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There’s nothing quite like a freshly-baked dessert, and these raspberry pie cookie cups are the perfect bite-sized treat. They’re perfect for any occasion with a crispy cookie shell and a deliciously sweet filling. So whether you’re hosting a party or just want to indulge yourself, give these little pie cookie cups a try. You won’t be disappointed!

Raspberry Pie Cookie Cups: Your Favorite Summer Treat 

Raspberry season is in full swing, and what better way to indulge than with a summer-y dessert? These Raspberry Pie Cookie Cups contain sweet, tangy filling and fruity flavors. They’re easy to make, and they’ll definitely hit the spot. Just preheat your oven, mix up the ingredients, fill the cups, and bake. In no time, you’ll have a delicious dessert that everyone will enjoy.

Raspberry Pie Cookie Cups

What’s Not To Love?

Despite being small, Raspberries are nutrient-dense and are a great source of fiber, manganese, and vitamin C. According to Harvard Medical School, the flavonoids in berries have also been discovered to help with mood, memory, and coordination–making them an instant favorite when it comes to desserts. 

Its taste is sour and fruity with the right amount of sweetness, making it an ideal topping, filling, or flavor to pastries to even out the flavors. Raspberry, though considered a seasonal fruit, can still be bought fresh in markets or supermarkets all year round.  

Raspberry Pie Cookie Cups

Healthy Substitutions

Though this recipe calls for raspberries, using a different type of fruit in season can also be possible. Instead, you can use strawberries, blueberries, mangoes, pears or peaches or anything you can think of that is in season. You can also make it gluten-free by using almond flour instead of the regular all-purpose flour to make the cookie dough. For the jam, you can use the store-bought version or make it from scratch for lesser costs. You can make the cream cheese filling ahead of time for faster prep time. 

Raspberry Pie Cookie Cup

Let’s Make It Vegan

Vegans can also enjoy this dessert. With all the vegan alternatives that you can easily score in vegan grocery, you can effortlessly transform this into one vegan-friendly treat by substituting the butter and cream cheese with vegan options.  

Raspberry Pie Cookie Cups

Raspberry Pie Cookie Cups

Easy, yummy, and fruity--what's not to love with these Raspberry Pie cookie cups. Make a double batch this weekend and share it with your family--a perfect holiday or anytime snack!
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 18 pcs
Calories 59 kcal


Cookie Dough:

  • ½ cup unsalted butter softened
  • cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup all-purpose flour

Raspberry Filling:

  • ½ cream cheese, softened 8 ounces package
  • 2 tablespoons unsalted butter softened
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • ½ cup powdered sugar
  • 6 tablespoons seedless raspberry jam


Cookie Dough:

  • Preheat oven to 350°F. Spray mini muffin pans with floured nonstick cooking spray.
  • In a stand mixer with a paddle attachment, cream butter, and powdered sugar until smooth. You can also use a hand mixer.
  • Add in the vanilla extract and salt.
  • Gradually mix in the flour. Continue mixing until you form a batter.
  • Scoop 1 tablespoon balls of cookie dough into each mini muffin pan. Make a crust by pressing it up the pan's sides. To press the cookies, I find it simplest to use the back of a wooden spoon, a strong handle, or a glass (rather than using my fingers).

For the filling:

  • Cream the cream cheese until soft, then add in the softened butter.
  • Continue to mix it until well combined.
  • Add in the lemon juice and lemon zest.
  • Gradually incorporate the powdered sugar into the mixture.
  • Mix all together until the texture becomes smooth and less grainy.
  • Transfer the filling into a piping bag and set the filling aside until ready to use.

To assemble:

  • Fill your cookie crust with raspberry jam in the bottom layer.
  • Top it with cream cheese filling it up to the rim.
  • Bake for 20 minutes or until the edges are beginning to turn golden. Let the cookie cups cool down completely before removing them from the pan.
  • Garnish the cookie cups with a fresh raspberry. Enjoy!


You can store leftover cookie cups in an airtight container for 3 days. Or freeze for up to 3 months.


Calories: 59kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.1gCholesterol: 3mgSodium: 33mgPotassium: 9mgFiber: 0.2gSugar: 6gVitamin A: 39IUVitamin C: 0.4mgCalcium: 2mgIron: 0.3mg
Keyword Cookie cups, Lemon-Raspberry Dessert
Tried this recipe?Let us know how it was!

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To Wrap It All Up 

If you’re in the mood for a delicious and easy treat, whip up a batch of these raspberry pie cookie cups. With just a few ingredients, you can have something sweet to enjoy in no time at all. So go ahead and give this recipe a try – your taste buds will thank you!

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