Raspberry Lemon Cheesecake Cookies

Raspberry Lemon Cheesecake Cookies

Raspberry Lemon Cheesecake Cookies – soft and fresh with sweet berries and a tangy cheesecake flavor, these cookies are everyone’s new favorite!


Raspberries are high on my list of favorite fruit.

My favorite are the local farmers market berries I inhale by the pint, and I cannot wait for those. In the meantime, I buy them every so often from the co-op.

This next recipe for Vegan Valentines – raspberry cheesecake cookies – is one I have had in my head for a bit. I have wanted to add fresh fruit to a cookie, and a cheesecake component just naturally fits with raspberry, doesn’t it?

These cookies are at their best warm fresh from the oven, which is why this recipe is a small batch. I store them in the refrigerator, and put them in the toaster oven for a bit – bringing back their warm freshness.

Raspberry Lemon Cheesecake Cookies


My go to dessert is rarely a cookie, but this recipe may change that – everyone who tasted these loved them! Theย cookie dough has a mild sweetness, with raspberries adding that natural tart sweetness throughout. The cream cheese brings the dense cheesecake aspect to this dough, which might be my favorite part.

I will be making these often once summer hits – blackberries, blueberries, even strawberries.

Raspberry Lemon Cheesecake Cookies


raspberry lemon cheesecake cookies

dairy, egg, and gluten free, vegan

makes 12-15 cookies

1 tablespoon flax seed, freshly ground
2 tablespoons warm water
1/3 cup coconut oil
1/3 cup dairy free cream cheese (non hydrogenated), softened
1/2 cup sugar (agave, coconut nectar, raw sugar)
1 cup gluten free all purpose flour
1 teaspoon baking powder
1/2 teaspoon xanthan gum
pinch salt
3/4 pint fresh raspberries
zest of 1/2 small lemon

Preheat oven to 350 degrees.

Grind flax seed in blender, coffee grinder. Place 1 tablespoon ground flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces one egg).

Cream together coconut oil, cream cheese, and sugar; stir in flax mixture. Add flour to the top of this mixture, do not stir. Add baking powder, xanthan gum and salt, stirring into the flour before combining flour with coconut cream cheese. Fold in raspberries and lemon zest. Drop cookies by spoonful onto prepared (silpat, parchment) baking sheet, bake at 350 for approximately 15 minutes.


Raspberry Lemon Cheesecake Cookies

What is your favorite berry? Would you add it to a cookie?




    • Kristina Sloggett says

      yep, dried works much better, for sure. these were fantastic right out of the oven, and we finished them the next day. Making a more dense “cheesecake” dough helped hold up to the berries too, I’d make these again…

  1. says

    LOVE THESE!! You must have been thinking of me when you were making them! Or telepathy is in the works between you and I. :) I made something similar, but nowhere near as healthy as this. I need to change my recipe, asap!

  2. says

    Yum! A year or two ago I made some blueberry cheesecake cookies that were amazing (if I do say so myself) but they involved very non-vegan and non-lactose intolerant friendly ingredients. I’m glad you’ve solved that quandary. :)

    Favorite berry? Raspberry!

    And don’t ALL cookies taste best warm from the oven?

    • Kristina Sloggett says

      Mmm, blueberry cheesecake sounded good too, and I bet yours were! and yes, warm out of the oven is always best… I really should make cookies more.

  3. says

    My go-to dessert is ALWAYS a cookie ๐Ÿ˜‰ These sound amazing! I want to make myself a treat for Valentine’s day…these cookies just might be it! I love raspberry and lemon together. I think my favorite berries are blackberries–especially if baked up in a roly-poly or as a cobbler!

  4. says

    Raspberry and lemon in cookie form sounds so good! I never thought to wonder why fresh berries aren’t a usual cookie ingredient. Dried fruit, yes; jam, yes. But I don’t know if I’ve ever had a cookie made with fresh berries. That said, I’d absolutely make some!

    • Kristina Sloggett says

      I think dried would make them last longer, you know? but that’s why I made a small batch – these really are best right out of the oven, and the next day. :) (but yes, with their very short life they are delicious!)

  5. says

    Hey you used Xanthan gum, I had no idea what it was used for and really was hoping to figure it out before it came up in a few weeks! These cookies sound amazing!! Kirk used to make cheesecakes all the time, so I bet he would love this!

    • Kristina Sloggett says

      I use xanthan gum a lot, Heather! most of my baking, anyway – it makes a HUGE difference with gluten free baking!

  6. Amanda says

    Hmm no xanthan gum in the house during the blizzard…not sure what it does. Do I need it if I use regular flour? Or maybe replace with Agar (I’ve heard they can be substituted)?

    • Kristina Sloggett says

      hi Amanda, if you are using regular flour, you do not need the xanthan gum, so you should be fine! enjoy, and stay warm and safe!

  7. says

    I just saw these shared by VegNews on Facebook. WOW. I seriously wish that plate was in front of me right meow ๐Ÿ˜€

    Dallas and I are staying in for Valentine’s Day, making a sushi dinner together, sharing a bottle of wine, & watching a movie. I think I will have to add these to our Valentine’s night in, for a yummy dessert :) Thank you!

    • Kristina Sloggett says

      awww, I sure hope you do, Char!! that just made my day knowing these could possibly be your dessert ๐Ÿ˜€

      • says

        I made them!! I can’t wait for Dallas to get home & try them because they are sooooooooo good!! I made a couple changes:

        There wasn’t any flaxseed at the store! :( So I had to use an egg. Next time I will try it with the flaxseed, though, because I bet it would add a nice nutty taste.

        I used regular all-purpose flour because I didn’t have gluten-free. Obviously I left out the xantham gum for this reason.

