Raspberry Cheesecake Cookies (Stuffed!)
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These raspberry cheesecake cookies are basically cheesecake in soft, buttery cookie form. Full of real raspberry flavor, crushed up graham crackers for an added crunch, and stuffed with a cream cheese filling.
Don’t get me wrong, I love Subway cookies, but these raspberry cheesecake cookies give the Subway raspberry cheesecake cookies a run for their money.
My white chocolate and raspberry cookies are a bit more similar to the Subway ones since they have white chocolate in them and aren’t stuffed, but these are a whole new level.
Featured Reader Review
“This recipe is amazing! I have used this with raspberries, haskaps, blueberries, and strawberries. The only downfall is that i’ve gained A FEW pounds since I found this recipe.”
Kelly Ann
This recipe is based off of my strawberry cheesecake cookie recipe, but they remind me even more of cheesecake because they have bits of graham cracker pieces in them as well as sprinkled on top for an extra crunch. They’re soft and buttery and so delicious.
Ingredients Needed
- Cream Cheese: you can use regular cream cheese or a dairy free, vegan cream cheese for the filling. There is a slight variation in the amount of confectioner’s sugar used (noted in the Recipe Card at the bottom of the page). It’s important to note that if you’re using vegan cream cheese, some varieties are made with a soy base, others are made with coconut and this can affect how long it takes for the filling to freeze, as well as how well the cream cheese solidifies in the oven. During my recipe testing process, I’ve had the best results with Violife.
- Butter: You can use regular butter or dairy free/vegan butter for this recipe.
- Raspberries: When I tested this recipe, I had the best results with fresh raspberries, but you can also use freeze-dried raspberries or frozen raspberries. Frozen raspberries will make the dough a bit more sticky since frozen berries have a lot of water in them, and the color bleeds from them quite a bit more.
How To Make These Cookies
Make and freeze the cheesecake filling.
Beat butter and sugars together, then add the rest of the wet ingredients
Add in the dry ingredients!
Stir in raspberries and graham crackers.
Add the filling to the dough.
Seal with more dough on top then bake!
Recipe Developer Expert Tips
- If you are washing the raspberries right before making the cookies, be sure to pat them dry to remove excess water (for the same reason as above).
- Be sure to properly measure your flour. As I mentioned, the dough is a bit sticky, but it will be extra crumbly if you measure your flour the wrong way (by scooping it directly out of the bag). I recommend weighing it using a $10 kitchen scale or fluffing it up in the bag, then using a spoon to scoop the dough into the measuring cup and level it off with a butter knife.
- Don’t preheat the oven too early and don’t skip chill time for the prepared cookies! Chilling the prepared dough while the oven preheats before baking the cookies really helps to firm up the dough after you’ve been handling it.
- Take the cookies out of the oven when the edges have just turned golden brown and the tops have just a little bit of golden color to them, but are not completely golden brown on top.
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Raspberry Cheesecake Cookies (Stuffed!)
These raspberry cheesecake cookies are basically cheesecake in soft, buttery cookie form. Full of real raspberry flavor, crushed up graham crackers for an added crunch, and stuffed with a cream cheese filling.
Ingredients
Cream Cheese Filling
- ¾ cup (170.25 g) cream cheese, softened, (6 oz) (regular or vegan) SEE NOTES***
- ⅓ cup (40 g) powdered sugar (icing/confectioner's sugar), *SEE NOTES if using vegan cream cheese
Raspberry Cookies
- 1 cup (210 g) butter, softened , (regular or vegan)
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) light brown sugar
- 1 egg
- 1 egg yolk
- 1½ tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 2⅓ cup + 3 tbsp (320 g) all purpose flour
- ½ cup raspberries, roughly chopped
- ½ cup chopped graham crackers (4-5 graham crackers), (plus more for topping)
Instructions
- Note: Step by step process photos are located in the post above
- Line a small baking sheet or plate with parchment paper. In a small bowl, use a whisk or mixer (depending how hard your cream cheese is) to mix the cream cheese with powdered sugar until smooth and combined.
- Place 20 teaspoons of cream cheese on the baking sheet or plate. Freeze for at least one hour, or until frozen almost completely solid.
- When the cream cheese is frozen almost solid, line two large baking sheets with parchment paper and set aside. Whisk together flour, salt, and baking soda then set aside.
- In the bowl of a handheld mixer or standing mixer, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, egg yolk, and vanilla extract.
- Add in the flour, salt, and baking soda, and mix until just combined (don't over-mix). Stir in the chopped graham cracker pieces.
- Gently fold in the raspberries. You don't want to mix them in too much or they'll get squished and the color will bleed into the dough.
- Scoop 20 tablespoon-sized balls of dough onto each baking sheet. Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.
- Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside, but making sure to not squish the cream cheese into the cookie dough. You should have tall balls of dough. Sprinkle the cookies with more crushed graham cracker pieces.
- Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet and remaining dough. Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats. This is important, as the dough needs to firm up after you've handled it, so don't skip the refrigerating step!
- Bake the cookies in the preheated oven one sheet at a time for 9-11 minutes, or until the edges are slightly golden brown and the tops are set. Remove from the oven and leave them on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely.
