Raspberry Cheesecake Cookies
Have you ever wished you could eat a whole cheesecake, but in cookie form? Well, hold onto your hats, because your wish is about to come true!
I remember the first time I baked these little bites of heaven. The kitchen smelled incredible, a sweet mix of tangy raspberry and creamy cheesecake.
These raspberry cheesecake cookies are soft, chewy, and packed with so much flavor. They taste just like the real dessert but are so much easier to share. You are going to love them!
Why You’ll Love These Raspberry Cheesecake Cookies
These cookies are a game-changer and will knock your socks off! They are the perfect mix of sweet and tangy.
- So Much Flavor: They taste exactly like a classic raspberry cheesecake slice.
- Super Soft Texture: You get a wonderfully soft and chewy bite every single time.
- Easy to Make: The steps are simple, making this a piece of cake for any baker.
- Perfect for Sharing: Bring these to a party, and you’ll be everyone’s best friend.
If you’re a big fan of fruity cookies, you should also try my Blueberry Cheesecake Cookies or Strawberry White Chocolate Chip Cookies!
Ingredients You’ll Need
Here are the simple things you’ll need to make these yummy cookies. Check the recipe card below for the exact amounts!
- All-Purpose Flour: This is the base that holds our yummy cookies all together.
- Unsalted Butter, Room Temp: Using room temperature butter makes your cookie dough super smooth and creamy.
- Cream Cheese: This is the magic secret for that real cheesecake flavor and texture.
- Granulated Sugar: This gives our cookies that classic sweetness and helps them spread perfectly.
- Brown Sugar: I love how brown sugar adds a little hint of caramel flavor.
- Large Egg: You’ll need one egg to bind everything together for the perfect cookie dough.
- Vanilla Extract: A little splash of vanilla makes all the other flavors pop.
- Baking Soda: This helps your cookies get just the right amount of puffiness.
- White Chocolate Chips: These add a sweet, creamy crunch that goes so well with raspberry.
- Freeze-Dried Raspberries: These give you that big, tangy raspberry flavor without adding extra water.
How to Make Raspberry Cheesecake Cookies
Ready to make the best cookies ever? Let’s walk through the steps together. It’s super easy, I promise!
Step 1: Cream the Wet Ingredients
First, grab your mixer and beat the 1/2 cup of unsalted butter, 4 ounces of cream cheese, 1/2 cup of granulated sugar, and 1/4 cup of brown sugar for about 2 minutes until it’s light and fluffy.
Step 2: Add Egg and Vanilla
Next, crack in your 1 large egg and pour in 1 teaspoon of vanilla extract. Mix it all up on low speed until everything is just combined. Don’t mix it for too long!
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the 1 and 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and your pinch of salt. This makes sure everything is mixed evenly before going in.
Step 4: Combine Everything
Now, slowly add your dry flour mixture to the wet mixture. Mix it on low speed until you can’t see any more flour streaks. You are almost there!
Step 5: Fold in the Goodies
Time for the best part! Gently fold in 1 cup of white chocolate chips and 1/2 cup of crushed freeze-dried raspberries with a spatula. Be careful not to crush the raspberries too much!
Step 6: Chill and Bake!
Cover the bowl and let the dough chill in the fridge for at least 30 minutes. Then, preheat your oven to 350°F (175°C), scoop out your cookies, and bake for 10-12 minutes. ENJOY!!!
Tips for the Best Raspberry Cheesecake Cookies
Want to make sure your cookies are perfect? Here are a few little tricks I’ve learned along the way.
- Use Room Temp Ingredients: Make sure your butter, cream cheese, and egg are at room temperature for a smooth dough.
- Don’t Overmix: Once you add the flour, mix it just until it’s combined. Overmixing can make cookies tough.
- Chill That Dough: Chilling the dough is a must! It keeps the cookies from spreading too much and makes the flavor better.
- Crush Raspberries Gently: You want some bigger pieces of raspberry in there for a pop of flavor and color.
