Raspberry Cheesecake Cookies Stuffed with Cream Cheese

Raspberry Cheesecake Cookies (Stuffed!)

I made these for a party and they disappeared in minutes. Everyone asked for the recipe, and honestly, I get it. These soft and buttery cookies are like cheesecake in cookie form.

Real raspberry flavor runs through the dough, crushed graham crackers add crunch both inside the cookie and sprinkled on top, and a creamy cream cheese filling is sealed inside every single one.

I love a Subway cookie as much as anyone, but these homemade stuffed cookies might be even better. If you want something closer to the Subway version, my white chocolate raspberry cookies on this site are the way to go since they include white chocolate and are not stuffed.

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This recipe builds on my strawberry cheesecake cookies, and the extra graham cracker bits folded into the dough and scattered on top make these taste even more like actual cheesecake. A reader recently told me she made a batch with raspberries, then tried them again with haskaps, blueberries, and strawberries, and every version worked beautifully.

Quick facts: 15 minutes prep, 10 minutes cook, 31 minutes chill, 56 minutes total, and the batch makes 20 cookies.

Ingredient Notes

You have options here, and that is part of why I love this recipe.

• Cream cheese: Regular cream cheese or a dairy free vegan cream cheese both work for the filling. If you go vegan, check the recipe card because the amount of powdered sugar changes slightly depending on which one you use.
• Vegan cream cheese brands: Not all vegan cream cheeses behave the same. Some are soy based, some are coconut based, and that changes how quickly they freeze and how well the filling holds up in the oven. I had the best results with Violife.
• Butter: Regular butter or a dairy free alternative both work fine in the dough.
• Raspberries: Fresh raspberries gave the best results in my testing. Freeze dried raspberries work too. Frozen raspberries are usable, but their higher water content makes the dough stickier and causes more color bleeding.

How To Make These Cookies

Start by lining a small baking sheet with parchment paper and mixing the cream cheese with the powdered sugar until smooth. Place 20 teaspoons of the mixture on the sheet and freeze for at least one hour, until almost completely solid.

While that freezes, line two large baking sheets with parchment. Whisk together the flour, salt, and baking soda, then set it aside.

In a mixer, beat the softened butter with the granulated sugar and light brown sugar until light and fluffy, about 1 to 2 minutes. Mix in the egg, egg yolk, and vanilla extract.

Add the dry ingredients and mix until just combined, being careful not to over mix, then stir in the chopped graham cracker pieces. Gently fold in the chopped raspberries so they do not get squished and bleed color into the dough.

Scoop 20 tablespoon sized balls of dough onto the baking sheets. Press the back of a teaspoon into the top of half the balls to make an indent, place one frozen cream cheese filling piece into each indent, then cover each with a second ball of dough.

Pinch the sides to seal the cream cheese inside, keeping tall balls, and sprinkle more crushed graham crackers on top.

Refrigerate the shaped cookies while you preheat the oven to 350 degrees F. Bake one sheet at a time for 9 to 11 minutes, until the edges are slightly golden and the tops are set. Leave them on the sheet for 10 to 15 minutes, then move to a cooling rack to cool completely.

Recipe Developer Expert Tips

After testing these more times than I can count, here are the tips that matter most.

• Dry your raspberries: If you wash the berries right before baking, pat them dry first. Extra water will make the dough sticky and cause more color bleeding.
• Measure flour properly: Scooping straight from the bag can leave you with a crumbly dough. Use a kitchen scale, or fluff the flour, spoon it into the cup, and level it off with a butter knife.
• Do not preheat early: Hold off on the oven until the cookies are shaped, then let them chill in the fridge while it preheats. This firms the dough back up after all that handling, so do not skip it.
• Know the doneness cue: Pull the cookies when the edges have just turned golden brown and the tops have a little golden color but are not completely browned.

These taste best fresh when the edges still have a little crispness, but thanks to the cream cheese filling they soften overnight and are honestly delicious the next day.

Store them in an airtight container in the refrigerator and enjoy within 3 to 4 days, or freeze them in a sealed bag and thaw in the fridge. You can also freeze balls of dough without the filling for baking later.

Per cookie, expect about 156 calories, 14 g carbohydrates, 1 g protein, 11 g fat, 1 g fiber, 13 g sugar, 203 mg sodium, and 18 mg cholesterol. For the full source recipe that inspired this version, see the original raspberry cheesecake cookies here.

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Raspberry Cheesecake Cookies (Stuffed!)

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Raspberry Cheesecake Cookies (Stuffed! ) I made these for a party and they disappeared in minutes.

• Total Time: 56 min
• Yield: 20 cookies 1x

Ingredients

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Cream Cheese Filling
3/4 cup cream cheese, softened
1/3 cup powdered sugar (icing/confectioner’s sugar)

Raspberry Cookies
1 cup butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar
1 egg
1 egg yolk
1 1/2 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
2 1/3 cups + 3 tbsp all purpose flour
1/2 cup raspberries, roughly chopped
1/2 cup chopped graham crackers

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Instructions

1-Line a small baking sheet or plate: Line a small baking sheet or plate with parchment paper. In a small bowl, use a whisk or mixer (depending how hard your cream cheese is) to mix the cream cheese with powdered sugar until smooth and combined.
2-Place 20 teaspoons of cream cheese on: Place 20 teaspoons of cream cheese on the baking sheet or plate. Freeze for at least one hour, or until frozen almost completely solid.
3-When the cream cheese is frozen almost: When the cream cheese is frozen almost solid, line two large baking sheets with parchment paper and set aside. Whisk together flour, salt, and baking soda then set aside.
4-In the bowl of a handheld mixer: In the bowl of a handheld mixer or standing mixer, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, egg yolk, and vanilla extract.
5-Add in the flour, salt, and baking: Add in the flour, salt, and baking soda, and mix until just combined (don’t over-mix). Stir in the chopped graham cracker pieces.
6-Gently fold in the raspberries: Gently fold in the raspberries. You don’t want to mix them in too much or they’ll get squished and the color will bleed into the dough.
7-Scoop 20 tablespoon-sized balls of dough onto: Scoop 20 tablespoon-sized balls of dough onto each baking sheet. Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.
8-Remove the cream cheese filling from the: Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside, but making sure to not squish the cream cheese into the cookie dough. You should have tall balls of dough. Sprinkle the cookies with more crushed graham cracker pieces.
9-Refrigerate the prepared cookie dough balls and: Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet and remaining dough. Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats. This is important, as the dough needs to firm up after you’ve handled it, so don’t skip the refrigerating step!
10-Bake the cookies in the preheated oven: Bake the cookies in the preheated oven one sheet at a time for 9-11 minutes, or until the edges are slightly golden brown and the tops are set. Remove from the oven and leave them on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely.

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• Prep Time: 15 min
• Cook Time: 10 min
• Method: bake

Nutrition

• Calories: 156
• Sugar: 13g
• Sodium: 203mg
• Fat: 11g
• Saturated Fat: 4g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 18mg