Video
Notes
CREAM CHEESE: depending on what kind of cream cheese you use, the amount of time it takes to freeze the filling may vary.
If you are using vegan cream cheese, decrease the powdered sugar to 1/4 cup (30g). It’s softer than regular cream cheese so less icing sugar will make the filling firmer.
FLOUR: It is very important that you measure your flour properly! The dough should be slightly more crumbly than a typical cookies dough, but if you use too much flour your dough will be very, very dry. The right way to measure your flour is to use a kitchen scale, or use the scoop and level method.
RASPBERRIES: These cookies work best with fresh raspberries or freeze-dried raspberries. Frozen raspberries work too but they do hold water so you’ll have to work really quickly when assembling the cookies so that the dough doesn’t get too sticky, and color may bleed into the dough.
Storage Instructions:
Raspberry cheesecake cookies taste best fresh because the edges are slightly crispy on the outsides. Because of the cream cheese filling, they soften over time (I love soft cookies though so these are really delicious the next day).
They should be stored in an airtight container in the fridge and consumed within 3-4 days.
These cookies can also be frozen in an air tight ziploc bag, then thawed in the fridge when you’re ready to serve them. You can also freeze the cookie dough and bake it later!
I recommend freezing the dough in balls without the cream cheese filling and make the filling when you’re ready to bake the cookies.
Calories: 156kcal, Carbohydrates: 14g, Protein: 1g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 203mg, Potassium: 31mg, Fiber: 1g, Sugar: 13g, Vitamin A: 559IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg
Did you make this recipe?Please let us know by leaving a star rating and review!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Very yummy! I made it with blackberries and used vegan cream cheese and it was perfect 🥰
This recipe is amazing! I have used this with raspberries, haskaps, blueberries, and strawberries. The only downfall is that i’ve gained A FEW pounds since I found this recipe.
Love this review 😂 thank you!!
These cookies turned out so good!! I absolutely love the cream cheese filling. I made it to share with my friends and everyone really liked them. However, I recommend eating them immediately after baking and cooling.
Thanks for your review Lina! I’m glad you enjoyed these!
These were not sweet enough for my taste, so I added a white chocolate drizzle. If I make them again, I think I’ll add more powdered sugar to the filling and white chocolate chips into the cookies. Everyone devoured these though!
Love the idea of a white chocolate drizzle! Thanks for your review 🤗
Just baked them for the first time and they turned out amazing!! I used fresh raspberries and regular cream cheese. I also skipped the crackers, added a dash of flour to compensate and it had zero impact on the cookies.
Just want to say thanks for the very clear instructions and video!! Will definitely make these again.
Hi Natalia! So happy to hear you liked this recipe! Thank you so much for your review 😊
hi!! Im Jackson. I loved the Rasberries!!! So yummy!!!
These are amazing!
I’m so happy that you loved them!
omg SOOOOO good. seriously. obsessed. i gave these to my mom who doesn’t like raspberries and even she loved them!
Hi Nicola! I am so happy to hear that you and your mom loved the cookies! Thanks so much for the review! 🙂
Oh my gosh these are so good. Will def be making them again and probably doubling the batch. Thx for the recipe!
Hi Beth! I’m so glad to hear you loved the cookies! Thanks so much for the review!
The recipe calls for a 1/2 of cup of gram cracker plus more for topping the cookies. The only place I see use of the gram cracker is the top of the cookies. What do you do with the rest of the crackers?
Thanks for catching that Jamie! The instructions have been updated. The graham crackers are folded into the dough as well, but you can also leave them out if you prefer.
Hi,
May I know your 1 cup of butter is equal to how many grams? Thanks.
Hi Shirley! The reason I don’t include the weight is because for those using vegan or dairy free butter, 1 cup of butter will have a different weight than regular butter – but if are using regular butter it will be 220 g. Enjoy 🙂
I was looking for a different type of cookie recipe than the mundane chocolate chip. Because let’s face it, we all already know where to find the perfect one. I love berries and always looking for ways to incorporate them into my baking. This recipe was easy to follow and included simple ingredients I already had on hand. No trips to the store? WIN! I ended up making them larger than suggested which required more cooking time respectfully. They came out delicious! Everyone who tried it loved it!
Hi Rebecca! I’m so happy to hear that you loved the cookies and found the recipe easy to follow! I am also a big fan of large cookies 😀 Thanks so much for taking the time to come back and leave a review!
We loved this. Thank you for the great instructions. They turned out great and everyone loved them.
Glad you enjoyed! Thanks for your review Stephanie!
My favourite cookies!!
Hi Melanie! I’m so glad to hear that you loved the cookies – thanks so much for taking the time to come back and leave a review!
Do you use unsalted butter or salted?
You can use salted, but I have used unsalted before and then just add about 1/8 tsp extra of salt!
2 things you need to try in life are these and her strawberry stuffed cookies. you wont be able to get enough
Hi Taylor! Those are two of my favorite cookie recipes as well 🙂 Thanks so much for taking the time to leave a review!