        And that’s it!! Thank you so much for this recipe! I will definitely be making it again ๐Ÿ˜€

  8. Alison C. says

    If I don’t care about the ‘gluten-free’ aspect of the recipe, can I just do a straight substitution of regular all purpose flour for the non-gluten all purpose flour? Thanks!

    • Kristina Sloggett says

      hi Alison, yep – just use the same amount of regular flour, and you do not need the xanthan gum. enjoy!

  9. Patti says

    Thank you for this fabulous recipe! Mine came out with the consistency of little muffins – not so much cookies. I wonder if it was because I used all liquid sweetener (1/2 agave and 1/2 maple syrup – it was what I had on hand).

    I also used frozen raspberries. Perhaps the added moisture is the cause.

    I’m not complaining though because they’re delicious! Yay!

  10. Bridget says

    Sounds like a great recipe however I don’t have coconut oil. Is there something you could suggest as a substitute (doesn’t have to be gluten free)? Thanks!

    • Kristina Sloggett says

      hi Bridget, you could definitely use butter (or dairy free margarine), or another kind of oil commonly used in baking. I have only made these cookies with the coconut oil, but those other options should work as well. Enjoy!

    • Kristina Sloggett says

      hi Ozzie,

      a raw cookie would be good with these flavors, it would be an entirely different recipe that I would have to play around with. I will give it some thought and share what I come up with!


  11. says

    Hello Kristina!

    What kind of gluten free flower do you recommend? I have millet, coconut, brown rice and buckwheat…. do any of them work better than others?


  12. Jennifer says

    Do you know of any dairy free and soy free cream cheese? These sound amazing, but I can’t have the soy in the cream cheese alternative.

  13. willow says

    i tried twice in a row making these and both times they would not stay together once they were baked, what could i be doing wrong

    • Kristina Sloggett says

      hi Willow,

      I am sorry this is happening, I am really not sure why? I have made these several times and have never experienced them not staying together. does this mean they do not stay in cookie shape, that they spread out on the pan? the only thing I can think of is the raspberries, some might be more juicy than others?

      different types of dairy free butters can change the consistency of a recipe, but since this recipe calls for coconut oil, I really am at a loss here.

      if you can tell me more about what is wrong, I might be able to figure it out? are they falling apart after baking, or not cooking right? sorry again, I would love more details please.



  14. Maren says

    Oh – My – God!!!

    These cookies are so amazing. I made them and shared them with my colleagues today and every single one wowed them. They are moist and fluffy on the inside and crisp on the outside when eaten same day.

    Thank you for sharing this one-of-a-kind recipe!

    • Kristina Sloggett says

      thank you, Maren – and yes, “when eaten the same day” – you caught that, right? they are phenomenally good eaten immediately. :) so happy you all liked them!

  15. MJ says

    Made these yesterday and could hardly get out a “yum” while eating them as I was so blissed out :)
    Any tricks up your sleeve for making them grain free like with coconut flour? Thank you!

  16. Doug says

    I used Guar Gum instead of Xanthan gum and they came out perfect! Thank you so much Kristina. Will definitely be making these again.

  17. Keisha says

    WOWZA! I just baked these at 1:30am yesterday and that was the best middle of the night decision I’ve ever made! Nothing beats these bad boys right out of the oven….

    Question- what is it that the xanthan gum provides in gluten-free baking? I don’t usually like to use it, but these turned out so perfect. Thank you for sharing this recipe!

    • Kristina Sloggett says

      THANK YOU Keisha! isn’t late night baking the best?? and yes, these cookies are best fresh.

      Xanthan gum brings volume to baked goods – I describe it as the “fluffy” or not dense quality that gluten usually helps with… it mimics gluten? It is also a thickener for sauces, smoothies…

      so happy you like these cookies, they are one of my favorites!

  18. Amie says

    These look incredible! I’m wondering if you could use thawed frozen fruit, specifically blueberries? Just not sure if thawed will be too juicy, changing the consistency of the cookie. Thanks!!

    • Kristina Sloggett says

      hi Amie! I have not used frozen fruit – maybe pat them dry / let them dry for a bit? this cookie is REALLY good, but best right away BECAUSE of the fruit, really. even with fresh fruit the cookies don’t “last” too long. let me know if you try?

  19. Kay says

    Would it work to freeze or refrigerate the dough in advance. I would love to make these in advance and be able to pop them in the oven right before dessert, but would that ruin the fruit? The recipe sounds delicious!

  20. Tae says

    Can’t wait to try this! But I couldn’t find dairy free cream cheese…Will that make much of a difference overall? Thanks!

    • Kristina Sloggett says

      hi Tae, I really cannot say for sure, since I have not cooked with regular cream cheese in a while; that said, the consistency is KINDA similar, it should be okay? please let me know if you try with regular! Kristina

  21. Kerry says

    These are by far my favourite gluten free cookie recipe. Normally GF cookies tend to be very rumbly. These were moist and delicious , lauded by GF and no-GF eaters alike. I made them non gluten free as well and both were equally as good. However I did use an egg instead of the flax as there were no vegans among us and I also added white chocolate chips which melded really well.


  1. […] 3. raspberry lemon cheesecake cookies.ย ย hands.down.the.best.cookie. i’m a sucker for anything lemon and fruity. and these have both…plus cheesecake? yes, please. we randomly made these one night while i was college, and had like two or three of them because we were so full from dinner. went to sleep, and woke up to find that they were all gone! nothing left buy a few crumbs. my roommates and friends (non-vegans) had ate them all! so i guess you could say they are perfect for vegans and non-vegans alike! i can never make them as pretty in the pictures though. my raspberries always get so mushed up in the dough and turn everything pink. but pretty or not, they are amazing. […]

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