Raspberry cheesecake cookies are a completely portable way to get all of summer’s and dessert’s favorite flavors in a tiny package. This from-scratch recipe uses fresh raspberries and pantry ingredients, not a boxed mix.

Raspberry cheesecake cookies on a plate in front of a bowl of fresh raspberries.

Highlighting Summer’s Best

Fresh raspberries are some of the best part of summer seasonal eating. They’re only here for a short bit and while we can (and should) eat our body weight in the fresh berries, it is sometimes fun to try them in new recipes.

Switch Up the Berries

While I didn’t test it, I can’t see why most any berry wouldn’t work in these cookies. Chop large berries, leave small ones whole.

Bowl of fresh raspberries

I think these cookies would be amazing with a mix of berries if you happen to have a bunch on hand.

Go with what you have or family favorites.

Switch Up the Chocolate

I went with regular semi-sweet chocolate chips in the original recipe. However, white chocolate, milk chocolate or any combination would lovely. Again, go with what you have or family favorites.

Good Frozen Keepers

These are a soft cookie and they freeze delightfully well for longer storage. Keep them in an airtight freezer container and eat up within 6 months.

Raspberry cheesecake cookies on a plate in front of a bowl of fresh raspberries.

Because they are a soft cookie even when frozen they would make for delicious ice cream sandwiches. Simply put a scoop of your favorite ice cream between two and enjoy. Alternatively, wrap and freeze the sandwiches for eating later

Options for Decorating

These are simple, soft and fluffy cookie. They are amazing in just that way. However, if you’d like to fancy them up for a party or something you have options.

Drizzle some melted chocolate over the tops of the cooled cookies.

Soft cookies like these Raspberry Cheesecake Cookies truly are just mini cakes. So treat them as such and frost them with some simple vanilla or chocolate frosting.

Sandwich frosting between two cookies for a whoopie pie variation sure to please.

Raspberry cheesecake cookies on a plate with text overlay and a small bowl of fresh raspberries.

Want to Use Frozen Raspberries?

To use frozen raspberries, let them thaw and drain the liquid completely before adding them to the batter. Otherwise, you’ll likely have way too much moisture in the cookies.

Yield: 4 Dozen

Raspberry Cheesecake Cookies

Raspberry Cheesecake Cookies

Raspberry cheesecake cookies are soft and sweet treats taking advantage of the flavors of summer, cheesecake, and chocolate all in one portable package.

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes

Ingredients

  • 1/2 Cup Salted Butter, softened
  • 8 Ounces Cream Cheese, softened
  • 1 Cup Sugar
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • 2 1/2 Cups Unbleached All Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 1/2 Cups Raspberries
  • 1 Cup Chocolate Chips

Instructions

  1. Preheat Oven to 350 degrees Fahrenheit. Line cookies sheets with parchment paper or grease.
  2. Sift together the flour, baking soda, and baking powder. Set aside.
  3. Cream together the butter and cream cheese until thoroughly mixed.
  4. Add the sugar and continue to mix until soft & fluffy.
  5. Beat in the eggs and vanilla mixing completely.
  6. Add the flour mixture to the butter mixture slowly. Mix until combined.
  7. Fold in the raspberries and chocolate chips.
  8. Drop by Tablespoons full onto prepared baking sheets. Leave about 2" between cookies.
  9. Bake in the preheated oven for 15-18 minutes. Edges will be golden brown.
  10. Remove to wire racks to cool completely.

Notes

Make them gluten-free by using a gluten-free flour blend and following our gluten-free baking tips.

Nutrition Information:

Yield:

48

Serving Size:

1 Cookies

Amount Per Serving: Calories: 96 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 18mg Sodium: 52mg Carbohydrates: 12g Fiber: 1g Sugar: 7g Protein: 1g
We try but cannot confirm the accuracy of these results.
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Kathie is a writer, gardener, and teacher living with her soulmate, Jeff, in northwestern Montana. As a fiercely D.I.Y. individual, she is dedicated to living a life made of her own hands as much as possible.

Latest posts by Kathie Lapcevic (see all)

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