Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined.

In another bowl, beat the softened cream cheese and powdered sugar together until smooth. Add lemon juice and mix well.

Gently fold the fresh raspberries into the cookie dough, ensuring not to crush them.

Drop tablespoon-sized amounts of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Using a small spoon, create a small dip in the center of each cookie and fill it with a dollop of the cream cheese mixture.

Bake for 12-15 minutes or until the edges are lightly golden. The centers may look soft, but they will firm up as they cool.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.