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This post is sponsored by Driscoll's Raspberries. All opinions are my own and I only share products I personally love. Thanks for supporting the brands that make this site possible!
Today’s recipe is the most amazing fusion of the two most popular desserts on the blog – low carb cheesecake and gluten-free shortbread cookies – along with my favorite summer fruit, Driscoll’s Raspberries. Are you intrigued yet? What could this mystery dessert be? It’s a Raspberry Cheesecake Cookies recipe. And I’m telling you, if you like cheesecake, cookies, and raspberries (who doesn’t?), you’re going to love these low carb cheesecake cookies.
Raspberry cheesecake cookies are just the thing to make your ordinary moments even more special. Since they are a combination of popular desserts and favorite berries for so many people, they are perfect for sharing with family and friends. Passing special cookies like these and lemon meringue cookies around the table feels so good! Best of all, no one will be able to tell they are low carb, sugar-free and gluten-free.
So you may be wondering, what on earth are these delectable sounding raspberry cheesecake cookies? Well, they are basically low carb shortbread cream cheese cookies on the outside. Then, they have a thumbprint center filled with raspberry swirl cheesecake.
You may have heard of raspberry thumbprint cookies. They are kind of like that, except the middle is a cheesecake filling swirled with fresh raspberry sauce. Yes, that is as insanely good as it sounds!
Baking low carb desserts like cheesecake and cookies as healthier versions is always so much fun for me! And, I buy raspberries for our family literally every week. When Driscoll’s asked me to make these low carb raspberry cheesecake cookies featuring their berries, it was like a match made in heaven.
There’s something about healthy sugar-free desserts that makes ordinary family moments that much more special. It brings me so much satisfaction to share a big batch of cookies, bars, cake, brownies, or pie with my family and friends. When I get to combine multiple desserts into one, all the better! Especially if it involves seasonal produce.
Raspberry cheesecake cookies do involve a few steps to make, but they’re all very easy. Besides, they are so worth it. You won’t be disappointed!
The raspberry filling is just a raspberry sauce, reduced on the stove. You’ll swirl that together with a cream cheese (cheesecake) mixture. Together, these two parts make the heavenly filling for these easy cheesecake cookies.
The cream cheese shortbread cookie base is adapted from my 4-ingredient gluten-free shortbread cookies recipe from last year. I just replaced some of the butter with cream cheese, and added a little egg. This makes it easier to create the wells in the center for the filling.
I like to use the back of a measuring spoon to make the wells. That way, they turn out a little bigger than a thumbprint and have a uniform, round shape. You can easily use your thumb instead, if you’d like.
After you mix up the low carb cream cheese cookie dough, scoop it onto a lined pan, add the filling, and swirl it together. Baking is all that’s left. Pop them in the oven for just about 10 to 12 minutes. These little beauties are the result!
Do you know what else is cool? I just found out that Twin Cities residents (that’s me!) consume 132 percent more raspberries than the national average! I guess it’s no surprise. We do have a lot of health conscious people living around here. And, everyone I know loves raspberries!
To celebrate raspberries this summer, I’m partnering with Driscoll’s to share their Minnesota Exclusive Berry Together Getaway sweepstakes with you! It runs through the end of August.
The grand prize winner will get a trip for four to Madden’s Resort & Spa in Brainerd, MN, including a Berry Bonanza Day featuring Driscoll’s berry treats and exclusive prizes. There will also be four other winners that will get free Driscoll’s berries for a whole year. If you’re a Minnesota resident, all you have to do is fill out this online form to enter!
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Low Carb Raspberry Cheesecake Cookies Recipe:
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RECIPE CARD
Cheesecake Cookies Recipe (Low Carb Raspberry Cheesecake Cookies)
PrintIngredients
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Raspberry filling
- 1/2 package Driscoll's Raspberries (3 ounces or ~2/3 cup)
- 1 1/2 tbsp Powdered erythritol
Cream cheese filling
- 4 oz Plain cream cheese (softened)
- 2 tbsp Powdered erythritol
- 1/2 tsp Vanilla extract
- 1/2 large Egg (whisk a whole egg and use 1/2 of that, or about 1 1/2 tablespoons)
Cookies
- 1/4 cup Butter (softened)
- 1 oz Plain cream cheese (softened)
- 1/2 cup Erythritol
- 1/2 large Egg (use remaining whisked egg from filling)
- 1 tsp Vanilla extract
- 2 1/2 cup Blanched almond flour
Instructions
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
Raspberry filling
- Puree the raspberries and powdered erythritol in a blender. Press liquid through a fine mesh sieve over a small saucepan. Discard seeds caught in the sieve.
