If you adore the rich tang of cheesecake combined with the bright burst of fresh berries, then this Raspberry Cheesecake Cookies Recipe will quickly become your new favorite indulgence. These cookies marry the creamy softness of a cheesecake center with sweet, tart raspberries and luscious white chocolate chips, creating a delightful texture and flavor experience in every bite. They are perfect for cozy afternoons, sharing with friends, or whenever you crave a sophisticated yet comforting treat.
Ingredients You’ll Need
Getting the ingredients right is key for that perfect texture and balance of flavors. Each component in this recipe plays a crucial role, from the creamy richness of cream cheese to the subtle sweetness of white chocolate chips and the fresh zing of raspberries.
- Butter (1 cup, softened): Adds richness and helps create a tender crumb.
- Cream cheese (8 ounces, softened): Brings that classic cheesecake creaminess and moisture.
- Granulated sugar (1 cup): Sweetens and lightens the dough for a fluffy texture.
- Large egg (1): Binds the ingredients and adds structure.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm undertones.
- All-purpose flour (2 cups): Provides the base and chewiness of the cookie.
- Baking soda (1/2 teaspoon): Helps the cookies rise slightly and keeps them soft.
- Salt (1/4 teaspoon): Balances sweetness and elevates all the other flavors.
- White chocolate chips (1/2 cup): Melt into little pockets of creamy sweetness.
- Raspberries (1/2 cup, fresh or frozen): Deliver tangy bursts of berry brightness throughout.
How to Make Raspberry Cheesecake Cookies Recipe
Step 1: Get Your Oven Ready
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and promote even baking. This simple prep sets the stage for perfectly baked cookies with those golden edges you want.
Step 2: Cream Butter and Cream Cheese
In a large bowl, beat the softened butter and cream cheese together until creamy and smooth. This is the foundation of your cookie dough, giving it that dreamy cheesecake texture we all crave.
Step 3: Add Sugar and Mix Until Fluffy
Sprinkle in the granulated sugar, then continue mixing until the mixture turns light and fluffy. This step incorporates air for a lighter bite while intensifying sweetness in every mouthful.
Step 4: Beat in Egg and Vanilla
Crack the egg into your bowl along with the vanilla extract. Beat until fully combined and silky smooth—this adds moisture and depth to the flavor profile.
Step 5: Combine Dry Ingredients Separately
Whisk together flour, baking soda, and salt in another bowl. Keeping these dry ingredients separate before combining helps ensure even mixing without overworking the dough.
Step 6: Slowly Add Dry Ingredients to Wet
Gradually fold the flour mixture into your creamy batter. Stir gently until just combined and no visible flour remains—overmixing can toughen your cookies, so easy does it.
Step 7: Fold in White Chocolate Chips
Next, fold in those delightful white chocolate chips evenly throughout the dough, inviting sweet bursts of creamy goodness in every bite.
Step 8: Gently Add the Raspberries
Carefully fold in the raspberries, taking care not to mash them into a puree. The goal is to keep small pockets of juicy raspberry intact, adding fresh bursts of flavor and a prettily speckled appearance.
Step 9: Scoop and Shape the Dough
Scoop out tablespoon-sized portions of the dough and gently roll them into balls. Space them about 2 inches apart on your baking sheet so they have room to spread evenly.
Step 10: Flatten Dough Balls Slightly
Press each dough ball down lightly with the back of a spoon or your fingers. This helps encourage even baking and creates that perfect cookie shape you’re dreaming of.
Step 11: Bake to Golden Perfection
Pop the tray into your preheated oven and bake for 12 to 14 minutes. Keep an eye out for the edges turning golden brown—this signals they’re baked just right, soft on the inside and lightly crisp on the outside.
Step 12: Cool on Baking Sheet
Once baked, let the cookies rest on the baking sheet for about 5 minutes. This resting time helps them firm up slightly and makes transferring them easier without breaking.
Step 13: Transfer to Wire Rack
Move the cookies onto a wire rack to cool completely. This prevents soggy bottoms and ensures they’re perfectly chewy and tender all around.
Step 14: Enjoy Your Raspberry Cheesecake Cookies
Now comes the best part—sinking your teeth into these luscious cookies! Soft, creamy, and perfectly fruity, they’re absolutely irresistible.
