Name: Raspberry Cheesecake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 4 oz cream cheese, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 1/3 cup raspberry jam or preserves; Optional: 1/4 cup fresh raspberries; Optional: 1/4 cup white chocolate chips; Optional: powdered sugar for dusting

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Raspberry Cheesecake Cookies are soft, creamy, and bursting with tangy raspberry flavor wrapped in a buttery cookie dough. These cookies have a cheesecake-like center swirled or filled with raspberry jam or fresh berries — a perfect combo of sweet, tart, and rich in every bite. I love how they feel indulgent like cheesecake but come in a convenient, handheld treat.

Why You’ll Love This Recipe

I love these cookies because they bring together the best parts of cheesecake and cookies into one amazing dessert. They’re soft in the center, slightly crisp at the edges, and packed with creamy richness and fruity flavor. They’re elegant enough for special occasions but easy enough to make whenever I want something sweet and comforting. Raspberry Cheesecake Cookies

Ingredients

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

Unsalted butter, softened
Cream cheese, softened
Granulated sugar
Brown sugar
Egg
Vanilla extract
All-purpose flour
Baking powder
Salt
Raspberry jam or raspberry preserves
Optional: fresh raspberries, white chocolate chips, powdered sugar for dusting

Directions

I cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
I mix in the egg and vanilla extract until well combined.
In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
I chill the dough for at least 30 minutes so it’s easier to shape.
I scoop the dough into balls, then press a small indentation into each. I fill each one with a bit of raspberry jam or swirl it into the top.
I bake the cookies at 350°F (175°C) for 10–12 minutes, just until the edges are set but the centers are still soft.
I let them cool on the baking sheet before transferring to a wire rack. I sometimes dust them with powdered sugar before serving.

Servings and timing

This recipe makes about 20 cookies.
Prep time: 15 minutes
Chill time: 30 minutes
Cook time: 10–12 minutes
Total time: 55 minutes

Variations

I sometimes add white chocolate chips or chopped nuts for texture. For a more cheesecake-like effect, I swirl in a dollop of cream cheese mixed with powdered sugar along with the jam. If I want a fruity twist, I fold in fresh raspberries (lightly mashed) right into the dough.

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 a week. They can also be frozen for up to 2 months. I let them come to room temp before serving, or warm them slightly for an extra soft bite. Raspberry Cheesecake Cookies

FAQs

Can I use fresh raspberries instead of jam?

Yes. I mash fresh raspberries with a little sugar or mix them with jam for a chunkier texture. Just don’t overfill so they don’t leak too much.

Do I need to chill the dough?

Yes, chilling helps the cookies hold their shape and prevents spreading. It also enhances the texture.

Can I make these gluten-free?

Yes, I use a good 1:1 gluten-free baking flour blend. The texture stays soft and chewy with the cream cheese base.

Can I freeze the dough?

Absolutely. I scoop and freeze the dough balls, then bake directly from frozen, adding an extra 1–2 minutes to the baking time.

Are these cookies very sweet?

They’re sweet but balanced by the tartness of the raspberries and the tangy cream cheese. I can reduce the sugar slightly if I prefer them less sweet.

Conclusion

Raspberry Cheesecake Cookies are the perfect treat when I want something rich, fruity, and fun to share. The soft, tangy cookie base with the jammy raspberry center hits that perfect sweet spot. Whether I’m baking them for a gathering or sneaking one with a cup of tea, these cookies never last long in my kitchen.