If you have a sweet tooth and adore the delightful tang of cheesecake combined with a burst of fresh raspberries, you are going to absolutely love this Raspberry Cheesecake Cookies Recipe. These cookies masterfully blend soft, buttery cookie dough with a luscious raspberry cream cheese frosting, creating a treat that feels elegant yet comforting. Every bite is a beautiful dance of tart and sweet, with a smooth cheesecake finish and the crunch of graham cracker crumbs that add just the right texture. Once you try this Raspberry Cheesecake Cookies Recipe, you’ll find it to be one of your favorite go-to desserts for any occasion.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface filled with a light beige dough that looks crumbly and thick. On top and mixed throughout the dough are bright red berry pieces with a slightly wet and chunky texture, creating a contrast between the pale dough and the vibrant red. The mixture looks like it is in the early stages of being mixed together, with the red berries sitting unevenly on the dough. The bowl shows some dough sticking to the sides with a few red berry stains. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple but play vital roles: they build the cookie’s soft crumb, infuse rich flavors, and create the creamy raspberry-tinged frosting you’ll adore. Each element is carefully chosen to balance taste, texture, and that gorgeous pink hue.

All-purpose flour (260 g): The base that provides structure and softness to the cookies.
Graham Crackers or Digestive Cookies, crushed (20 g): Adds a toasty, crunchy texture that complements the smooth cream cheese.
Baking powder (1/2 tsp): Helps the cookies rise just enough to be tender without being cakey.
Baking soda (1/2 tsp): Works with the acidic ingredients for a perfect lightness.
Salt (1/4 tsp): Balances sweetness and enhances flavor.
Butter (160 g, room temperature): Essential for rich flavor and a tender crumb.
Granulated sugar (50 g): Adds sweetness and helps with a slightly crisp edge.
Brown sugar (130 g): Brings caramel notes and moisture for chewy cookies.
Large egg (1): Binds everything together, adding moisture and richness.
Vanilla extract (1/2 tsp): Lifts the flavors with its warm, sweet aroma.
Fresh or defrosted frozen raspberries, mashed (60 g): Brings a fresh, tart punch right into the dough.
Butter (70 g, room temperature): For the frosting’s creamy base.
Cream cheese (140 g): The star of the cheesecake frosting with silky tang.
Powdered sugar (140 g): Sweetens and thickens the frosting perfectly.
Raspberries, mashed (20 g): Adds bright color and flavorful zest to the frosting.
Vanilla extract (¼ tsp): Enhances the cheesecake cream’s smoothness.
Fresh raspberries and additional crushed graham crackers: For beautiful garnishes that also add textural contrast.

How to Make Raspberry Cheesecake Cookies Recipe

Step 1: Prep Your Oven and Ingredients

Start by preheating your oven to 175ºC (350ºF) and lining your cookie sheet with parchment paper. Defrost frozen raspberries if using, crush the graham crackers until they’re fine crumbs, and bring butter to room temperature for the best mixing consistency.

Step 2: Mix the Dry Ingredients

In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents to give your cookies a perfect rise and a tender crumb.

Step 3: Cream Butter and Sugars

In a large mixing bowl, combine the softened butter with granulated and brown sugars. Whisk with an electric hand mixer for about 3 minutes until the mixture is light and fluffy—this sets the stage for soft, chewy cookies packed with flavor.

Step 4: Incorporate Egg and Vanilla

Add the egg and vanilla extract to the butter-sugar mixture, mixing well to distribute the richness and aromatic warmth evenly through your dough.

Step 5: Combine Dry Ingredients and Cookie Crumbs

Gently fold in the sifted dry ingredients along with the graham cracker crumbs until just combined. Overmixing can toughen cookies, so keep it light and easy.

Step 6: Swirl in Mashed Raspberries

Add the mashed raspberries on top of the cookie dough and use a butter knife to swirl the berries throughout your dough. This creates beautiful streaks of raspberry flavor and a lovely pink tint you’ll love.

