Raspberry Cheesecake Cookies: The Perfect Blend of Tangy and Sweet

Why You’ll Love This Recipe

These irresistible Raspberry Cheesecake Cookies combine the best elements of two beloved desserts into one perfect treat. Soft and buttery cookie dough studded with tangy cream cheese pockets, sweet white chocolate chips, and bursts of fresh raspberry create a flavor experience that’s both familiar and uniquely delicious.

Perfect for holiday cookie exchanges, afternoon tea, or whenever you’re craving something special that goes beyond ordinary cookies. The beautiful pink raspberry swirls make these cookies as pretty as they are delicious!

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Cooling Time: 10 minutes
• Total Time: 37 minutes
• Servings: 24 cookies
• Calories: 175 kcal per cookie

Raspberry Cheesecake Cookies

Recipe by Kyla Evans

Servings

24

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

175

kcal

Ingredients

• For the Cookie Dough

• 1 cup (226g) butter, softened to room temperature

• 3/4 cup (150g) granulated sugar

• 1/4 cup (50g) brown sugar, packed

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 2 cups (250g) all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• For the Mix-ins

• 1/2 cup (85g) white chocolate chips

• 1/2 cup (62g) fresh raspberries, chopped

• 4 oz (113g) cream cheese, cold and cubed into small pieces

• Equipment Needed

• Electric mixer (stand or hand)

• Mixing bowls

• Measuring cups and spoons

• Baking sheets

• Parchment paper or silicone baking mats

• Cookie scoop (optional)

• Cooling rack

Directions

• Preparing the Cookie Dough
• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
• Add egg and vanilla: Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
• Mix in dry ingredients: Add the flour, baking soda, and salt to the bowl. Mix on low speed just until combined. Do not overmix.
• Adding the Special Ingredients
• Fold in white chocolate: Gently fold in the white chocolate chips using a spatula or wooden spoon.
• Add raspberries: Carefully fold in the chopped raspberries, being gentle to avoid crushing them completely. Some breaking is fine and will create pretty pink streaks in the dough.
• Incorporate cream cheese: Add the cold, cubed cream cheese and fold very gently just until distributed throughout the dough. The goal is to have visible pieces of cream cheese in the finished cookies.
• Baking the Cookies
• Scoop the dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake to perfection: Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden brown. The centers may look slightly underdone, but they will continue cooking on the hot baking sheet.
• Cool properly: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Cold cream cheese is key: Keep the cream cheese cold until ready to use and cut it into small cubes. This ensures distinct pockets of cheesecake flavor in your cookies.
  Fresh raspberries work best: While frozen can work in a pinch, fresh raspberries provide better texture and less moisture.
  Don't overmix: Once you add the raspberries and cream cheese, mix as little as possible to maintain distinct pockets of flavor.
  Chill the dough: If your kitchen is warm or the dough seems too soft, chill it for 30 minutes before baking.
  Watch the baking time: These cookies are best when slightly underbaked in the center for a soft, chewy texture.

Ingredients

For the Cookie Dough

• 1 cup (226g) butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Mix-ins

• 1/2 cup (85g) white chocolate chips
• 1/2 cup (62g) fresh raspberries, chopped
• 4 oz (113g) cream cheese, cold and cubed into small pieces

Equipment Needed

• Electric mixer (stand or hand)
• Mixing bowls
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (optional)
• Cooling rack

Step-by-Step Instructions

Preparing the Cookie Dough

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
3. Add egg and vanilla: Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
4. Mix in dry ingredients: Add the flour, baking soda, and salt to the bowl. Mix on low speed just until combined. Do not overmix.
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Adding the Special Ingredients

1. Fold in white chocolate: Gently fold in the white chocolate chips using a spatula or wooden spoon.
2. Add raspberries: Carefully fold in the chopped raspberries, being gentle to avoid crushing them completely. Some breaking is fine and will create pretty pink streaks in the dough.
3. Incorporate cream cheese: Add the cold, cubed cream cheese and fold very gently just until distributed throughout the dough. The goal is to have visible pieces of cream cheese in the finished cookies.
l>

Baking the Cookies

1. Scoop the dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Bake to perfection: Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden brown. The centers may look slightly underdone, but they will continue cooking on the hot baking sheet.
3. Cool properly: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Pro Tips for Success

• Cold cream cheese is key: Keep the cream cheese cold until ready to use and cut it into small cubes. This ensures distinct pockets of cheesecake flavor in your cookies.
• Fresh raspberries work best: While frozen can work in a pinch, fresh raspberries provide better texture and less moisture.
• Don’t overmix: Once you add the raspberries and cream cheese, mix as little as possible to maintain distinct pockets of flavor.
• Chill the dough: If your kitchen is warm or the dough seems too soft, chill it for 30 minutes before baking.
• Watch the baking time: These cookies are best when slightly underbaked in the center for a soft, chewy texture.

Storage Instructions

• Room temperature: Store in an airtight container for 1-2 days.
• Refrigerate: Due to the cream cheese, these cookies are best stored in the refrigerator in an airtight container for up to 5 days.
• Freezing: The unbaked dough can be frozen for up to 3 months. Add 1-2 minutes to the baking time when baking from frozen.

Variations

• Chocolate lover’s version: Substitute semi-sweet chocolate chips for the white chocolate.
• Mixed berry delight: Use a combination of chopped raspberries and blueberries.
• Lemon twist: Add 1 teaspoon of lemon zest to the dough for a citrusy complement to the raspberries.
• Almond joy: Add 1/4 teaspoon of almond extract and sprinkle with sliced almonds before baking.
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FAQs

Can I use frozen raspberries?

Yes, but don’t thaw them first. Chop them while still frozen and fold them into the dough quickly to prevent bleeding.

Why did my cream cheese disappear in the cookies?

If the cream cheese was too warm or was mixed too vigorously, it can incorporate into the dough instead of creating pockets. Keep it cold and fold gently.

Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 3 days or frozen for 3 months. Let it come to room temperature for about 15 minutes before baking.

How do I know when these cookies are done?

The edges should be just turning golden, but the centers will look slightly underdone. They’ll continue to cook on the hot baking sheet after removal from the oven.

Can I make these without white chocolate chips?

Yes! You can omit them entirely or replace with regular chocolate chips, butterscotch chips, or even chopped nuts.