Raspberry Lemon Cheesecake Cookies are 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
- Pumpkin Caramel Chocolates
- Chocolate Covered Oreo Cashew Truffles
- Tasty Chocolate Oatmeal No Bake Bars
- Vegan Twix Cookie Bars
- Double Chocolate Smoothie with Salted Pepitas
- Brownie Bottomed Cheesecake
What is your favorite berry? Would you add it to a cookie?
Did you make this recipe?
Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes - thank you!
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
- ¼ cup aquafaba (flax + water works too)
- â…“ cup coconut oil (or dairy free butter)
- â…“ cup dairy free cream cheese (non hydrogenated), softened
- ½ cup vegan granulated sugar
- ¾ cup + 1 tablespoon gluten free all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ⅓ pint fresh raspberries (heaping ½ cup), sliced in half
- zest of ½ 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.
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.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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.
Kait @ ChickadeeSays says
Oh, my goodness these look PHENOMENAL. I officially just pinned these and put them on my 'to eat' list!
xx Kait
Kristina Sloggett says
thanks, Kait - hope you love them!
Allie says
My go-to dessert is ALWAYS a cookie 😉 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!
Kristina Sloggett says
okay, you are going to have to tell me ALL about roly-poly!! I have never heard of this, but I KNOW it is good 😉
Allie says
Oh man, it is--it's just biscuit dough with a filling of blackberries, lemon juice, and sugar tossed together--simple, rustic, amazing!
Kristina Sloggett says
I just love the name 🙂 well, and the sound of it... I may have to do this soon!
Roz@weightingfor50 says
Your valentine is REALLY lucky!!!!
Kristina Sloggett says
I think so 😉
jobo says
I need to stop reading your blog when I am hungry for lunch 😉 Pinning!! <3
Kristina Sloggett says
noooooo! 😉
Sarah @ The Smart Kitchen 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.
Kate@Diethood 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!
Kristina Sloggett says
telepathy is fun 😉 looking forward to your cookie...
Alayna @ Thyme Bombe says
YUM. My favorite is definitely a perfectly ripe strawberry, but they rarely work in baking since they have so much water content. Dried strawberries do well though.
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...
Christie - Food Done Light says
What a great recipe. I'm just trying to learn about vegan food as my husband's doctor put him on a vegan diet. I really want to try the flax instead of an egg.
Kristina Sloggett says
it works very well! 🙂
Sheryl Travis says
Hi Kristina,
How long do you leave the flax seed/water in the fridge before adding it to the recipe?
Kristina Sloggett says
hi Sheryl, usually just a couple minutes - the time it takes to complete the next steps, really. I don't even place it in the refrigerator any more - usually I mix that first and set it aside while I arrange the rest of the ingredients, it starts to gel pretty quickly. hope that helps! Kristina
Heather (Where's the Beach) says
Again, beautiful. I would adore the strawberry. My fave fruit and it always reminds me of my grandmother.
Kristina Sloggett says
aww - that's a good reason to like them 🙂
Laura @ Sprint 2 the Table says
I just have to say how much I love that you made a vegan cheesecake cookie.
I'm going to not choose a berry... but an OREO cheesecake cookie. Oreos are vegan! 😉
Kristina Sloggett says
now you're thinking!