Raspberry Cheesecake Cookies

Raspberry cheesecake cookies are soft, creamy, and bursting with fruity goodness in every bite. I fold swirls of raspberry into a rich, cream cheese–based cookie dough that bakes into pillowy, melt-in-your-mouth treats. With their pretty marbled look and indulgent flavor, these cookies are just as impressive as they are delicious.

Why You’ll Love This Recipe

I love how these cookies combine everything I enjoy about raspberry cheesecake—sweet, tangy, creamy, and slightly tart—into a portable, easy-to-make dessert. They’re soft in the center, slightly crisp on the edges, and full of real raspberry flavor. Whether I bake them for a party, gift box, or just a treat for myself, they always get rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (softened)

• Cream cheese (softened)

• Granulated sugar

• Egg

• Vanilla extract

• Fresh or frozen raspberries (or raspberry preserves)

• Optional: white chocolate chips or lemon zest

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In a large mixing bowl, I beat the butter, cream cheese, and sugar until light and fluffy.

4. I add the egg and vanilla extract, mixing until smooth.

5. I gradually add the dry ingredients to the wet, stirring until a soft dough forms.

6. I gently fold in the raspberries or dollops of raspberry preserves—just enough to swirl them without overmixing.

7. If using white chocolate chips or lemon zest, I fold those in now as well.

8. I scoop the dough onto the baking sheet, spacing them a few inches apart.

9. I bake for 12–14 minutes, until the edges are set and the centers are still slightly soft.

10. I let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 to 24 cookies, depending on the size. It takes 15 minutes to prep, 12–14 minutes to bake, and around 10 minutes to cool.

Variations

Sometimes I use raspberry jam instead of fresh raspberries for a stronger flavor and easier swirling. I’ve also added white chocolate chips for extra sweetness or chopped nuts for crunch. For a little zing, I stir in some lemon zest, which pairs beautifully with the cream cheese and raspberry combo.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. To keep them extra soft, I sometimes place a piece of bread in the container. They also freeze well—I let them cool completely, then freeze in a single layer before storing in freezer bags. I thaw them at room temperature before serving. No reheating is needed, but I sometimes warm them slightly for that fresh-baked feel.

FAQs

Can I use frozen raspberries?

Yes, I use them straight from the freezer. I don’t thaw them first to avoid excess moisture in the dough.

Can I use raspberry jam instead?

Absolutely. I drop small spoonfuls of jam into the dough and gently swirl it in for a marbled effect without making the dough too wet.

Do I need to chill the dough?

I usually don’t, but if the dough feels too soft or sticky, I chill it for 20–30 minutes to make it easier to handle.

Can I make them gluten-free?

Yes, I substitute the flour with a 1:1 gluten-free baking blend and they turn out just as soft and flavorful.

What’s the best way to swirl the raspberries?

I fold them in gently with a spatula at the end—just a few turns—to create ribbons without fully blending them into the dough.

Conclusion

Raspberry cheesecake cookies are soft, creamy, and full of bright flavor with a beautiful bakery-style swirl. I love how they combine the richness of cheesecake with the freshness of raspberries, all in a cookie that’s simple to make and hard to resist. Whether I’m baking for a special occasion or just treating myself, these cookies always bring joy.

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