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Raspberry White Chocolate Cheesecake Cookie Recipe

Learn how to make these irresistible raspberry white chocolate cheesecake cookies with our quick and easy recipe. These bakery-style cookies feature creamy cheesecake pieces, tart raspberries, and sweet white chocolate chunks for the perfect homemade treat that's simple to bake and impossible to resist!

Prep

25 mins

Cook

12 mins

Serve

24

Kcal

215

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 1/4 cups all-purpose flour</li><li class="ingredients-single-item">1 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">3/4 cup unsalted butter, softened</li><li class="ingredients-single-item">3/4 cup granulated sugar</li><li class="ingredients-single-item">1/2 cup light brown sugar, packed</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">1/2 teaspoon almond extract (optional)</li><li class="ingredients-single-item">8 oz cream cheese, cold and cubed into 1/2-inch pieces</li><li class="ingredients-single-item">1 cup white chocolate chips or chunks</li><li class="ingredients-single-item">1 1/2 cups fresh raspberries, patted dry (or frozen raspberries, thawed and drained)</li><li class="ingredients-single-item">1/4 cup powdered sugar for dusting (optional)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside while you prepare the wet ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 3 minutes, until the mixture becomes light and fluffy. Scrape down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract and almond extract (if using), beating for another 30 seconds until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix or your cookies will become tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Using a rubber spatula, gently fold in the cold cream cheese cubes and white chocolate chips, being careful not to overmix so the cream cheese stays in distinct pieces. This creates those lovely cheesecake pockets in your finished cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Very gently fold in the raspberries, taking care not to crush them. If using fresh raspberries, they should remain whole; if using thawed frozen raspberries, expect some color bleeding which will give your cookies a nice marbled effect.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight. This resting time is crucial to develop flavors and prevent the cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Using a 2-tablespoon cookie scoop or spoon, portion the dough into balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Bake in the preheated oven for 11-13 minutes, or until the edges are set and just beginning to turn golden while the centers still look slightly underbaked. This ensures your cookies will have that perfect chewy texture when cooled.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool, while maintaining those gooey cheesecake pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> Once completely cooled, dust with powdered sugar if desired. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. For the best taste and texture, bring to room temperature before serving.</li></ol>
Raspberry White Chocolate Cheesecake Cookie Recipe

What ingredients are used in Raspberry White Chocolate Cheesecake Cookies?

These indulgent cookies require all-purpose flour, baking soda, salt, unsalted butter, granulated and brown sugars, eggs, vanilla extract, almond extract (optional), cold cream cheese, white chocolate chips, fresh or frozen raspberries, and optional powdered sugar for dusting.

How to bake Raspberry White Chocolate Cheesecake Cookies at home?

Learn how to bake Raspberry White Chocolate Cheesecake Cookies by mixing the dry ingredients, creaming butter with sugars, adding eggs and extracts, and folding in cream cheese, white chocolate, and raspberries carefully. Chill the dough for at least 2 hours, then scoop onto baking sheets and bake at 350°F for 11-13 minutes until edges are golden but centres remain soft.

Why does the cookie dough need to be refrigerated before baking?

Refrigerating cookie dough for at least 2 hours allows flavours to develop and prevents excessive spreading during baking. It also firms up the butter, helping the cookies maintain their shape and creating that perfect contrast between crisp edges and chewy centres.

Can I use frozen raspberries instead of fresh in these cookies?

Yes, frozen raspberries work brilliantly in these cookies. Just be sure to thaw and drain them thoroughly before incorporating. The frozen berries may bleed more colour into the dough, creating an attractive marbled effect. They also hold their shape better during baking than fresh berries.

How do I prevent the cream cheese chunks from disappearing into the cookie dough?

Keep the cream cheese cold and cut it into larger (½-inch) cubes rather than small pieces. Fold it gently into the dough rather than mixing vigorously, and ensure your dough is properly chilled before baking. This creates distinct pockets of cheesecake goodness throughout your cookies.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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