• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookie Dough Diaries
  • Home
  • Recipes
    • Cookies
    • Brownies and Bars
    • No Bake Desserts
    • Cakes and Cupcakes
    • Muffins, Scones, and Loaves
    • Vegan Desserts
    • Drinks & Smoothies
  • About
    • About Me
    • FAQ
  • Work With Me
    • Portfolio
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Work With Me
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Cookies > Raspberry Cheesecake Cookies (Stuffed!)

    Raspberry Cheesecake Cookies (Stuffed!)

    Published on September 14, 2022. Last updated on September 14, 2022. By Gabby. 14 Comments

    1.6K shares
    • Facebook
    • Twitter

    This post contains affiliate links. Read the full disclosure here.

    Jump to Recipe

    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.

    raspberry cheesecake cookies stacked on top of each other

    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.

    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.

    raspberry cheesecake cookies split in half and stacked with raspberries around them

    Why These Raspberry Cheesecake Cookies Work

    • The cookie dough is naturally flavored with real raspberries in every bite.
    • These raspberry cheesecake cookies can be made with regular dairy ingredients or they can be made completely dairy free - the recipe has been tested both ways!
    • The cream cheese filling stuffed inside the cookies keeps them ultra soft!
    • Crushed up bits of graham cracker are folded directly into the cookie dough and sprinkled on top for a delicious, crunchy sweetness.
    • You can easily add white chocolate chips to these cookies to make them more similar to the subway raspberry cheesecake cookies!

    Ingredients Needed

    ingredients to make raspberry cheesecake cookies in bowls with labels
    • 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. I've had the best results with Violife.
    • Butter: You can use regular butter or dairy free/vegan butter for this recipe.
    • Raspberries: I personally prefer the taste of fresh raspberries in raspberry cheesecake cookies, 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.

    Step By Step Instructions

    Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

    STEP ONE: Mix the cream cheese with icing sugar in a small bowl until they mixture is smooth. Scoop 20 teaspoons of cream cheese onto a baking sheet or plate lined with parchment paper. Freeze for at least 45 - 60 minutes, or until frozen almost completely solid.

    cream cheese filling on parchment paper

    STEP TWO: When the cream cheese filling is frozen, line two large baking sheets with parchment paper and set aside. Beat the butter, sugar, and brown sugar together until light and fluffy. Add in the egg, egg yolk, and vanilla, then mix in the dry ingredients until just combined.

    STEP FOUR: Fold the crushed graham cracker pieces into the dough. Gently fold in the roughly chopped raspberries (if you've just washed them, pat them dry before adding to the dough), being careful not to squish them or over-stir them into the dough.

    Step by Step photos showing how to make raspberry cheesecake cookies

    STEP FIVE: Add 20 tablespoons of cookie dough to one of the lined baking sheets. Each ball will be about 1 tablespoon in size. Gently press a dent into half of cookie dough balls, then remove 10 scoops of cream cheese from the freezer and place them on top of 10 of the balls of cookie dough.

    STEP SIX: Cover each ball of cookie dough with another ball of dough, pinching the sides to seal the dough (to keep the cream cheese inside). Put the baking sheet in the fridge then repeat on a second tray with the remaining cookie dough.

    STEP SEVEN: Place the second tray of cookie dough into the fridge and preheat the oven to 350°F. When the oven is preheated and the cookies are chilled, bake one tray at a time for 9-12 minutes. Leave the raspberry cheesecake cookies on the baking tray for 10-15 minutes, then transfer to a cooling rack to cool completely.

    step by step photos showing how to assemble raspberry cheesecake cookies

    FAQs and Expert Tips

    Can I skip the cream cheese filling?

    Absolutely! These cookies are still super delicious without the filling.

    Why is my cream cheese filling runny?

    If you are using regular dairy cream cheese, be sure to note the extra ⅓ cup of confectioner's sugar in the recipe to avoid this.

    It's also important to make sure the filling is frozen before baking the cookies (don't put it in while it's still soft). Additionally, the ingredients in certain vegan cream cheese brands can have different consistencies, so if for some reason your filling is runny, you can place the cookies in the freezer or fridge until it solidifies.

    Can I add white chocolate chips to these cookies?

    Yes! I would recommend starting with ¼ cup-⅓ cup. You can use vegan white chocolate chips too!

    Can I use frozen raspberries?

    Yes! Note that the color from frozen berries bleeds out and creates a lot of streaks of color in the dough, so they might be more purple looking.

    Raspberry Cheesecake Cookies stacked on top of each other with graham crackers and raspberries scattered around them

    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.

    Storage and Freezing 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

    More Cookie Recipes You'll Love

    • Soft and Chewy Peanut Butter Cookies
    • Dairy Free Chocolate Chip Cookies
    • Dairy Free Oatmeal Cookies
    • Sugar Cookie Dough (Edible)

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    raspberry cheesecake cookies stacked on top of each other

    Raspberry Cheesecake Cookies (Stuffed!)

