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Home » Vegan » Raspberry Lemon Cheesecake Cookies

Raspberry Lemon Cheesecake Cookies

Last Updated April 22, 2019. Originally Posted February 6, 2013 By Kristina Sloggett 90 Comments

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

 

Raspberry Lemon Cheesecake Cookies on a plate, fresh lemon in background

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.

Raspberry Lemon Cheesecake Cookies on a plate, fresh raspberries, a lemon and zester nearby

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.

fresh baked Raspberry Lemon Cheesecake Cookies on a cooling rack

 

Raspberry Lemon Cheesecake Cookies @spabettie #vegan #glutenfree #valentines #cookies

 

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Raspberry Lemon Cheesecake Cookies stacked three high, with fresh raspberries scattered about

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

 

 

 

Yield: 16 cookies

Raspberry Lemon Cheesecake Cookies

Raspberry Lemon Cheesecake Cookies @spabettie

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

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

  • 365 Everyday Value, Organic Coconut Oil, 14 Fluid Ounce
    365 Everyday Value, Organic Coconut Oil, 14 Fluid Ounce
  • Bob's Red Mill Gluten Free All Purpose Baking Flour, 22-ounce
    Bob's Red Mill Gluten Free All Purpose Baking Flour, 22-ounce
  • Rumford Corn Starch - Gluten Free, Non-GMO, Thickener for Sauce, Soup, Gravy, Vegan, Vegetarian, Resealable Can - 12 oz (1)
    Rumford Corn Starch - Gluten Free, Non-GMO, Thickener for Sauce, Soup, Gravy, Vegan, Vegetarian, Resealable Can - 12 oz (1)
  • 365 Baking Powder, 10 Ounce
    365 Baking Powder, 10 Ounce
  • Glass Mixing Bowl Set
    Glass Mixing Bowl Set
  • Spatula Whisk Set of 6
    Spatula Whisk Set of 6
  • FSC Certified Parchment Baking Paper, 70 sq ft
    FSC Certified Parchment Baking Paper, 70 sq ft

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 91Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 82mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 2g

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

© Kristina Sloggett
Cuisine: American / Category: Baking

 

 

Try AmazonFresh Free Trial for Unlimited Grocery Delivery – add these recipe ingredients to your list. use code FRESH25 for a $25 off discount on your first AmazonFresh order!

 

 

 

about Kristina:

spabettieKristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.

 

 

 

 

 

 

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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Filed Under: Baking, Dessert, Gluten Free, recipes, Valentines Day, Vegan

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Comments

  1. Deanna says

    April 21, 2017 at 7:41 am

    This looks AmazinG!!!!!!!!!!

    Reply
  2. Ashley @ Big Flavors from a Tiny Kitchen says

    April 21, 2017 at 7:03 am

    I love how you’re vegan-izing so many fun treats!! These look AWESOME!

    Reply
    • Kristina Sloggett says

      April 21, 2017 at 9:21 am

      thank you, Ashley!

      Reply
  3. Michelle @ A Dish of Daily Life says

    April 22, 2015 at 9:01 pm

    That flavor combo sounds absolutely scrumptious!! I need to try these!

    Reply
    • Kristina Sloggett says

      April 26, 2015 at 9:01 pm

      I hope you enjoy, Michelle!

      Reply
  4. Arman @ thebigmansworld says

    April 22, 2015 at 8:39 pm

    oh yes please. I tried a raspberry cheesecake cookie at Subway in America and it tasted like sugary lies. They probably didn’t even put cheesecake in it #costsaving

    Reply
    • Kristina Sloggett says

      April 26, 2015 at 9:00 pm

      sugary lies. I bet. and maybe a hint of yoga mat flavor?

      Reply
  5. Kerry says

    August 24, 2014 at 8:39 am

    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.

    Reply
  6. Tae says

    June 3, 2014 at 12:15 pm

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

    Reply
    • Kristina Sloggett says

      June 3, 2014 at 7:00 pm

      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

      Reply
  7. Kay says

    May 23, 2014 at 7:51 am

    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!

    Reply
  8. Amie says

    March 15, 2014 at 7:11 am

    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!!

    Reply
    • Kristina Sloggett says

      March 15, 2014 at 9:45 am

      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?

      Reply
  9. Keisha says

    February 25, 2014 at 9:20 pm

    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!

    Reply
    • Kristina Sloggett says

      February 27, 2014 at 10:19 am

      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!

      Reply
  10. Doug says

    January 19, 2014 at 7:10 am

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

    Reply
    • Kristina Sloggett says

      January 21, 2014 at 7:58 am

      so happy you enjoyed, Doug!

      Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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