Raspberry Cheesecake Cookies
There are few things in life more satisfying than a seriously thick bakery style cookie, and these Raspberry Cheesecake Cookies tick every single box. They’re soft in the middle, crisp around the edges and packed with creamy cheesecake filling, bursts of tart raspberry and big chocolate chunks. If you love those chunky NYC cookies, this recipe is right up your street.
I first tested these on a weekend when I fancied something indulgent but also vaguely fruity, and honestly, they disappeared within hours. The creamy cheesecake centres, the melty chocolate and the little pops of raspberry make these feel like a proper treat. They look impressive, but they are surprisingly easy to make – the hardest part of this bake is waiting for them to cool!
Why You Will Love This Recipe
- Bakery style thickness – these cookies stay tall and chunky, exactly like the NYC style ones everyone loves.
- Creamy cheesecake centres – freezing the filling gives you a perfect pocket of rich vanilla cheesecake inside.
- Raspberry swirls – fresh or frozen raspberries add bursts of tang that balance the richness.
- Chocolate chunks in every bite – no stingy chocolate chips here, just big chunks for maximum melt.
- Easy dough – no fancy equipment needed and everything comes together quickly.
- Freezer friendly – you can keep the shaped cookie dough balls in the freezer ready for fresh baked cookies whenever you fancy them.
Ingredients Breakdown
A quick look at what goes into these raspberry cheesecake cookies and why – check out the recipe card for the full list of ingredients and quantities.
Cream cheese – forms the creamy centre that stays soft after baking.
Icing sugar – lightly sweetens the cheesecake filling.
Vanilla extract – adds warmth and sweetness to both the filling and dough.
Unsalted butter – gives structure and richness. Using it cold helps keep the cookies thick.
Light brown sugar – adds moisture and a slight caramel note.
Caster sugar – helps the edges go crisp while keeping the middle soft.
Eggs – bind the dough and help keep it soft and rich.
Plain flour – forms the base of the dough. The higher quantity keeps the cookies thick.
Cornflour – adds softness and that bakery style chew.
Baking powder and bicarbonate of soda – a mix of lift and spread control so the cookies rise without going flat.
Salt – balances the sweetness.
Chocolate chunks – the bigger the better for gooey pockets of chocolate.
Raspberries – add tartness and gorgeous colour. Frozen ones work perfectly.
Tips for Success
- Chill the dough for at least an hour for maximum thickness.
- Keep the raspberries cold so they do not bleed too much.
- Bake on a cold baking tray to stop the cookies spreading.
- Underbake slightly for the softest, gooiest texture.
Frequently Asked Questions
Can I use freeze dried raspberries?
Yes. They will stay firmer and give a slightly sharper flavour. Use 30 to 40g.
My cookies spread too much. What happened?
Usually the butter was too soft or the dough was not chilled long enough. Chill the dough longer next time.
Can I make them smaller?
Absolutely. Scoop them smaller and bake for around 9 to 10 minutes.
Storage
Store the baked cookies in an airtight container for up to 4 days. You can also freeze the unbaked dough balls for up to 3 months. Bake from frozen, adding 2 minutes to the baking time.
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Raspberry Cheesecake Cookies
Equipment
- Stand Mixer or mixing bowl and hand mixer
- Baking Sheet
- Baking Paper/Greaseproof Paper
- Small Bowl
Ingredients
Cheesecake Filling
- 100 grams cream cheese cold 3 ½ oz
- 25 grams icing sugar 2 tbsp
- 1 teaspoon vanilla extract 1 tsp
Cookie Dough
- 250 grams unsalted butter cold and cubed 1 cup + 2 tbsp
- 150 grams light brown sugar ¾ cup
- 100 grams caster sugar ½ cup
- 2 large eggs
- 1 teaspoon vanilla extract 1 tsp
- 450 grams plain flour 3 ½ cups
- 1 tablespoon cornflour 1 tbsp
- 1 teaspoon baking powder 1 tsp
- ½ teaspoon bicarbonate of soda ½ tsp
- ½ teaspoon salt ½ tsp
- 150 grams white chocolate chunks 5 oz
- 150 grams milk or dark chocolate chunks 5 oz
- 120 grams fresh or frozen raspberries 4 oz (use frozen if soft)
Instructions
- Mix the cream cheese, icing sugar and vanilla until smooth. Scoop 12 portions of the mix onto a lined tray and freeze for at least 30 minutes.
- Beat the cold butter with the brown and caster sugars until just combined. Add the eggs and vanilla and mix again.
- Whisk together the flour, cornflour, baking powder, bicarbonate of soda and salt. Add this to the bowl and mix to form a thick dough.
- Fold in the chocolate chunks. Add the raspberries and gently fold them through.
- Divide the dough into 8 balls. Flatten each one, place a frozen cheesecake scoop in the middle and wrap the dough around it. Chill the shaped cookies for 1 hour.
- Preheat the oven to 180°C (350°F). Bake 4 cookies per tray for 12 to 14 minutes until the edges are set and the centres look soft. Cool on the tray for 15 minutes.
- If the cookies spread a bit while baking, use a large cookie cutter or cookie ring to swoosh them back into shape as they cool. Place the cookie ring over the cookie and swirl it back into shape.
