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.
Shelby says
Where can I buy the xanthan gum? And the dairy cream cheese creme? Will it say softened?
MJ says
Made these yesterday and could hardly get out a "yum" while eating them as I was so blissed out 🙂
Any tricks up your sleeve for making them grain free like with coconut flour? Thank you!
Maren says
Oh - My - God!!!
These cookies are so amazing. I made them and shared them with my colleagues today and every single one wowed them. They are moist and fluffy on the inside and crisp on the outside when eaten same day.
Thank you for sharing this one-of-a-kind recipe!
Kristina Sloggett says
thank you, Maren - and yes, "when eaten the same day" - you caught that, right? they are phenomenally good eaten immediately. 🙂 so happy you all liked them!
willow says
i tried twice in a row making these and both times they would not stay together once they were baked, what could i be doing wrong
Kristina Sloggett says
hi Willow,
I am sorry this is happening, I am really not sure why? I have made these several times and have never experienced them not staying together. does this mean they do not stay in cookie shape, that they spread out on the pan? the only thing I can think of is the raspberries, some might be more juicy than others?
different types of dairy free butters can change the consistency of a recipe, but since this recipe calls for coconut oil, I really am at a loss here.
if you can tell me more about what is wrong, I might be able to figure it out? are they falling apart after baking, or not cooking right? sorry again, I would love more details please.
thanks,
Kristina
Jennifer says
Do you know of any dairy free and soy free cream cheese? These sound amazing, but I can't have the soy in the cream cheese alternative.
Maegan says
Hello Kristina!
What kind of gluten free flower do you recommend? I have millet, coconut, brown rice and buckwheat.... do any of them work better than others?
Thanks!
Ozzie says
Is there a way to do this raw?
Kristina Sloggett says
hi Ozzie,
a raw cookie would be good with these flavors, it would be an entirely different recipe that I would have to play around with. I will give it some thought and share what I come up with!
Kristina
Bridget says
Sounds like a great recipe however I don't have coconut oil. Is there something you could suggest as a substitute (doesn't have to be gluten free)? Thanks!
Kristina Sloggett says
hi Bridget, you could definitely use butter (or dairy free margarine), or another kind of oil commonly used in baking. I have only made these cookies with the coconut oil, but those other options should work as well. Enjoy!
Amy says
If I use AP flour ( I don't need gluten free) then I don't need the xanath gum, correct?
Kristina Sloggett says
yes, that's correct Amy - no xanthan gum needed if you are using regular flour. enjoy!
Patti says
Thank you for this fabulous recipe! Mine came out with the consistency of little muffins - not so much cookies. I wonder if it was because I used all liquid sweetener (1/2 agave and 1/2 maple syrup - it was what I had on hand).
I also used frozen raspberries. Perhaps the added moisture is the cause.
I'm not complaining though because they're delicious! Yay!
Kristina Sloggett says
I am happy you still like them! not sure why they were muffin like, but that sounds great to me!