- Watch the Bake Time: Pull them out when the edges are lightly golden. They’ll finish baking in the hot pan.
Variations and Substitutions
Feel like mixing things up a bit? Go for it! Here are some fun ideas to get you started.
- Try Other Berries: You can use freeze-dried strawberries or blueberries instead of raspberries for a different fruity twist.
- Different Chocolate: Not a fan of white chocolate? Dark or milk chocolate chips would also taste delicious.
- Add Some Zest: A little bit of lemon zest in the dough would make the raspberry flavor shine even brighter.
- Go Nuts: A handful of chopped macadamia nuts or pecans would add a wonderful crunch.
- Gluten-Free Flour: You can swap the all-purpose flour for a good 1-to-1 gluten-free baking flour.
Make-Ahead and Storage Tips
Life can get busy, but you can definitely plan ahead with these cookies. You can make the cookie dough up to 3 days in advance and keep it covered in the fridge. When you’re ready, just scoop and bake!
If you want to store baked cookies, let them cool down completely. Then, you can keep them in an airtight container at room temperature for up to 4 days.
You can also freeze the cookie dough balls for up to 3 months. Just bake them from frozen and add a couple of extra minutes to the baking time.
Recipe FAQs
Can I use fresh raspberries?
I don’t recommend it. Fresh raspberries add too much water and can make your cookies soggy. Freeze-dried is definitely the way to go!
Do I have to chill the dough?
Definitely! Chilling is the key to thick, chewy cookies that don’t spread all over the pan. Don’t skip this step.
Can I freeze these cookies?
Yes, definitely! You can freeze the baked cookies or the raw cookie dough balls. Both work perfectly for a later treat.
Why are my cookies flat?
This could be because your butter was too soft or you didn’t chill the dough long enough. Room temperature ingredients are key!
Can I make these without an electric mixer?
You definitely can! It will just take a little more arm power. Make sure you cream the butter and sugar really well.
Can I use salted butter?
You can, but I would leave out the extra pinch of salt in the recipe if you do.
How do I know when the cookies are done?
The edges will look set and slightly golden brown. The centers will still look a little soft, which is perfect.
Where do I find freeze-dried raspberries?
You can usually find them in the dried fruit aisle of most big grocery stores or online. They are a great find!
Can I double this recipe?
Definitely! This recipe is very easy to double if you need to make a bigger batch for a party or event.
Can I use regular cream cheese?
Yes, full-fat block cream cheese works best for that rich, creamy cheesecake flavor. Make sure it’s at room temperature!
Raspberry Cheesecake Cookies
Ingredients
- 1 and 1/4 cups all-purpose flour
- 1/2 cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar lightly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup freeze-dried raspberries lightly crushed
Instructions
- Cream Wet Ingredients: In a large bowl with a mixer, beat the 1/2 cup of butter, 4 ounces of cream cheese, 1/2 cup of granulated sugar, and 1/4 cup of brown sugar until light and fluffy, about 2 minutes.
- Add Egg and Vanilla: Beat in the 1 large egg and 1 teaspoon of vanilla extract on low speed until just combined. Don't overmix!
- Mix Dry Ingredients: In a separate, smaller bowl, whisk together the 1 and 1/4 cups of flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- Combine Dough: Slowly add the dry flour mixture to your wet mixture, mixing on low speed until no flour streaks remain.
- Fold in Goodies: Gently fold in the 1 cup of white chocolate chips and 1/2 cup of crushed freeze-dried raspberries with a spatula.
- Chill and Bake: Cover and chill the dough for at least 30 minutes. Preheat your oven to 350°F (175°C). Scoop 1.5-tablespoon-sized balls onto a baking sheet lined with parchment paper and bake for 10-12 minutes.
Notes
- Make sure your butter and cream cheese are truly at room temperature for the best results.
- Chilling the dough is super important to prevent the cookies from spreading out too much.
- Don’t overbake! The cookies should look slightly underdone in the middle when you pull them out.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.
- For an extra pop of color, you can press a few more raspberry pieces onto the tops before baking.
