Raspberry Cheesecake Cookies
I don’t know if you can tell quite yet, but I have a mild obsession with cheesecake. Or.. Maybe more than mild.
The obsession is real enough that I have recently begun a journey to find every dessert that I can turn into some form of cheesecake, even when that dessert doesn’t have anything to do with cheesecake.
These cookies are the product of my love of cream cheese and fresh raspberries. Loaded down with good quality white chocolate and tart, juicy raspberries, these cheesecake cookies are just about everything you could be looking for if you want to expand your cookie horizons away from the classic chocolate chip and snickerdoodles.
They’re sweet. They’re so, so soft and tender. And they’re perfect if you want to impress a crowd with a fun, unique cookie. You get a good zing of raspberry at the beginning that is quickly rounded out by rich white chocolate, and subtle cream cheese flavors. Heaven.
This recipe is just as simple to throw together as the classic cookies you’re used to, which means they’re the perfect excuse to go and whip yourself up a little sweet treat! Happy baking!
With love,
Your Baker, Hannah
Convinced it’s time for some homemade cookies? Here’s a grocery list of everything you’re gonna need!
Ingredients for Raspberry Cheesecake Cookies:
All-purpose flour
Cream cheese
Unsalted butter
Granulated sugar
Egg
Vanilla extract
Baking powder
Salt
Fresh raspberries (or frozen)
White Chocolate Bars
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Substitute Ingredients:
For cream cheese: Mascarpone cheese or Neufchatel cheese can be used for a similar texture.
For unsalted butter: Coconut oil can serve as an alternative.
For fresh raspberries: You can substitute with other berries like blueberries or strawberries, or use freeze-dried raspberries for a different texture.
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To prepare your Raspberry Cheesecake Cookies, begin by preheating your oven and lining a baking sheet with parchment paper. In a mixing bowl, cream together the unsalted butter, granulated sugar, and granulated sugar until fluffy. Add in the cream cheese, egg, and vanilla extract, mixing until smooth.
Gradually incorporate the dry ingredients, including the flour, baking powder, and salt, until a soft dough forms. Gently fold in the raspberries and white chocolate, being careful not to crush them.
Scoop the dough onto the prepared baking sheet and bake until the edges are golden. Allow the cookies to cool on a cooling rack for a perfect chewy center and creamy texture.
Tips for Achieving Perfectly Soft Cookies:
To achieve perfectly soft cookies, ensure you don’t overmix the dough after adding the dry ingredients. Overmixing can develop gluten, resulting in tougher cookies. Additionally, slightly underbaking the cookies can help maintain that soft texture; they will continue to cook on the baking sheet after being removed from the oven.
How to Prevent Your Cookies from Over-Baking:
To prevent burning, keep a close eye on the cookies as they bake, starting to check them a few minutes before the suggested baking time. If your oven runs hot, consider lowering the temperature by 25°F (about 15°C) and rotating the baking sheet halfway through to ensure even baking.
How to Freeze Your Cookie Dough or Store Your Baked Cookies:
To freeze your cookie dough, scoop the dough into balls and place them on a baking sheet to freeze individually. Once frozen, transfer the dough balls to an airtight container or freezer bag.
For baked cookies, allow them to cool completely before storing them in an airtight container at room temperature. You can also freeze baked cookies for longer storage; just make sure to separate layers with parchment paper to prevent sticking.
Recipe for Raspberry Cheesecake Cookies:
Raspberry Cheesecake Cookies
Ingredients
Instructions
- Preheat your oven to 375 degrees F.
- In a large mixing bowl, place your cream cheese, butter, and sugar. Using an electric hand mixer, mix the ingredients on high for 1-2 minutes until well mixed, lightly, and fluffy. Make sure to eliminate any lumps at this point.
- Once mixed, add in the egg, vanilla, and almond extract, and mix until well combined.
- Once the egg has been incorporated, add in the salt, baking powder, and flour. Stir with a wooden spoon until the dough is just beginning to form.
- Lastly, add in your chocolate chunks, reserving about 1/4 of them to place on top of the cookies before baking. Add in the raspberries, and stir until the dough has come together. Try to stir as gently as you can to avoid turning the dough completely pink.
- Once the dough has come together, cover it and place it in the fridge to rest for 20-30 minutes before baking.
- After the dough has chilled, remove it from the fridge and scoop out 18 evenly sized cookies onto 2 lined 9x13 baking sheets (9 per sheet).
- Take the remaining white chocolate chunks that you previously set aside, and evenly distribute them over the tops of the cookies, pressing them lightly into the dough so they remain in place.
- Once all of the cookies have been scooped and prepared, place your baking sheet in the oven and bake for 12-15 minutes, or until the bottoms and edges have just begun to turn golden. You do not want to overbake, these cookies are meant to stay soft and tender.
- After they have baked, remove them from the oven, place them on a wire rack to cool. Serve and enjoy!
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