Raspberry Cheesecake Cookies Recipe

Soft and creamy raspberry cheesecake cookies made with graham cracker dough, sweet-tart raspberry swirl, and a dreamy cream cheese center—better than Subway!

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 12

Chill Time: 1

Total Time: 1 42

Servings: cookies

Calories: 215kcal

Cost: $8–$10

Equipment

Stand mixer or hand mixer
Mixing bowls small, medium, and large
Small saucepan for raspberry filling
Fine-mesh sieve optional, for straining seeds
Baking sheets
Cookie scoop or tablespoon
Wire rack for cooling
Parchment paper or silicone baking mat

Ingredients

For the cookie dough

2 ¼ cups all-purpose flour
½ cup graham cracker crumbs about 4 crushed crackers
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick unsalted butter softened
4 oz cream cheese softened
1 cup granulated sugar
¼ cup light brown sugar packed
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract optional

For the cheesecake filling

4 oz cream cheese softened
¼ cup powdered sugar
½ teaspoon vanilla extract

For the raspberry swirl

1 cup raspberries fresh or frozen, thawed and drained
2 tablespoon granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

Optional white chocolate drizzle

½ cup white chocolate chips
1 teaspoon coconut oil or shortening

Instructions

Make cheesecake filling and refrigerate.
Make cheesecake filling and refrigerate.
Mix dry ingredients in a bowl.
Cream butter, sugar, and cream cheese.
Beat in eggs and vanilla.
Combine wet and dry ingredients.
Chill dough for at least 1 hour.
Scoop dough, add filling, shape into balls.
Bake at 350°F for 12–14 minutes.
Cool cookies and drizzle white chocolate.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition