Soft and creamy, these Raspberry Cheesecake Cookies are a delightful combination of rich cream cheese, sweet white chocolate, and tangy raspberries. With a tender, melt-in-your-mouth texture, they bring together the best of cheesecake and cookies in one bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (8-ounce) package cream cheese, at room temperature
1/2 cup butter, at room temperature
1 egg, slightly beaten
1/2 teaspoon vanilla extract
1 (15.25-ounce) box vanilla cake mix
1/2 cup white chocolate chips
1 (1.25-ounce) bag freeze-dried raspberries
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a stand mixer, blend the cream cheese and butter until smooth and fluffy.
Add the slightly beaten egg and vanilla extract, mixing until well combined.
Pour in the vanilla cake mix and white chocolate chips, mixing thoroughly.
Gently fold in the freeze-dried raspberries, being careful not to crush them.
Use a 2-tablespoon-sized scoop to portion dough onto the prepared baking sheet. Lightly press down the tops of each cookie.
Bake for 9-11 minutes, until the edges are set (the centers may appear slightly underbaked).
Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 160 kcal per cookie
Variations
Dark Chocolate Twist: Swap white chocolate chips for dark chocolate for a deeper flavor contrast.
Fresh Raspberries: If using fresh raspberries, freeze them first to prevent excess moisture from making the dough too soft.
Lemon Zest Addition: Add a teaspoon of lemon zest for an extra layer of citrusy brightness.
Nutty Crunch: Fold in some chopped almonds or pecans for a bit of crunch.
Gluten-Free Option: Use a gluten-free vanilla cake mix to make these cookies suitable for those with dietary restrictions.
Storage/Reheating
Room Temperature: Store cookies in an airtight container for up to 3 days.
Refrigerator: Since these contain cream cheese, I like to keep them in the fridge for up to a week for maximum freshness.
Freezing: Freeze baked cookies in a single layer before transferring them to a freezer-safe bag. They’ll keep for up to 3 months.
Reheating: Let frozen cookies come to room temperature or warm them in the microwave for a few seconds to soften.
FAQs
How do I prevent the cookies from spreading too much?
I make sure the butter and cream cheese are just softened but not too warm. Chilling the dough for 15-20 minutes before baking can also help.
Can I use fresh raspberries instead of freeze-dried?
Yes, but I recommend freezing them first to reduce excess moisture. Fresh raspberries can make the dough too wet, altering the texture of the cookies.
Can I make the dough ahead of time?
Absolutely! I prepare the dough and store it in the refrigerator for up to 2 days before baking. If it’s too firm, I let it sit at room temperature for a few minutes before scooping.
Why do my cookies seem underbaked in the center?
These cookies are meant to be soft and slightly gooey in the middle. They will firm up as they cool, so I always let them rest on the baking sheet before transferring them to a rack.
What’s the best way to crush freeze-dried raspberries?
I like to gently break them up with my hands before folding them into the dough. If using a food processor, I pulse briefly to avoid turning them into powder.
Conclusion
These Raspberry Cheesecake Cookies are a delightful treat, combining the richness of cheesecake with the classic comfort of cookies. Easy to make and bursting with flavor, they’re perfect for any occasion, whether it’s a holiday, a party, or just a sweet craving. I love how simple they are, yet they taste like they took hours to prepare. Try them out and enjoy every bite.
Recipe:
Print
Raspberry Cheesecake Cookies
Soft and creamy Raspberry Cheesecake Cookies combine rich cream cheese, sweet white chocolate, and tangy raspberries for an irresistible treat. Made with a cake mix, these cookies are incredibly easy to prepare while delivering maximum flavor. Perfect for holidays, parties, or everyday indulgence!
- Total Time: 20 minutes
- Yield: 24 cookies
Ingredients
1 (8-ounce) package cream cheese, at room temperature
1/2 cup butter, at room temperature
1 egg, slightly beaten
1/2 teaspoon vanilla extract
1 (15.25-ounce) box vanilla cake mix
1/2 cup white chocolate chips
1 (1.25-ounce) bag freeze-dried raspberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a stand mixer, blend cream cheese and butter until smooth and fluffy.
- Add beaten egg and vanilla extract, mixing well.
- Mix in the cake mix and white chocolate chips until fully combined.
- Gently fold in freeze-dried raspberries, being careful not to crush them.
- Scoop 2-tablespoon-sized portions onto the baking sheet and slightly flatten.
- Bake for 9-11 minutes until edges are set (centers will be slightly soft).
- Let cookies cool on the baking sheet for 10 minutes before transferring to a rack.
Notes
For a richer taste: Use dark chocolate chips instead of white chocolate.
Using fresh raspberries? Freeze them first to avoid excess moisture.
Want extra flavor? Add 1 teaspoon of lemon zest.
Storage: Keep in an airtight container at room temp for 3 days, in the fridge for a week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 24 cookies
- Calories: 160 kcal
