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

Raspberry Lemon Cheesecake Cookies

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 Lemon 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. If you use freeze dried raspberries, the cookies ‘last’ longer than the fresh fruit cookie – but I like to make these when I’m taking them to a party or BBQ – where they will be enjoyed same day or next.

Vegan & Gluten Free Cookies

My go to dessert is rarely a cookie, but this recipe may change that – everyone who tasted these loved them! The 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

dairy, egg, and gluten free, vegan

YIELD: 16 cookies

INGREDIENTS:

15-16 cookies
1/4 cup aquafaba (flax + water works too)
1/3 cup coconut oil (or dairy free butter)
1/3 cup dairy free cream cheese (non hydrogenated), softened
1/2 cup vegan granulated sugar
3/4 cup + 1 tablespoon gluten free all purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon sea salt
1/3 pint fresh raspberries (heaping 1/2 cup), sliced in half
zest of 1/2 lemon

INSTRUCTIONS:

Preheat oven to 350 °F. Line baking sheet with parchment.

If using flax in place of aquafaba: grind flax seed in blender, coffee grinder. Place 1 tablespoon ground flax in a bowl, add water and stir. Set aside (this equals / replaces one egg).

Cream together coconut oil / butter, cream cheese, and sugar; stir in aquafaba / flax mixture.

Add flour to the top of this mixture, do not stir. Add cornstarch, baking powder, and salt, stirring into the flour. Fold dry ingredients a couple turns, not incorporating completely. Add sliced raspberries and lemon zest, continue to carefully fold until completely combined.

Drop cookies by spoonful onto prepared baking sheet, bake at 350 °F for approximately 15 minutes.

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

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about Kristina:

Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

printable Raspberry Lemon Cheesecake Cookies recipe:

Yield: 16 cookies

Raspberry Lemon Cheesecake Cookies

Print

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

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1/4 cup aquafaba (flax + water works too)
• 1/3 cup coconut oil (or dairy free butter)
• 1/3 cup dairy free cream cheese (non hydrogenated), softened
• 1/2 cup vegan granulated sugar
• 3/4 cup + 1 tablespoon gluten free all purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/3 pint fresh raspberries (heaping 1/2 cup), sliced in half
• zest of 1/2 lemon

Instructions

1. Preheat oven to 350 °F. Line baking sheet with parchment.
2. If using flax in place of aquafaba: grind flax seed in blender, coffee grinder. Place 1 tablespoon ground flax in a bowl, add water and stir. Set aside (this equals / replaces one egg).
3. Cream together coconut oil / butter, cream cheese, and sugar; stir in aquafaba / flax mixture.
4. Add flour to the top of this mixture, do not stir. Add cornstarch, baking powder, and salt, stirring into the flour. Fold dry ingredients a couple turns, not incorporating completely. Add sliced raspberries and lemon zest, continue to carefully fold until completely combined.
5. Drop cookies by spoonful onto prepared baking sheet.
6. Bake at 350 °F for approximately 15 minutes.
7. Store covered in refrigerator for 3 days.

Notes

dairy, egg, and gluten free, vegan

Recommended Products

• 
  365 Everyday Value, Organic Coconut Oil, 14 Fluid Ounce
• 
  365 Everyday Value, Baking Powder, 10 Ounce

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving:Calories: 91 Total Fat: 6g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 82mg Carbohydrates: 9g Fiber: 1g Sugar: 7g Protein: 2g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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