Bring the raspberry sauce to a gentle simmer. Simmer the raspberry sauce gently over low heat for about 3-5 minutes, until volume is reduced by about 1/3. Remove from heat and allow to cool to room temperature.
Cream cheese filling
- Meanwhile, make the cream cheese mixture. Using a hand mixer or stand mixer, beat the cream cheese, powdered erythritol, and egg together, until smooth. Beat in vanilla.
Cookies Assembly
Preheat the oven to 350 degrees F (177 degrees C). Line a large cookie sheet with parchment paper.
- Use a hand mixer or stand mixer to beat together the butter, cream cheese, and erythritol, until it's fluffy and light in color.
- Beat in the vanilla extract and remaining egg.
Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Use a medium cookie scoop (about 2 tbsp (30 mL) volume) to scoop balls of the dough onto the prepared cookie sheet. (When scooping, level the dough flat against the scoop.) Use the back of a round teaspoon-size measuring spoon to press on the center of each dough ball and create a large well in the center of each cookie, flattening in the process. If any large cracks form on the sides, press them back together (some smaller cracks are fine to leave as is).
- Use a small spoon to dollop the cream cheese mixture into each well, filling almost but not quite full.
- Use a small spoon to dollop smaller amounts of the reduced raspberry puree onto the center of each cookie. Use a toothpick to swirl into the cream cheese. (You may have a little raspberry puree left over - save it for another use.)
Bake for about 10-12 minutes, until the edges are golden and filling is barely set. Allow to cool completely in the pan before handling (cookies will harden as they cool).
SIMILAR KETO LOW CARB RECIPES
Recipe Notes
Net carbs per serving (1 cookie): 3g
*Time saving tip: For the prettiest and most uniform results, use the method above. However, if you'd like to make these more quickly, you can swirl the cream cheese mixture and raspberry puree prior to adding to the cookies. Just be careful not to overmix - you want them swirled, not fully incorporated.
Video Showing How To Make Cheesecake Cookies:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Cheesecake Cookies!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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64 Comments
Karly Feldheim
These cookies leave nothing to be desired. So satisfying! The full fatty creaminess of a shortbread cookie, WITH cheesecake filling AND fresh raspberries really brighten this cookie up. Not to mention, to my very pleasant and unexpected surprise, these cookies stay soft and moist! I am not a fan of crunchy cookies. Will definitely be making these babies in larger batches in the future.
Sandra Wetzel
Made this tonight, came out delicious. I mixed the cream cheese fill into the flour mixture by mistake but all good.
Meredith Kidwell
These cookies were truly amazing!!!! They weren’t difficult to make at all, and the fresh raspberries totally made this cookie. I visit your website daily, since starting the KETO diet, and am so appreciative!!
Maya | Wholesome Yum
Thank you so much for the kind words, Meredith! They mean a lot!
Ricki Casper
Do you have a carb breakdown for these?
Maya | Wholesome Yum
Hi Ricki, Yes, the nutrition info is on the recipe card above!
Kristal Stygler
These thumbprint cookies are delicious. I used a medium cookie scoop and yielded 24 cookies for the recipe. The only change I made was using a sugar-free raspberry preserve for the topping. Everyone who tried the cookie loved it and couldn’t believe it was low carb. The cookies stayed moist for 5 days in an air-tight container. I have also made this cookie and filled it only with jam. Another great cookie – thanks for the recipe
Terri DeMarco
These are AWESOME…made my own puree from my own frozen raspberries, will make more with leftover cream cheese and raspberries! These cookies contain all the things I love!
Thank YOU! Christmas Blessings….if they last that long. lol
Alecia Crumpler
OMG. I made these (a while back…just getting a chance to comment now) .It was my first “sugar free” dessert I’ve ever made…and heck…the first cookies/dessert I’ve baked in 25+ years. I am not a baker…am a cook. (I hate following in instructions and love to sway from recipes.) That said, we all know you cannot do that with baking. I LOVED these SOOOO much. It’s been hard to not eat them all and I savor one about once a week. Sometimes maybe two. Thank you so much for all your delicious recipes. I think I’ve pinned about 20 just today. I can’t wait to try them all! FYI. Born and raised MN gal. (Coon Rapids)
Maya | Wholesome Yum
Thank you so much for stopping by, Alecia!
