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A stack of four full raspberry cheesecake cookies with a 5th cookie cut in half on top with the two inner halves stacked on top of the stack to show the cheesecake filling.
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5 from 2 votes

Raspberry Cheesecake Cookies

Super soft raspberry cookies stuffed with a tangy and bright raspberry cheesecake filling.
Prep Time20 minutes
Cook Time10 minutes
Freeze Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 215kcal
Author: Liz Pollio

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!

Notes

Only remove a couple frozen dollops of cheesecake filling at a time. Once out of the freezer it will soften quickly making it difficult to work with. 
Play around with the amount of dough and the size of the filling to see what you like! I prefer more cheesecake filling so recommend piping bigger dollops or using less dough for each filling. You can even double up smaller fillings - they'll even out in the oven.

Nutrition

Calories: 215kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 189mg | Potassium: 45mg | Fiber: 1g | Sugar: 14g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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