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    Broken Oven Baking » Recipes » Cookies

    Cheesecake Stuffed Raspberry Cookies

    Published: Jan 11, 2022 · Modified: Apr 18, 2022 by Kayla Burton · This post may contain affiliate links · 2 Comments

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    Jump to Recipe

    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!

    Top view of a cheesecake stuffed raspberry cookie drizzled with white chocolate.

    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!

    Jump to:
    • Ingredients
    • Substitutions & Variations
    • Equipment
    • Step by Step Instructions
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Ingredients needed to make raspberry cheesecake cookies.
    • 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 by step instructions showing how to make cheesecake stuffed raspberry cookies.

    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 by step instructions showing how to place cheesecake filling inside the cookie dough.

    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

    Can I use freeze dried raspberries?

    Yes, these can be used in place of the fresh raspberries.

    Can I use frozen raspberries?

    I'd advise against this, but if you can thaw and dry them out well enough, they should work!

    Can I use a different type of fruit?

    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.

    Do I need to make the cheesecake filling?

    No, if you want to skip this and just make raspberry white chocolate cookies, that's totally fine!

    Can I skip the chilling before baking?

    I wouldn't recommend skipping this as I've found it helps prevent spreading.

    Can the dough be made ahead of time?

    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.

    Why do my cookies have a blue color to them?

    This is a natural reaction from the raspberries and baking soda. It's totally safe and they will still taste great!

    A raspberry cookie with a bite taken out of it, showing the cream cheese filling.

    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.

    More Recipes You'll Love

    • Easy Raspberry Cream Cheese Danish Recipe
    • Raspberry and White Chocolate Blondies
    • The Best Lemon Raspberry Muffins
    • Almond Cupcakes with Raspberry Cream Cheese Frosting

    Did you try this recipe? I'd love to see how they turned out!
    Tag me on Instagram or Facebook and leave a ⭐️ review below!

    📖 Recipe

    Cheesecake Stuffed Raspberry Cookies

    Kayla Burton
    How to make soft, delicious raspberry cookies stuffed with cheesecake! They're flavored with real, fresh raspberries and are topped with a white chocolate drizzle!
    5 from 5 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 14 mins
    Chill Time 20 mins
    Total Time 54 mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 171 kcal

    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 all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup unsalted butter room temperature
    • ½ cup light brown sugar packed
    • ½ cup 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 cream cheese room temperature
    • ¼ cup 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).

    Notes

    Measuring Dry Ingredients: I highly recommend weighing your flour in grams with a scale to ensure accuracy (change recipe to metric for the weight). If you don't have a scale, use the scoop and level method to measure the flour.
    Raspberries: This recipe was made to use fresh raspberries. Freeze-dried raspberries will also work, but I do not recommend using frozen raspberries.
    White Chocolate: If you do add the white chocolate, make sure you're using good quality chocolate or it may not melt very well.
    Discoloration: The cookies may have a blueish color to them. This is a natural reaction from the baking soda and raspberries that is totally safe! They should still taste amazing.
    Nutrition Information: The provided nutrition information is an estimate per cookie, accuracy is not guaranteed.
    Storage: Store cookies 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.

    Nutrition

    Calories: 171kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 117mgPotassium: 44mgFiber: 1gSugar: 12gVitamin A: 264IUVitamin C: 1mgCalcium: 20mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Steven G. says

      April 17, 2022 at 5:36 pm

      5 stars
      Huge success! Proportions were perfect! Will absolutely make these again!

      Reply
      • Kayla says

        April 18, 2022 at 10:24 am

        Thanks, Steven! Glad you liked them 🙂

        Reply

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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