If you’re searching for a delightful treat that combines fruity freshness with creamy decadence, look no further than this Raspberry Cheesecake Cookies Recipe. These cookies are a perfect blend of soft, buttery dough infused with luscious cream cheese and bursts of tangy, mashed raspberries, finished with optional white chocolate chips for a touch of sweetness. Each bite feels like a mini cheesecake wrapped in a tender cookie, making them an irresistible dessert or snack that you’ll want to bake again and again.
Ingredients You’ll Need
Don’t be intimidated by the flavors in this Raspberry Cheesecake Cookies Recipe because the ingredient list is refreshingly straightforward. Each item plays a key role, from the richness of butter and cream cheese to the delicate tartness of fresh raspberries, ensuring every cookie is perfectly balanced in taste and texture.
- 1 cup unsalted butter, softened: Provides a creamy base and perfect richness to the cookie dough.
- 8 oz cream cheese, softened: Gives that unmistakable cheesecake softness and tang.
- 1 cup sugar: Sweetens the cookies and helps with a tender crumb.
- 1 large egg: Binds the ingredients together and adds moisture.
- 2 teaspoons vanilla extract: Elevates the overall flavor with warm, aromatic notes.
- 2 cups all-purpose flour: The foundation of the cookie structure, producing a soft yet sturdy bite.
- 1 teaspoon baking powder: Helps the cookies rise just enough for a light texture.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 cup fresh raspberries, mashed: Adds natural fruity tang and beautiful color flecks throughout.
- 1/2 cup white chocolate chips (optional): Brings extra sweetness and a creamy, dreamy contrast.
How to Make Raspberry Cheesecake Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and release effortlessly, keeping the bottoms perfectly tender.
Step 2: Cream Butter and Cream Cheese
In a large bowl, beat together the softened butter and cream cheese until light and fluffy, about 3 to 4 minutes. This creates that ultra-smooth base that gives the cookies their rich cheesecake texture.
Step 3: Add Sugar, Egg, and Vanilla
Mix in the sugar until fully combined, then add the egg and vanilla extract. Continue beating until the mixture becomes smooth and cohesive. These ingredients add sweetness and flavor depth, helping the dough to bind well.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed and the salt boosts all the lovely flavors.
Step 5: Incorporate Dry Ingredients
Gradually add the flour mixture to the wet ingredients, stirring just until incorporated. Avoid overmixing here to keep the dough tender and soft rather than tough.
Step 6: Fold in Raspberries and White Chocolate Chips
Gently fold in the mashed raspberries and, if you’re feeling indulgent, the white chocolate chips. The raspberries add refreshing tartness and vibrant flecks of color, while the chocolate chips bring a creamy sweetness that pairs beautifully.
Step 7: Scoop and Bake
Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for gentle spreading. Then bake for 12 to 15 minutes or until the edges turn golden and the cookies feel set to the touch.
Step 8: Cool the Cookies
Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps them firm up perfectly while retaining their tender centers.
How to Serve Raspberry Cheesecake Cookies Recipe
Garnishes
Enhance these cookies by sprinkling a dusting of powdered sugar or topping with a small dollop of whipped cream and a fresh raspberry. These simple touches add elegance and an extra burst of freshness to every bite.
Side Dishes
Pair your Raspberry Cheesecake Cookies Recipe with a cup of hot tea or a creamy latte. The warm beverage beautifully complements the cool fruity cheesecake flavors, perfect for a cozy afternoon snack or dessert spread.
Creative Ways to Present
Serve these cookies stacked on pretty plates alongside small bowls of raspberry jam or white chocolate ganache for dipping. They also shine when plated with fresh berries and mint leaves for a vibrant, inviting look that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store your leftover Raspberry Cheesecake Cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed maintains their soft texture and prevents the cream cheese from drying out.
Freezing
These cookies freeze wonderfully! Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months, perfect for planning ahead or unexpected guests.
Reheating
To enjoy cookies fresh from the oven even days later, warm them briefly in a microwave for 10 to 15 seconds or a few minutes in a 300°F (150°C) oven. This revives their soft, melty-cheesecake goodness beautifully.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries but make sure to thaw and drain them well first to avoid adding too much liquid to the dough. You may want to gently pat them dry before folding in.
What if I don’t have cream cheese?
Cream cheese is essential for the signature cheesecake texture, but a full-fat Neufchâtel cheese can be substituted with similar results. Using something like mascarpone could work, although it might change the texture slightly.
Are white chocolate chips necessary?
No, the white chocolate chips are optional but highly recommended. They add a subtle sweetness that balances the tartness of the raspberries perfectly, creating an irresistible flavor combo.
Can I make the dough ahead of time?
Absolutely! Refrigerate the dough for up to 24 hours before baking. Let it come to room temperature slightly before scooping onto your baking sheet for best results.
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, they stay fresh and soft for about 3 days. For longer enjoyment, freezing is your best bet.
Final Thoughts
If you’re looking for a cookie that brings a fresh twist to your baking routine, the Raspberry Cheesecake Cookies Recipe will not disappoint. Soft, tangy, and lightly sweet with just a hint of white chocolate, these cookies feel indulgent yet fresh, perfect for sharing or treating yourself. I can’t wait for you to try them and discover just how addictive that creamy cheesecake and raspberry combo can be!
Print
Raspberry Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Raspberry Cheesecake Cookies that combine a creamy, tangy cheesecake flavor with fresh raspberries and a soft, buttery texture. Perfectly baked to golden edges with optional white chocolate chips for an extra touch of sweetness, these cookies are an irresistible treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup fresh raspberries, mashed
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Cheese: In a large bowl, beat together the softened butter and cream cheese until light and fluffy, which takes about 3-4 minutes and helps create a smooth dough base.
- Add Sugar and Flavorings: Incorporate the sugar by beating until combined, then add the egg and vanilla extract and mix until the batter is smooth and uniform.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently just until incorporated to avoid overworking the dough.
- Fold in Raspberries and Chocolate: Gently fold in the mashed fresh raspberries and the white chocolate chips if using, ensuring they are evenly distributed without crushing the berries too much.
- Form Cookies: Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake the cookies for 12-15 minutes, or until the edges turn golden and the cookies are set but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- For best results, use fresh raspberries and mash them just before folding into the dough.
- Optional white chocolate chips add a nice contrast but can be omitted for a pure raspberry cheesecake flavor.
- If you prefer a more tart cookie, reduce the sugar slightly or use more raspberries.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Let cookies cool completely to avoid breaking when moving them off the baking sheet.
