These raspberry cheesecake cookies are scrumptious! They have a melt in your mouth sugar cookie base that is topped with a fluffy cheesecake frosting, a raspberry sauce and fresh raspberries. If you are a fan of raspberry cheese cake then you will love these!
Raspberry cheesecake is one of my favorite combinations, so this recipe speaks to my taste buds. I love the sweet, creamy and tangy combination with the cookie that is sweet, slightly salty, chewy and melt in your mouth soft. So yummy!
My little sister went raspberry picking at a cute private farm the other day and brought me tons of raspberries. My kids are berry monsters so I figured most of them would get eaten quickly but I ended up having enough to make these delicious cookies!
You can use frozen raspberries in this recipe if you don’t have fresh ones on hand.
These cookies can be frozen before and after baking. To freeze the cookie dough, just divide into 16 pieces and roll into round balls and freeze in a zip lock bag or container and use in 6 months. To bake them you will just need to pull them out and let them defrost a little then press them down with the back of a cup and bake for 10-12 minutes.
If you want to bake these first then freeze them, then you can bake the cookies then place them into individual plastic zip lock bags for the best results. Plan on eating them within 2-3 months for the best results.
What you need to make these raspberry cheesecake cookies: (printable recipe card is below)
Makes 16 large cookies
For the cookies:
- 1 cup salted butter – just colder than room temperature
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 baking soda
For the frosting:
- 1/4 cup salted butter – softened
- 8 ounces cream cheese – softened
- 3 1/2 cups powdered sugar – More can be added for a thicker frosting
- 1 tablespoon milk
- Pinch of salt
- splash of vanilla extract
- 1 tablespoon lemon juice
For the raspberry sauce:
- 1 cup raspberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 Tablespoon lemon juice
For the toppings:
- 1 cup fresh raspberries
Instructions
- In a large mixing bowl or stand mixing bowl, add the butter and sugar then mix.
- Add the vanilla and eggs then mix well.
- Add the flour, cornstarch, salt and baking soda and blend dough well.
- Chill dough in the refrigerator for about 20 minutes, longer is fine too.
- While dough is chilling, make the raspberry sauce by adding all of the ingredients into a sauce pan and bringing to a boil, once at a boil, let it simmer until the sauce starts to thicken and can coat the back of a spoon easily.
- Remove from heat and place into a bowl or dish to cool in the refrigerator or freezer.
- Preheat oven to 375 F.
- Divide dough into 16 large cookie balls, then place on a lined cookie sheet.
- Press them down with the back of a cup so they are about 1/2 inch thick.
- Bake for 10 minutes or until cookies look baked, we want them soft and not over baked.
- Mix together the frosting ingredients and set aside or refrigerate if mixture feels runny.
- To assemble, take a completely cooled cookie and add some frosting, create a little divot in the center of the frosting on the cookie to help hold the raspberry sauce, then add a spoon full of sauce, followed by some fresh raspberries.
- Serve and enjoy!
Here are a few other recipes you may also enjoy:
- Raspberry White Chocolate Croissant Bread Pudding
- Peach Cobbler Cookies
- Chunky Snickerdoodle Cookies
Raspberry Cheesecake Cookies
Ingredients
For The Cookies:
- 1 cup salted butter – just colder than room temperature
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 baking soda
For the frosting:
- 1/4 cup salted butter – softened
- 8 ounces cream cheese – softened
- 3 1/2 cups powdered sugar – More can be added for a thicker frosting
- 1 tablespoon milk
- Pinch of salt
- splash of vanilla extract
- 1 tablespoon lemon juice
For the raspberry sauce:
- 1 cup raspberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 Tablespoon lemon juice
For the topping:
- 1 cup fresh raspberries
Instructions
- In a large mixing bowl or stand mixing bowl, add the butter and sugar then mix.
- Add the vanilla and eggs then mix well.
- Add the flour, cornstarch, salt and baking soda and blend dough well.
- Chill dough in the refrigerator for about 20 minutes, longer is fine too.
- While dough is chilling, make the raspberry sauce by adding all of the ingredients into a sauce pan and bringing to a boil, once at a boil, let it simmer until the sauce starts to thicken and can coat the back of a spoon easily.
- Remove from heat and place into a bowl or dish to cool in the refrigerator or freezer.
- Preheat oven to 375 F.
- Divide dough into 16 large cookie balls, then place on a lined cookie sheet.
- Press them down with the back of a cup so they are about 1/2 inch thick.
- Bake for 10 minutes or until cookies look baked, we want them soft and not over baked.
- Mix together the frosting ingredients and set aside or refrigerate if mixture feels runny.
- To assemble, take a completely cooled cookie and add some frosting, create a little divot in the center of the frosting on the cookie to help hold the raspberry sauce, then add a spoon full of sauce, followed by some fresh raspberries.
- Serve and enjoy!