Step 7: Scoop and Bake

Using a medium cookie scoop (about 2.5 tablespoons), place six cookies per baking sheet lined with parchment. Press them down gently to flatten slightly and bake each sheet for 11 to 13 minutes. The edges should be set, but centers still soft.

Step 8: Cool Cookies Before Frosting

Once baked, allow the cookies to cool on the baking tray for 5 to 10 minutes before transferring them onto a wire rack to cool completely. This prevents breakage and makes frosting easier.

Step 9: Prepare the Raspberry Cream Cheese Frosting

In a medium bowl, beat together room temperature butter, cream cheese, powdered sugar, mashed raspberries, and vanilla extract until smooth and creamy. This frosting is the heart of the Raspberry Cheesecake Cookies Recipe and truly brings everything together.

Step 10: Frost and Garnish

Use a small cookie scoop to dollop frosting onto each cookie, then spread evenly with an offset spatula. Finish with crushed graham cracker crumbs and fresh raspberries for a stunning presentation and added crunch.

How to Serve Raspberry Cheesecake Cookies Recipe

The image shows several round cookies on a pale paper sheet placed on a white marbled surface. Each cookie has two layers: the bottom layer is a rough-textured cookie with a mix of light brown and pinkish-red tones, suggesting bits of fruit are baked inside. The top layer is a smooth, thick, pale pink frosting that covers the cookie evenly. On top of the frosting, there is a single fresh raspberry placed near the center of each cookie. Some cookies also have small crumbs sprinkled on the frosting near the raspberry. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your cookies with fresh raspberries and a sprinkle of crushed graham crackers to add a fresh burst of flavor and textural contrast. This not only looks beautiful but keeps each bite interesting and balanced.

Side Dishes

This recipe pairs wonderfully with a cup of hot tea, a fresh berry fruit salad, or a dollop of whipped cream if you’re feeling indulgent. These accompaniments complement the creamy tartness of the cheesecake cookies perfectly.

Creative Ways to Present

Try stacking these Raspberry Cheesecake Cookies between layers with a thick spread of frosting as a mini cookie cake. Alternatively, sandwich two cookies with frosting in the middle for a playful dessert treat that kids and adults will adore.

Make Ahead and Storage

Storing Leftovers

Keep leftover Raspberry Cheesecake Cookies in an airtight container in the refrigerator to maintain the freshness of the cream cheese frosting and prevent the cookies from drying out. They will stay delicious for up to 4 days.

Freezing

You can freeze these cookies either frosted or unfrosted. For best results, freeze them unfrosted on a baking tray first, then wrap them tightly in plastic wrap before placing in a freezer bag. Thaw in the refrigerator before frosting or enjoying.

Reheating

If you want to enjoy your cookies warm, gently warm them in the microwave for about 10 seconds. Be careful not to overheat, as this can soften the frosting too much or make the cookies crumbly.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just make sure to defrost them fully and drain excess juice before mashing and adding to maintain the dough’s consistency.

What if I don’t have graham crackers?

You can substitute with digestive biscuits or any plain, slightly sweet cookie crumbs for that delicious crunchy texture.

Can these cookies be made dairy-free?

You can swap the butter and cream cheese with plant-based alternatives, but expect slight differences in texture and flavor.

How large should the cookies be?

Using a medium cookie scoop around 2.5 tablespoons gives the perfect size for even baking and the ideal balance of cookie to frosting.

Is it better to use powdered or granulated sugar for the frosting?

Powdered sugar is the best choice here because it creates a smooth, fluffy texture that blends beautifully with the cream cheese and butter.

Final Thoughts

This Raspberry Cheesecake Cookies Recipe truly shines as a charming dessert that’s both impressive and utterly irresistible. Filled with bursts of tangy raspberry and wrapped in buttery cookie dough, topped with dreamy cheesecake frosting—it’s a treat you’ll want to bake again and again. Don’t wait to try it out; your taste buds will thank you!