These Raspberry Cheesecake Cookies are soft, buttery, and filled with the perfect balance of creamy cheesecake and tangy raspberry flavor. Each bite melts in your mouth with a delightful combination of sweet vanilla cookie dough and a luscious swirl of raspberry cream cheese filling. The first time I baked these, they instantly became a favorite—every batch disappeared faster than I could make them! These cookies are ideal for holidays, tea parties, or any time you want a bakery-style treat at home.
Why You’ll Love This Recipe
These cookies bring together the best of two desserts—cheesecake and cookies—in one irresistible bite. You’ll love their pillowy texture, the rich cream cheese filling, and the burst of fruity raspberry flavor. They’re elegant enough for special occasions yet simple enough for everyday baking. The recipe uses easy-to-find ingredients and delivers that perfect chewy-meets-creamy consistency every time. Whether served warm or chilled, these cookies taste just like little bites of raspberry cheesecake heaven.
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Raspberry Cheesecake Cookies – Soft, Creamy & Bursting with Sweet-Tart Flavor
- Total Time: 1 hour (including chilling)
- Yield: 18 cookies
- Diet: Vegetarian
Description
Raspberry Cheesecake Cookies are soft, buttery cookies filled with creamy cheesecake and swirls of sweet-tart raspberry jam. These bakery-style treats combine the richness of cheesecake with the comforting texture of a cookie — perfect for holidays, parties, or anytime you crave something indulgent and fruity.
Ingredients
- For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- For the Raspberry Swirl:
- 1/3 cup raspberry jam or preserves
- Optional: fresh raspberries for garnish
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoon-sized portions onto a parchment-lined tray and freeze for 30 minutes.
- Make the Cookie Dough: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Add eggs and vanilla, and beat until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Chill the dough for 20–30 minutes for easier handling.
- Assemble the Cookies: Scoop 2 tablespoons of dough and flatten it slightly. Place a frozen cheesecake ball in the center and wrap the dough around it to seal. Place on a baking sheet lined with parchment paper.
- Gently press a small indentation in the top and add about 1/2 teaspoon of raspberry jam. Swirl slightly with a toothpick for a marbled look.
- Bake: Preheat oven to 350°F (175°C). Bake cookies for 11–13 minutes, until edges are lightly golden but centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. Garnish with fresh raspberries if desired.
Notes
- For a richer flavor, use seedless raspberry jam and full-fat cream cheese.
- Make-ahead tip: Cheesecake centers can be prepared and frozen up to 2 days in advance.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- These cookies can be frozen after baking — thaw at room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour: Creates the soft structure of the cookie dough.
Baking Powder and Baking Soda: Help the cookies rise slightly and stay soft.
Salt: Balances sweetness and enhances flavor.
Unsalted Butter: Adds richness and creates a tender crumb.
Granulated Sugar and Brown Sugar: Give the cookies sweetness and a soft, chewy texture.
Egg: Binds the dough and adds moisture.
Vanilla Extract: Adds warmth and enhances the cheesecake flavor.
Cream Cheese: The star of the filling—smooth, tangy, and rich.
Raspberry Jam or Raspberry Preserves: Swirled into the cream cheese mixture for fruity sweetness.
Fresh Raspberries (optional): Add a fresh burst of tart flavor.
Powdered Sugar: Used in the cheesecake filling for a smooth sweetness.
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
In a separate small bowl, mix softened cream cheese with powdered sugar until smooth. Add a teaspoon or two of raspberry jam and gently swirl—do not overmix; you want visible streaks of raspberry.
Scoop about 2 tablespoons of cookie dough and flatten slightly. Place a small spoonful of the raspberry cream cheese filling in the center and cover with another tablespoon of dough, sealing the edges gently. Place cookies 2 inches apart on the prepared baking sheet.
Bake for 11–13 minutes, or until the edges are lightly golden but the centers are soft. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. Optionally, drizzle with extra raspberry jam or dust with powdered sugar before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Makes about 16–18 cookies. Preparation time: 20 minutes. Baking time: 12 minutes. Total time: 32 minutes.
Storage/reheating
Store cookies in an airtight container in the refrigerator for up to 5 days. They taste amazing chilled, but you can also enjoy them at room temperature. Freeze for up to 2 months in a sealed container, separating layers with parchment paper. Thaw at room temperature before serving.
Variations and Customizations
Lemon Raspberry Cheesecake Cookies: Add 1 teaspoon of lemon zest to the dough for a bright, citrusy flavor.
Chocolate Raspberry Cheesecake Cookies: Add 2 tablespoons of cocoa powder to the dough for a chocolatey twist.
Almond Raspberry Cookies: Replace vanilla extract with almond extract for a nutty, fragrant flavor.
Swirled Cheesecake Cookies: Instead of filling, swirl the raspberry cream cheese mixture directly into the cookie dough before baking.
White Chocolate Drizzle: Drizzle melted white chocolate over the cooled cookies for an elegant finish.
Mixed Berry Version: Use strawberry or blueberry jam for a fruity variation.
Nut Crust Topping: Sprinkle crushed almonds or pistachios on top before baking.
Gluten-Free Option: Use a 1:1 gluten-free baking flour blend.
Mini Cheesecake Bites: Bake smaller cookies and sandwich them with extra filling.
Vegan Option: Use dairy-free cream cheese and plant-based butter substitutes.
FAQs
Can I use fresh raspberries instead of jam?
Yes, mash them slightly with a little sugar to make a quick compote-like filling.
How do I keep the filling from leaking?
Seal the dough edges carefully and avoid overfilling the center.
Can I make the dough ahead of time?
Yes, refrigerate it for up to 24 hours before baking.
Can I skip the filling and just swirl it in?
Absolutely—it creates a beautiful marbled look.
Can I make them smaller?
Yes, just reduce the baking time by a minute or two.
Can I freeze the dough?
Yes, freeze pre-formed dough balls for up to 2 months—bake from frozen, adding 1–2 minutes.
Why are my cookies flat?
Your dough may have been too warm—chill it for 20 minutes before baking.
Can I use other jams?
Yes, strawberry, blackberry, or apricot jam work wonderfully.
How can I make them extra creamy?
Add a touch of sour cream or heavy cream to the filling.
Can I make these into bars?
Yes, press half the dough into a pan, spread the filling, and top with the remaining dough—bake 5–8 minutes longer.
Conclusion
These Raspberry Cheesecake Cookies are soft, decadent, and absolutely irresistible. With creamy cheesecake filling and tangy raspberry swirls wrapped in buttery vanilla cookie dough, they offer the best of both worlds in one delightful treat. Perfect for gifting, sharing, or enjoying with a cup of coffee, these cookies are as beautiful as they are delicious—a must-bake for any dessert lover.