Cheesecake Stuffed Raspberry Cookies are so soft and bursting with real flavor from fresh raspberries! In the middle, you'll find a delicious cheesecake surprise! They're the best flavor combination, especially with an added white chocolate drizzle on top! You won't be able to get enough of these cookies, so it's a good thing they can be easily whipped up from scratch!
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Cheesecake with raspberry topping and cookies in general are two of my favorite desserts, so I had to combine them into raspberry cream cheese cookies! This cookie recipe is perfect for special occasions, like Valentine's Day, or any day you just want something fruity and sweet! They're my new favorite and I hope you love them just as much! If you enjoy this flavor combo, I also have an easy no bake cheesecake bites recipe and a raspberry cream cheese danish recipe.
Although I've never had Subway's raspberry cheesecake cookies, I've heard these are similar, which is the best compliment because who doesn't love a Subway cookie?! I mean, they're supplied by Otis Spunkmeyer which was a staple brand in my childhood. My go-to was always the white chocolate chip macadamia nut cookies, so I can just imagine how good this flavor must be!
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Ingredients
- All purpose flour
- Baking soda
- Salt
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Raspberries
- Eggs
- Unsalted butter
- Powdered sugar
- Cream cheese
- Optional: White chocolate (high quality chips or a chopped bar)
See recipe card below for quantities.
Substitutions & Variations
This recipe has not been tested with any substitutions. If you do replace any ingredients, please let us know how they turned out in the comments below!
As for variations, rather than drizzling the white chocolate on top of the baked cookies, feel free to add white chocolate chips into the batter right before you fold in the raspberries. You can also use freeze dried raspberries or a different berry, like chopped strawberries for strawberry cheesecake cookies!
Equipment
- Use a small cutting board and sharp knife to chop the raspberries.
- A food scale is really important for measuring the dry ingredients! Flour is often measured incorrectly with cups, yielding thick and dry cookies. The scale I use is only about $20 USD, makes life way easier (less dishes to clean) and has lasted me years. However, if you're using cups be sure to use the scoop and level method!
- A hand mixer or stand mixer with a paddle attachment will come in handy to mix the cookie dough. Once you get to adding the raspberries, you'll want to fold them in with a spatula.
- You'll need a cookie sheet to bake them on. I also highly recommend laying a sheet of parchment paper down on top of the baking sheet.
- A medium cookie scoop (about 4 teaspoons in size) is what I use to grab and stuff the cookie dough. See photo #6 below for how I use it with this recipe.
Step by Step Instructions
Step One (Picture 1 above) - Make the cheesecake balls by mixing together the cream cheese and powdered sugar. Scoop 24 teaspoons onto a plate and freeze while making the cookie dough.
Step Two (Picture 2 above) - Chop the raspberries into small pieces. If they're super liquidy, gently pat them dry with paper towel.
Step Three (Picture 3 above) - Cream together the softened butter, light brown sugar and granulated sugar until light and fluffy (about 2-3 minutes of mixing with a hand mixer). Mix in the egg, yolk and vanilla extract.
Step Four (Picture 4 above) - Whisk together the flour, baking soda and salt. Then, stir it into the wet ingredients just until the flour streaks disappear.
Step Five (Picture 5 above) - Carefully fold the chopped raspberries into the cookie dough with a spatula. Don't over mix or the dough will become too wet and sticky.
Step Six (Picture 6 above) - Gently scoop some dough into a cookie scoop and lightly press a frozen cheesecake ball into the center.
Step Seven (Picture 7 above) - Cover the cheesecake completely with more cookie dough and then place the ball on a parchment-lined baking sheet. Repeat and space the cookies 2-3 inches apart. Chill for 20 minutes, then bake at 350°F until the edges are tan (12-16 minutes). Let them cool completely before drizzling with white chocolate!
