Dessert

Raspberry Cheesecake Stuffed Cookies Recipe

ByJack Voss October 23, 2025October 23, 2025

Introduction

Raspberry Cheesecake Stuffed Cookies combine the best of two desserts in one bite—a soft, buttery cookie wrapped around a creamy, tangy cheesecake filling with fresh raspberries. These treats are perfect for any occasion and sure to impress family and friends.

A close-up view of five golden-yellow cookies arranged on a white plate with a smooth texture, placed on a white marbled surface. Each cookie has a slightly cracked surface with a round shape and soft texture. On top of each cookie, there is a dollop of white creamy filling mixed with a dark red berry jam that looks thick and slightly glossy. One cookie is broken in half and held above the others by a woman's hand, revealing a soft, crumbly inside with swirls of the white filling and dark red jam. The whole scene looks warm and inviting with soft lighting. 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

For a sweeter filling, add a little honey or vanilla extract to the cream cheese mixture.
Try substituting fresh raspberries with blueberries or chopped strawberries for a different fruit twist.
Chill the cookie dough before assembling to make it easier to handle and reduce spreading while baking.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or warm slightly before serving to enjoy the creamy filling at its best.

How to Serve

The image shows a stack of five round cookies on a white plate, placed on a white marbled surface. Each cookie is golden brown with a slightly cracked texture on its surface. In the center of each cookie, there are two layers: a smooth, white creamy layer topped with a dark red berry jam that looks thick and slightly glossy. One cookie is broken in half, revealing its soft and crumbly interior with the white cream and red jam swirled inside. The close-up view highlights the contrast between the warm cookie base and the vibrant topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

It’s best to use fresh raspberries to avoid excess moisture, but if using frozen, thaw and drain them well to prevent the filling from becoming too watery.

How do I prevent the cream cheese filling from leaking during baking?

Make sure to seal the dough completely around the filling and avoid overfilling. Chilling the assembled cookies briefly before baking can also help them hold their shape better.