Mikayla
These turned out so so good! It was so hard not to eat more than one or two at a time. I even tried making a version where the cookie is chocolate, and it was just as good, if not better <33 I can't wait for the holidays, I'm definitely trying different flavor combinations of these to share with the family (using chocolate, strawberries, raspberries, and maybe blueberries.)
Maya | Wholesome Yum
Thank you, Mikayla! I’m so glad you like them. I love the idea of different flavors.
Wieslawa
Hello, What to replace erythritol with in cookies? I like your website.
Maya | Wholesome Yum
You can check the sweetener conversion calculator here.
Carly
Can I use Monkfruit granules instead of erythritol? I do have confectioners erythritol, just not the granules. Which one should I use for the cookie part of the recipe? Thank you so much for your help!
Maya | Wholesome Yum
Hi Carly, Yes, you can! Check the sweetener conversion calculator for amounts. In this recipe, use a granulated sweetener for the cookies and powdered for the filling.
Jolyn
Hi.. these cookies are amazing. Do I need to keep them chilled or refrigerated? Can they last longer that way?
Maya | Wholesome Yum
Thank you, Jolyn! They’re ok on the counter for a day or two, but beyond that definitely refrigerate them. They are also freezer friendly if needed. The color of the raspberries pales a little over time, but they still taste great.
Anne
Are frozen strawberries ok to use?
Maya | Wholesome Yum
Hi Anne, Yes, that should work. The amount of time it takes to simmer might be different.
Heidi
The cookies heavens have reigned down in my kitchen in the form of Maya’s genius! I have been low carb for a few months and miss cookies/treats. I love that I can now make my own and indulge from time to time! My son and I made these together and I right now at this moment smacking our lips as we type. We both give two big bellies ups!
Maya | Wholesome Yum
Yay! I am so glad you liked the cookies, Heidi!
Tricia
I only had granulated Splenda, otherwise I followed the recipe exactly. YUMMMMY! Super easy, very tasty, and fit right in with my Dad’s diabetic diet. Plus he looooooves raspberries! Thank you!
Maya | Wholesome Yum
I am so happy to hear that, Tricia! Thanks for stopping by!
Laura Mashaw
If I only have powdered Erythritol (Swerve), can I use that in the cookie part of the recipe in place of the granulated erythritol it calls for?
Maya | Wholesome Yum
Hi Laura, Yes, you can. It might be a little sweeter (since powdered is more concentrated when measuring) or you can use a little less.
Caroline
Didn’t try it yet but this my next thing. Will let you know soon!!
Maya | Wholesome Yum
Thank you, Caroline! Hope you like the cookies!
Caroline Brunet
DELICIOUS!!! Love them!
Maya | Wholesome Yum
Thank you, Caroline!
Chris
Made these tonight, used strawberries instead of raspberries due to availability, they turned out amazing! Thanks Maya!
Maya | Wholesome Yum
Thank you, Chris!
Nicole
What would the measurements be for Swerve sweetener in place of the erythritol and stevia?
Thanks!
Love your recipes!
Maya | Wholesome Yum
Hi Nicole, I don’t use stevia in this recipe and Swerve sweeteners are made of erythritol so the amounts would be the same. Use Swerve confectioners for the cheesecake filling and Swerve granular for the cookie. 🙂
Dora
Hello, this look delicious! I don’t have almond flour, I have a baking blend from THM which has almond/coconut/flax meal and I think gluccie in it. Would I use a 1:1 ratio of that to replace the almond flour? Thanks so much, I want to make these.
Maya | Wholesome Yum
Hi Dora, THM Baking Blend wouldn’t work quite the same way mainly because of the coconut flour, which absorbs more moisture than other flours (including almond). You can probably still do it, but may need to add more egg to the cookie portion so that the cookie dough is not too dry.
Katie
What about Truvia as a substitute?
Maya | Wholesome Yum
Hi Katie, Truvia should work fine. For best results, grind it in a food processor to a finer consistency for the filling part.
Keri
I made these tonight for the first time and they are amazing! The only question I have is, how should they be stored? Do they need refrigerated because of the cream cheese?
Maya | Wholesome Yum
Thank you, Keri! Yes, store them in the fridge. They can also be frozen.
Melissa
Hey! Have you been successful in storing these? What do you recommend? Refrigerated? Do they freeze well? Thank you! Very delicious!
