Name: White Chocolate Raspberry Cheesecake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Yield: 24
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 4 ounces cream cheese, softened; 1 large egg; 1 teaspoon vanilla extract; 1 cup white chocolate chips; 1 cup frozen raspberries

White Chocolate Raspberry Cheesecake Cookies

Craving cheesecake but want a more hand-held treat? These White Chocolate Raspberry Cheesecake Cookies are the answer! They combine the creamy richness of cheesecake with the sweet and tart flavors of white chocolate and raspberries for an irresistible dessert.

This recipe is surprisingly simple. It uses common pantry staples and doesn’t require any fancy equipment. In under an hour, you can be enjoying these delightful cookies, warm from the oven.

For those who love a bit of tang, frozen raspberries are the key ingredient. They add bursts of fruity flavor without making the cookies soggy. Paired with the creamy cheesecake filling and decadent white chocolate chips, these cookies are a true textural and taste sensation.

So ditch the fork and grab a napkin! These White Chocolate Raspberry Cheesecake Cookies are the perfect way to satisfy your sweet tooth.

Questions I often get askd about this recipe:

Can I use a different type of chocolate chip?
Yes, you can substitute the white chocolate chips with semi-sweet chocolate chips, milk chocolate chips, or even chopped dark chocolate.

I don’t have cream cheese. Can I use something else?
The cream cheese adds a tangy cheesecake flavor, but you can substitute it with an equal amount of softened butter. The cookies will have a slightly different texture and flavor.

\What if I don’t have fresh or frozen raspberries?
You can use other tart fruits like chopped dried cranberries,cherries, or diced apricots. However, the texture might be slightly different.

Can I make the dough ahead of time?
Yes, you can chill the cookie dough for up to 2 hours before baking. This can help the cookies spread less and be chewier.

Can I freeze the leftover cookies?
Yes, you can freeze the baked cookies in an airtight container for up to 3 months.

How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend.However, be sure to use a blend that is specifically formulated for cookies, as some gluten-free flours can be denser.

What is the best way to store these cookies?
Store the baked cookies in an airtight container at room temperature for up to 3 days.

What you need to make White Chocolate Raspberry Cheesecake Cookies:

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1/2 cup packed light brown sugar

4 ounces cream cheese, softened

1 large egg

1 teaspoon vanilla extract

1 cup white chocolate chips

1 cup frozen raspberries

How to make it:

Preheat oven to 375°F (190°C).

Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.In a large bowl, cream together butter and sugars until light and fluffy. Beat in cream cheese until smooth.

Add egg and vanilla extract, mixing until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!

Fold in white chocolate chips and frozen raspberries.

Roll dough into balls, about 2 tablespoons each. Place cookies on prepared baking sheets, leaving a couple of inches between them for spreading.

Bake for 10-12 minutes, or until edges are golden brown and centers are slightly soft.

Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips:

For chewier cookies, bake for 10 minutes. For crispier cookies, bake for 12 minutes.

Let the frozen raspberries thaw slightly before folding them into the dough. This will prevent them from bleeding too much into the cookies.

If you don’t have frozen raspberries, you can use fresh raspberries instead. However, they may break down more in the cookies.

Latest Reviews:

New Favorite Cookie! – I’m a huge cheesecake fan, and these cookies are a total game-changer! The white chocolate and raspberries are the perfect combination – sweet and tart, all in one delicious bite. Plus, the cream cheese filling makes them taste like mini cheesecakes. I left the glaze off for a less sweet treat, but next time I’ll definitely try it.So easy to make and perfect for sharing (or not sharing, no judgement here!). – Sandra S.

Perfect for Potlucks! – This recipe is a lifesaver for potlucks! Everyone loved these cookies, they disappeared so fast. The instructions were super clear and easy to follow, even for someone like me who isn’t a baking pro. I did find the dough a little sticky, so I added a bit more flour. The only downside is they’re kind of addictive, so be warned! – Jonny B.

Delicious with a Twist! – I followed this recipe almost exactly, but I added a sprinkle of chopped almonds on top before baking for a bit of extra crunch. It was amazing! The cookies were so soft and flavorful, and the almonds added a nice textural contrast. This recipe is definitely a keeper – thanks for sharing! – Lisa F.

Printable Recipe:

Yield: 24