    Gabby
    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.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Chill Time 31 mins
    Total Time 56 mins
    Course Dessert
    Cuisine American
    Servings 20 cookies
    Calories 156 kcal

    Equipment

    • Baking Sheets
    • Handheld or Standing Mixer
    • Mixing Bowl

    Ingredients
     
     

    Raspberry Cookies

    • 1 cup butter, softened (regular or vegan)
    • ¾ cup granulated sugar
    • ¼ cup light brown sugar
    • 1 egg
    • 1 egg yolk
    • 1½ teaspoon vanilla extract
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 2⅓ cup + 3 tbsp all purpose flour
    • ½ cup raspberries, roughly chopped
    • ½ cup chopped graham crackers (4-5 graham crackers) (plus more for topping)

    Cream Cheese Filling

    • ¾ cup cream cheese (6 oz) (regular or vegan) SEE NOTES***
    • ¼ cup powdered sugar (icing/confectioner's sugar) *SEE NOTES if using regular (not vegan) cream cheese

    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).
    • 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.

    Notes

    PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
    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 regular (not vegan) cream cheese, increase the powdered sugar to ⅓ cup. It's firmer than vegan cream cheese so more icing sugar will make the filling softer.
    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 weigh it, 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: The cookies are best enjoyed fresh, but you can store them in an airtight container for 3-4 days in the fridge. You can also freeze them in a ziploc bag and let thaw in the fridge when you're ready to eat them.

    Nutrition

    Calories: 156kcalCarbohydrates: 14gProtein: 1gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 18mgSodium: 203mgPotassium: 31mgFiber: 1gSugar: 13gVitamin A: 559IUVitamin C: 1mgCalcium: 15mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

    « Easy Vegan Apple Cake
    Pumpkin Cheesecake Cookies »

    Reader Interactions

    Comments

    1. nicola

      May 11, 2022 at 2:37 pm

      5 stars
      omg SOOOOO good. seriously. obsessed. i gave these to my mom who doesn't like raspberries and even she loved them!

      Reply
      • Gabby

        May 11, 2022 at 2:38 pm

        Hi Nicola! I am so happy to hear that you and your mom loved the cookies! Thanks so much for the review! 🙂

        Reply
    2. Beth

      April 03, 2022 at 4:31 pm

      5 stars
      Oh my gosh these are so good. Will def be making them again and probably doubling the batch. Thx for the recipe!

      Reply
      • Gabby

        April 04, 2022 at 9:43 pm

        Hi Beth! I'm so glad to hear you loved the cookies! Thanks so much for the review!

        Reply
    3. Shirley

      November 01, 2021 at 1:04 am

      Hi,
      May I know your 1 cup of butter is equal to how many grams? Thanks.

      Reply
      • Gabby

        November 01, 2021 at 1:34 am

        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 🙂

        Reply
    4. Rebecca

      October 24, 2021 at 5:56 pm

      5 stars
      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!

      Reply
      • Gabby

        October 25, 2021 at 3:38 pm

        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!

        Reply
    5. Melanie

      October 14, 2021 at 4:52 am

      5 stars
      My favourite cookies!!

      Reply
      • Gabby

        October 14, 2021 at 2:50 pm

        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!

        Reply
    6. Lorin

      July 27, 2021 at 11:47 pm

      Do you use unsalted butter or salted?

      Reply
      • Gabby

        July 28, 2021 at 2:39 am

        You can use salted, but I have used unsalted before and then just add about 1/8 tsp extra of salt!

        Reply
    7. Taylor

      July 18, 2021 at 5:11 pm

      5 stars
      2 things you need to try in life are these and her strawberry stuffed cookies. you wont be able to get enough

      Reply
      • Gabby

        July 18, 2021 at 5:14 pm

        Hi Taylor! Those are two of my favorite cookie recipes as well 🙂 Thanks so much for taking the time to leave a review!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    photo of a girl laughing

    Hi Friend! I'm Gabby! I'm here to share easy, approachable dairy free/vegan dessert recipes that taste just like the real deal. Most recipes can be easily made with dairy products too, so there's something for everyone!

    Read more →

    Popular Recipes

    • Small Batch Brownies
    • Strawberry Cheesecake Cookies
    • Soft and Chewy Peanut Butter Cookies
    • Dairy Free Chocolate Cake
    • Biscoff Brownies
    • Cookie Monster Cookies

    Valentine's Day

    • Oreo Red Velvet Cookies
    • Strawberry Shortbread Cookies
    • White Chocolate and Raspberry Cookies
    • Red Velvet Oreo Cake
    • Raspberry Cupcakes
    • Raspberry Cheesecake Cookies (Stuffed!)

    Featured In

    Footer

    ↑ back to top

    About

    Privacy Policy

    Keep In Touch

    Sign up for free e-book!

    Find us on Pinterest

    Find us on Facebook

    Find us on Instagram

    Join our Dairy Free Recipe & Support Group

    Contact

    Contact Me

    Work With Me

    As an affiliate partner, I earn a small commission from qualifying purchases, at no cost to you. I only recommend products I really use and love.

    Copyright © 2023 - Cookie Dough Diaries