Dessert

Raspberry Cheesecake Stuffed Cookies Recipe

BySophie Carsel October 19, 2025October 19, 2025

Introduction

These Raspberry Cheesecake Stuffed Cookies combine the best of both worlds: soft, buttery cookies filled with a creamy, tangy raspberry cheesecake center. Perfect for satisfying your sweet tooth with a delightful surprise in every bite.

A white plate holds five soft cookies with a light golden brown color and a slightly cracked surface texture. Each cookie has a dollop of white cream cheese in the center topped with a glossy deep red berry jam that looks slightly sticky. One cookie is broken in half and placed on top, showing a soft, crumbly interior with swirls of white cream cheese and red jam inside. The plate is set on a white marbled surface that contrasts with the cookies' warm tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cream cheese, softened
1/2 cup powdered sugar
1 cup fresh raspberries

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
Step 3: Add the eggs and vanilla extract, mixing until well combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: In another bowl, beat the cream cheese and powdered sugar until smooth.
Step 7: Fold in the fresh raspberries gently into the cream cheese mixture.
Step 8: Take a scoop of cookie dough, flatten it, and place a spoonful of the raspberry cheesecake mixture in the center. Fold the dough over to seal it.
Step 9: Place the stuffed cookies on a baking sheet lined with parchment paper.
Step 10: Bake for 12-15 minutes or until the edges are golden brown.
Step 11: Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use frozen raspberries if fresh are not available, but thaw and drain them to avoid excess moisture.
Try substituting blueberries or chopped strawberries for a different fruity twist.
Chill your cookie dough before stuffing to make handling and sealing easier.
Add a sprinkle of coarse sugar on top before baking for extra crunch and sparkle.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. When reheating, warm gently in a microwave or oven to soften the cheesecake center.

How to Serve

A stack of five golden-baked thumbprint cookies sits on a white plate on a white marbled surface, each cookie filled with a creamy white layer topped with a glossy red berry jam. The cookies have a soft, slightly crumbly texture with cracks on the surface, and one cookie is held up showing a bite taken out, revealing a moist, buttery inside with swirls of the creamy filling and jam. The jam appears thick with a chunky texture, contrasting with the smooth cream and the warm golden dough beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flavored cream cheese instead of plain?

Yes, you can use flavored cream cheese to add a new dimension to the filling, but choose mild flavors that complement raspberries well, such as vanilla or honey.

Will the raspberries make the cookie dough soggy?

Folding the raspberries gently into the cream cheese mixture and sealing the dough well helps prevent sogginess. Using fresh, firm berries also reduces moisture issues.