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?
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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)
- ⅓ cup coconut oil (or dairy free butter)
- ⅓ 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
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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.
Anna {Herbivore Triathlete} says
I don't know how I didn't see this post/recipe until now, b/c raspberries are by far my favorite berry and I adore cheesecake. This is quite possible the best recipe ever.
Kristina Sloggett says
oh, I hope you make these then, Anna! we loved them!
Lisa is Raw on $10 a Day (or Less!) says
Oh, nice! These look really good. I've just started using xanthan gum ... seems to work really well (even if it's a little weird).
Karolina says
That looks sooo nice! Thanks for the recipe!
Kristina Sloggett says
thanks, Karolina!
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!
Char @ www.charskitchen.ca says
I just saw these shared by VegNews on Facebook. WOW. I seriously wish that plate was in front of me right meow 😀
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 😀
Char @ www.charskitchen.ca 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 😀
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!
Medeja says
Raspberries in cookies is really interesting and delicious idea!
Heather @ Better With Veggies 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!
Eileen 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!)
Meghan@CleanEatsFastFeets says
Raspberries are my absolute favorite berry, and I'd add them to anything. These cookies look and sound great.
Kristina Sloggett says
my favorite too 🙂