How to Serve Raspberry Cheesecake Cookies Recipe
Garnishes
To elevate your Raspberry Cheesecake Cookies Recipe, consider topping with a dusting of powdered sugar or a drizzle of melted white chocolate. Adding a few fresh raspberries on the side adds that fresh, vibrant pop of color and flavor.
Side Dishes
Serve your cookies alongside a cup of hot tea, coffee, or even a chilled glass of milk for the ultimate cozy treat. They also pair beautifully with a scoop of vanilla ice cream for dessert.
Creative Ways to Present
Try stacking your cookies between layers of whipped cream and fresh raspberries for an elegant dessert parfait. Or package them in a decorative box or tin for a thoughtful homemade gift that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Cheesecake Cookies in an airtight container at room temperature. They stay soft and fresh for up to 3 days—perfect for snacking without losing their charming texture.
Freezing
You can freeze baked cookies by placing them in a freezer-safe container with parchment paper layers in between. They’ll last up to 3 months and defrost beautifully at room temperature when you’re ready for a sweet treat anytime.
Reheating
Warm frozen or leftover cookies in a microwave for about 10-15 seconds or in a low oven for a few minutes. This refreshes their softness and revives those lovely flavors like they just came out of the oven.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work just fine—just make sure to thaw and gently drain any excess moisture before folding them into the dough to avoid sogginess.
What if I don’t have cream cheese?
Cream cheese is essential for achieving that cheesecake flavor and creamy texture, so it’s best not to skip it. However, full-fat mascarpone could be an alternative if you have it on hand.
How do I keep the raspberries from turning the dough purple?
To minimize color bleeding, fold raspberries in gently and last of all. Using fresh raspberries helps, but even frozen berries can work with gentle handling.
Can I make these cookies dairy-free?
For a dairy-free version, try swapping butter with vegan margarine and using a dairy-free cream cheese substitute. The texture might vary slightly, but the refreshing flavor will still shine.
Are these cookies more chewy or cakey?
These Raspberry Cheesecake Cookies strike a lovely balance with a soft, tender crumb that is more chewy than cakey, thanks to the cream cheese and butter combination.
Final Thoughts
This Raspberry Cheesecake Cookies Recipe is truly a delightful way to combine the best of two worlds—cheesecake and cookies—in one sweet bite. Whether you’re baking for yourself, friends, or family, these cookies will bring joy, warmth, and a little burst of raspberry magic to your kitchen. Give them a try and watch them disappear fast!
Print
Raspberry Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 27-29 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft, chewy Raspberry Cheesecake Cookies that combine creamy cheesecake flavors with bursts of fresh raspberries and sweet white chocolate chips. Perfectly balanced with a buttery cookie base, these treats are a flavorful twist on classic cookies, baked to golden perfection.
Ingredients
Cookie Dough
- 1 cup butter, softened
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup white chocolate chips
- 1/2 cup raspberries, fresh or frozen
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking.
- Mix Butter and Cream Cheese: In a large mixing bowl, combine the softened butter and cream cheese. Beat them together using an electric mixer or hand whisk until the mixture is smooth and creamy.
- Add Sugar: Add the granulated sugar to the butter and cream cheese mixture. Continue mixing until the sugar is fully incorporated and the mixture is light and fluffy.
- Add Egg and Vanilla: Crack the egg into the bowl and add the vanilla extract. Beat again until well combined and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing slowly to avoid mess and stir until just combined with no flour streaks remaining.
- Fold in White Chocolate Chips: Gently fold in the white chocolate chips to evenly distribute them throughout the dough.
- Fold in Raspberries: Carefully fold in the raspberries without crushing them too much, creating small pockets of raspberry in the dough.
- Shape Dough Balls: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
- Flatten Dough Balls: Slightly flatten each dough ball with the back of a spoon or your fingers to even out the height for uniform baking.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes or until the cookie edges become golden brown.
- Cool on Sheet: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes to set.
- Transfer to Rack: After initial cooling, transfer the cookies to a wire rack to cool completely for optimal texture.
- Serve and Enjoy: Once fully cooled, enjoy your soft, chewy raspberry cheesecake cookies as a delightful treat!
Notes
- Use fresh or frozen raspberries according to availability; frozen raspberries should be thawed and patted dry to prevent excess moisture.
- Do not overmix the dough after adding flour to keep cookies tender and prevent toughness.
- For easier handling, chill the dough for 15 minutes before scooping if it’s too soft.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Handle raspberries gently to maintain their shape and avoid excessive juice leakage in the dough.
