Raspberry Cheesecake Cookies

These Raspberry Cheesecake Cookies are the perfect balance of tart raspberry, rich cheesecake, and sweet graham cracker goodness! If you’re a fan of cheesecake and love a chewy, flavorful cookie, then this recipe is a must-try.

I love making these cookies for family gatherings, holidays, or just as a treat when I need something sweet but not overly heavy. The best part? They’re easy to make with simple ingredients, and you don’t even need to chill the dough!

Table of Contents

Why You’ll Love This Recipe

Bursting with raspberry flavor: Fresh or frozen raspberries are swirled into both the cookie dough and the cheesecake frosting.
Thick, soft, and chewy: Thanks to the combination of brown sugar and graham cracker crumbs.
No chill time needed: The dough is ready to bake right away!
A fun twist on classic cheesecake: Instead of a slice, enjoy it in cookie form!

Ingredients You’ll Need

Cookies:

260g all-purpose flour
20g graham crackers (or digestive cookies), crushed into crumbs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
160g butter, room temperature
50g granulated sugar
130g brown sugar
1 large egg
1/2 teaspoon vanilla extract
60g fresh or defrosted frozen raspberries, mashed

Raspberry Cheesecake Frosting:

70g butter, room temperature
140g cream cheese, full fat
140g powdered sugar
20g fresh or defrosted frozen raspberries, mashed
1/4 teaspoon vanilla extract

Ingredients You’ll Need for Raspberry Cheesecake Cookies

Decoration:

Extra graham cracker crumbs
Fresh raspberries

Step-by-Step Instructions

1. Prep Your Ingredients

If using frozen raspberries, defrost and mash them into a purée.
Crush graham crackers into fine crumbs.
Bring butter and cream cheese to room temperature.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt.

3. Cream the Butter and Sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric hand mixer for about 3 minutes until light and fluffy.

4. Add Egg and Vanilla

Mix in the egg and vanilla extract until well combined.

5. Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the wet ingredients, stirring just until combined.

6. Add Raspberries

Gently swirl in the mashed raspberries using a butter knife for a marbled effect.

7. Scoop and Bake

Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Scoop the dough into 2.5 tbsp-sized balls and place them 2 inches apart.
Press them down slightly.
Bake for 11-13 minutes until the edges are set.
Let them cool for 5-10 minutes on the baking sheet before transferring them to a wire rack.

8. Make the Cheesecake Frosting

Beat together the butter, cream cheese, powdered sugar, mashed raspberries, and vanilla extract until smooth and creamy.

9. Frost and Decorate

Once the cookies have cooled completely, spread the cheesecake frosting on top. Sprinkle with extra graham cracker crumbs and fresh raspberries.

Raspberry Cheesecake Cookies Step-by-Step

Serving Suggestions

These Raspberry Cheesecake Cookies are delicious on their own, but here are some fun ways to serve them:

With a cup of tea or coffee: The perfect pairing for a cozy afternoon treat.
As a dessert platter: Serve them alongside other cookies and mini cheesecakes for a beautiful dessert spread.
With ice cream: Sandwich some vanilla or raspberry ice cream between two cookies for an indulgent treat.
For special occasions: These cookies make a great addition to holiday cookie trays or birthday celebrations.

Expert Baking Tips

Use a kitchen scale: This ensures accuracy and perfect cookies every time.
Don’t overmix the dough: Overmixing can lead to tough cookies.
Use light-colored baking sheets: They help prevent over-browning.

FAQs

Can I use frozen raspberries instead of fresh?

Yes! Just be sure to fully defrost them and drain excess liquid to avoid making the dough too wet.

What can I substitute for graham crackers?

Digestive cookies work great! You can also use vanilla wafers or another mild, sweet biscuit.

How do I know when the cookies are done?

The edges should be lightly golden, but the center may still look soft. They will firm up as they cool.

Can I make the dough ahead of time?

Yes! Store the dough in the fridge for up to 2 days. Let it sit at room temperature for 10-15 minutes before baking.

How should I store these cookies?

Keep them in an airtight container in the fridge for up to a week.

Absolutely! Add lemon zest, swap in blueberries, or mix in white chocolate chips for a fun twist.

Best Raspberry Cheesecake Cookies recipe

If you love these Raspberry Cheesecake Cookies, try these other delicious cookie recipes:

These Raspberry Cheesecake Cookies combine the best of both worlds—chewy cookies with a luscious cheesecake topping. Whether you’re baking for a special occasion or just craving a sweet treat, this recipe is sure to impress. Try them today and enjoy the perfect blend of raspberry cookies recipe, raspberry chocolate cookies, and classic cheesecake flavors!

Soft & Chewy Raspberry Cheesecake Cookies Easy Recipe

Raspberry Cheesecake Cookies Soft, Chewy Irresistible

I can’t wait for you to try these easy Raspberry Cheesecake Cookies! If you make them, be sure to leave a review. And if you love this recipe, pin it on Pinterest so you can make it again later!