Maya | Wholesome Yum
Hi Melissa, Yes, I stored them in the fridge for about a week. I also froze some and that worked well, too. The bright red raspberry color does become less bright as time passes, but they still taste great.
Jennifer Deppe
Could I substitute coconut flour for the almond flour? What would the ratio be? Thanks so much! I can’t wait to make these.
Maya | Wholesome Yum
Hi Jennifer, I haven’t tried these with coconut flour but you can’t make a 1:1 substitution since coconut flour absorbs a lot more moisture. If using coconut flour, you’d need about 1/4 to 1/3 of the almond flour amount (so about 2/3 cup to a generous 3/4 cup coconut flour) to maintain the same moisture ratio/consistency, but you’d end up with fewer cookies. If you wanted the same number of cookies, you’d use more coconut flour than that, but you’d also need to increase the wet ingredients (cream cheese, butter, egg). Let me know how it goes if you try a coconut flour variation.
Chelsi
Could I use sugar/powdered sugar instead of the erythritol? thanks!
Maya | Wholesome Yum
Hi Chelsi, Yes, you can! It would be close to the same amount, maybe just use a scant measuring cup for the cookie dough part.
Lesley Moore
Just made these. Delicious! Next time I will form the cookies with less than 2 tablespoons of cookie dough. With 2 tablespoons each, I only made 13 cookies instead of 18, and I had a lot of both fillings left over. Don’t expect sieving the seeds out of the raspberries to be easy. I made a big mess and ended up with not enough raspberry puree. I ended up using strawberries instead — no sieving necessary. Sorry, Driscoll’s.
Maya | Wholesome Yum
Thank you, Lesley! I’m glad you liked the cookies. Were your tablespoons rounded when scooping the dough? I used a 2-tbsp cookie scoop, leveled flat, and got 18 cookies consistently. (I’ve made them 3 times already.) The leftover fillings were likely due to the number of cookies you had. Sorry to hear you had issues with the sieving. I just kept pressing with a spatula until it all went through, as shown in the video above the recipe card. It wasn’t messy at all. You could skip sieving if you don’t mind the seeds, though. Strawberries will also have seeds, though smaller, and I’m going to try making the cookies with them as well. Raspberries are my favorite, but the best berries in my area are all from Driscoll’s, even strawberries and blueberries. 🙂
Benjamin
Made these last night and they are the best tasting treat I’ve made while on my keto diet. I would eat these regardless if I were dieting or not, they are that good.
Maya | Wholesome Yum
Thank you, Benjamin! That’s so great to hear!
Cindy
Can we use Swerve? And if so, do you recommend granules or powder? Thank you for this delicious looking recipe.
Maya | Wholesome Yum
Hi Cindy, Yes, you can! Use powdered for the fillings and granulated for the cookies. The amount will be about the same. Just use a tiny bit less (a slightly scant measuring cup) for the sweetener in the cookie part.
Rebecca
Any thoughts on a gluten free, nut free sub for the almond flour? Maybe sunflower seed flour? Assuming cassava flour is too high in carbs.
Maya | Wholesome Yum
Hi Rebecca, Sunflower seed flour should work! That is usually what I recommend for a nut free substitute for almond flour. It might turn green as it tends to do when baking, but taste should be fine. I’ve heard people have had success with sesame seed flour also, but haven’t tried it. Yes, cassava flour would be high in carbs. I’d love to hear how it goes if you try a substitution!
Hadia
Here I am in the right place! Following a low carb diet these days, and these are just beautiful! Pinning to try later
Maya | Wholesome Yum
Thank you, Hadia!
Sarah Newman
These are so gorgeous and look like the perfect summer cookie! Love that they are gluten and sugar free, yum!
Maya | Wholesome Yum
Thank you, Sarah!
Sharon @ What The Fork
These cheesecake cookies sound amazing! I love Driscoll’s raspberries, so good!
Maya | Wholesome Yum
Thank you, Sharon! Me, too!
Alisa Fleming
I love Driscoll’s berries! We buy them often and can always count on the quality. Love this recipe idea – such a delicious way to use them!
Maya | Wholesome Yum
Thank you, Alisa! I love them, too!
Alexa
It’s not everyday I come across a recipe that makes me want to sprint to the kitchen and immediately make. But this one does. I have been playing more with erythritol … this recipe gives me the courage to do so because the cookies look so so good! Loving ALL the ingredients!
Maya | Wholesome Yum
Thank you, Alexa! Enjoy the cookies!