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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 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, cake, keto 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!
More Keto Cookies
Oh, and be sure to try my original classic keto cheesecake, and this keto lemon cheesecake mousse.
Low Carb Raspberry Cheesecake Cookies Recipe:
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Cheesecake Cookies Recipe (Low Carb Raspberry Cheesecake Cookies)
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PrintIngredients
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Raspberry filling
Cream cheese filling
Cookies
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GET BESTIInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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.
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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
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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.
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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.)
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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.)
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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).
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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:
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102 Comments
Marjorie
Made these yesterday and are so good! However, my question is, can you make them with just cheesecake filling? Will it change cooking time?
Wholesome Yum D
Hi Marjorie, You could leave the raspberry out of the cheesecake filling and still get the same result. I do not believe that you would have to adjust the baking time.
Lynne
I made this in parchment paper lined a muffin tin. They were wonderful.
Katlyn
I made this recipe today for my niece and brother-in-law that are on the keto diet. They loved them. Even my sister gobbled them up. The only thing I added was some lemon zest in the cream cheese filling. Thanks for sharing the recipe.
Reshma
Delightful! Hit the spot for dessert! This is a favorite recipe for us.
Emma Scott
Hi, thank you for the recipe. They are so yummy. Can you recommend how to store them? I’m not sure since they have the cheesecake in the middle. Thank you.
Wholesome Yum M
Hi Emma, These are best stored in the fridge. Enjoy!