If you’ve been searching for a treat that combines creamy cheesecake bliss with the fresh burst of summer berries, look no further—Raspberry Cheesecake Cookies are here to sweep you off your feet! Imagine soft, pillowy cookies packed with luscious white chocolate and juicy raspberries, all wrapped up in tangy cream cheese goodness. Each bite is like a cozy hug and a taste of sunshine, perfect for sharing or sneaking for yourself when you need a special pick-me-up. There’s just no resisting these irresistible Raspberry Cheesecake Cookies!

Raspberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Raspberry Cheesecake Cookies lies in their straightforward ingredient list—each component plays a crucial role in making these cookies irresistibly soft, tangy, and beautifully colored. Here’s exactly what you’ll need and why it matters:

Unsalted butter (½ cup, softened): Lends a rich, tender base and helps the cookies bake up soft and flavorful.
Cream cheese (4 oz, softened): This secret ingredient gives the cookies their signature cheesecake tang and ultra-creamy texture.
Granulated sugar (¾ cup): Sweetens the cookies and balances the tartness of the raspberries.
Large egg (1): Gives structure and adds lovely moisture, making the dough perfectly scoopable.
Vanilla extract (1 teaspoon): Adds warmth and depth, enhancing both cheesecake and berry flavors.
All-purpose flour (1 ¾ cups): Forms the sturdy yet soft dough foundation that holds everything together.
Baking powder (½ teaspoon): Gives the cookies the ideal rise—light, but not too airy.
Salt (¼ teaspoon): Balances the sweetness and makes each flavor sing just a little brighter.
White chocolate chips (½ cup): Bring little pockets of creamy sweetness that pair dreamily with raspberries.
Fresh or frozen raspberries (½ cup, gently chopped): The stars of the show, offering juicy bursts of tartness and a beautiful pop of color in every bite.

How to Make Raspberry Cheesecake Cookies

Step 1: Prep the Baking Sheets and Oven

Start by preheating your oven to 350°F (175°C) for just the right bake, and line two baking sheets with parchment paper to keep your cookies from sticking. This small prep step makes the rest of the process seamless—and clean-up a breeze!

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat together the softened butter and cream cheese until completely smooth and creamy. This combo forms the luxurious, velvety base that sets Raspberry Cheesecake Cookies apart from any ordinary cookie.

Step 3: Sweeten and Add Structure

Add the granulated sugar to your butter-cream cheese mixture and beat until it becomes light and fluffy. Next, crack in the egg and splash in the vanilla extract, mixing until everything is beautifully combined. This step ensures your cookies will have a tender crumb and rich flavor throughout.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing these ingredients first helps them incorporate evenly, giving your cookies rise and balanced flavor without any salty surprises.

Step 5: Form the Dough

Gradually add the dry ingredients into your wet mixture, stirring just until everything comes together into a soft dough. Be gentle here—overmixing can make your cookies tough, and we want them pillow-soft!

Step 6: Fold in White Chocolate and Raspberries

Now, for the magic! Gently fold in your white chocolate chips and chopped raspberries. Be careful and light-handed; this keeps the berries from breaking down too much and tinting the dough a vivid pink. If you’re using frozen raspberries, don’t thaw them first to avoid excess moisture.

Step 7: Portion and Bake

Using a cookie scoop or a spoon, drop mounds of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for some spreading. Bake for 11–13 minutes until the edges are lightly golden and the centers are just set. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack—they’ll firm up nicely as they cool.

How to Serve Raspberry Cheesecake Cookies

Garnishes

To add a touch of elegance, try dusting your Raspberry Cheesecake Cookies with a light sprinkle of powdered sugar, or drizzle a bit of melted white chocolate across the tops. Edible dried raspberry powder also adds a beautiful finish and intensifies the berry flavor.

Side Dishes

These cookies pair wonderfully with a cup of hot tea, coffee, or a tall glass of cold milk. For a special occasion, serve them alongside fresh fruit, a berry compote, or even a scoop of vanilla bean ice cream for the ultimate dessert experience.

Creative Ways to Present

Stack Raspberry Cheesecake Cookies high on a pretty cake stand for easy sharing, or box them up in bakery-style boxes tied with ribbon for a heartfelt homemade gift. For a fun twist, make mini cookie sandwiches with a thin layer of whipped cream cheese filling between two cookies.

Make Ahead and Storage

Storing Leftovers

Keep your Raspberry Cheesecake Cookies in an airtight container in the fridge, where they’ll stay fresh, soft, and flavorful for up to 5 days. The cream cheese base makes refrigeration important, keeping them safe and delicious for snacking any time.

Freezing

These cookies freeze beautifully! Layer them in a container with parchment between each stack, or pop them in a freezer bag. They’ll keep well for up to 2 months. When you’re ready for a cookie fix, just thaw in the fridge overnight or at room temperature for an hour.

Reheating

If you love a warm, bakery-fresh cookie, pop chilled or thawed cookies in the microwave for about 10 seconds or in a 300°F oven for 5 minutes. They’ll taste like you just baked them—soft, melty, and absolutely irresistible.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just use frozen raspberries straight from the freezer and don’t thaw them first; this helps prevent extra moisture from making the dough too wet and keeps the color vibrant, just like in the classic Raspberry Cheesecake Cookies.

Why do my cookies sometimes turn out too soft or cakey?

If your cookies are a little too soft or cake-like, it might be due to extra moisture from the raspberries or overmixing the dough. Stick with gently folding the berries in and avoid thawing frozen berries before using. Your Raspberry Cheesecake Cookies will be delightfully soft, but still hold their shape.

Can I substitute white chocolate chips with regular chocolate?

Sure! While white chocolate is classic for these cookies, adding dark or milk chocolate chips brings a richer, bittersweet flavor. It’ll transform the flavor profile, so it’s fun to try different combinations to see which version of Raspberry Cheesecake Cookies you love best.

What’s the best way to chop the raspberries?

Gently chop the raspberries into halves or quarters, trying not to squash them into a puree. This way, you’ll have nice juicy pockets throughout your Raspberry Cheesecake Cookies without turning the dough completely pink.

Should I chill the dough before baking?

Nope, there’s no need to chill the dough for this recipe. The combination of cream cheese and butter keeps the dough thick enough to hold its shape, so you can bake the cookies right away with great results every time.

Final Thoughts

If you’re ready to wow your friends, family, or just yourself, these Raspberry Cheesecake Cookies are calling your name! Bursting with flavor and charm, they’re a dream to bake and even more delightful to eat. Give them a try—you’ll have a new favorite cookie in no time!

Raspberry Cheesecake Cookies Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Raspberry Cheesecake Cookies are a delightful combination of creamy cheesecake, tangy raspberries, and sweet white chocolate chips, all packed into a soft and cake-like cookie. Perfect for a sweet treat or special occasions.

Ingredients

Scale

Cookie Dough:

½ cup unsalted butter (softened)
4 oz cream cheese (softened)
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

Additional Mix-ins:

½ cup white chocolate chips
½ cup fresh or frozen raspberries (gently chopped)

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Instructions

Preheat the Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Wet Ingredients: In a large bowl, beat together butter and cream cheese until smooth and creamy. Add sugar and mix until light and fluffy. Beat in the egg and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Fold in Mix-ins: Gently fold in white chocolate chips and chopped raspberries, being careful not to overmix.
Bake: Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 11–13 minutes, or until edges are lightly golden and centers are set.
Cool and Serve: Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

If using frozen raspberries, do not thaw before mixing to prevent extra moisture.
These cookies are soft and cake-like with a tangy cheesecake flavor.
Store in an airtight container in the fridge for up to 5 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American