If you have a sweet tooth craving that combines the creamy decadence of cheesecake with the fresh, vibrant burst of raspberries, look no further. This Raspberry Cheesecake Cookies Recipe brings together the best of both worlds in a soft, buttery cookie that melts in your mouth. Each bite is a delightful dance of tangy raspberry and rich cream cheese, perfect for sharing with friends or savoring during a cozy afternoon treat. Trust me, once you try these, they’ll quickly become your go-to recipe for any occasion.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that come together to create something truly magical. Every component is essential, contributing to the cookie’s tender crumb, luscious flavor, and beautiful texture.
- Unsalted butter, 1 cup, softened: Provides a rich, creamy base that keeps the cookies tender and moist.
- Cream cheese, 8 oz, softened: Adds that signature cheesecake tang and creamy texture to the dough.
- Sugar, 1 cup: Sweetens the cookies while helping to create a light, fluffy texture.
- Egg, 1 large: Binds the ingredients together and helps with the cookie’s structure.
- Vanilla extract, 2 teaspoons: Enhances the overall flavor with a warm, sweet aroma.
- All-purpose flour, 2 cups: The foundation of the cookie, providing structure and balance.
- Baking powder, 1 teaspoon: Offers a gentle lift for a soft, delicate crumb.
- Salt, 1/2 teaspoon: Balances the sweetness and enhances all the flavors.
- Fresh raspberries, 1 cup, mashed: Infuses the cookies with vibrant color and bright, fruity flavor.
- White chocolate chips, 1/2 cup (optional): Adds a luscious, creamy sweetness that complements the tangy raspberry perfectly.
How to Make Raspberry Cheesecake Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Setting this up first means you’re ready to move through the next steps without a hitch.
Step 2: Cream Butter and Cream Cheese
In a large bowl, beat the softened butter and cream cheese together until the mixture is light and fluffy, about 3 to 4 minutes. This step is key to building that rich, tender crumb and ensuring your cookies have a perfect melt-in-your-mouth texture.
Step 3: Add Sugar, Egg, and Vanilla
Mix in the sugar and beat until fully combined, then add the egg and vanilla extract. Continue mixing until the dough is smooth and glossy. This creates a sweet, aromatic base that will carry the rest of the flavors beautifully.
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 prevents clumps in your dough.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry mixture to the wet ingredients, stirring just until everything is combined. Overmixing can make cookies tough, so aim for a gentle touch here!
Step 6: Fold in Raspberries and White Chocolate Chips
Carefully fold in the mashed fresh raspberries along with the optional white chocolate chips. This step adds that signature fruity zing and a hint of creamy sweetness that makes this Raspberry Cheesecake Cookies Recipe unforgettable.
Step 7: Scoop the Cookie Dough
Drop rounded spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. This helps them bake evenly and prevents them from merging into one massive cookie.
Step 8: Bake Until Golden
Bake the cookies for 12 to 15 minutes, watching closely until the edges are beautifully golden and the centers have set. That delicate balance means your cookies will be soft with a slight crisp around the edges.
Step 9: Cool and Transfer
Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire rack. Cooling on the tray lets them firm up just enough to handle without breaking, while the wire rack prevents sogginess.
How to Serve Raspberry Cheesecake Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of melted white chocolate can elevate the look and flavor of these cookies. Fresh raspberries on the side add a pop of color and an extra burst of freshness.
Side Dishes
These cookies pair wonderfully with a cup of hot tea or rich coffee. For an indulgent treat, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream to complement the creamy cheesecake flavor.
Creative Ways to Present
Try stacking the cookies with a layer of raspberry jam in between for a delightful sandwich effect. You can also place them on a dessert platter with fresh berries and mint leaves to impress guests with a colorful, inviting display.
Make Ahead and Storage
Storing Leftovers
Store your leftover Raspberry Cheesecake Cookies in an airtight container at room temperature for up to three days. This keeps them soft and maintains their fresh cheesecake flavor.
Freezing
If you want to make these cookies well in advance, freeze the baked cookies in a sealed freezer bag for up to three months. Just thaw at room temperature when you’re ready to enjoy them again!
Reheating
To bring back that fresh-baked feel, warm the cookies in a low oven (about 300°F) for 5 to 7 minutes or microwave for 10 seconds. This re-softens them and makes the cream cheese and raspberry flavors shine once more.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but be sure to thaw and drain them well to avoid excess moisture, which can affect the cookie texture.
Is it necessary to use cream cheese?
Cream cheese is essential for the signature cheesecake flavor and creamy texture of these cookies. Without it, the cookies won’t have the same rich taste or softness.
Can I skip the white chocolate chips?
Absolutely! The white chocolate chips add sweetness and texture but are optional. The cookies are delicious even without them thanks to the flavorful raspberries and cream cheese.
How do I know when the cookies are done?
Look for golden edges and set centers. The cookies may still feel slightly soft but will firm up as they cool.
Can I double this Raspberry Cheesecake Cookies Recipe?
Yes, doubling is easy. Just make sure you have enough oven space and baking sheets to bake them in batches without crowding.
Final Thoughts
There’s something truly special about these Raspberry Cheesecake Cookies Recipe that warms the heart and satisfies any sweet craving. Whether you’re baking for a celebration or a simple afternoon snack, these cookies bring joy with every bite. So, go ahead, gather your ingredients, and treat yourself to this irresistible blend of rich cheesecake and bright raspberry goodness—you won’t regret it!
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
These Raspberry Cheesecake Cookies combine the rich creaminess of cheesecake with the tart freshness of raspberries in a soft, buttery cookie. Soft and tender with bits of white chocolate for added sweetness, these cookies make a delightful treat perfect for any occasion or dessert craving.
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
Additional Ingredients
- 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 prevent sticking and ensure even baking.
- Beat butter and cream cheese: In a large bowl, use an electric mixer to beat the softened butter and cream cheese together until the mixture is light and fluffy, which should take about 3 to 4 minutes.
- Add sugar and eggs: Incorporate the sugar into the mixture and beat until well combined. Then add the egg and vanilla extract, mixing 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 and seasoning.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredient mixture, mixing gently just until all the flour is incorporated to avoid overmixing and maintain a tender cookie texture.
- Fold in raspberries and chocolate chips: Carefully fold in the mashed fresh raspberries and white chocolate chips, ensuring an even distribution without crushing the berries too much.
- Shape cookies: Drop rounded spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes or until the edges become golden and the cookies are set but still soft in the center.
- Cool: Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking apart.
Notes
- Use fresh raspberries for the best flavor and texture; frozen berries may add excess moisture.
- White chocolate chips can be omitted or substituted with regular chocolate chips if preferred.
- Handle the dough gently after adding raspberries to keep the cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a stronger cheesecake flavor, chill the dough before baking.
