There’s something about the combination of creamy cheesecake, juicy raspberries, and buttery cookies that feels extra special—just like Valentine’s Day. These raspberry cheesecake cookies bring together all the best flavors of a classic cheesecake in a soft, chewy cookie with a surprise creamy center. The tartness of the raspberries, the crunch of graham crackers, and the sweetness of white chocolate make every bite feel like a little love note in dessert form.

Whether you're baking these for your Valentine, sharing them with friends, or simply treating yourself, these cookies are a delicious way to spread the love.

Ingredients

For the cream cheese filling:

2/3 cup cream cheese
1/3 cup powdered sugar

For the cookie dough:

1 cup butter, softened
¾ cup sugar
¼ cup brown sugar
1 egg
1 egg yolk
1½ teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon baking soda
¼ teaspoon salt
2 ½ cups flour
½ cup raspberries, roughly chopped
½ cup chopped graham crackers
½ cup white chocolate

Steps

Prepare the cream cheese filling

Line a small baking sheet or plate with parchment paper.
In a small bowl, use a mixer to beat the cream cheese and powdered sugar until smooth.
Drop 12 teaspoons of the mixture onto the prepared sheet or plate.
Freeze for at least 1 hour, until nearly solid.

Make the cookie dough

In a mixing bowl, beat butter, sugar, and brown sugar until light and fluffy (1-2 minutes).
Mix in the egg, egg yolk, vanilla extract, and almond extract.
Add the flour, salt, and baking soda, then mix until just combined.
Stir in the chopped graham crackers and white chocolate.
Gently fold in the raspberries.

Assemble the cookies

Scoop 12 dough balls onto a lined baking sheet.
Place one frozen cream cheese ball inside each dough ball.
Cover with another scoop of dough, pinching the sides to seal the filling inside.
Sprinkle with extra crushed graham crackers and white chocolate.

Chill and bake

Refrigerate the prepared cookie dough balls while preheating the oven to 350°F (175°C).
Bake for 10 minutes, until the edges are golden and the tops are set.
Let cookies rest on the baking sheet before transferring to a wire rack to cool completely.

Tips for Success

Freeze the cream cheese filling: Keeps the center rich and creamy instead of melting into the cookie dough.

Chill the dough before baking: Helps the cookies hold their shape and prevents spreading.

Fold in raspberries gently: Prevents excessive juice release and avoids turning the dough pink (unless desired for a festive look).

Let the cookies cool on the baking sheet: Allows them to firm up before transferring, preventing breakage.

Bake one sheet at a time: Ensures even baking and the best texture.

These cookies are the ultimate Valentine’s Day treat—soft, creamy, and filled with bursts of raspberry flavor. The graham cracker pieces add a touch of crunch, mimicking a cheesecake crust, while the white chocolate gives just the right amount of sweetness.

Freezing the cream cheese filling keeps the center intact, so when you bite in, you get that perfect balance of creamy and chewy textures.

Bake a batch and share them with someone special—or keep them all to yourself. Either way, these cookies are made with love!

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