Introduction

These Raspberry Cheesecake Cookies are a perfect blend of creamy cheesecake filling and sweet-tart raspberry swirls wrapped in soft, buttery cookie dough. They offer a delightful treat for anyone who loves fruity, creamy desserts with a twist. Easy to make and irresistible to eat, they’re sure to become a favorite.

The image shows a stack of three soft, round cookies with golden-brown edges and a light, crumbly texture. The bottom cookie has bright red raspberries embedded in the dough, and the top two cookies are broken in half, revealing two inside layers: a creamy white filling on the bottom and a vibrant, juicy red raspberry layer on top. The cookies rest on a black cooling rack with a few fresh raspberries scattered around on a white marbled texture background, creating a fresh and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup cream cheese, softened
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
4 oz cream cheese, softened (for filling)
1/4 cup powdered sugar (for filling)
1/2 cup raspberry preserves or fresh raspberries mashed with sugar

Instructions

Step 1: Prepare the cheesecake filling by beating the cream cheese and powdered sugar together until smooth and creamy. Cover and refrigerate until needed.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 4: Add the egg and vanilla extract, mixing until fully combined.
Step 5: Slowly add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.
Step 6: Scoop about 1 tablespoon of dough and flatten it in your hand. Add about 1 teaspoon of cheesecake filling in the center, then cover with another tablespoon of dough. Pinch the edges to seal.
Step 7: Place the filled dough balls on a parchment-lined baking sheet. Flatten each slightly and add about 1/2 teaspoon of raspberry preserves or mashed raspberries on top. Swirl gently with a toothpick.
Step 8: Preheat the oven to 350°F (175°C) and bake the cookies for 12-14 minutes, until edges are golden and centers remain soft.
Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Chill the dough for at least 30 minutes before baking to prevent spreading.
Use fresh raspberries for natural tartness or preserves for a sweeter flavor.
Try adding 1/2 cup chocolate chips for Chocolate Raspberry Cheesecake Cookies.
Add 1 teaspoon lemon zest to the dough for a citrus twist.
Mix in blueberries or blackberries for a berry medley variation.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. To enjoy, bring to room temperature or warm briefly in the microwave. The dough can be frozen; freeze individual dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

How to Serve

A stack of three soft cookies is shown on a metal cooling rack over a white marbled texture, with several whole raspberries placed around them. The bottom cookie is whole, light golden with cracked texture and embedded fresh red raspberries. The middle and top cookies are halves, exposing three layers: a thin golden-brown crisp base, a middle layer of creamy white filling, and a top layer that is pale with chunks of bright red raspberry jam. The cookies look soft and moist, with vibrant red raspberries contrasting the light cookie dough. In the background, more similar cookies softly blur out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I make Subway Raspberry Cheesecake Cookies at home?

Follow this recipe but add white chocolate chips and sprinkle freeze-dried raspberries on top before baking for extra flavor and texture.

Can I use frozen raspberries?

Yes, just thaw and drain them first to avoid excess moisture in the dough.