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Today’s recipe is the most amazing fusion of the two most popular desserts on the blog – low carb cheesecake and gluten-free shortbread cookies – along with my favorite summer fruit, Driscoll’s Raspberries. Are you intrigued yet? What could this mystery dessert be? It’s a Raspberry Cheesecake Cookies recipe. And I’m telling you, if you like cheesecake, cookies, and raspberries (who doesn’t?), you’re going to love these low carb cheesecake cookies.

Raspberry cheesecake cookies are just the thing to make your ordinary moments even more special. Since they are a combination of popular desserts and favorite berries for so many people, they are perfect for sharing with family and friends. Passing special cookies like these and lemon meringue cookies around the table feels so good! Best of all, no one will be able to tell they are low carb, sugar-free and gluten-free.

So you may be wondering, what on earth are these delectable sounding raspberry cheesecake cookies? Well, they are basically low carb shortbread cream cheese cookies on the outside. Then, they have a thumbprint center filled with raspberry swirl cheesecake.

You may have heard of raspberry thumbprint cookies. They are kind of like that, except the middle is a cheesecake filling swirled with fresh raspberry sauce. Yes, that is as insanely good as it sounds!

Baking low carb desserts like cheesecake and cookies as healthier versions is always so much fun for me! And, I buy raspberries for our family literally every week. When Driscoll’s asked me to make these low carb raspberry cheesecake cookies featuring their berries, it was like a match made in heaven.

There’s something about healthy sugar-free desserts that makes ordinary family moments that much more special. It brings me so much satisfaction to share a big batch of cookies, bars, cake, keto brownies, or pie with my family and friends. When I get to combine multiple desserts into one, all the better! Especially if it involves seasonal produce.

Raspberry cheesecake cookies do involve a few steps to make, but they’re all very easy. Besides, they are so worth it. You won’t be disappointed!

The raspberry filling is just a raspberry sauce, reduced on the stove. You’ll swirl that together with a cream cheese (cheesecake) mixture. Together, these two parts make the heavenly filling for these easy cheesecake cookies.

The cream cheese shortbread cookie base is adapted from my 4-ingredient gluten-free shortbread cookies recipe from last year. I just replaced some of the butter with cream cheese, and added a little egg. This makes it easier to create the wells in the center for the filling.

I like to use the back of a measuring spoon to make the wells. That way, they turn out a little bigger than a thumbprint and have a uniform, round shape. You can easily use your thumb instead, if you’d like.

After you mix up the low carb cream cheese cookie dough, scoop it onto a lined pan, add the filling, and swirl it together. Baking is all that’s left. Pop them in the oven for just about 10 to 12 minutes. These little beauties are the result!

Do you know what else is cool? I just found out that Twin Cities residents (that’s me!) consume 132 percent more raspberries than the national average! I guess it’s no surprise. We do have a lot of health conscious people living around here. And, everyone I know loves raspberries!

To celebrate raspberries this summer, I’m partnering with Driscoll’s to share their Minnesota Exclusive Berry Together Getaway sweepstakes with you! It runs through the end of August.

The grand prize winner will get a trip for four to Madden’s Resort & Spa in Brainerd, MN, including a Berry Bonanza Day featuring Driscoll’s berry treats and exclusive prizes. There will also be four other winners that will get free Driscoll’s berries for a whole year. If you’re a Minnesota resident, all you have to do is fill out this online form to enter!

More Keto Cookies

Oh, and be sure to try my original classic keto cheesecake, and this keto lemon cheesecake mousse.