, a zip-top bag with a corner cut off will also work great. The cheesecake filling can be spooned out in dollops, too!
Tip #2: Keep the cheesecake filling in the freezer while you work, only removing a couple at a time. It will soften quickly which will make it more difficult to work with. The dough may also become difficult to work with if it warms up too much, so be sure to keep the mixing bowl further from the warm oven or pop it in the fridge for a few minutes if needed.
Tip #3: You'll want to pipe the cheesecake filling bigger than you expect! This gives a better filling to cookie ratio, but if you prefer less filling you can pipe smaller dollops or use more cookie dough. Play around with the amount of dough and the size of the filling to find what you like! You can even double up smaller fillings - they'll even out in the oven.
Tip #4: Raspberry Cheesecake Cookies should cool completely on the pan. It's easiest if you have three baking sheets you can rotate. By the time the third pan is in the oven, the first one should be cooled enough to remove.
Storage Tips
- Raspberry Cheesecake Cookies can be stored in an airtight container at room temperature for about 3-5 days.
- They can also be stored in the refrigerator for up to a week.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Raspberry Cheesecake Cookies
Equipment
- Mixing bowl
- stand or hand mixer
- 3 Baking sheets if possible (you can also rotate with one or two but may need to wait between batches for the previous batch to cool)
Ingredients
Raspberry Cheesecake Filling
- 8 oz cream cheese
- 1 cup powdered sugar
- 20 raspberries about a heaping ½ cup
Raspberry Cookies
- 2 sticks butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 20 raspberries about a heaping ½ cup
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
Raspberry Cheesecake Filling
- Combine the filling ingredients in a small mixing bowl and beat until well combined.
- Pipe or spoon the cheesecake filling mixture into 24 dollops on parchment paper and freeze for at least 1 hour.
Raspberry Cookies
- Preheat oven to 350℉ and line three baking sheets with parchment paper.
- Beat together butter and sugars.
- Add egg and raspberries and mix well.
- Mix in flour, baking soda, and salt, and mix until just combined.
- Scoop out approximately two tablespoons of cookie dough, roll into a ball, and flatten in your palm.
- Place a frozen dollop of cheesecake filling in the center of the flattened dough.
- Fold the edges of the dough around the frozen cheesecake filling, and continue pressing the dough around the filling until the cream cheese is fully covered.
- Place on lined baking sheet and bake 10-12 minutes.
- Cool completely on the baking sheet. Enjoy!
Ana says
These cookies are so delicious and unique! We loved the raspberry filling and taste throughout the cookie. I created a raspberry glaze with powdered sugar and raspberry juice. We served them slightly chilled and they were so good! Thanks for the recipe!
Liz Pollio says
Thank you so much, Ana, this makes me so happy to hear! That glaze sounds so delicious, and I really like them chilled too. I'm so glad you enjoyed!!