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
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.
Vegan Dessert Recipes
Delectably Rich Vegan Chocolate Mousse Cake
Chocolate Covered Oreo Cashew Truffles
Tasty Chocolate Oatmeal No Bake Bars
Double Chocolate Smoothie with Salted Pepitas
What is your favorite berry? Would you add it to a cookie?
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!
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
- 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.
- 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 - 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)
- 365 Baking Powder, 10 Ounce
- Glass Mixing Bowl Set (3-Piece)
- Spatula Whisk Set of 6
- FSC Certified Parchment Baking Paper, 70 sq ft
Nutrition Information:
Yield:
16Serving Size:
1Amount 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.
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about Kristina:
Kristina 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.
Deanna says
This looks AmazinG!!!!!!!!!!
Ashley @ Big Flavors from a Tiny Kitchen says
I love how you’re vegan-izing so many fun treats!! These look AWESOME!
Kristina Sloggett says
thank you, Ashley!
Michelle @ A Dish of Daily Life says
That flavor combo sounds absolutely scrumptious!! I need to try these!
Kristina Sloggett says
I hope you enjoy, Michelle!
Arman @ thebigmansworld says
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
Kristina Sloggett says
sugary lies. I bet. and maybe a hint of yoga mat flavor?
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.
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
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!
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?
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!
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.
Kristina Sloggett says
so happy you enjoyed, Doug!