Pro Tip: If the cookies are spreading a lot or you want to turn them into perfect circles, take them out of the oven around 10-12 minutes and give them a scoot! This is when you place a slightly larger round object around them and push their edges back into shape (see how in this video). Then, put them back in the oven to finish baking.
Recipe FAQs
Yes, these can be used in place of the fresh raspberries.
I'd advise against this, but if you can thaw and dry them out well enough, they should work!
Of course! Feel free to chop strawberries or use whole blueberries, or any other type of fruit that doesn't hold much more moisture than raspberries.
No, if you want to skip this and just make raspberry white chocolate cookies, that's totally fine!
I wouldn't recommend skipping this as I've found it helps prevent spreading.
No, I don't recommend letting this cookie dough sit long due to the fresh raspberries and the reaction between them and the baking soda.
This is a natural reaction from the raspberries and baking soda. It's totally safe and they will still taste great!
Storage
These raspberry cheesecake cookies can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Did you try this recipe? I'd love to see how they turned out!
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📖 Recipe
Cheesecake Stuffed Raspberry Cookies
Equipment
- Cutting board & knife
- Cookie sheet
- Parchment paper
- Measuring spoons
- Scale or measuring cups
- Whisk
- Spatula
- Hand mixer or stand mixer with paddle attachment
- Medium cookie scoop (about 4 teaspoons)
- Wire cooling rack
Ingredients
Raspberry Cookies
- 2⅓ cups (291.67 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170.25 g) unsalted butter room temperature
- ½ cup (100 g) light brown sugar packed
- ½ cup (100 g) granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- ⅔ cup fresh raspberries washed, dried and chopped
Cheesecake Filling
- 4 ounces (113.4 g) cream cheese room temperature
- ¼ cup (30 g) powdered sugar
Optional White Chocolate Drizzle
- ⅓ cup white chocolate chips or chopped bar good quality
Instructions
Cheesecake Filling
- In a medium bowl, whisk the cream cheese until smooth (preferably with a hand mixer). Mix in the powdered sugar.
- Scoop teaspoons of the cream cheese mixture and place them on a wax paper-lined plate. You should be able to get 24 teaspoons from this.
- Place the plate in the freezer while you make the cookie dough.
Raspberry Cookies
- Make sure your raspberries have been washed and given time to dry (you want them to be as dry as possible!) Chop them into small pieces. Gently pat them dry with paper towel if they're super liquidy.
- In a large bowl using a hand mixer or stand mixer with the paddle attachment, cream together the butter, light brown sugar and granulated sugar until light and fluffy (2-3 minutes).Mix in the egg, yolk and vanilla extract until combined well. Scrape down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, baking soda and salt. Stir this into the wet ingredients just until the flour streaks disappear.
- Carefully fold the chopped raspberries into the cookie dough with a spatula. Don't over mix or the juice from the raspberries will leak out too much and your dough will get too wet and sticky.
- Take the cheesecake balls out of the freezer.Using a medium cookie scoop (about 4 teaspoons), scoop dough and gently make a hole in the middle for the cheesecake ball.Put the cheesecake inside and then cover it with more dough so that the cheesecake is completely enclosed.Place the dough ball on a parchment-lined cookie sheet.Repeat, placing the dough balls 2-3 inches apart.
- Place the sheet of cookie dough balls in the refrigerator while the oven preheats to 350°F.
- When the dough is cold and firm, bake the cookies until the edges are tan (about 12-16 minutes).If they're spreading, take them out of the oven around 10-12 minutes and scoot a larger round object around them to push the edges back into shape, then place them back in the oven to finish baking.
- Let the cookies cool on the pan for about 10 minutes, then transfer them to a cooling rack.
- Optional: microwave white chocolate (chopped bar or chips) in a bowl while stirring every 20 seconds until melted and drizzle it on the cookies (with a spoon or a bag with the tip cut off).
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Steven G. says
Huge success! Proportions were perfect! Will absolutely make these again!
Kayla says
Thanks, Steven! Glad you liked them 🙂